Mountain High Granola

Sunday. Snowing. Blizzard. Bliss.

That about sums it up.

I woke up yesterday to snow. A lot of snow. Wind blowing it all around, plows and workers continuously shoveling and moving snow to try and make somewhat of a clearing in our complex parking lots. This, was a great feeling. Stuck inside... no where to go... left only to bake.

Like I said... bliss.

Now, before I share what this beautiful day allowed me to create - you'll need a bit of a back story.

I'm sure you've noticed that I often post granola recipes. I'll admit it... I'm addicted. Yogurt, granola, fresh fruit and a cup of coffee... give me that and I'm a very happy girl. Ever since I've been able to [successfully] reintroduce dairy into my diet *hallelujah* I've eaten this "fruit & yogurt parfait" for breakfast most days of the week. It's delicious, healthy, is perfect for my pre & post workout snacks and most importantly... I feel good eating it.

The boyfriend doesn't have quite the same "routine" with breakfast as I do. Whatever sounds good that morning is what will be eaten. Great! I wish my food cravings were that simple! Anyway, the other day he made himself a nice little fruit & yogurt parfait and was surprised by how much he liked it. He said, "I'm going to start having this before work... it's actually really good!" HA, no more making fun of me for me "standard" go-to breakfast ;-)

Needless to say... the snowy day gave me time to create a new granola recipe for both myself and the *hubby*. And I must say... it's pretty darn good.

Mountain High Granola (makes 5 cups)

3 c gluten free rolled oats
1/4 c ground flaxseed
1/3 c raw pumpkin seeds (pepitas)
1/2 c unsweetened shredded coconut
1/2 c raisins

2 tbsp safflower oil
1/4 c agave nectar

Preheat oven to 350. Line a large baking sheet with a silpat or parchment paper. Combine all dry ingredients in a large bowl, stir to combine. Heat oil and agave nectar in a small pan over low heat to combine. Add wet ingredients to dry, stir until fully mixed. Smooth granola over your prepared baking sheet and cook for 12 minutes. Remove from oven, stir granola once and place back in your oven. Turn the oven off but turn your broiler on high, continue to cook granola under broiler for 3 minutes (watch carefully so as not to burn). Remove granola and let sit on the baking sheet until cool. Store in an airtight container on the counter.

Nutrition Info (per 1/2 cup serving)

268 calories

35g carbohydrates

6.5g fiber

7.6g protein

15g sugar

The Best Granola You've Ever Had. Toasted Muesili with Millet, Coconut, Pistachios and Cranberries

Today is the day of all days... the one day a year that people pour their hearts out for the one they love. The day that Hallmark makes a killing, when little girls get all giddy when they receive that one special valentine, the day that eating a mass of chocolates is simply expected, the day when... I share with you the most amazing granola you've ever had.

While I'm not a huge fan of this day, because I feel that love should be shared all year round and that surprise flowers are even more of a surprise when received on any random Tuesday... I felt that I would share with you this granola that has truly won my heart.

What I have found in my years of cooking and creating is that it is very common that chefs, bakers, cooks and self-proclaimed foodies (*ehem*) often find that their favorite recipes are ones they themselves have not created. Perhaps it is that the work is somewhat removed, the pressure to create a masterpiece whereas the existing recipe has already been perfected.. all you simply have to do is prepare and enjoy.

Well my friends... that certainly is the case with this Toasted Muesili with Millet, Coconut, Pistachios and Cranberries - created by Cannelle et Vanille. If you have not seen, heard or viewed this beautiful blog, I highly recommend that you do. Incredible photography, commentary written like poetry, a reflection of food, life & photography that will truly take your breath away.

