Tag

breakfast

Baked Goods Breakfast Foodie Parties Low-Carb Quick and Easy

Apple Cinnamon Muffins

written by Ali

I realize that time has seriously gotten away from me this month, so I’m sharing these apple cinnamon muffins both to get back to blogging, but also as part of my favorite Facebook recipe sharing group. Each month we get paired with a wonderful blogger. This month, I was fortunate to be cooking from My Cooking Journey. What a delectable collection of recipes! I was so tempted by so many recipes, but finally landed on Apple Muffins with Cinnamon Apple Crumb. I had apples leftover from last week and love making muffins for the week anyway, so this one was ideal. It works really well to make muffins on Sunday so that I have a treat with my coffee and my husband has breakfast.

I made a few minor adjustments. These apple cinnamon muffins don’t have any crumb, and I reduced the sugar a little bit. I also used my apple cranberry butter from last year’s preserving mania. These are egg free, though not dairy free. I can definitely see using a vegan yogurt, though, to make these completely vegan.

Yum

Apple Cinnamon Muffins

Ingredients

1 1/2 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup sugar
1/4 cup apple sauce (or cranberry apple butter)
3/4 cup plain yogurt
1/4 cup oil
1 teaspoon vanilla
1 1/2 cups finely diced apple

Instructions

Preheat the oven to 375 degrees.
Combine the flour, baking powder, baking soda, salt, cinnamon and sugar. In a separate bowl, combine the apple sauce, yogurt, oil, and vanilla. Add the wet ingredients to the dry and combine until all the dry ingredients are incorporated. Add the apple and stir gently.
Line a 12 cup muffin pan with muffin liners. Divide the batter evenly among the 12 cups.
Bake for 17-20 minutes or until a toothpick in the middle of the muffin comes out clean.
Makes 12. Enjoy!

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March 15, 2019 9 comments

Baked Goods Breakfast Foodie Parties Snacks

Blueberry Cardamom Lemon Muffins

written by Ali

For this month’s food bloggers recipe swap, I was inspired by the Schizo Chef’s Blueberry Cardamom Bread. I love the taste of cardamom – I think it’s a highly underrated spice that deserves much more attention than it gets. Plus, I have blueberries still frozen from last summer. My new year’s resolution has been to use up the food that’s been preserved in various ways from last season to this one. All of that to say, I did a bit of adaptation to the original recipe and made blueberry cardamom lemon muffins.

I encourage you to check out Mirielle’s blog – she has some amazing recipes with so many beautiful international flavors. If it hadn’t been for my blueberry ~~problem~~ abundance, I might have made Mushi Pan – Japanese Steamed Cakes or Pandan Puto – Gluten Free Filipino Steamed Muffins. But alas – blueberries are the focus of most of my baking this month.

I used Meyer Lemons in my blueberry cardamom lemon muffins. I don’t have a zester (I know – what’s wrong with me?), so have discovered a little trick that works really well for getting the zest off of lemons. Use a veggie peeler to take long strips off the lemon and then chop finely with kitchen scissors. Perfectly sized zest!

These muffins are a great tea-time or coffee-break treat. They also freeze beautifully.

In the meantime, check out all the great recipes for this month’s food bloggers recipe swap in the linky below the recipe for blueberry cardamom lemon muffins.

Yum

Blueberry Cardamom Lemon Muffins

Ingredients

1 1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cardamom
1 cup brown sugar
Zest from one Meyer Lemon or lemon
3 eggs
1/2 cup plain Greek yogurt
1/2 cup oil
1 teaspoon vanilla
2 cups blueberries (fresh or frozen).

Instructions

Preheat oven to 350 degrees. Use muffin papers to line 12 muffin cups.
In a medium sized bowl, combine the flour, baking powder, salt, cardamom, lemon zest, and brown sugar. In a second bowl, mix the eggs, yogurt, oil, and vanilla. Add the wet ingredients to the dry, stirring until combined. Add the blueberries and fold in gently.
Fill each muffin cup 2/3rds full. Bake the muffins for 25 - 30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Makes 12. Enjoy!

