Fruit and Nut Energy Bars

1 cup whole oats

1 cup pecans

1/2 cup salted roasted cashews

1/2 cup agave nectar or honey

1/4 cup creamy peanut butter

5 dried figs, stemmed and quartered

1 Tbsp flax seeds

1 Tbsp canola oil

Zest of one lemon

1 cup dried cranberries, blueberries, or currants

1/2 cup unsweetened coconut flakes or unsweetened shredded coconut

Preheat oven to 325. Line a muffin tin with cupcake papers (or line a baking sheet with parchment paper).

In a food processor combine the oats, pecans, cashews, agave or honey, peanut butter, figs flax seeds, canola oil, and lemon zest until coarsely chopped. Add the cranberries and coconut and pulse until just incorporated.

Scrape mixture into a large bowl and stir well. Divide into 12 muffin cups and press down. (If using a baking sheet make 12 bars or rounds approximately 3/4" thick.) Bake for 25 minutes, until the bars are brown around the edges. Let cool completely in muffin tin or baking sheet. Store in an airtight container.

Makes 12.

From Sue J.

Beer Bread

3 cups all-purpose flour
1/4 cup sugar
4 1/2 tsp baking powder
2 Tbsp whole fennel seeds (optional)
1 1/2 tsp salt
1 bottle (12 oz) beer, such as a northwest pilsner or ale
1/4 cup unsalted butter, melted

Preheat oven to 350. Butter a 9x5 inch loaf pan.

Combine the flour, sugar, baking powder, fennel seeds (if using), and salt in a large bowl and stir to evenly mix. Add the beer and stir until just combined. Spoon the batter into the prepared pan and smooth the top with a spatula. Drizzle the melted butter evenly over the top and bake until golden and a toothpick inserted in the center comes out clean, about 50 minutes. Turn the bread out onto a wire rack to cool at least 15 minutes before slicing.

Makes 1 loaf.

Minced fresh herbs - such as rosemary, thyme, or oregano - can be used in place of the fennel seeds.