Allrecipes – April-May 2019

3. Roll mixture into generous tablespoon-
   size balls. Flatten to about 1/2-inch thickness.
   Roll edges in flaxseed meal and transfer to
   prepared sheet. Bake until set and bottoms
   are golden, about 15 minutes. Let cool on
   sheet 1 minute, then transfer to a wire rack
   to cool completely.

armagazine.com/low-carb-almond-
coconut-sandies

HIDDEN GEM GLUTEN-FREE
PER 3-COOKIE SERVING: 272 CAL; 25G FAT (13G SAT);
7G PRO; 9G CARB; 5G FIBER; 203MG SODIUM; 2G SUGARS

HEARTY
BREAKFAST COOKIES
HANDS-ON 10 MIN TOTAL 30 MIN
MAKES 2 DOZEN SUBMITTED BY JANET ALLEN

194 REVIEWS

1 1/2 cups packed brown sugar
1 cup peanut butter
1/2 cup butter, softened
2 tsp. vanilla extract
2 eggs
1/3 cup water
2 cups quick-cooking oats
1 cup all-purpose flour
1 cup whole-wheat flour
1/2 cup wheat germ
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 cup raisins and/or dried cranberries

1. Preheat oven to 350°F. Beat together
   brown sugar, peanut butter, butter, and
   vanilla in a large bowl with an electric mixer
   until creamy. Beat in eggs and water.


2. In another bowl, stir together oats,
   flours, wheat germ, baking soda, salt, and
   cinnamon. Add to peanut butter mixture
   and stir to combine. Fold in raisins and/or
   cranberries. Drop by scant 1/4-cup scoops
   onto 2 greased sheets, spacing about
   2 1/2 inches apart. Flatten slightly.


3. Bake 18 to 20 minutes. Cool on sheets
   2 minutes, then transfer to racks to cool
   completely. (Cookies keep up to 2 weeks
   chilled in an airtight container and up to
   2 months frozen.)
   armagazine.com/breakfast-cookies
   HEALTHY QUICK
   PER COOKIE: 242 CAL; 11G FAT (4G SAT); 6G PRO;
   34G CARB; 3G FIBER; 289MG SODIUM; 19G SUGARS

BLUEBERRY-OATMEAL

BREAKFAST BARS

Preheat oven to 350°F. Line an 8-inch

square baking pan with foil; coat with

cooking spray. Mix together 1 cup quick-

cooking oats, 1 cup oat flour, 1/2 cup

packed brown sugar, 3/4 tsp. salt, and

1/2 tsp. baking soda in a large bowl. In

another bowl, beat together 3 eggs,

1/2 cup almond milk, 1/4 cup melted butter,

and 11/2 tsp. vanilla extract; stir into oats

mixture until well combined. Fold in 1 cup

fresh blueberries and 1/2 cup chopped

toasted walnuts. Spread into prepared pan

and sprinkle with 1/2 cup shredded coconut.

Bake until edges are golden and coconut

is browned, 35 to 40 minutes. Cool in pan

10 minutes, then cut into eight 2x4-inch

bars. (Bars keep up to 1 week covered and

chilled, and up to 2 months individually

wrapped and frozen.) Makes 8.

armagazine.com/blueberry-oatmeal-

breakfast-bars

HIDDEN GEM HEALTHY

PER BAR: 310 CAL; 16G FAT (6G SAT); 8G PRO;

35G CARB; 4G FIBER; 386MG SODIUM; 16G SUGARS

NO-BAKE ENERGY BITES

Stir together 1 cup regular or quick-cooking

oats, 1/2 cup mini semisweet chocolate

chips, 1/2 cup flaxseed meal, 1/2 cup crunchy

peanut butter, ⅓ cup honey, and 1 tsp.

vanilla extract in a bowl. Chill 30 minutes.

Shape into 30 (1-inch) balls. Arrange on

a baking sheet and chill until set, about

30 minutes. Transfer to a zip-top plastic

freezer bag. (Bites keep up to 2 weeks

chilled in an airtight container or frozen up

to 3 months.) Makes 30.

armagazine.com/no-bake-energy-bites

HEALTHY

PER 2-BALL SERVING: 137 CAL; 8G FAT (2G SAT); 4G PRO;

16G CARB; 3G FIBER; 42MG SODIUM; 10G SUGARS

RECIPES

t

h

e

Pantry

To advertise:

Contact Susan Boucher at

[email protected] or 860-542-5180

COSTA RICA 9-DAYS $1295

Volcanoes, Rainforests, and

Beaches. Fully guided tour.

Includes all hotels, all meals,

all activities. Plus tax, fees.

FREE Tour Catalog:

800.CARAVAN

Caravan.com