FASD September Cooking Class Recipes
Fall Fruit Salad with Cinnamon Greek Yogurt Dressing
- 7 medium Bartlett pears (or other ripe but firm pears), diced
- 7 medium apples, diced
- 3/4 cup Greek yogurt
- 2 tablespoon fresh lemon juice
- 5 tablespoons pure maple syrup (can substitute honey)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoons ground nutmeg
- 3/4 cup dried cranberries
- 3/4 cup raisins
Cut pears and apples into quarters, and remove seeds and cores (this part will be done by a parent volunteer). Pass the apple quarters to the children and demonstrate how to cut them into cubes (about 1cm).
Place pears and apples in a large bowl with lemon juice. Toss gently to combine. Set aside.
To a small bowl, add the yogurt, lemon juice, maple syrup, vanilla, cinnamon, and nutmeg. Mix together.
Drizzle dressing over the fruit. Add raisins and cranberries and toss gently until fruit is coated.
Super Loaded Oatmeal Cookies
- 1/2 cup all-purpose flour
- 1/4 cup whole-wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 cups old-fashioned rolled oats
- 1/2 cup unsweetened coconut flakes
- 1/4 cup pepitas (green pumpkin seeds)
- 1/4 cup sunflower seeds
- 1 tablespoon flax seeds
- 1/2 cup chocolate chips
- 1/2 cup dried cranberries
- 1/4 cup unsalted butter, at room temperature
- 2 tablespoons coconut oil (can substitute another oil)
- 1 large egg
- 3/4 teaspoons pure vanilla extract
Whisk the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Beat the butter and coconut oil in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the granulated sugar and brown sugar and beat until smooth and fluffy, about 3 minutes. Beat in the egg, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Beat in the oats, coconut, pepitas, sunflower seeds, flax seeds, walnuts and cranberries. Cover the dough with plastic wrap and refrigerate until firm, at least 1 hour.
Position racks in the upper and lower thirds of the oven; preheat to 350 5degrees F. Line 2 baking sheets with parchment paper. Roll the dough into balls (about 2 tablespoons each) and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and dry around the edges, 18 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.