Oat Bran Muffins

1 ½ cups oat bran
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
Pinch sea salt
1 handful raisins
¼ cup maple syrup
1 organic egg
1 ripe banana, mashed
3 tablespoons extra virgin olive oil
1 teaspoon pure vanilla extract

Directions:
1. Preheat oven to 325 degrees
2. Grease 6 muffin cups
3. In a large bowl combine dry ingredients well, and then stir in raisins.
4. In a separate bowl combine wet ingredients.
5. Add wet to dry and mix with a rubber spatula.
6. Spoon into muffin cups.
7. Bake 20 minutes or until a toothpick inserted comes out clean.

Double Blueberry Quinoa Salad

1 cup quinoa
1 small container blueberries
½ cup dried blueberries, or raisins
1 cup pecans toasted
2-3 scallions, sliced thin
1 cucumber, peeled and chopped
Juice from 1 lemon
1 tablespoon red wine vinegar, or more to taste
Sea salt to taste

Using a fine mesh strainer, rinse quinoa well. Add to a pot with 2 cups water and a pinch sea salt. Bring to a boil, then reduce heat, cover and simmer 15 minutes, or until all the water has been absorbed.

Transfer cooked quinoa to a large bowl. Stir in remaining ingredients.

 

Raisin Cinnamon Granola Bars

2 cups quick cooking rolled oats
¼ cup oat flour
¼ cup ground flax
1 teaspoon ground cinnamon
Pinch sea salt
1 cup raisins
¼ cup extra virgin olive oil
¾ cup brown rice syrup

Whisk together the oats, flour, flax, cinnamon and salt. Stir in the raisins.

Stir in the rice syrup and oil and mix well.

Press into a well greased 8x8 in baking dish.

Use wet hands to firmly press batter down.

Bake at 350 for 25 minutes, or until edges turn golden in color.

Let cool, then cut into bars.