Wednesday, October 24, 2012

October News and Recipies

Happy October! 

We have exciting news to share! Mom Magazine has an article featuring our certified organic blueberry powder. We are also excited because the article made it into all three branches of the magazine. Read the article here.

Pumpkin Pie Granola with A Berry Twist

4 Cups Old fashioned rolled oats
2 Tsp. Ground Cinnamon
1 Tsp. Pumpkin pie spice
1/2 cups Baking stevia or 1 cup sweetener of choice that measures like sugar
1/2 tsp. Salt
1 Tsp. Baking Powder
3/4 Cup Pumpkin
1/2 Cup Applesauce (Unsweetened)
3 Tbs. Sugar Free maple syrup (or honey or agave nectar)
1/2 cup Sunset Valley Organics Dried Blueberries  
Optional: add-ins 1/2 cup white chocolate chips, 1 cup honey teddy grahams lightly crushed, 1/2 cup Certified Organic Cranberries.


The estimated total time to make this recipe is 45 Minutes.
1:Preheat the oven to 325 degrees. Line a baking sheet with parchment paper, or foil and spray with non-stick cooking spray. Mix the dry ingredients in one bowl, and the wet ingredients in another. Mix the wet ingredients into the dry using a spatula, (or your hands), until everything is well combined and oats are coated with wet ingredients.
2:Place granola on baking sheet and bake for 20 minutes, then stir granola around. Bake for an additional 20 minutes or until the granola is golden brown and is crisp. Take the granola out of the oven, and let it cool completely on the baking sheet. Stir in additional white chocolate chips or teddy grahams at this point if desired. Store in an airtight container for up to one week.
 Pumpkin Oatmeal Cookies 


2 cups all purpose flour
1 1/2 cups old-fashioned oats
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1 cup (2 sticks) butter; softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup dried cherries; roughly chopped

1 cup Sunset Valley Organic Certified Organic Dried Blueberries


1. Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper.
2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.
3. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips, dried cherries, and dried blueberries.
4. Drop by rounded tablespoons onto prepared baking sheets.
5. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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