I first found this recipe while on a plane ride back from San Diego this past September. Since traveling can be somewhat... blah... I always buy myself a "treat" for the flight.... in this case I bought the September issue of Whole Living magazine. The cover is what really drew me in - "THE BEST BREAKFAST RECIPES EVER! (That just so happen to be gluten-free!)" You see my friends... I basically had to pick this one up ;-)

This recipe re-opened my absolute love for granola, adding a twist with the millet and a sweet, tropical tone with the coconut. My one and only modification is that I leave out the cranberries. Not because I don't like them but because I like the freedom to add whatever fruit my stomach is yearning the mornings all mornings that I crave this delicious, delightful, whole, healthy, irresistible granola.

I'm begging you, okay I'm telling you - take a gander at this recipe, you more than likely have all the ingredients on hand. Take a morning, an afternoon, an evening, take the time whenever you have it and make this recipe. It will change how you view mornings and will certainly change your view on granola.

Bon appetit!

 

Oat Free Quinoa Apricot Granola

I've come to a realization lately. Well, really more of a re-realization.

Granola, some sort of fruit be it fresh or dried, and yogurt, is a breakfast that I'm sort of... obsessed with. I guess it's really not that bad seeing as how granola can be made in a variety of ways, showcasing a multitude of flavors and textures all depending on the ingredients chosen. It's a healthy snack, a filling breakfast, something that may just become my everyday fall-back.

Anyway... during this re-realization I thought about the many people who are intolerant to oats... *gasp!* How sad it must be to go to your local grocer and not be able to pick up your weekly batch of granola, simply because, the sweet little oats don't act so sweet when settled in your belly. Naturally, I was just not okay with this fact. And thus... the oat free granola was born!

This recipe still follows closely to my many others, packed with nutrition and protein, a hint of sweetness and the perfect crunch to accompany your smooth and creamy yogurt of choice. The best part? It takes about 15 minutes to make, start to finish. I'm sensing you're ready for the recipe, am I right?

Oat Free Quinoa Apricot Granola
3/4 c quinoa flakes
1oz raw pumpkin seeds (just under 1/4c)
8 dried apricots (cut into small pieces)
1/4 tsp cinnamon
3/4 c Perky's Crunchy Flax Cereal

2 tbsp cashew butter (I used Artisana)
2 tbsp pure maple syrup
1/4 tsp vanilla

Preheat oven to 350. Line a small baking sheet with parchment paper, set aside. Combine quinoa flakes through cinnamon in a medium bowl. Slowly heat cashew butter, maple syrup and vanilla in a small saucepan until stirred to a smooth consistency. Add wet ingredients to the quinoa flake mixture, start the mixing with a spoon but you'll need to get dirty for this yummy granola, using your hands to finish off the mixing process. Place mixture in the oven for 6 minutes, remove and stir. Place back into the oven for 2-3 more minutes (at this point the granola should be golden and slightly brown at the edges). Remove from oven and add in the Crunchy Flax Cereal. Let granola cool, place into a mason jar and store on the counter.

Enjoy this oat free granola over yogurt, with a banana and almond milk for a delicious non-traditional cereal treat, or munch for a portable snack any time of day. It's delicious, it's oat free, and it's packed with good for you nutrients!

Let's take a look at the nutrition facts, shall we?

Per 1/2 cup serving

217cal

34g carbs

4g fiber

6g protein

10g sugar

Eat up and enjoy, and maybe keep a secret stash away from the public eye of your kitchen... it just may disappear faster than you'd like!

Classic Morning Granola

Today my friends... I have the day off. Yup, it's Monday morning, 8:00am and I'm still in my sweats, eating the wonderous granola I'm about to share with you, and planning out my day.

Lovely, isn't it?

Although I don't have to work today, I still woke up early.. 6:30am in fact. My better half leaves the house at 6:00am to head downtown for work. Needless to say.. we go to bed early. It doesn't bother me at all however, because I'm a non-traditional 22 year-old and actually enjoy starting my days off early to pack in all that I can.

So, you're probably wondering what all this has to do with this granola recipe? Well here goes...