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January 14, 2019 13 comments

Baked Goods Beverages Breakfast Dessert Foodie Lists Holiday Recipes

10 Ways to Use Eggnog This Holiday Season

written by Ali

It’s the season for eggnog and just in case you have some leftover in the fridge, check out these 10 ways to use eggnog this holiday season!

First up are Eggnog Ricotta Pancakes – these are one of my all time favorite pancakes to make.

4 Sons R Us whipped up this beautiful Cranberry Sauce Topped Eggnog Cheesecake using two of my favorite holiday treats – cranberry sauce and eggnog!

Champagne Tastes Pumpkin Eggnog looks absolutely divine!

These Eggnog Snickerdoodles from Palatable Pastime would be great for setting out for Santa Claus!

Eggnog Crème Brûlée from Culinary Ginger seems like it would be a perfect New Year’s Eve dessert.

A Kitchen Hoor’s Adventures’ Eggnog Macaroons are lovely and would make such an adorable Christmas gift!

Easy Holiday Nog Panna Cotta from Sidewalk Shoes looks so good!

And if you aren’t quite in the mood for panna cotta, check out this Homemade Eggnog Pudding from Plating Pixels.

How about coconut eggnog in your breakfast? Caroline’s Cooking Coconut Eggnog Overnight Oats are so creamy and tasty looking!

Last but not least is the recipe I know I’ll be making for Christmas morning brunch this year – Three Olives Branch Eggnog Cinnamon Rolls

December 7, 2018 0 comment

Breakfast Holiday Recipes

Wild Mushroom Breakfast Strata

written by Ali

Wild mushroom breakfast strata would be a perfect dish for your New Year’s Day brunch. You might have noticed that I dropped off the blogging radar for a few days right around Christmas. Everything was fine – I was just relishing my vacation time, cooking just for the hubby and me, quilting, and reading. I’ve done lots and lots of reading. It’s been glorious. However, with the new year around the corner, I’m ready to get back to sharing my recipes.

I made brioche for Christmas this year. Brioche is an egg-y, buttery, beautiful bread. It turns out that it’s probably easiest to make it with a stand mixer. But since I don’t have one, I risked some shoulder stiffness to hand knead my dough. It was totally worth it. My brioche braid was beautiful, soft, buttery, and amazing for grilled cheese sandwiches and eggnog french toast. However, three days after Christmas, and I still had half a loaf left.

I’ve been thinking a lot about food waste lately. While I’m not likely to make it a full out resolution for the new year, I do want to be more conscientious about leftover food this year. We do compost, but I want to be even more thoughtful. I came to this realization last night as I was yelling for the dog to leave alone the critter that was raiding our compost pile at midnight. Critter got away – could have been a possum, raccoon or vole. Regardless, waking the neighbors at midnight is not cool. We’ll be building a real compost system immediately. And I’m going to be more conscious of the veggies we toss out.

All of this made me want to do something amazing with my brioche leftovers. I opted for a wild mushroom breakfast strata. In addition to the brioche, I had a handful of wild chanterelles in the fridge, along with leftover bacon. The resulting strata is creamy and tastes perfectly decadent. What a great way to start the new year!

Yum

Wild Mushroom Breakfast Strata

Ingredients

8 - 9 wild mushrooms or cremini mushrooms, sliced
1/2 onion, finely chopped
1 tablespoon olive oil
6 cups stale bread crumbs (from a sturdy loaf of bread - challah, brioche, etc.) Cut the bread into 1 inch squares to make the bread crumbs.
6 eggs
1 1/4 cup milk
2 cups shredded cheddar cheese
3- 4 strips cooked bacon, crumbled into pieces
salt and pepper to taste

Instructions

Heat the olive oil in a cast iron or non-stick pan. Add the onions and mushrooms and cook, stirring frequently, until the onion is lightly caramelized and the mushrooms are soft. Set aside.
Add the eggs and milk in a bowl and stir.until frothy and combined. Add all but 1/2 cup of the cheese and stir. Lay the bread in a single layer in a 9 x 13 pan. Pour the egg/milk/cheese mixture over the bread and stir until all the bread is coated. Stir in the bacon and onion. Add salt and pepper to taste. (I found just a pinch of salt was more than enough). Top with the remaining 1/2 cup cheese.
Refrigerate the strata for at least thirty minutes. Alternatively, it can be refrigerated overnight. When you are ready to bake, preheat the oven to 350 degrees.
Bake for 25 minutes or until the cheese is melted. Broil for 2 minutes to brown the top.
Serves 6. Enjoy!

