Honey Sweetened Raisin Rolls

Plan ahead... needs to chill...

7 oz. wheat flour
4.5 oz. flour, plus more for kneading
1/2 Tbsp. yeast
4 oz. raisins
1/2 tsp. salt
1/4 c. honey, warmed
1 oz. butter, melted
7.4 oz. milk, room temperature
half an egg
oil for greasing
cooking spray

2 Tbsp. butter, melted
2 Tbsp. honey

Line a baking sheet with parchment paper. Set aside.

In a large bowl, add flours, yeast, raisins, and salt. Mix with a spoon.

In a separate bowl, add the 1/4 cup honey and 1 ounce butter, and milk. Whisk.

Add in the half egg. Whisk again.

Pour wet ingredients into dry. Mix.

Knead on a lightly floured surface about 2-3 minutes. This dough is sticky. Do not add more flour. Make sure you have floured hands while kneading. It gets a little frustrating, but just keep dusting your hands with flour and knead as best you can. You want the dough sticky.

Coat the inside of a bowl with oil. Add the dough. Sprinkle with a bit of flour. Cover and let rise in a warm place for 1 hour.

After an hour, turn dough out onto floured surface. Split into 8 pieces. Form into rounds.

Place the rounds on the prepared baking sheet.

Spray the baking sheet and dough rounds lightly with cooking spray.  Drape plastic wrap over the dough. Lightly tuck the wrap under the baking sheet. Chill overnight in the fridge.

The next day, remove the baking sheet from the fridge and set on the counter for about 30 minutes.

Preheat the oven to 350 F.

Combine the 2 Tbsp. melted butter and honey together.

Bake the raisin rounds for 10-15 minutes until lightly golden.

When they are done baking, remove from oven and brush with the honey butter mixture. Allow to cool on the pan for 5 minutes before removing to a cooling rack.

So delicious. 

Here is a link to the recipe I adapted: http://www.mygreekdish.com/recipe/raisin-bread-perfect-healthy-snack-stafidopsomo/

Aussie Bites

1 3/4 c. rolled oats
1/4 c. sugar
1/4 c. dried apricots
1/4 c. raisins
1/4 c. ground flaxseed
1/4 c. sunflower seeds, unsalted
1/4 c. unsweetened coconut, shredded
1/4 c. quinoa, cooked or uncooked*
2 Tbsp. chia seeds
1/4 tsp. baking soda
1/4 c. honey
1/4 c. butter, melted
1/4 c. canola oil
1/2 tsp. vanilla

Preheat oven to 350 F.

Lightly grease a 24 count mini muffin tin.

Pour one cup of oats into a food processor. Process until the oats are basically oat flour.

Add in the remaining oats, sugar, apricots, raisins, seeds, coconut, quinoa, and baking soda. Pulse until apricots and raisins are in small bits.

Pour in the honey, butter, oil, and vanilla. Pulse until just combined.

Divide batter among the prepared tin.

Bake for 10-12 minutes, until the tops are turning golden.

Let cool in the tin on a cooling rack until completely cooled.

Remove from tin and store in an airtight container. Enjoy!

*Cooked quinoa gives a softer texture, but if you don't want to cook any, uncooked works too! I've made it both ways. Not gonna lie, cooked quinoa is better.

*Now that I've made this recipe 5-6 times, I think my favorite way is with quinoa that was cooked a day or two ago instead of with warm freshly cooked quinoa. But feel free to experiment with this yourself.

Here's a link to the recipe I used: http://thestayathomechef.com/homemade-aussie-bites/

Peanut Butter Balls

*Plan ahead... needs to chill

Peanut Butter Balls!

1 2/3 c. creamy peanut butter
8 oz. honey
1/3 c. raisins
1/3 c. sunflower seeds
2/3 c. instant powdered milk

Mix all the ingredients together in a large bowl. Shape into balls. Line them on a baking tray or dish. Chill in the fridge an hour or two before serving.

Super easy recipe. I used to eat these all the time when I was a kid. The recipe easily makes 2 dozen.