I woke up, starving as usual, trying to figure out what I wanted for breakfast. Usually I have all of this planned out for my work days, but since today is different, I let it slide ;-) Another thing you should know, I am extremely indecisive, especially when it comes to food. This is about how my thoughts went while aimlessly wandering around the kitchen....

Banana muffin in the freezer? 

Nah... maybe for tomorrow. 

Soy yogurt? 

Eh.. had yogurt yesterday morning. 

Cereal?

Hmm... getting close...

Granola?

YES!

The problem was... I didn't have any granola made. Well, I can certainly fix that. I thought, I'll just whip up a quick batch. And so... that's exactly what I did.

Classic Morning Granola
1/3 c apple juice
2 tbsp safflower oil
1 tbsp honey
1 tbsp grade A maple syrup

1 c gluten free rolled oats
1 c walnuts (chopped)
6-8 brazil nuts (chopped)
1/4 c pumpkin seeds (raw or roasted is fine)
3 tbsp ground flaxseed
1 tsp cinnamon

Preheat oven to 350 degrees. Combine the wet ingredients in a large skillet, heat to combine. Add all dry ingredients to skillet, stir until fully mixed. Line a large baking sheet with a silpat or parchment paper and add granola to sheet. Bake for 5 minutes, remove and stir (continue this pattern twice more - a total cooking time of 15 minutes.) Finally, set to broil for 2-3 more minutes (watch carefully, I was about 20 seconds away from burning the whole batch - once it starts to brown, it does so very quickly!) Remove from oven, let cool and start munching.

Store on the counter in a large mason jar or any air tight container.

The beauty that arises from a day off... you can wake up, take the time to make a magnificent breakfast, and share it for all to enjoy.

Last but not least... here are the healthy facts

Per 1/3 cup serving

278 calories

18g carbohydrates

5g fiber

7g protein

6g sugar

Oh, and in case you were wondering... my breakfast turned out to be a delicious granola breakfast bowl.

Step 1: half banana cut into pieces

Step 2: add deliciously fresh, ripe blueberries

Step 3: top it all with my classic morning granola and a touch of rice milk

Perfection. Breakfast at it's finest.

No Nuts Chocolate Granola

I love it when things come together.

You take a chance... a blind shot in the dark if you will. And when the outcome is better than you expected, well, that's a pretty good feeling ;-)

That is exactly what happened with this granola. I had a few criteria I wanted to meet...

Chocolate. 

(I've had a serious hankering for chocolate lately... especially in the morning - weird, I know.)

Protein!

(To add [healthy] pounds, protein is a must at any meal or snack.)

Simple.

(Since my stomach has been uber sensitive lately, I've found that less ingredients are better.)

YUMMY.

(This is a requirement for any homemade good, am I right?)

With these things in mind, I based this granola recipe off of my homemade chocolate rice protein bars (recipe coming soon, I promise!). I was a little nervous because the taste of this mixture pre-baking wasn't all that special. But, what was I to do - everything was already mixed together - so I went with it hoping for the best, and the outcome? 

Chocolate-Protein-Simple-Yummy-GOODNESS. 

 Before I give you the recipe, there is one caution you should prepare yourself for... when putting your chocolatey, protein-filled, simple, yummy granola away... you may loose at least one serving from tast-testing. This stuff is addicting... no kidding.

Ingredients

1 1/2 c EnviroKidz Koala Crisp Cereal

1 c gluten free rolled oats (I use Bob's Red Mill)

*2 scoops protein powder (I use Jarrow Formulas Optimal Plant Proteins)

2 tbsp cocoa powder

2 tbsp canola oil

2 tbsp brown rice syrup (honey or agave would also work)

