Preheat the oven to 325\u00b0F. Line a baking tray with parchment paper. Whisk the butter, honey and ginger. Toss with the pepitas, oats, muesli, flour and candied orange. Fold in the egg white.
Transfer to the prepared pan and form into an 8 x 12 inch rectangle. Bake for 25 mins, until lightly browned and firm to the touch. Allow to cool for 10 mins then cut into 20 bars.
Preheat oven to 325\u00b0F.
In a large bowl, combine oats, rye, almonds, pumpkin seeds, sunflower seeds, sesame seeds and coconut. Add oil and honey and mix to combine. Transfer to a large baking tray and bake for 35 mins, stirring occasionally. Let cool completely.
Stir in apricots and raisins. Store in an airtight container.
Preheat oven to 325\u00b0F. Line a baking tray with parchment paper. Mix butter, honey and cinnamon until smooth. Toss with almonds, oats, muesli, flour and apricots. Fold in egg white. Transfer to prepared pan and form into an 8x12 inch rectangle. Bake for 25 mins, until golden brown and firm to the touch. Let cool for 10 mins then cut into 20 bars.
lour, 1/2 cup shortening and the sugar. Beat at low
Preheat oven to 275\u00b0F.
In a large bowl mix together first 4 ingredients (oats - cinnamon).
Stir in dates and raisins.
In a small bowl mix together butter, honey and vanilla. Pour mixture over oats/fruit mixture and toss for one minute.
Spread granola onto a cookie sheet.
Bake for 1 hour and 15 minutes or until crisp and golden brown.
Cool and store in an airtight container.
aper.
Mix brown sugar and water in a microwave safe
br>Place nuts and oats on a baking sheet, and bake for about
In a medium bowl, mix the oats and milk together. Stir in the apple, raisins, blueberries and flax.
Divide between two bowls or mason jars and store in the fridge overnight.
In the morning, top with the sliced banana and serve with honey and yoghurt, if desired and serve.
In the bottom of a pint glass jar with a lid, whisk together the milk and yogurt until well combined.
Stir in the peanut butter, honey and oats.
Cover and refrigerate overnight.
Top with banana slices, chocolate chips and chopped peanuts before serving.
ix oats, cashews, pumpkin seeds, coconut, cocoa nibs, chia seeds, and hemp
Preheat oven to 350\u00b0. Combine first 8 ingredients in a large bowl. Combine honey and orange juice in a small saucepan over medium heat and heat thoroughly. Add oil and vanilla. Stir with a whisk. Pour honey mixture over oat mixture and toss well. Spread out mixture onto a jelly-roll pan coated with cooking spray. Bake at 350\u00b0 for 15 minutes. Bake an additional 10 minutes. Cool in pan. Place oat mixture back in the large bowl and stir in dried fruits. May be frozen.
Put oats, honey, salt, and butter (if using) into a
In a medium bowl, mix the oats, milk and yoghurt together. Stir in the carrot, cinnamon and ginger.
Divide between two bowls or mason jars and store in the fridge overnight.
In the morning, top with the walnuts, honey and extra yoghurt if desired. Serve.
vernight to drain.
Place honey, cream and vanilla bean in a
12 inch cake pan and line with parchment paper. Cream
0b0F. Slice half the orange and place in a roasting pan
-inch round cake pan and line it with baking parchment
anilla bean seeds, ricotta and 1 cup honey and process until smooth. Transfer
Preheat the oven to 350 degrees F and lightly spray a loaf pan with cooking spray.
Mash the bananas, whisk in the applesauce, oil, sugar, honey and molasses until just combined.
In a separate bowl, stir together the flours, soda, cinnamon and salt.
Stir the wet and dry ingredients together until just combined.
Spread the bread mixture evenly in the prepared pan and bake for 45-50 minutes or until lightly brown and a toothpick inserted in the middle comes out clean.
ven to 400\u00b0F. Grease and line an 8-inch square