Roasted Garlic Potatoe Wedges

Serves: 4

1 pound and 13.07 ounces yukon gold potatoes, peeled and cut into wedges (5 medium yukon gold potatoes)
1 tbsp olive oil
1 tsp salt
1 tsp ground black pepper

1 head garlic, cut off the top

Preheat the oven to 425 degrees F

Cut the potatoes into 2 halves. Cut each halves into 4 pieces.

Toss the potato wedges with olive oil, salt and ground black pepper. Place the potatoes on a baking sheet (no aluminum foil and no parchment paper) in a single layer.

Cut off the top of 1 head garlic and place in a piece of foil. Drizzle olive oil on top and rub all over, put in in the same baking sheet.

Roast the potatoes for 25 minutes, turn over the pieces (I used sharp spatula to turn the pieces). Roast another 25 minutes or until golden brown.

Squeeze out the garlic cloves into a bowl. Remove any of the peel that may have fallen in. Mash the garlic into paste.

2 tbsp coconut oil
2 tbsp parsley, finely chopped

Heat coconut oil in a pan, add the mashed garlic and stir in. Add parsley and stir.

Spoon the garlic sauce over the potatoes and toss to coat evenly.

Taste Note: Tastes AWESOME

Source: anitacooks

Cajun Sweet Potato Fries

Serves: 4

1 pound and 7.7 ounces sweet potatoes, scrubbed clean, leave the skin on
2 tbsp olive oil
1/2 tsp salt
1 and 1/2 tsp garlic powder
1 and 1/2 tsp smoked paprika
1 and 1/2 tsp dried oregano
1 tsp dried thyme (or 2 tsp fresh thyme)
1/4 tsp black pepper
1/8 tsp cayenne pepper

Preheat the oven to 425 degrees F

Leave the skin on and cut the potatoes into thin, match stick with a very sharp knife.

Coat with olive oil and seasonings.

Transfer fries to 1 large baking sheets (bare baking sheet - no aluminum foil and no parchment paper) and arrange in a single layer to ensure they crisp up.

Bake for 15 minutes and flip / stir to coat on the other side. Bake for 15 minutes more or until brown and crispy. You will know they are done when the edges are dark and crispy.

Remove from the oven and serve plain or with ketchup or with chipotle aioli.

Taste Note: Tastes AWESOME.
Source: minimalistbaker
Note: I did this in 2 batches. If your fries are not of same size, you might get some really black fries.

Flourless Banana Bread Cookies

Yields: 8 cookies

2 large overripe bananas, mashed
1 cup gluten-free oat bran (can sub for rolled or quick oats) (I used 1 and 1/4 cup rolled oats)
1/4 cup smooth almond butter
Add ins of your choice - chocolate chips etc

Preheat the oven to 350 degrees F. Line a large baking tray with baking paper and set aside.

In a large mixing bowl, combine bananas, oat bran and almond butter and mix very well. If batter is too thin, add more oats. Stir through add-ins of your choice.

Using your hands, form into balls and set aside on the lined baking tray. Press each ball into a cookie shape and bake for 12 minutes or until slightly firm on the edges and remove. Allow to cool for 5 minutes before enjoying.

Storage: Cookies are best kept refrigerated and are freezer friendly.

Source: thebigmansworld
Taste Note: Tastes AWESOME and super simple to make.

Cranberry Orange Granola Bars

1 Cup Pecan Pieces
1/3 Cup Pumpkin Seeds

Heat a pan over medium heat, toast pecans and pumpkin seeds, stirring often, until they are fragrant, and the pumpkin seeds are starting to make popping noises, about 5 minutes in LOW heat.

2/3 Cup Dried Cranberries

Transfer toasted pecans and pumpkin seeds to a food processor. Add the cranberries and then run the machine for about 10 seconds until the pecans, pumpkin seeds and cranberries are broken up. (If you skip this step, your bars will be more difficult to slice through and more likely crumble at the edges)

1 and 3/4 Cup Quick-Cooking Oats (or Old-Fashioned Oats, Pulsed in a Food Processor)

2 Tsp Orange Zest

1/2 Tsp Ground Cinnamon
1/2 Tsp Salt

In a mixing bowl, combine the contents of the food processor with oats, orange zest, ground cinnamon and salt. Whisk to combine.