1/4 c unsweetened applesauce

Preheat oven to 350. Spray a large baking sheet with canola oil. Combine cereal, oats, protein powder and cocoa in a large bowl. Combine wet ingredients in a microwave safe bowl and heat for 10 - 15 seconds (this helps the ingredients to mix together). Add the wet ingredients to the dry, ensuring to coat all dry ingredients (look for the protein powder and cocoa that has set on the bottom of the bowl - be sure to incorporate this!) Pour mixture onto prepared baking sheet and bake for 6 minutes. Take out, spray with more canola oil and stir (you want to move the granola around, especially near the edges to avoid burning). Return to oven and cook another 4-5 minutes. Now you'll want to test for texture - I like my granola on the crunchy side so I cooked for another 2-3 minutes. Once it is to your crunchy liking, let the granola fully cool. Store in an airtight container on the counter (preferably a clear container so you can show off your baking skills!)

*The protein powder I use is vanilla flavored but this didn't seem to disturb the chocolate-flavor at all. If you have chocolate protein powder, I would suggest reducing the cocoa to 1 tbsp. Unsweetened protein powder would work great as well.

I'm pretty sure this granola won't be around too long - it is just chocolatey enough to suppress that craving, and is healthy enough that you don't feel an ounce of guilt for enjoying it. Don't believe me? Take a look...

Nutrition Facts

[per one 1/2 cup serving]

160 calories

23g carbohydrates 

3g fiber

5g protein

10g sugar

Told ya!

Enjoy this with a banana and non-dairy milk for breakfast, atop your favorite yogurt, for a mid-morning or afternoon snack, or enjoy as a healthy dessert. Anyway you eat this, I guarantee it will put a smile on your face. Hooray for chocolate and hooray for recipes that come together :) Happy eating!

Nutty Oat Pancakes

Mmmmm... #insert smile here#

In case you were wondering... that was a description of how my day started.

Sleeping in until the alarm went off, laying in bed for another 15 minutes before actually getting up, making these delightful pancakes and still sitting at the kitchen table in my sweats with my coffee as I write this. What a beautiful way to start a Sunday. (Well, minus the fact that it is insanely windy outside..might hinder today's run a bit.. But that is beside the point!)

I've mentioned this before but ever since eliminating gluten, dairy, yeast and a slew of other randoms that I won't get into, my boyfriend and I rarely get to enjoy the same weekend breakfast like we used to. You see, weekend mornings used to consist of massive breakfasts with one of us cooking and the other one constantly making suggestions (okay... maybe just me making suggestions). But now, we each make our own breakfast, still sharing the morning at the kitchen table with our coffee and newspaper, but - it just isn't the same.

I have had this recipe bookmarked for MONTHS now, just waiting for a weekend to make a hardy breakfast while lounging around the house until #sigh# the school work has to get started. Well my friends, today was the day! As I'm getting closer and closer to my college graduation *Ah!* I've been feeling less and less motivated to hit weekends hard with studying and projects. Which is why, as I said, today was the day for these wonderful homemade pancakes - courtesy of Nancy from The Sensitive Pantry.

Nancy has a wealth of recipes that are perfectly catered to the needs of us with food intolerance and sensitivities. Most of her recipes are gluten, egg, dairy and soy free. PERFECT for what I need!

She created these Banana Walnut Oat Pancakes, in which I made only a few minor changes based on what I had in my fridge. Make sure to check out her recipes, they are wonderful!

Here is the recipe with my few changes...

1 tablespoon ground flax mixed with 3 tablespoons hot water

3/4 cups sorghum flour
1/2 cup gluten free rolled oats
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 tsp salt
1 tbsp brown sugar

1/3 c plain soy yogurt + 2/3 c water (whisk until smooth)
1/2 large banana
2 tsp canola oil
1/2 tsp vanilla

1/3 cup walnuts (finely chopped)

Mix the flaxseed and hot water and let sit as you assemble the batter. Mix all of the dry ingredients in a large bowl. Combine the soy yogurt and water and whisk until you've reached a smooth consistency (similar to soymilk). Add in your very mashed banana, oil and vanilla and whisk until smooth. Add wet ingredients to the dry mix, add the flaxseed mixture and stir. Fold in the walnuts. The batter is fairly thick at this point - you can either leave as is or add water 1-2 tbsp at a time until you've reached a thinner batter. (*I added about 1/2 c of water total.)

