Berry Crisp

Suggested Piece: 10” Gourmet Skillet

Ingredients
4 c. fresh berries
4 tsp. lemon juice, fresh
4 tbsp. arrowroot powder (or tapioca flour)
1/2 tsp. cinnamon, ground
2 pinches nutmeg, ground

Crumble Topping:
1/2 c. coconut flour
1 c. oats
4 tbsp. coconut oil, room temperature
2 tbsp. water
1/2 tsp. salt
1 tsp. baking powder
4 tbsp. coconut sugar (or monk fruit sweetener)
1/2 c. almonds, chopped

Directions
In a small bowl mix together blackberries, lemon juice, arrowroot powder, cinnamon and nutmeg until berries are coated. In another bowl combine crumble ingredients: coconut flour, oats, coconut oil, water, salt, baking powder, coconut sugar, and almonds. Mix until all ingredients are well combined and mixture has a crumbly texture. Place berry mixture in bottom of 10” gourmet skillet spread out so bottom of pan is covered. Spoon crumble mixture on top of blackberries as evenly as possible to cover berries. Place lid on skillet and turn heat to medium. When Vapo-Valve begins to click steadily, turn heat to low and cook for 20 minutes. Turn heat off and let rest for 5 minutes. Remove lid and serve crumble warm or at room temperature. Garnish with fresh mint if desired.

Tips:
Place crumble under broiler for 5-8 minutes at end of cooking for a crispier topping. Serve crumble with a spoon of low-fat vanilla yogurt.

Stone Fruit Crisp

Suggested Piece: 12” Chef Gourmet Skillet

Ingredients
6 c. *peaches, nectarines, plums, apricots, etc.
½ tsp. orange zest
1 tsp. cinnamon
1-2 tbsp. brown sugar
1 ½ c. oats
1 ½ c. ground almonds or ground flour
½ c. sliced almonds (opt.)
½ c. **sunflower seeds, chopped
¾ c. natural unrefined organic brown sugar
6 tbsp organic butter or coconut oil, melted

Directions

Combine sliced fruits, orange zest, ground cinnamon and sugar in bowl and stir to combine.

Place fruit mixture in skillet and set aside. For topping, place oats, almond flour, sunflower seeds, sugar and butter in bowl and mix thoroughly to combine. Place topping over fruit mixture to cover fruit in skillet. Place skillet on stove, turn heat to medium and cover with the 12" Electric Skillet cover. When Vapo-Valve™ clicks, reduce heat to low and cook for 20 minutes or until fruit inside softens and get bubbly. When ready to serve, remove handles and place gourmet skillet in 375°F/190°C oven and cook, uncovered for 10 minutes until top becomes golden and crispy. Serve crisp warm.

Tips: Top warm crisp with ice cream or other topping of choice. Adjust sweetener in fruit mixture according to sweetness of fruits being used. Bake this Stone Fruit Crisp recipe ahead of time, then reheat in the oven and crisp up the top right before serving.  

*Use juicy stone fruits: peaches, plums, apricots, nectarines and others should be available in your local markets and farms for this tasty warm sweet treat.

**Sunflower seeds are an excellent source of protein, calcium and iron. 

See original recipe here https://recipes.saladmaster.com/recipe/stone-fruit-crisp

Peanut Butter Banana Oat Bites

Suggested Piece: Stainless Steel Cookie Sheets & Turner

Ingredients
1 egg
1 ripe banana
1/2 c peanut butter
1 tsp vanilla extract
2 tbsp Splenda brown sugar blend
2 c old fashioned rolled oats
1 tsp baking soda
1/2 tsp salt
1/4 c ground flax seed

Directions
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a medium bowl whisk together peanut butter, banana, egg, vanilla and Splenda brown sugar blend. In a small bowl mix together oats, baking soda and salt. Add milled flaxseed. Add oat mixture to peanut butter mixture and mix well. Scoop batter into 1 tablespoon balls and place on baking sheet. Bake for 10-12 minutes. Cool on wire rack.

No Bake Cookies

Suggested Piece: 3 Qt. Saucepan & Cookie Sheet

Ingredients
2 c. sugar
2 tbsp. cocoa
1/2 c. butter
1/2 c. milk
3 c. quick oats
1 tsp. vanilla
2 tbsp. peanut butter

Directions
Over medium heat combine sugar, cocoa, butter, and milk in a 3 Qt. Saucepan. Simmer until bubbling for 2-3 minutes. Remove from heat and stir in quick oats, vanilla, and peanut butter. Work quickly to drop spoonfuls on parchment lined cookie sheet. Chill for 15-20 minutes or until the cookies are set.

Peanut Butter & Jelly Breakfast Bars

Suggested Piece: Bake & Roast Pan

Ingredients
3/4 c. organic/all natural grape jelly
2 c. rolled oats
2 c. graham crackers, #1 cone
3/4 c. peanut butter
1/2 c. honey
1 1/2 tsp. pure vanilla extract
1/4 tsp. salt
Olive oil cooking spray

Directions
Preheat oven to 350F. Spray bake & roast pan with olive oil. Using Kitchen Aid mixer combine graham cracker crumbs, oats, peanut butter, honey, vanilla, and salt; mix well. Mixture will be dry. Firmly press a little more than half of the mixture into bottom of pan. Spread the grape jelly over the top fo the bottom layer. Crumble the rest of the mixture evenly over the top of the jelly. Bake until the top is lightly brown; approx. 30 minutes. Let cool completely before cutting into squares.

Energy Bites

Suggested Piece: Cookie Sheet

Ingredients

1 c. rolled oats, quick or regular

1/2 c. peanut butter

1/2 c. flax seed

1/3 c. honey

Directions

Add all ingredients in a medium bowl and mix well. Place bowl in refrigerator for approx. 15-20 minutes so the ingredients can set. Remove from refrigerator and use a small cookie scoop or your hands to form mixture into bit sized balls. Place balls on cookie sheet and return to the refrigerator for another 15-20 minutes. Store energy bites in airtight container in refrigerator.

Optional: Add 1/2 c. mini baking M&M's or mini chocolate chips to add variety to your bites!

Peach Cobbler

Suggested Piece: 11″ Large Skillet

Ingredients
2 – 16 oz. jars yellow cling sliced peaches
2 c. rolled oats
1/4 c. butter, softened
1/4 c. brown sugar
1 tsp. cinnamon
Raisins (opt.)

Directions
Drain liquid from jarred peaches. Arrange sliced peaches in the bottom of 11″ Large Skillet. In separate bowl combine rolled oats, butter, brown sugar, and cinnamon; stir until all ingredients are incorporated. Top the peaches with rolled oat mixture and sprinkle with raisins (opt.). Place skillet on medium heat until Vapo-Valve clicks rapidly. Reduce heat to low and cook for approximately 15 minutes. Enjoy along side a scoop of ice cream! Delish!