Muffin Tin Chef Read Online Free PDF Page A

the bread slices with a rolling pin to about 1/4 inch thick. Slice the bread into 12 rounds using a cookie cutter or the top of a glass that is about the same size as a medium muffin cup. Brush both sides of each round with oil, and carefully press into 12 medium muffin cups. Bake until crispy and golden, about 8 minutes.
    Meanwhile, toast the almonds in a dry skillet over medium heat until darkened, about 4 minutes, stirring often. To serve, fill the bread cups with apricot jam and top with toasted almonds.

GRANOLA ROUNDS
    Although granola bars aren’t usually round, what the heck? Packed with wholesome ingredients, these are perfect energy for the trail or a mid-morning boost. Serves 12 V, F
    1 1/2 cups quick-cook rolled oats (not instant)
1/2 cup almond flour
1/2 cup ground flax seeds or ground chia seeds
1/2 cup coarsely chopped walnuts
1/4 cup sunflower seeds
1/2 cup dried blueberries
1/2 cup dried cranberries
1/3 cup unsweetened dried coconut
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 large egg
2/3 cup honey
1/4 cup melted coconut oil or other oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
    Preheat the oven to 350°F. In a large bowl, stir together the oats, almond flour, flax seeds or chia seeds, walnuts, sunflower seeds, blueberries, cranberries, coconut, cinnamon, salt, and allspice. In a separate bowl, lightly beat the egg and stir in the honey, oil, vanilla extract, and almond extract, if using. Add the wet ingredients to the dry ingredients and stir until everything is moist. Divide the mixture among 12 medium muffin cups and pack down tightly with the back of a spoon to help keep them together after baking. Bake until the edges begin to brown, about 20 minutes. Let cool for several minutes before unmolding.

SEEDY ROUNDS
    Not just for the birds, these seedy little packages of energy and nutrients are fit for humans and provide good motivation to raid the bulk bins. If you’re as concerned with genetically modified foods as I am, choose organic corn syrup to assure that no GM corn was used. If you’re not using a silicone muffin tray, it’s best to use paper liners. Serves 9 V, G, F
    1/3 cup quinoa
1/3 cup sunflower seeds
1/4 cup black sesame seeds
1/4 cup hemp seeds
1/4 cup pumpkin seeds
2 tablespoons chia seeds
1/3 cup chopped pecans
1/4 teaspoon salt
1/4 cup light corn syrup
1/4 cup pure maple syrup, preferably a darker grade
    Preheat the oven to 350°F. In a dry skillet, toast the quinoa over medium heat until it gives off a toasted aroma and begins to pop, about 3 minutes. Stir often to prevent burning. In a large bowl, stir together the toasted quinoa, sunflower seeds, sesame seeds, hemp seeds, pumpkin seeds, chia seeds, pecans, and salt. In a medium saucepan, heat the corn syrup and maple syrup over medium heat until hot, 2 to 3 minutes. Stir in the seed mixture and mix until everything is moist. Divide the mixture among 18 mini muffin cups and press down with damp fingers to tightly compact the contents. Bake for 15 minutes and let cool for several minutes before unmolding. They will harden while they cool, helping them to stick together.

FRUITY ENERGY BITES
    These bites are packed with natural sugars, and I’ll grab a couple before my bicycle rides for an energy boost. They also work perfectly well as a snack if I’m desk-bound. Serves 12 V, G, F
    1 1/2 cup pitted dried dates, chopped
1 cup dried Mission figs, chopped
1 cup dried apricots, chopped
1/2 cup shelled unsalted pistachios
1/3 cup hemp seeds
1/4 cup brown rice syrup
2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons grated orange zest
1 teaspoon vanilla extract or coffee extract
    In a food processor, process the dates, figs, apricots, pistachios, and hemp seeds until finely chopped. Add the brown rice syrup, cocoa, salt, orange zest, and vanilla or coffee extract, and process until the mixture clumps together. Pack the mixture into 24 mini