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December 28, 2017 0 comment

Baked Goods Breakfast Holiday Recipes

Cranberry Sauce Muffins

written by Ali

Cranberry sauce muffins are a great way to make use of Thanksgiving leftovers. Honestly, I love these so much, I would make cranberry sauce just to make these muffins.

Another Thanksgiving is over. We used up all sorts of produce this past weekend. We are down to two weeks of the CSA and while I’m looking forward to the break, the last basket really came in handy for Thanksgiving. The basket was full of potatoes, brussel sprouts, shallots, rosemary, carrots, and squash. There was also celeriac, but that’s a veggie for another post. We still had cranberries from Bandon, so all the bases were covered.

The full menu included a roasted turkey breast (for just the two of us, that’s about as much turkey as we can handle), roasted garlic mashed potatoes, roasted brussel sprouts, gravy, challah, and cranberry sauce. Oh – and a white chocolate pumpkin cheesecake that I bought for a fundraiser. I felt a little weird not cooking my own dessert, but it was so worth it!

We made use of everything throughout the weekend. The cranberry sauce made it into at least one grilled brie cheese sandwich. With one cup of sauce left, I knew I had to make some cranberry sauce muffins.

On a funnier note – I finally bought a regular 12 muffin cup muffin pan. I’ve been making muffins with one large muffin tin and one small muffin tin. You might not think it would be hard to remember to pick up a muffin pan at the store, but I kept forgetting to put it on the list. Until today – standing in the middle of my living room and going Aha! Such exclamations definitely startle both the husband and the dog.

No matter – I have plenty of muffin tins now. I gave the new pan a test run on my cranberry sauce muffins. They turned out perfectly!

Yum

Cranberry Sauce Muffins

Ingredients

1 cup flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
1/2 cup oil
1/2 cup Greek yogurt
1 teaspoon vanilla
1 cup cranberry sauce

Instructions

Preheat oven to 375 degrees.
Combine dry ingredients, from flour through nutmeg, in a large bowl. In a smaller bowl, combine the eggs, oil, yogurt and vanilla. Fold the wet ingredients into the dry and mix.
Line 12 muffin cups with muffin liners. Fill each muffin cup about 1/4 of the way. Divide the cranberry sauce between each muffin cup. Finish filling each cup with the remaining batter.
Bake for 20 minutes or until a skewer or knife inserted in the middle of a muffin comes out clean.
Makes 12. Enjoy!

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November 27, 2017 0 comment

Baked Goods Breakfast Farmer's Market Freezer Meals Holiday Recipes

Pumpkin Crumb Muffins

written by Ali

It’s time for a Recipe Swap Club recipe: pumpkin crumb muffins! This month, I was delighted to be paired with Amber from Simply Made Recipes. Amber and her husband Aaron post beautiful recipes that are healthy and easy to make. I found out that Amber also grew up in Oregon – and she mentions making blackberry pies with her mom – a definite Oregon thing to do! I had such a hard time choosing a recipe to make, but finally decided that pumpkin crumb muffins were seasonal and timely. Definitely check out the original recipe here.

I’ll confess here to a substitution for these muffins. So far, I haven’t found a single pie pumpkin in any of the grocery stores here on the South coast. Granted, I haven’t been systematic in my search, and I can’t make it down to the farm stand in Langlois on a Wednesday to scope out whether or not Valley Flora, our CSA farm, has pie pumpkins at their stand. But I do have other winter squash piling up (note that the butternut squash do a little cameo on one of the photos). I decided the two kuri squashes (one red and one blue) would have to stand in for pumpkin this year. So I roasted them yesterday (whole roasted at 350 degrees for about an hour), scooped out all the flesh, and proceeded as though it was pumpkin. Honestly, I can’t really tell a difference other than the squash was less stringy than some pie pumpkins I’ve encountered. I didn’t even need to puree – just mashed the squash up a bit.

