Super Easy No Bake Granola Bars

A great sweet healthy treat, my kids LOVE these!  They are also perfect to add to your food storage ingredients.

2 1/2 c. Rice krispies
2 c. quick cooking oats
6 T. Flax meal, hemp seed or other ground seeds or wheat germ (for added protein)
1/2 c. dried fruit (cherries, blueberries, strawberries, cranberries, raisins, whatever you like)
1/2 c. chopped nuts (almonds, walnuts, peanuts, pistachios, whatever you like)
1/2 c. sweetener, liquid (brown rice syrup, honey, maple syrup, molasses) I like brown rice syrup it gives it a caramel taste and texture.
4 T. sucanate or dark brown sugar
2/3 c. nut butter (almond, cashew, soynut, peanut or whatever you like) I like almond butter it has a deeper flavor and taste then peanut butter.
2 t. vanilla extract
1 t. ground cinnamon

mix the rice krispies, quick oats, flaxseed meal (or other), dried fruit and nuts in a large bowl.

Over med high heat bring liquid sweetener of choice and brown sugar or sucanat to a boil, stir constantly.  Remove from heat, and stir in nut butter and vanilla until blended.

Pour warm nut butter mixture over cereal mixture and stir until coated.  Press mixture firmly into a 9x13 pan that has been lightly oiled.  Let cool in pan.  cut into 24 bars, wrap in saran wrap and store in the refrigerator for up to 1 week.

There are other variations you can make up your own favorites:

GERMAN CHOCOLATE BAR: Add chocolate chips or carob chips, with coconut flakes

CHERRY CHOCOLATE BAR: Add Chocolate chips or carob chips with dried cherries.

PEANUT BUTTER BAR: Add roasted peanuts with peanut butter and use honey as sweetener.

CHERRY ALMOND: Add dried cherries, almond butter and chopped almonds and use almond extract in place of vanilla, if you like.

APPLE PIE: Add chopped dried apples and rice syrup or honey with walnuts or pecans and cinnamon.

PECAN PIE: Add pecans, almond butter, rice syrup, dates and cinnamon.

TROPICAL BAR: add pineapple and mangos, with brazil nuts or macadamia nuts and Almond butter or macadamia butter. use almond extract.

Hearty Cheesy Potato Soup using Mexican potatoes vegan style

• 6 T. vegan butter
• 2 leeks, sliced thinly (could use other onions)
• 1 1/2 cups chopped celery (I used dehydrated)
• 8 cups water
• 2 Malanga (spanish potato), skinned and chopped (could use bakers potatoes mixed or use a total of 8 one kind)
• 4 red potatoes, chopped with skins on
• 8 potatoes, peeled and cubed
• 2 1/3 cups soy milk
• 4T. brewers yeast
• 1/2 c. cashews
• 1 1/2 c. warm water
• 2 oz. pimentos
• 2T lemon juice
• 1 t. salt
• 2 T. chopped garlic
• 1 T. smoked paprika
• • 2T corn starch
  • 1 1/2 c. water

Melt butter in a pan.  Add sliced leeks and celery.  Saute until softened.  Add 8 c. water, and malanga or 4 other types of potatoes.  Bring to a boil and then simmer until tender.  

In a separate pot heat water, and place 4 cut up potatoes in pot.  cook until tender then set aside.

When Malanga is cooked and softened,  place all ingredients in a blender and blend until smooth and creamy.  Place back in stock pot and add cooked potatoes from other pot.  Add soy milk, salt and pepper to taste and stir.  

In a blender blend together cashews, warm water, brewers yeast, pimentos, lemon juice, smoked paprika, garlic and salt.  Blend until smooth.  Add to soup. and stir.  

In a small bowl mix water with corn starch, stir well and add to soup.  Bring soup to a boil stirring often and then reduce and simmer.  Serve topped with non-dairy cheese and sprinkle smoked paprika on top.  

Serves 8