Chewy Granola Balls

Weelicious ™ – Chewy Granola Balls

SO GOOD!! These are easy to whip up and a big hit with everyone -- Rylee, Jake, Darrin and even my in-laws!! They're a healthy snack packed with protein and fruit and they're great to put in lunches. I was a bit hesitant to buy the Rice Syrup because it was $5 for the jar. But Catherine (at Weelicious) mentioned that you really can't substitue anything else for it. Agauve Nectar isn't sticky enough and honey is too sweet and too sticky. The Rice Syrup has just the right neutral taste and texture (warning: if you taste it right out of the jar, don't be alarmed. It tastes much better IN the granola balls!) Thankfully, I'll be able to get 4 batches from the jar....so it's not too too bad.

**I used Peanut Butter instead of Almond Butter and Brown Rice Crispys since that's all that Sprouts had. Someone else had said they used popped Quiona and it worked just fine too!


Chewy Granola Balls (Makes about 30 Balls)

1/2 Cup Almond Butter
1/2 Cup Rice Syrup
1 Cup Rice Crispys
1 1/2 Cups Granola or Wee Granola
1/4 Cup Dried Cranberries, Cherries, Blueberries and/or raisins, chopped

1. Place the almond butter and rice syrup in a small saucepan over low to medium heat and warm for 2 minutes or until it becomes smooth and combined.
2. Place the remaining ingredients in a bowl and stir to combine.
3. Pour the warm almond butter mixture into the bowl with the granola mixture and stir to combine.
4. Roll into 1 inch balls (I used a mini ice cream scooper to scoop out each portion, but you could also use a tablespoon) .
5. Serve.

Honey Wheat Bread

Taken from ALLRECIPES

1 1/8 cups warm water (110 degrees F/45 degrees C)
1/4 cup honey
1 teaspoon salt
2 cups whole wheat flour
1 cup bread flour
2 tablespoons vegetable oil (or butter)
1 1/2 teaspoons active dry yeast


Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.

** I set it to the dough setting. When it was done, I took the dough out, punched it down and kneded it slightly to reactivate the yeast. I let it sit in a loaf pan for about an hour to rise (with an oiled plastic wrap covering it and then a damp cloth over that). Bake in a 350 degree oven for 25-28 minutes.

Italian Bread

I made this last night for dinner with my parents nad grandparents. SO. Good. Yum. Plus, they looked really pretty (although I totally forgot to take a photo). I ended up leaving one plain and on the other one I topped it with minced garlic, Oregano, Thyme and Rosemary. The plain was good...but plain. I read some comments that said it's really good if you make it into garlic bread. The Herb crusted one was VERY good but I think next time I'm going to incorporate the herbs into the dough itself. That'll taste awesome.

Here's the recipe

Ingredients
4 cups unbleached all-purpose flour
1 tablespoon light brown sugar
1 1/3 cups warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
1 1/2 teaspoons olive oil
1 (.25 ounce) package active dry yeast

1 egg
1 tablespoon water
2 tablespoons cornmeal

Directions
1.Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2.Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
3.In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion.
4.Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.


***TIPS ***

---> to shape the loaves. Cut the dough in half, then roll out the dough and roll it up. Pinch together the seam really well and then lay it seam-side down.
--->Let it rise on the baking sheet (or I used a pizza stone) itself, instead of transferring the dough. I put the stone with hte dough on top of my stove that was on at the lowest setting (I think it was like 175 degrees or something) since it was a little cool in my house. I then put an oiled piece of cling wrap on top of the dough, then a warm damp kitchen towel on top of that. The dough rose beautifully in about 50 minutes or so.