recipes

Pumpkin Granola (Grain-free)

pumpkin granola

Are you tired of pumpkin yet? Ya, me neither.

You know what I am tired of though… my Pinterest feed showing me delicious looking pumpkin treats that I can’t eat. I swear if I see that two ingredient pumpkin brownie recipe one more time…

So, instead of taking my frustration out on the iPad, I went to the kitchen – determined to partake in the pumpkin extravaganza. And also contribute a little pumpkin something to the Internet for all us gluten-free, grain-free, dairy-free, sugar-free folks. So here goes… grain-free granola that puts that brownie in it’s place.

ingredients

The recipe starts with canned or boxed pumpkin, but be sure to get the pumpkin puree, not the pumpkin pie (sugar). Combine pumpkin with the applesauce (for sweetness), vanilla, and spices.

mix ingredients

Then mix in the nuts, seeds and coconut and stir to coat everything evenly with the wet ingredients. I used almonds, pecans and pumpkin seeds, but you can really use whatever you want – walnuts would be good too, or cashews…

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Spread the mixture out on a parchment-lined baking sheet, smoothing evenly to cover the tray. Pop in the oven and bake 40-50 minutes – stirring and respreading about half way through the bake time. When browned and crisp, remove from oven and allow to cool and harden. Store in an airtight container in the fridge. Snack by the handful or bowl and enjoy!

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Pumpkin Granola (Grain-free)

Ingredients

1/2 can pumpkin puree
1/3 cup virgin coconut oil, melted
1/2 cup applesauce
1 tsp vanilla extract
2 tbsp cinnamon
1 tbsp nutmetg
1/8 tsp ground cloves
1/4 tsp ground ginger
pinch of salt
1 cup almonds, chopped
1 cup pecans, chopped
3/4 cup pumpkin seeds
1 cup unsweetened dried coconut flakes

Directions

In a large bowl combine the first nine ingredients and mix well. Add in the nuts/seeds and coconut and stir until they are evenly coated with the wet ingredients.

On a parchment lined baking sheet, spread out the granola mixture so it covers the sheet evenly.

Bake at 325 for 40-50 minutes. Check granola at half way point and move around to help it cook evenly. After baking, allow to cool and harden.

recipes

Peanut Butter Rice Crispy Treats

I call these my “grown-up” rice crispy treats. They’re the more mature and sophisticated version of the original marshmallow treat. That is, as mature and sophisticated as a treat you lick off your fingers can be…

With real ingredients, all natural sweeteners and protein-rich peanut butter, could it be that one of the funnest foods ever created could be healthy too? Don’t tell the kids!

Peanut Butter Rice Crispy Treats

Ingredients:

1 1/4 cups organic brown rice syrup
3/4 cup organic peanut butter*
2 tablespoons organic virgin coconut oil
6 cups brown rice cereal (gluten-free)
1/4 cup cacao nibs or dark chocolate chips (optional)

*I used fresh ground, organic peanut butter. Look for one with as few ingredients as possible – just peanuts and oil. No sugar or anything you can’t pronounce.

Directions:

Line a 9×13 baking pan with parchment paper so that the paper covers the bottom and all four sides of the pan. In a small sauce pan, heat the brown rice syrup over medium heat. When the syrup begins to bubble, add the coconut oil and peanut butter and continue stirring until you have a good mixture.

Place the rice crispy cereal in a large glass bowl. If you like, stir in some cacao nibs or dark chocolate chips for some added chocolate flavor. Slowly stir in the warm syrup mixture using a silicone spatula to evenly coat the cereal. The syrup will bind the cereal together.

Pour the mixture into the lined baking sheet and spread it out evenly to cover the bottom of the pan and extend to all sides and corners. Press the surface with a spatula, or use your hand with a sheet of parchment paper to flatten and smooth it out.

Chill in the fridge for about an hour, until firm. Remove from the pan and cut into squares with a knife.

recipes

So Granola

I never thought I’d be one to make my own granola. And here I am not only making it, but blogging about it. Never say never. I remember when my cousin Laura (it’s her birthday — Happy Birthday Laura!) was moving to Colorado. Her sister Shannon and I would tease her and say it wouldn’t be long before she’d be making granola. Guess the jokes on me. Laura you get the last laugh on that one.

The thing is I used to love my cereal for breakfast. My favorite is Honey Bunches of Oats. It’s a better choice than Froot Loops, but like most breakfast cereals it still has has a lot of sugar and other stuff that you just don’t need (like corn syrup and artificial flavor). So this is my substitute. I’ll have it for breakfast – dry or with milk – or for a mid-afternoon snack.

What you need:
3-4 cups oats
1 cup shaved coconut
1 cup chopped walnuts
3/4 cup raisins or dried cranberries
1 tsp nutmeg
1 tsp cinnamon
1/2 cup honey
1 tbsp butter, melted

What you do:
Preheat oven to 350. Combine first four ingredients in a greased baking dish. Add cinnamon and nutmeg and mix. Mix in melted butter. Drizzle honey over granola. Bake 20-25 minutes.