Brown Sugar | A Beautiful Life

Now that the weather is getting warmer and we’re looking forward to summer and spending more time outside, here’s a easy and healthy snack you can take with you on your next hike. The beauty of this recipe is that you can substitute any dried fruit you like, and can also add various ingredients such as flax seed or additional nuts or seeds if desired. If you’re allergic to peanut butter, you can substitute almond or sunflower seed butter instead. The protein hit from the peanut butter, oats and eggs should help keep you going for hours! Not only are these good while you’re on the trail, but they’re also a nice reward after a good hike!

Diff: Easy Prep: 15 min. Cook: 20-23 min.

Ingredients:

½ c. whole wheat flour

1-2 T. flax seed if desired (can be ground)

1 t. ground cinnamon

½ t. baking soda

1/8 t. kosher or sea salt

2 t. pure vanilla extract

½ c. packed brown sugar

1 large egg

2 large egg whites or equivalent

1 c. dried cranberries or sweet dried cherries

½ c. coarsely chopped nuts (walnuts, pecans, almonds, etc.)

1/4 c. sunflower seeds

½ – ¾ c. chocolate chips

½ c. smooth or chuncky peanut butter

2 T. extra virgin olive oil

½ c. organic honey

2 c. old fashioned rolled oats

Directions:

Preheat oven to 350 F. Coat a 9 X 13 pan with olive oil.

Whisk flour, cinnamon, baking soda and salt in a medium bowl.

Beat peanut butter, brown sugar, and honey in a large bowl until blended.

Blend egg and egg whites with fork in a small bowl, then add to peanut butter mixture along with oil and vanilla. Beat until smooth.

Add flour mixture and mix with spatula. Mix in oats, cranberries/cherries, choice of nuts and chocolate chips.

Scrape batter into prepared baking dish. Use spatula to even out.

Bake until lightly brown and firm to touch, 2-23 minutes. Let cool completely before cutting.

Enjoy! This is wonderful served with fruit and a glass of cold milk.

Hope all of you will be able to enjoy some time in the great outdoors this week. Wishing all of you God’s blessings, happy hiking, good health and good eating!

Smiles, Maria

I came up with this dish after trying many different honey or marmalade glazed carrot recipes. I thought, why not combine them? The results of which were so good that I wanted to share this with my readers. And the fact that you make these in your slow cooker makes this recipe a winner because you save time too! Just a few notes: I used home made marmalade, which turned out darker than store bought, so your dish might be lighter. As well, I like a lot of sauce, so if you’d like a less saucy result, you can either increase the amount of carrots or use only ¼ c. marmalade.

Diff: Easy Prep Time: 10-15 min. Cook Time: 3-8 hours Serves: 4

Ingredients:

1/3 c. orange marmalade

2 T. brown sugar

1 ½ T. butter, softened or melted

1 T. honey

1 t. cinnamon

½ t. kosher salt

¼ t. nutmeg

1 16 oz. bag baby carrots

1 onion, sliced

12-14 small mini sweet peppers, sliced

or 1 red & 1 yellow bell pepper, sliced

1 T. cornstarch

2 T. cold water

Directions:

1. To make glaze, in a small bowl combine marmalade, brown sugar, butter, cinnamon, salt and nutmeg. Stir until well blended.

2. Put all the vegetables in a crock pot.

3. Top with glaze. (If you use softened butter, glaze might be clumpy; melted butter will make it more spreadable.) Stir contents of crock pot to distribute evenly.

4. Cover and cook on high for 3-4 hours or on low for 7-8 hours.

5. Once cooked, in another small bowl or container, combine cornstarch with cold water and stir until dissolved. Add to crock pot and mix in.

6. Turn off crockpot and leave uncovered until sauce has thickened, about 15 minutes. Stir, serve and enjoy!

The flavors of the carrots, sweet peppers and onions in this dish meld together wonderfully with the marmalade and honey. You can add a sprinkle of ginger if you’d like more spice. For those who like hotter fare, you can add a sprinkle of red hot pepper flakes or a sprinkle of cayenne pepper.

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Tag Archives: Brown Sugar

Healthy Hiker’s Energy Bars

Diff: Easy Prep: 15 min. Cook: 20-23 min.

Ingredients:

Directions:

Sweet and Saucy Slow Cooked Honey Orange Carrots

Diff: Easy Prep Time: 10-15 min. Cook Time: 3-8 hours Serves: 4

Ingredients:

1/3 c. orange marmalade

2 T. brown sugar

1 ½ T. butter, softened or melted

1 T. honey

1 t. cinnamon

½ t. kosher salt

¼ t. nutmeg

1 16 oz. bag baby carrots

1 onion, sliced

12-14 small mini sweet peppers, sliced

or 1 red & 1 yellow bell pepper, sliced

1 T. cornstarch

2 T. cold water

Directions:

1. To make glaze, in a small bowl combine marmalade, brown sugar, butter, cinnamon, salt and nutmeg. Stir until well blended.

2. Put all the vegetables in a crock pot.

3. Top with glaze. (If you use softened butter, glaze might be clumpy; melted butter will make it more spreadable.) Stir contents of crock pot to distribute evenly.

4. Cover and cook on high for 3-4 hours or on low for 7-8 hours.

5. Once cooked, in another small bowl or container, combine cornstarch with cold water and stir until dissolved. Add to crock pot and mix in.

6. Turn off crockpot and leave uncovered until sauce has thickened, about 15 minutes. Stir, serve and enjoy!

The flavors of the carrots, sweet peppers and onions in this dish meld together wonderfully with the marmalade and honey. You can add a sprinkle of ginger if you’d like more spice. For those who like hotter fare, you can add a sprinkle of red hot pepper flakes or a sprinkle of cayenne pepper.

May you and your family enjoy this recipe! Until next week, wishing you God’s blessings, good healt

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Diff: Easy Prep: 15 min. Cook: 20-23 min.

Ingredients:

Directions:

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Diff: Easy Prep Time: 10-15 min. Cook Time: 3-8 hours Serves: 4

Ingredients:

1/3 c. orange marmalade

2 T. brown sugar

1 ½ T. butter, softened or melted

1 T. honey

1 t. cinnamon

½ t. kosher salt

¼ t. nutmeg

1 16 oz. bag baby carrots

1 onion, sliced

12-14 small mini sweet peppers, sliced

or 1 red & 1 yellow bell pepper, sliced

1 T. cornstarch

2 T. cold water

Directions:

1. To make glaze, in a small bowl combine marmalade, brown sugar, butter, cinnamon, salt and nutmeg. Stir until well blended.

2. Put all the vegetables in a crock pot.

3. Top with glaze. (If you use softened butter, glaze might be clumpy; melted butter will make it more spreadable.) Stir contents of crock pot to distribute evenly.

4. Cover and cook on high for 3-4 hours or on low for 7-8 hours.

5. Once cooked, in another small bowl or container, combine cornstarch with cold water and stir until dissolved. Add to crock pot and mix in.

6. Turn off crockpot and leave uncovered until sauce has thickened, about 15 minutes. Stir, serve and enjoy!

The flavors of the carrots, sweet peppers and onions in this dish meld together wonderfully with the marmalade and honey. You can add a sprinkle of ginger if you’d like more spice. For those who like hotter fare, you can add a sprinkle of red hot pepper flakes or a sprinkle of cayenne pepper.

May you and your family enjoy this recipe! Until next week, wishing you God’s blessings, good healt

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Follow “A Beautiful Life”