Maple Pecan Pie (Adapted from Donna Hay's- Modern Classics 2)
1 tenderflake deep dish pie crust
1 cup whole pecans
1/2 cup brown sugar
1/2 cup maple syrup
40g (1 1/2 oz) butter, melted and cooled
1/2 cup whipping cream
1.Pre-bake pie shell till lightly golden. Preheat oven to 350 degrees F and toast pecans, let cool.
2.Whisk together all ingredients except pecans. Fold in pecans last and pour into pie shell. Bake for 35-40 min or until filling is set. Cool before serving.
Crispy Chewy Granola Bars (Adapted from Ellie Krieger's- The Food you Crave)
1 cup quick-cooking rolled oats
1/2 cup shelled unsalted raw sunflower seeds
1/2 cup toasted wheat germ (if cannot find toasted, buy wheat germ and throw in a 350 degree F oven until toasted)
1/4 cup whole grain pastry flour
1/4 cup dried apricots
1/4 cup dried blueberries
1/2 cup raw almonds
1/2 cup raisins
1/2 cup pitted dried dates
1/2 cup dark chocolate chunks (optional)
1/2 cup nonfat dry milk
1 tsp ground cinnamon
1/3 cup pure maple syrup
2 large eggs
1.Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with parchment paper.
2. Place all ingredients in a food processor, except maple syrup and eggs and pulse until everything is finely chopped, or chop by hand. Add in syrup and eggs until combined.
3. Spread mixture evenly into baking pan and bake until golden brown, about 25 minutes. When cool cut into bars.
(note: because wheat germ is high in natural oils it is prone to rancidity so look for it in vacuum packaging and not in bulk. After being opened store it in the fridge or freezer. It has gone bad if it has an unpleasant smell and bitter flavor.)