I used up some of the puree in a dog treat recipe that will be up on the blog in a few days and then froze the rest in one cup increments. I’m glad to have it on hand for recipes later this winter. Hard to believe, but I’m not making my own Thanksgiving dessert this year – I gave in and am buying a white chocolate pumpkin cheesecake from the local culinary institute as part of a fundraiser for my college’s business students. Sorry, not sorry. I figure it gives me more time to make challah and maybe bacon wrap the turkey breast we are cooking. In the meantime, we can snack on pumpkin crumb muffins.

Yum

Pumpkin Crumb Muffins

Ingredients

For the muffins

1 3/4 cup flour
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 eggs
1/4 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 1/2 cup pumpkin or winter squash puree

For the crumb topping

3/4 cup flour
1/2 cup brown sugar
1 teaspoon pumpkin pie spice
6 tablespoons cold butter

Instructions

Preheat the oven to 425 degrees.
Combine the flour, brown sugar, baking soda, cinnamon, pumpkin pie spice and salt. Stir in the eggs, milk, vegetable oil, and vanilla. Add in the pumpkin puree and combine.
Fill 12 muffin cups 3/4 full. Combine the crumb topping ingredients in a small bowl, crumbling the butter into the mixture until it is the size of peas. Spread the topping over each muffin.
Bake at 425 degrees for five minutes. Lower the oven temperature to 350 degrees and bake for 16 minutes.
Makes 12. Enjoy!

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November 20, 2017 0 comment

Baked Goods Breakfast Farmer's Market

Cranberry White Chocolate Muffins

written by Ali

Cranberry white chocolate muffins is one of my new favorite recipes celebrating a very special local ingredient here on the south Oregon coast: cranberries! One of the little known facts about Bandon, Oregon is that it’s home to 1600 acres of cranberry bogs, which make up 5% of the national cranberry crop, producing around 30 million pounds of berries. I have to confess that touring a cranberry bog has been pretty high on my bucket list since I moved to Oregon eight years ago. I wasn’t sure how to actually make that happen, but got very lucky recently and got to visit a cranberry bog during harvest as part of my day job. Part of the visit included getting a bag of cranberries – which I’m ~~hoarding~~ storing in the freezer.

I love cranberries so much that one small bag is not going to last me for the holiday season. Fortunately, local Bandon cranberries are a perfectly normal veggie in our local market. After stocking up this weekend, I’m feeling like I might just have enough cranberries for Thanksgiving. In the meantime, I just had to make cranberry white chocolate muffins. These have been so perfect first thing in the morning with a cup of coffee. They freeze like a dream, which means I’ve been able to spread out the bounty over a couple of weeks, while I contemplate other cranberry recipes to make.

I did think that I might want to retire and become a cranberry farmer. That particular fantasy got dashed on the rocks of despair when I learned that flooding the cranberry bog results in displaced spiders that decide the human being raking up the cranberries in the bog is a good dry island to climb on. Yeah, ok, cranberry farming is definitely not in my future. I still believe that cranberries floating in a bog is one of the prettiest sites on Earth.

Yum

Cranberry White Chocolate Muffins

Ingredients

1 cup flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
1/2 cup oil
1/2 cup Greek yogurt
1 teaspoon vanilla
1 cup whole cranberries (fresh or frozen)
1/2 cup white chocolate chips

Instructions

Preheat oven to 375 degrees.
Combine dry ingredients, from flour through nutmeg, in a large bowl. In a smaller bowl, combine the eggs, oil, yogurt and vanilla. Fold the wet ingredients into the dry and mix. Fold in the cranberries and white chocolate chips.
Line 12 muffin cups with muffin liners. Fill each muffin cup about half way.
Bake for 20 minutes or until a skewer or knife inserted in the middle of a muffin comes out clean.
Makes 12. Enjoy!

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November 13, 2017 0 comment

Breakfast Farmer's Market Vegetarian

Spaghetti Squash Pancakes

written by Ali

Spaghetti squash pancakes are the perfect way to make use of an abundance of spaghetti squash. You’ve probably seen spaghetti squash in the market. It’s a pale yellow winter squash that’s all stringy inside. Spaghetti squash is a great substitute for pasta in many dishes. However, this week, when the spaghetti squash showed up in my CSA basket, I got to thinking about what other ways I might be able to use it beyond the obvious.