Heat a large skillet over medium heat, adding a little butter to grease the pan. Plop two spoonfulls on top of each other in the pan and smooth out to form a nice 3-inch wide pancake. (I could fit 3 pancakes in my pan at a time with this method.) Continue to do this until you've used all of the batter, making sure to add a little butter to the pan before cooking each new batch. *Nancy's recipe makes 12 three inch pancakes, I ended up with 13 pancakes in total (probably from adding the extra water).

The oats and sorghum flour provide a natural sweetness to these pancakes, while I may be a bit biased towards the sweet scale - they were perfect for me! If you like your pancakes sweeter just be sure to add a healthy dose of pure maple syrup. Yes, that's right, I'm telling you to load it on :)

One sidenote I must mention is that these are not your typical light and fluffy from-the-box pancakes. They are hardy, dense and will fill you up (but of course this is a very good thing!) I found that 3 pancakes was the perfect serving size, leaving me satisfied but not overly stuffed. I topped my yummy pancakes with about 1tbsp pure maple syrup, fresh blackberries, banana chips and a dusting of cinnamon. DELISH!

I highly recommend making these pancakes on your next lazy weekend, or heck, maybe even as a breakfast-for-dinner meal! I have some left over and am fully planning on snacking on them as the day goes on :)

Lastly, I went ahead and calculated the nutrition facts. This time, not so much for you (though I'm sure you are happy to have them!) but for me as I'm really trying to up my calories to gain some weight - hey, I'm training for a half marathon here people! So... here they are...

Nutrition Facts for Nutty Oat Pancakes

per serving: 3 pancakes

239 calories

31g carbohydrates

6.7g protein

4.5g fiber

*with my toppings these come to about: 453 calories, 40g carbs, 7g protein, 5g fiber*

Have a lovely Sunday, smile, be kind and do something amazing!

Blackberry Oat Flour Bake

So.... I think I've discovered a new breakfast to add to my repertoire.

Oat bakes.

If you don't remember last Saturday's post, here's a quick refresher... I had seriously been craving a big, fluffy, bad-for-you kind of cinnamon roll. But of course, dietary restrictions stopped that dream and I instead came across this recipe for a, shall we say, stand in cinnamon roll? I made it, it was delicious, pure Cinnamon Raisin Oat Bake Goodness.

Okay. Now that you're refreshed... back to the amazing addition to my weekly breakfast rotation ;-)

After the successful outcome of last Saturday - perfect breakfast, fueled with energy and a happy 6 mile run... I began to think.. Saturdays might just be the new oat bake day. Doesn't sound so bad, right?

Hence... my newest creation... a Blackberry Oat Flour Bake.

So simple, so healthy, so... yummmmmm.

I love showing you the final product before giving the ingredients and cooking instructions... just a little teaser to get you sucked in ;-)

Here is what you'll need...

1/3 c oat flour (or grind your own from gluten free oats - just not the instant kind)
1/4 tsp baking powder
1 tbsp ground flaxseed
1/4 tsp cinnamon

1/2 banana very mashed
3 tbsp vanilla hemp milk
1/4 tsp vanilla

4-6 fresh blackberries cut in half + some for topping (~1/2 c total)

 

Preheat your oven to 350. Combine the dry ingredients and mix well. Combine the wet ingredients, really mash your banana - you want it almost liquid like. Combine the wet and dry ingredients until fully mixed. Fold in your blackberries. Grease a mini bread loaf pan or a small oven-safe dish (4-5 inches wide), scoop the batter into your prepared pan and bake for 16-18 minutes. (I checked mine at 16 and the toothpick was almost clean but I still ended up cooking the full 18 minutes.) If eating immediately let cool slightly before adding your toppings (you don't want to burn your taste buds and ruin the enjoyment of this amazing breakfast!) If eating the next morning, let fully cool and wrap in plastic wrap, store in the refrigerator over night. Heat for 45 seconds in the microwave, add the toppings you wish and enjoy.