1 Cup Creamy Unsalted Almond / Peanut Butter
1/2 Cup Maple Syrup
1 and 1/2 Tsp Vanilla Extract

In a smaller container, mix together almond butter, maple syrup and vanilla extract until well blended.

Pour the liquid ingredients into dry ingredients. Mix them together until the two are evenly combined and no dry oats remain. If the mixture was easy to mix together that's a sign that you need to add some more oats, sprinkle in more oats until you can't incorporate ay more.

Line a 9" square pan with 2 strips of criss-crossed parchment paper cut to fit neatly against the base and up the sides. The parchment papers will make it easy to slice the bars later.

 Transfer the mixture to the prepared square baker. Arrange the mixture fairly evenly in the baker, then use a bottom of a flat round surface, like measuring cup (if it gets very sticky, use a parchment paper under the measure cup) and pack the mixture down as firmly and evenly as possible.

Cover the baker and refrigerate for at least one hour or preferably overnight. The oats needs time to soak up some of the moisture so they aren't sticky. When you are ready to slice, lift the bar out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp knife to slice the bars into 1" strips, then slice them in half through the middle.

Storage Instruction: Bars will keep well for couple of days at room temperature. But you can wrap individual bars in plastic wrap or parchment paper and store them in freezer safe bag in the freezer for best flavor. They will keep for several months in the freezer. I put all my bars in a glass container and kept my bars in refrigerator for 11 days.

Taste Note: Tastes AWESOME
Serves: 18
Source: cookieandkate

Almond Coconut Granola Bars

1 Cup Almonds, Chopped

Heat a pan in medium heat and toast the almonds in medium heat for 5 minutes, turn them frequently, toast until they are fragrant. Transfer them to a mixing bowl.

1 and 3/4 Cup Quick-Cooking Oats (or Old-Fashioned Oats, Pulsed in a Food Processor)

1 Cup Unsweetened Coconut Flakes, Large or Shredded
1/2 Tsp Ground Cinnamon
1/2 Tsp Salt

Add oats, coconut flakes, cinnamon and salt. Stir until blended.

1 Cup Creamy Almond Butter
1/2 Cup Maple Syrup
1 and 1/2 Tsp Vanilla Extract

Mix almond butter, maple syrup, vanilla extract to a small bowl, whisk until well blended.

Pour the liquid ingredients to the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. The drier the mixture, the more firm the bars will be, so stir in extra oats if the mixture seems wet. Conversely, if you used a super thick almond butter , you might need to drizzle in another tbsp of maple syrup to help it all stick together.

Line a 9" square pan with 2 strips of criss-crossed parchment paper cut to fit neatly against the base and up the sides. The parchment papers will make it easy to slice the bars later.

Transfer the mixture to the prepared square pan. Use your spoon to arrange the mixture fairly evenly in the pan, then use a bottom of a flat, round surface, like a drinking glass, to pack the mixture down as firmly and evenly as possible. (If the mixture keeps sticking to the glass, cover the base of the glass with a small square of parchment paper)

Cover the pan and refrigerate for at least an hour or overnight. This gives the oats time to absorb moisture so the granola bars can set.

When you are ready to slice, lift the bars out of the pan, by grabbling both pieces of parchment paper on opposite corners. Use a sharp knife to slice the mixture into 4 even rows and 4 even columns

Storage Instruction: Bars will keep well for couple of days at room temperature. But you can wrap individual bars in plastic wrap or parchment paper and store them in freezer safe bag in the freezer for best flavor. They will keep for several months in the freezer. I put all my bars in a glass container and kept my bars in refrigerator for 11 days.

Serves: 16
Taste Note: Tastes AWESOME
Source: cookieandkate