We asked Elizabeth Chambers, who is the founder of BIRD Bakery and a renowned journalist, to share some recipes for delicious Easter treats.
1. BIRD Granola
"BIRD granola is unique because it's made with olive oil instead of vegetable oil or butter. We don't use refined white sugar; [we use] brown sugar and Grade A Maple syrup instead. It's the perfect combination of salty and sweet, and can be enjoyed for breakfast, as a snack, or as a topping over ice cream or yogurt. Basically, you can eat it all day, any way!"
5 cups old-fashioned oats
2 cups unsweetened coconut flakes
2 cups unsalted pistachios
2/3 cups unsalted pumpkin seeds
1 Tablespoon sea salt
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
2/3 cup organic grade A maple syrup
2/3 cup organic extra virgin olive oil
1 1/2 cups dried cherries
Heat oven to 275 degrees. Line two baking sheets with parchment; set aside. In a large bowl, mix together oats, coconut, pistachios, pumpkin seeds, and sea salt. Set aside.
In a small saucepan, combine sugar, maple syrup, and olive oil, stirring over low heat until the sugar dissolves completely. Pour over oat mixture. Stir well.
Spread onto sheets evenly. Bake until golden, about 20-25 minutes, rotating pan once at 10 minutes. Cool at room temperature. Break up granola; sprinkle with dried cherries. Store in an airtight container. Enjoy!
2. Monster Cookies
"Monster cookies are the perfect combination of oats, M&Ms, chocolate, and peanut butter. Made without flour, they're accidentally gluten-free and much higher in protein than most cookies. They can be made with pastel M&M's in small bite sizes or in the full-size version for the perfect Easter treat."
1 cup butter, softened
1 cup dark brown sugar
1 cup light brown sugar
2 cups fine sugar
1/2 Tablespoon very high-quality vanilla extract
1/2 Tablespoon light Karo syrup
2 1/2 cups of high-quality chunky peanut butter
4 teaspoons baking soda
4 1/2 cups of quick-cooking rolled oats
4 1/2 cups of old-fashioned oats
1 1/2 cups semisweet chocolate chips
1 1/2 cups Easter/spring M&Ms
1 1/2 cups peanut M&Ms
Cream together butter and sugars until blended. Add eggs one at a time. Mix on medium speed until pale and fluffy, about five minutes. Add vanilla, baking soda, and syrup. Add peanut butter and mix until smooth. Carefully add oats one cup at a time, mixing well. Stir in the chocolate chip and M&Ms, mixing until completely incorporated.
Scoop onto baking sheet using a serving spoon or small ice cream scoop. Bake at 350 degrees for 15 minutes. Enjoy!
Elizabeth Chambers is a successful entrepreneur and journalist. She is the founder and co-owner of the wildly popular BIRD Bakery in San Antonio, Texas and currently serves as the chief correspondent for the Human Rights Foundation. Elizabeth has also served as a correspondent for the E! News Bureau, Access Hollywood, and worked as an anchor and correspondent for Current TV.