Ed and Faith Learn How To Make Granola And Flourless Peanut Butter Cookies

12:06 PM, Jan 20, 2013   |    comments
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Getting healthier is a great news year's resolution. But as most you've tried it know, it can be really difficult with so many tasty desserts around!

With this recipe from Great Harvest Bread Company in Greensboro, you can have your sweets...and as the saying goes...and eat them too.

Look below for a step-by-step recipe for making flourless peanut butter cookies and granola.

You can click the video above to watch Sheila Barth, co-owner of The Great Harvest Bakery show Faith and Ed how to make it on Sunday's Good Morning Show.

Great Harvest Granola
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Servings: Approximately 3 Cups
3 cups rolled oats (not instant)
3 tablespoons packed light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
? cup honey
¼ cup vegetable oil
1 teaspoon vanilla extract
½ cup small-dice dried fruit
½ cup coarsely chopped raw or toasted nuts or seeds

1. Heat the oven to 310°F and arrange a rack in the middle.
2. Prepare cookie sheet. [Put parchment paper onto pan; use non-stick pan; or use cooking spray.]
3. In a large bowl, combine the dry ingredients: oats, brown sugar, cinnamon, and salt;
4. Mix thoroughly by hand; set aside.
5. In a small bowl, mix the wet ingredients: honey, oil, and vanilla.
6. Pour wet over dry oat mixture and mix by hand until the oats are thoroughly coated.
7. Option: add in fruits & nuts before baking to incorporate flavors into mixture. Raisins will plump with this method.
8. Spread the mixture in a thin, even layer on a rimmed baking sheet.
9. Bake for 15 minutes.
10. For "Clusters" don't stir. Otherwise, stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more.
11. Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally if you don't want clusters. (Note: Granola hardens as it cools.)
12. If not previously added, mix the fruit, nuts &/or seeds to the baking sheet and toss to combine.
13. Store the granola in an airtight container for up to 2 weeks.

• Fruit: Dried cherries, blueberries, strawberries, craisins
• Grains: other rolled grains such as rye, spelt, kamut, or barley in place of rolled oats
• Nuts & Seeds: Sunflower Seeds-raw, Flax seeds, Cashews (salted), Walnuts, crushed pecans

Great Harvest Flour-less Peanut Butter Cookies

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Servings: 36

2 cups peanut butter - Crunchy or Smooth (better peanut butter=better cookie!)
1½ cups white sugar (or ¾ white and ¾ dark brown sugar)
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract

1. Preheat oven to 350°F.
2. Prepare cookie sheets. [Put parchment paper onto pan; use non-cook pan or use cooking spray.]
3. In a medium bowl, stir peanut butter and sugar together until smooth.
4. Beat in the eggs, one at a time.
5. Add baking soda, salt, and vanilla.
6. Scoop dough into balls and place them 2 inches apart onto the prepared cookie sheets.
7. Use fork to make a # pattern on top of cookies.
8. Bake to 8 - 10 minutes in the preheated oven.
9. Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

• Add a chocolate kiss to each cookie
• Sprinkle with course sugar
• Add ½ cup of chocolate chips to the dough
• Add ½ cup of chopped peanuts to dough
• For peanut allergies, substitute Almond Butter for Peanut Butter


The Great Harves Bread Company

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