Now, let's talk toppings..

I was planning on using the other half of my banana as a topping but when I realized how dense this bake was, I didn't think my stomach could handle it. I chose instead to top my bake with a drizzle of honey, a few more blackberries (halved), a few broken-up banana chips and a sprinkling of dairy free chocolate chips. Oh yes. If you're drooling right now it's okay... I am too and I already enjoyed this masterpiece.

I know you are ready to make this... perhaps you will have an Oat Bake Sunday. But just in case you need a little more of a push.. here is a rough estimate of the nutrition facts (I know you love them.)

Per One Blackberry Oat Flour Bake 

400 calories  

65g carbohydrates  

13g fiber

12g protein

 

Don't forget your morning paper and your smooth breakfast blend coffee... 

and please... 

enjoy responsibly.

Cinnamon Raisin Oat Bake Goodness

Let me set this up properly--

I am a senior at the University of Colorado, majoring in Marketing in the Business School.

I am graduating on May 10th, exactly 47 days from today.

Today is the first day of the last Spring Break I will ever have.

WHAT?!?!? This is unreal.

So... what better way to start this day than with a mouth-watering, stick-to-your-gut breakfast, paired with coffee of course ;-)

I've had a massive craving for cinnamon rolls lately. You know the kind they sell at Cinnabon? The larger-than-life, should-be-split-between-four-people, loaded-with-fat cinnamon roll? Oh yes. Now you know what I'm talking about. While there are plenty of gluten and dairy free recipes out there for cinnamon rolls, they all still contain yeast. Bummer. I'm determined to somehow create a gluten/dairy/yeast free cinnabon copy-cat, but until I find the time (most likely after graduation) I've been searching for a stand-in. I found this recipe for Cinnamon Roll Baked Oatmeal from Chocolate-Covered Katie and thought... this just might do it!

I've made buckwheat bakes several times and have never been disappointed so I was more than willing to give an oatmeal bake a try.

The outcome??

Delight. Smile on my face. Was literally scraping the chocolate off of my plate. Yes.

As you've noticed the last few of my recipes have not been my own creations. Why? Because there are so many talented people out there making the most amazing looking foods... how can I not make their recipes?!

That being said, I followed this recipe [almost] to the tee. I strongly encourage you to visit Chocolate-Covered Katie, she has incredible recipes! But, here my dear is the recipe with my minor tweaks.

Cinnamon Raisin Oat Bake Goodness
1/4 cup steel cut gluten free oats + 1/4 cup oat flour (you can grind your own)
1/2 tsp cinnamon
1/4 tsp vanilla extract
1/4 cup unsweetened applesauce
1/4 cup vanilla hemp milk (using a flavored milk eliminates the need for added sweeteners)
a dash of salt (careful not to overdo it! I really mean "a dash"!)
1 tsp melted butter
a handful of raisins
small handful (or more) dairy free chocolate chips

Preheat oven to 350. Use a coffee grinder, grind 1/4 cup oats into a flour. Add to bowl along with the remaining whole oats, cinnamon and [dash] of salt. Mix hemp milk, applesauce, vanilla and butter and add to dry ingredients. Stir until fully mixed. Add raisins and chocolate chips, stir again until fully mixed. Lightly grease a 4-inch oven-safe dish or 2 ramekins and add oat mixture. Place in oven for 15ish minutes (you just don't want it to still feel mushy). If eating immediately turn broiler on high and let your oat bake get a nice crunchy top for about 5 minutes. If eating the next morning, let your bake cool, wrap in plastic wrap or foil and store in the fridge overnight. When ready to eat microwave bake for 30 seconds and then place under broiler for 5-7 minutes.

