It’s been a little while since we’ve shared some recipes, so here’s a few of our favorites that have made frequent appearances in the Neilson kitchen these days… Enjoy, friends!
Mel’s Muesli Bars
Delicious when crumbed over yogurt, or as an energizing, nutrient-filled snack to eat on the go! The dried fruit and seeds can easily be interchanged for other dry goods you have on hand.
1 ¼ cup shredded coconut
1.5 cups rolled oats
½ cup whole almonds, loosely chopped
½ cup dried cranberries
¼ cup pumpkin seeds
¼ cup sesame seeds
¼ cup flax seeds
¼ cup sunflower seeds
½ cup dried papaya with lime, chopped
¼ cup dried gogi berries
¾ cup honey
1 Tbsp sugar
1. In a saucepan over medium heat, melt butter, honey, and sugar together. Bring to a boil, then simmer over low heat without stirring for 7 minutes.
2. Meanwhile, combine coconut, oats, almonds, and seeds in a skillet and toast over med-low heat until coconut and sesame seeds are golden. Remove from heat.
3. Combine the rest of the dry ingredients in with the toasted mixture in a large bowl.
4. After letting the honey mixture cool for a few minutes, pour over dry ingredients and stir to coat evenly. Press into a square baking pan, greased and lined with foil. Let cool completely before cutting into bars.
Savoury French Toast
A tasty twist on the traditionally-sweet breakfast item we all know and love… These savoury morsels are perfect for brunch, lunch, dinner, or as an appetizer/entree.
3/4 cup milk
1/2 red pepper (capsicum)
1/2 yellow pepper (capsicum)
1 small onion
salt & pepper
a handful of baby spinach leaves
your favorite cheese, sliced (we like old cheddar)
1. Dice peppers and onion. Saute in a little bit of butter or olive oil on low heat until vegetables are soft and onions are clear. Season lightly with salt and pepper.
2. While vegetables are cooking, slice the baguette into slices, 1 inch thick.
3. Whisk the egg and milk together in a shallow dish. Dip the bread slices, one a time, into the egg mixture, letting it soak it up the mixture for a few seconds on each side.
4. Transfer the saturated bread slice to a hot griddle or skillet coated with butter or cooking spray, and cook to brown each side until golden. Transfer cooked slices to a baking sheet.
5. Once vegetables and french toast are both ready, it is time to assemble! Top cooked french toast with a slice of cheese, followed by a few baby spinach leaves, and a tablespoon of the sauteed vege mixture.
6. Slide the tray of assembed french toast bites into the oven at 180 degrees C just long enough to slightly melt the cheese.
7. Transfer to a serving platter, and devour!
Mrs. Neilson’s Spicy Pumpkin Cake with Chocolate Chunks
3 cups whole wheat flour (or all purpose)
2.5 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
2 cups pureed pumpkin
2 cups firmly-packed brown sugar
1 cup low-fat or non-fat buttermilk
2 large eggs
2 Tsp canola oil
1 cup dark chocolate, chopped
1pkg cream cheese
250ml whipping cream
1/3 cup sugar
Cinnamon (to sprinkle on top)