This year’s CSA basket has made me realize that when in doubt, make a veggie pancake. When faced with this week’s CSA share, veggie pancakes were the obvious choice for the spaghetti squash. We also got more eggplant, carrots, cilantro, onions, Asian pears, Romanesco cauliflower, and sweet peppers. It was easy enough to make use of the cilantro, onion, and peppers (new favorite easy weeknight dinner – chicken fajitas). The eggplant and carrots will just have to hang out for awhile. The Romanesco cauliflower will probably get roasted and served next to a pork loin later this week. In the meantime, I wanted to make quick use of the spaghetti squash.

So I baked the squash on Saturday night, let it cool and sit overnight in the fridge. This morning, while I was drinking coffee and listening to the Remembering Tom Petty station on Pandora, I made spaghetti squash pancakes. The husband declared these squash-y but tolerable (this is high praise from him, believe me). I served them with fried eggs, avocado, and hot sauce and thought they were absolutely wonderful. If you are looking for an alternative to potato pancakes, these are definitely the way to go. The squash gets all soft and melty on the inside and crispy on the outside.

These spaghetti squash pancakes are definitely a new favorite for me. I’m eager to try out other variations with spaghetti squash and I’m sure the CSA will provide.

Yum

Spaghetti Squash Pancakes

Ingredients

1 small spaghetti squash
2 eggs
1 teaspoon baking powder
8 tablespoons flour
1 teaspoon salt
1 teaspoon chopped garlic or garlic powder
Ground pepper to taste
3 tablespoons olive oil

Instructions

Preheat the oven to 350 degrees. Cut a few slits into the spaghetti squash and bake whole for an hour.
When the spaghetti squash is cool, remove the seeds and scoop out the spaghetti squash threads. Add all ingredients in a bowl and combine. Heat the olive oil in a cast iron or non-stick pan. When the oil is hot, drop ¼ cup of pancake batter into the pan. Repeat for two or three more pancakes. Cook each side for 2 minutes. When pancakes are done, place them on a baking sheet in the preheated oven. Continue until you’ve used all the batter.
Makes 6 pancakes. Enjoy!

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October 9, 2017 1 comment

Baked Goods Breads Breakfast Farmer's Market

Carrot Cream Cheese Swirl Bread

written by Ali

I positively love my CSA because I’ve been challenged each week to come up with great recipes like this carrot cream cheese swirl bread. If you are unfamiliar with Community Supported Agriculture (CSA), it’s a great way to get veggies and fruit direct from local farms. You pay for a share up front and then get a basket of produce every week for a certain period of time, usually over multiple months. I absolutely love the randomness of the CSA – we get whatever is in season and whatever grew happily on the farm for the summer.

Which also means that sometimes you end up with veggies that you might feel a bit “eh” about. Like carrots. And sometimes you end up with a lot of a particular veggie that you feel “eh” about. Like carrots.

We are on week 16 or so with our CSA. I’ve enjoyed every minute of it, but I’m running out of inspiration for what to do with all the carrots. At the same time, here we are, nearly in October. It’s definitely time for pumpkin spice and pumpkin and warm and cozy foods. So this week, when faced with a whole bunch of carrots, I decided it was time to combine carrots, pumpkin spice, in some sort of comforting baked good. Thus, I made carrot cream cheese swirl bread. Honestly, how can you go wrong with pumpkin pie spice and cream cheese? Plus – carrots, which makes this a healthy breakfast food, right?

Ok, fine, carrot cream cheese swirl bread may not be a calorie conscious bread, but it’s super yummy first thing in the morning with a cup of coffee. I’ve been loving eating this while gazing out at the red and orange leaves on the trees. It’s an autumn color-coordinated bread.

Yum

Carrot Cream Cheese Swirl Bread

Ingredients

For the bread

1 ½ cup flour
½ cup sugar
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
2/3 cup oil
2 egg
1 teaspoon vanilla
2 cup grated carrots

For the cream cheese filling

½ package cream cheese (4 ounces)
2 tablespoons sugar
2 teaspoons vanilla
1 ½ teaspoons pumpkin pie spice

Instructions

Preheat oven to 350 degrees
Combine the dry ingredients, from flour through salt. Create a well in the dry ingredients and add in all ingredients from the oil through the vanilla. Stir in the grated carrots.
Make the cream cheese filling by combining the cream cheese with the sugar, vanilla, and pumpkin pie spice.
Grease a loaf pan. Place half of the carrot bread in the bottom of the pan. Spoon the cream cheese down the middle. Place the final half of the carrot bread mix over the cream cheese.
Bake for 40-45 minutes or until a toothpick inserted in the middle of the bread comes out clean.
Makes 1 loaf. Enjoy!

