I had not heard of banana dogs until recently. My kids love them. We actually eat them as a part of breakfast more often than as a snack. This recipe works just fine with bananas that are ripe or nearing over-ripe. I’d try something else if your banana has more black than yellow on its peel as the banana does need to hold its shape.
2 whole grain hot dog buns
1 ripe banana
2 tablespoons strawberry jam or organic chocolate syrup
Cut banana in half lengthwise. Put each banana half in a bun and top with 1 tablespoon jam or syrup. Serve. Makes 2.
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I’ve seen some extremely “picky” eaters gobble up this pudding. The pudding is very sweet even without the agave nectar. When in doubt, leave it out. Enjoy!
1 lb silken tofu
1 heaping cup quality milk chocolate chips
3 tablespoons agave nectar or maple syrup (optional)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Put all ingredients in a medium saucepan over medium low heat. Stir until chocolate has melted. The tofu will break up into bits and not look terribly appetizing, but have faith. Transfer to blender (or use a hand blender) and process mixture until smooth. Scoop into small bowls or ramkins. Cover and allow to cool for at least 30 minutes in the refrigerator. Serve.
Yield: 5 (1/2 cup) servings
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This is an extremely flexible snack recipe that is sweet and satisfying. Replacing the honey with apple butter brings the sugar content down to a buzz-free level. But I do love the sweet, moist goodness the honey imparts. These bars freeze very well (separate layers with wax paper) and keep for up to a couple months.
2 cups old fashioned rolled oats
1/4 cup brown sugar, packed
1/2 cup wheat germ
1 teaspoon cinnamon
1 cup whole wheat flour
1/2 teaspoon salt
2/3 cup raisins or 1/3 cup chocolate chips
1/2 cup vegetable oil
1/2 cup honey or apple butter
1 large egg, beaten
2 teaspoons vanilla extract
Preheat oven to 350 F
Mix oats, sugar, wheat germ, cinnamon, flour, salt and raisins in medium bowl. Make a well in the center and add remaining ingredients. Mix well.Transfer to greased 9 x 13 pan and flatten mixture into pan with your hands.
Bake for 20-25 minutes until edges are brown. The majority of the pan may look under done. As long as the edges are brown, it’s okay. Don’t over bake or it will be dry.
Allow to cool slightly in pan. Cut into squares and serve or store in airtight container.
Yield: 24 bars (on the smallish side)
Prep-time: 10 minutes
Bake-time: 20 minutes
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