whole grain wheat cereal into a shallow dish.
In a large
bowl, combine honey, peanut butter, puffed rice, crunchy nugget cereal,
applesauce, coconut, corn flakes, flax seed and chocolate chips. Add powdered
milk to make a soft, cookie-like dough. Form into 1” balls and roll in crushed whole
grain wheat cereal. Refrigerate or freeze.
Calories: 140; Total Fat: 9g (2.5g
saturated); Sodium: 85mg; Total carbohydrate: 12g; Dietary fiber: 2g; Sugars:
7g; Protein: 4g
Preheat oven to 350°. Coat a muffin pan with cooking spray or line with cupcake liners.
In a large bowl, whisk together pumpkin puree, vegetable oil, eggs, maple syrup, and vanilla.
In a small bowl, combine oat flour, baking powder, baking soda, salt, and pumpkin pie spice.
Add dry ingredients to wet ingredients and fold until combined. Stir in mix-ins, as desired. Scoop batter into prepared muffin tins. Bake until a toothpick inserted into center of muffins comes out clean, 18-20 minutes.
Nutrition per serving (1 muffin): 200 calories; 12g total fat (2g saturated); 210mg sodium; 20g carbohydrates; 3g dietary fiber; 5g sugar (4g added sugar); 5g protein
Pop popcorn in an air popper. Place popcorn in a large bowl or a large paper bag and set aside.
In a heavy saucepan with a lid over medium-low heat, melt butter, sugar, salt, vinegar and water. Do not stir. When butter has melted and edges begin to bubble, remove lid, raise heat to medium and, stirring constantly with a wooden spoon, cook until mixture becomes golden yellow, 5-6 minutes. Remove from heat, add the baking soda and stir vigorously.
Pour hot butter-sugar mixture over popcorn and either stir to combine in bowl or fold over paper bag to seal and shake vigorously until combined. Spread candied popcorn over sheets of waxed paper on a work surface and let cool completely.