I topped my oat bake with a small mixture of cashew butter, melted butter (oh come on.. it's supposed to replicate a cinnabon, remember?!) and a dash more of cinnamon. I smothered this over my bake along with half of a banana (sliced) and oh my.... breakfast heaven.

While I do still have a yearning for that soft yet crunchy, completely sinful cinnabon-like cinnamon roll, I will say that this oatmeal bake did quite the job at suppressing that craving for now. Not to mention, as I was eating it ideas were overflowing in my head of other oat bake variations I could make!

This is a great breakfast to enjoy on the weekend when you have all the time in the world to drink your coffee and read the morning paper, however, it stays together extremely well and I'm sure could be taken for an on-the-go breakfast (if you must).

Thank you Katie for this great recipe! 

Now go on.... get baking ;-)

Quinoa Hazelnut Granola

Oh goodness. This granola is fabulous. Phenomenal. Crunchy. Semi-sweet. Packed with nutrients. It is everything you could ever want in a granola and guess what... it's oat free!

For many who are gluten free oats are not a problem and can be a go-to source for protein and complex carbs. Unfortunately, there are also many, gluten free or not, in which oats do not agree with them. I had to cut oats out of my diet for a while and when I went back to eating them things seemed okay... but whenever this happens with foods I've been cutting out, I get a little too excited that things "seem to be okay" and I begin eating the food like it is my only option. This tends to backfire.. requiring me to cut out the food once again to cleanse my body and get my stomach back on track.

Hence... the search for an oat-free granola began. I have always been a fan of quinoa for its nutritional content (it is a complete protein after all!) and have known that quinoa flakes can be substituted for oats in many recipes. Perfect! So why not make a granola out of it?!

Traditionally.. I make my own granola from scratch.. no recipe... I just go with my gut and the outcome is always delish. For this first attempt.. I reached out to my fellow foodie bloggers and stumbled upon this recipe from the Comfy Belly. If you haven't heard of this blog well... now you have so you have no reason not to visit it just as soon as you finish this post ;-) Erica has amazing photography and such a wide variety of delicious and healthful recipes, including this (as mentioned before) phenomenal quinoa granola.

I'm not going to post the recipe here because I really do feel that you should take advantage of her wonderful blog yourself. I will however explain a little about my modifications...

• I halved the recipe and ended up with about 3 cups of delish granola
• I used only hazelnuts, simply doubling the amount called for (for my halved recipe I used just over 1/2 cup of whole hazelnuts - I then gave them a slight chop before adding to the granola mix)
• I also halved the amount of maple syrup - I prefer my granola on the less sweet side.. I know, crazy right?

That's it! Her recipe is so delightful that the changes I made were strictly based on my dietary restrictions.

Oh yes... I almost forgot... here are the nutrition facts because I know you love them oh so much.

Per one 1/2 cup serving:

368 calories

37g carbs

10g protein

5g fiber

*Don't let the calories scare you, every single one of them are as healthy as can be and I promise this will hold you over and leave you oh so satisfied.

And now.. on to the pictures...

prior to the oven

after baking... the colors become even more beautiful

Basic Buckwheat Bake all spruced up!

This. Was. Fabulous.

I had been meaning to make a "bake" like this for sometime now, with inspiration coming from the Healthful Persuit and The Edible Perspective. Each of these wonderful women have similar recipes but for my first attempt I went with the most basic version from The Edible Perspective. (I've mentioned this before but both of these sites have fabulous recipes as well as photography, you must check them out!)

I followed this recipe (almost) to the tee, making only a few changes...

• one egg white instead of the flax egg
• a handful of pecans rather than walnuts
• 4T vanilla hemp milk vs. almond milk
• I added 1 tsp of maple syrup to the batter just before baking

Once your bake is done, the possibilities are endless when it comes to toppings. Personally, I chose sunbutter, fresh blueberries, dairy free chocolate chips and a hint of honey. Pair with a delightful cup of coffee and I'm in heaven!

