Combine all the ingredients and mix well. Press firmly on the same jelly roll pan and bake for 20 minutes at 350 degrees. Cool and cut into bars. Store in tightly covered container.
Ingredients:
Directions:
1. Combine flour, salt, honey granules, and paprika in a medium bowl. Cut in butter with a fork or pastry blender, until small crumbs form. Or, combine the dry ingredients and butter in a food processor bowl and pulse until crumbly.
2. Make a well in the center, and add the water and vanilla. Stir to mix, then use clean hands to knead a few times, just enough to form a ball of dough. (Add just a tad more water, only if needed.) Divide dough into two pieces.
3. Lightly grease two 11″ x 15″ baking sheets and sprinkle lightly with salt.
4.Roll the dough until about 1/4 inch thick on the trays. Sprinkle tops with salt. Cut the dough into square crackers with a pizza cutter.
6. Bake at 400 degrees for 5-10 minutes, until crisp and lightly browned. Crackers will become more crispy as they cool, so don’t over-bake! (Remove edge crackers that are getting too dark if the middle crackers aren’t quite done yet, and continue baking.)
7. Remove baked crackers from sheets and cool on a wire rack. Serve warm or cool, plain or with dips or and store leftover crackers in a sealed bag or container.
From Tammy’s Recipes
Heat oven to 350 degrees. Place pecans in an even layer on a baking sheet covered with parchment paper. Roast 6 minutes. Measure honey into a saucepan. Pour roasted pecans into sauce pan and stir. Cook over medium heat for 4 minutes, making sure mixture simmers and foams. Transfer back to the parchment paper and separate with fork. Cool completely. Store in an airtight container.
These bars are high in iron!
Cook quinoa as package directs. Meanwhile, roast almonds at 350 degrees until aromatic (about three minutes). Put almonds and pumpkin seeds into a food processor. Grind well. Add coconut oil and process, then add the cooked quinoa and process well. Add molasses, cinnamon, nutmeg, and pumpkin puree. When mixture is smoothly blended, stir in the chocolate chips (if desired) and pulse twice. Pour into a greased 10 1/2″ cast-iron skillet. Bake at 300 degrees for 90 min, or until a knife poked into the center comes out clean. Cut when cool.
Line a large jelly roll pan with parchment paper. Arrange the matzah squares on the pan, breaking them as needed to fit.
Melt the butter in a saucepan over medium-low heat. Stir in the honey and vanilla.
Coat one side (or both sides) of each matzah with the honey mixture, and place on the parchment paper.
Bake at 350 degrees for 5 minutes. The caramel should be bubbling on the tray (if you coated the bottom side) and the matzah golden. Be careful not to overcook.
Sprinkle the chocolate chips on the matzah pieces. Spread melted chocolate evenly on the matzah.
Sprinkle on the peanuts.
Place in the freezer or refrigerator until the chocolate is hardened.
Break in pieces and store in the refrigerator.
~adapted from http://blogofjoy.com/
3 matzo square (I use lightly salted matzo)
1/2 cup (1 stick) butter
1/2 cup honey granules (or sugar)
1/2 cup semi-sweet chocolate chips
peanuts (optional)
Adapted from Tammy’s Recipes
An unleavened, dairy-free, and delicious Passover treat
Ingredients:
Directions:
From Blog of Joy
In a large pot, saute onion in olive oil for a few minutes. Add the garlic and saute until onion is soft. Add ground beef and cook until browned. Strain and rinse. Return the beef to the skillet and add the remaining ingredients. Bring the mixture to a simmer. Prepare the toppings.
Place the crushed tortilla chips on the bottom of a greased 9 x 13″ baking dish. Spread the spinach on top. Spoon the bean mixture over the spinach. Sprinkle on the diced tomatoes. Bake at 350 degrees for 25 minutes. Sprinkle on the cheddar cheese and cook another 5 minutes. The casserole should be warm and bubbling. Serve with sour cream and chopped fresh cilantro if desired.
Serves 8
My daughter Joy created this recipe. As always, I slightly adapted it. 🙂
Line a 9×5 inch loaf pan with parchment paper. In a pot over low heat, gently melt the coconut oil and then whisk in the rest of the crunch bar ingredients (except the rice crisp) to taste. Once the mixture is smooth remove from heat and stir in the rice crisp cereal. Pour mixture into prepared pan, smooth out, and then freeze for 10-15 minutes, or until the chocolate is solid.
For the Peanut Butter Drizzle:
Melt the coconut oil and then whisk in the peanut butter and liquid sweetener. Adjust to taste if desired. Scoop into a plastic baggie. Remove crunch bars from the freezer and cut into 12 small bars. Snip a tiny hole in the baggie and drizzle the PB mixture onto the bars (you can also try drizzling it with a spoon, if desired). Return bars to the freezer until the PB drizzle is solid, about 5 minutes. Serve straight from the freezer or fridge. Bars will melt slightly at room temperature so I don’t suggest keeping them out long. Store leftovers in the fridge or freezer.
From Oh She Glows
1 1/2 cups flour
1/2 cup quick cooking oats (or rolled oats pulsed in a processor)
1/2 tsp salt
1/2 cup (1 stick) butter, softened
1/3 cup sucanat (or brown sugar)
1/4 cup olive oil
1 Tbs molasses
Mix together the flour, salt, and oats. In a seperate bowl, cream the butter, sucanat, olive oil, and molasses. Add the flour mixture to the butter mixture and blend to make a moist dough. Spread out 1/8 to 1/4 inch thick on a baking stone (or cookie sheet). Bake for 10 to 15 minutes at 350 degrees. Cool; cut into crackers.