Rose Hip Granola Bar

This is the season for ripe rosehips, pumpkins and sunflowers.

Serving : 12   

    1/2           cup   Coconut Oil
    1/2          cup   Demerara Sugar -- or molasses
  1               tbsp  Honey
  2 1/2           cups  Rolled Oats (gluten free)
    1/2           Cup   Sunflower Seeds -- shelled
    1/2           Cup   Pumpkin Seeds -- shelled
  1               Cup   Coconut Flakes
  1               large Lemon -- zest and juice
  1               Cup   Rose Hips

Preheat the oven to 150C.

Cut rosehips in half remove all fuzz and seeds rinse and blot dry. Chop rose hip meat

Put the sunflower seeds, pumpkin seeds, chopped rose hips, oats, dessicated coconut, lemon zest and juice into a mixing bowl and mix well.

Put the coconut oil, sugar and honey in a saucepan and heat slowly until dissolved, simmer for 1 minute.

Pour the hot mixture over the dry mixture and mix until all the oats and seeds are coated.

Pour this into a parchment lined 12x12" baking tin,  flatten with the back of a greased spoon and press it down well.

Bake this for approx 30 minutes until golden brown.

Cut it into pieces as soon as it comes out of the oven and then leave it to cool in the pan.

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Per Serving (excluding unknown items): 253 Calories; 15g Fat (46.5% calories from fat); 5g Protein; 34g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 18mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 3 Fat; 0 Other Carbohydrates.

Chili Quesidias

Well it snowing and blowing outside, Don is out plowing highways and my son is stuck in town. Home alone again. 
What's in the fridge; one poor little bowl of left over chili, not enough for a meal but I hate to throw anything out. I don't really want a bowl of Chili tonight. Aha! I have some left over tortilla's in the freezer. Chili Quesidias
serves 2 for snack
           1 for dinner 

1 green onion chopped
4 tablespoons cheddar cheese shredded
6 tablespoons Chili (canned or homemade)
3 tablespoons salsa 

2 6-8 inch gf tortilla

Mash Chili roughly with a fork. Mix in salsa.

warm up tortillas one side only in nonstick pan on medium and remove.

Place 1 tortilla warmed side up back in the pan on medium, spread the chili, salsa mix over the tortilla sprinkle with green onion and cheese. Place other tortilla on top warm side down, press down firmly.

When the cheese starts to melt carefully flip over and press down firmly again. Cook until golden brown.

Remove to cutting board and cut in quarters and serve with salsa, sour cream and or guacamole.

for an easy batter corn tortilla see Batter Corn Tortilla (Gluten Free)  
  

Chocolate Chickpea Spread

 
Chocolate Chickpea Spread  from Bitter Sweet Blog
http://bittersweetblog.wordpress.com/2009/10/21/beans-theyre-whats-for-dessert/

Chocolate Chickpea Spread

1 15-Ounce Can Chickpeas
1 Tablespoon Peanut Butter
3 Tablespoons Olive Oil
1/2 Cup Dutch-Processed Cocoa Powder
1/2 Cup Granulated Sugar
1 Teaspoon Instant Coffee Powder
1 Teaspoon Vanilla Extract
1/2 Teaspoon Salt
2 – 4 Tablespoons Water

As with all hummus, this spread couldn’t be easier; Just throw everything but the water into your food processor or blender, and thoroughly puree, scraping down the sides of the bowl to get everything incorporated as needed. With the motor running, slowly drizzle in the water, until you reach your desired consistency. Spread at will!
Makes about 2 Cups