Seven Sundays Mango Almond Breakfast Bars

We recently had the pleasure of hosting the first ever Floyd Piano Company Yoga and Brunch Club! It was great fun and so nice to have yoga, piano, and delcious Seven Sundays breakfast under one roof in a absolutely beauftiful space. Lori Floyd made these delicious Seven Sundays Muesli bars that were a big crowd pleaser. Since so many people asked for the recipe she was kind enough to send it my way! Thanks Lori! 

Looking for Seven Sundays near you and cannot find it? They do $5 flat rate shipping for as much muesli as you care to order 🙂 Order here.

 

Serves:

Several depending upon how you cut them up.

 

Ingredients:

• 1 box favorite Seven Sundays Muesli (She used Cherry Vanilla Pecan).
• 1 cup almond/peanut butter
• 1 cup dried fruit of choice
• 1 cup whole roasted almonds
• 1/4 cup honey
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 cup coconut flake
• Pinch salt

Instructions:

1. Warm almond butter and honey in small saucepan and add extracts and salt.
2. Soak dried fruit (She used mango) in water for 15-20 minutes if not already gooey in texture. This will ultimately help hold bars together.
3. Strain and add fruit to food processor and pulse until nearly a fine chop.
4. Add muesli, nuts, coconut and fruit to large bowl and pour butter mixture over. Mix well.
5. Place plastic wrap on bottom of 9×13 baking dish. Pour mixture into pan and press until evenly distributed.
6. Cover with plastic wrap and place in freezer for at least 20 min or place in fridge for at least an hour.
7. When bars are set, move to cutting board and cut into portion size of your choice. She likes to keep in freezer for a little more of a firm bite. Will keep for 2-3 weeks.

Obviously the nut, fruit and butter choices are endless, but she used almond, mango and coconut with the vanilla cherry pecan muesli. Coconut and honey is also optional. Super easy and delicious. Enjoy!

Outer Spice Roasted Garlic and Goat Cheese Spread

You are going to LOVE this spread, it’s super simple to make and so delicious!!! It’s good on crackers, veggies, or toast. Bring this to a party or event and people will love you… seriously be prepared to make it over and over.

The highlight of this recipe is the Outer Spice Seasoning, it’s amazing and I have been having fun playing around with it ever since I got a bottle of the Original Blend. So far it’s great in this dip, chicken, and shrimp. I think it might just be good on ANYTHING… 🙂

Outer Spice is a locally owned business from Austin Texas that makes blends from the finest, quality ingredients that they hand select themselves, from around the world. They combine fresh herbs and spices in small artisan batches to create the most versatile combination of flavors. Their  products are all-natural, Gluten- free, rich in antioxidants and have NO MSG!  They are also Fair Trade, doing business with farmers and traders that practice Fair Trade!!! My kind of company! 

So many spice blends out there have MSG in them, beware of it’s full name:  monosodium glutamate, it’s bad stuff! You can rest assured of the quality behind this blend. 

 

Prep Time: 35 – 45 min

Cook Time: 35-45 min

Makes: Approx 1 1/2 Cups of spread.

 

Ingredients:

• 8 oz Farm Goat Cheese
• 3 Garlic Bulbs
• 1 TBS Outer Spice Original or more to taste.
• Oil (you can use olive, coconut, whatever you prefer).
• Foil

Instructions:

• Preheat Oven to 375 F.
•  Cut tops of garlic bulbs and add a little oil to the tops.
• Wrap in foil and I place in the oven for 35-45 min or until golden.
• Let cool when done or use paper towel to handle as you squeeze out roasted garlic cloves. Watch for bits of the outer layers.
• Mix goat cheese, garlic, and Outer Spice.
• ENJOY with friends and family!