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September 27, 2017 0 comment

Breakfast Quick and Easy

Chocolate Peanut Butter Granola

written by Ali

I recently got involved with the Recipe Swap Club on Facebook. This is a great group of food bloggers that are assigned another blogger’s blog each month and we get to re-create a recipe from the other blog and post about it. This month, I was assigned Sarah from Cook at Home. Sarah has great gluten and mostly dairy-free recipes, and I can’t wait to cook more from her blog.

The other great part of the group is that we are encouraged to get to know more about our fellow food bloggers. Sarah and I exchanged an email interview, which I’ve included below:

Where do you live? And does it influence your cooking?

Currently I live in Salt Lake City, but grew up in Australia and also lived in Chile for two years. It definitely influences what I make – sometimes I get nostalgic for Australian stuff (like lamingtons) so I’ll have a go at making them. Other times, I’ll see something at a local restaurant and try to make it at home.

How long have you been blogging and what inspired you to start?

When I discovered I was gluten intolerant in 2014 and started making stuff that I could eat without getting sick, we often had people ask me for the recipe. Instead of just giving out recipes all the time, I put all of them on a website and directed people there. And it’s grown from there. And now that I have found I’m lactose intolerant as well as have issues with a number of other foods, I’m focusing more on the Paleo style cooking and baking, just because my stomach appreciates those foods more.

What do you do outside of cooking/blogging?

I work full-time in the mining industry. But being in the kitchen is my happy place – it’s where I relax. I also try to make exercise a priority – and my husband and I often go for walks around the block to have quality time together.

What are your favorite foods to cook? What inspires your recipes?

I am a baker at heart (my internal cookie monster is often being suppressed!), but I’m getting more interested in curries and casseroles these days. I love getting inspiration from other food bloggers and my brain often comes up with some weird and wonderful ingredient combinations! Often when I have a pile of leftover ingredients in the fridge or the cupboard, I try to incorporate as much of them as possible. And I’m going through a phase of making over a lot of my sweet recipes into more of a grain-free, refined sugar-free focus.

Who is your favorite celebrity chef?

Jamie Oliver. He just seems to be a pretty cool chef to hang out with and learn lots from!

What is your favorite recipe on your blog?

For savory it would be peanut satay chicken. Sweets – chocolate crackle cookies, or monster cookies. Or my ‘best ever’ chocolate peanut butter cream pie.

I have to say that I can’t wait to try out the peanut satay chicken and the chocolate peanut butter cream pie recipe is going on my must make holiday recipe list. In the meantime, one of the recipes that caught my attention from Sarah’s blog is her chocolate peanut butter granola. I love granola – it’s something I can’t live without in the mornings with my yogurt. Sarah’s chocolate peanut butter granola is so yummy! I did adapt it just a touch – leaving out the walnuts, as hubby is allergic and sometimes munches on granola, too. I added in several cups of oats. I also cooked it in my slow-granola way with a lower temperature and longer baking time. Old habits are hard to break. This chocolate peanut butter granola has totally made my week better.

Do take a look at Sarah’s blog – she posted a great version of my twice baked samosa style potatoes. And here’s a link to her Chocolate Peanut Butter Granola.

Yum

Chocolate Peanut Butter Granola

Ingredients

3 cups rolled oats
1/2 cup coconut oil
1/2 cup peanut butter
1/2 cup honey
1/4 cup cocoa powder
1 tbs vanilla extract
1/2 cup flax seeds
1 cup cranberries
1 cup shredded coconut

Instructions

Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
Combine all ingredients in a bowl. Spread the granola mixture onto the parchment lined baking sheet. Bake for 30 minutes, stirring every 10 minutes. Let cool and then break into pieces. Store in an airtight container.
Enjoy!
Recipe is adapted from Cook at Home

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September 20, 2017 10 comments

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