I've already come to the conclusion that this is now in my weekly breakfast rotation and I have so many thoughts for variation in this recipe! I'm thinking... blueberries and chocolate chips baked right into it.... a savory version with veggies and perhaps bacon?! Oh the list goes on and on :) Be sure to look for my variations on this delicious, nutritious and perfectly filling breakfast coming soon!

Enjoy!

What I Ate Wednesday ~ 1.0

Okay... so I've been meaning to join the fun for weeks now but with school starting back up and especially with it being my LAST semester of college (Ah!)... I've had other things on the mind... can you blame me?

Let me tell you just how nerdy I am... I set a reminder on my phone to go off this morning, at lunch time and dinner time to remind me to take my WIAW pictures... yea, go ahead... laugh it up##

Anyway... On to the fun!



BreakfastChia Banana Hemp Pudding, topped with fresh delicious strawberries and flax cereal for that all important crunch! (This is a spin-off version of my Divine Chia Breakfast Pudding - quickly becoming my new favorite breakfast!)

Morning SnackIn the midst of a lot of reading for classes I took a break and enjoyed this delicious Chocolate Banana Bread (recipe from The Whole Life Nutrition Kitchen) with a small glass of V8 juice.

LunchToday's lunch was simple yet fulfilling ~ my homemade Savory Herb Amaranth Crackers, a healthy serving of homemade cashew butter (recipe coming soon!) and a perfectly ripe golden delicious apple.

DinnerA perfect combo of leftover grilled salmon, sauteed bell peppers and caramelized onions, homemade kale chips and puffed millet for a little more substance. Delish!

Evening SnackToday was a long day at school, getting there at noon and not getting home until 8:30pm. I ate my lunch in class at 1:00pm and then had a killer hour and a half workout around 3:00pm. Needless to say I was starving at 6:00 and ate an earlier dinner than I was planning on. Point being - I was definitely ready for a snack when I got home. Nothing says "it's finally time to relax" like a bowl of cinnamon chex, dried blueberries and vanilla hemp milk - mmmmm mmmm good.

Happy (halfway through the week) Wednesday!

Divine Chia Breakfast Pudding

Happy Birthday! Since today is my golden birthday... turning 22 on the 22nd day of January in the year of 2012... it seemed appropriate to give you a gift today. That's right... I'm giving you two recipes in this post. Yeah, it's happening.

I have seen several recipes for some variation of chia pudding, but the true inspiration came from Leanne over at the Healthful Persuit. I've mentioned her blog before and have recreated a few of her incredible recipes... that just goes to show that when you have an amazing blog, inspiring recipes and the most beautiful photography - you will get repeat visitors ;-)

I've long known the benefits of chia seeds and decided that eating them more frequently might help with my digestive issues. While I'm back in school for my final semester (yessss!), it has been a challenge to remember to add chia to my food on a daily basis, which is why incorporating a full serving at breakfast is the perfect way to go!

Okay... enough babble? Here are the two recipes as promised...

Banana Almond Chia Breakfast Pudding
1 banana
1/4 c vanilla almond milk (or use plain if you prefer)
1 tbsp chia seeds
1 tbsp sunbutter

optional toppings:
fresh blueberries
granola
cinnamon
dried fruit
nuts

*Prepare the night before you plan on eating.
In a small bowl, mash half the banana (reserve the other half for the morning, store in the refrigerator overnight). Add the almond milk, chia and sunbutter and mix until combined. Cover with plastic wrap and place in the fridge overnight. The next morning, slice the other half of the banana on top of your pudding, add some fresh blueberries and a few dashes of cinnamon. Enjoy cold or briefly heat in the microwave.

Chocolate Banana Chia Breakfast Pudding
1 banana
1/4 c chocolate soymilk (Silk is my go-to brand)
1 tbsp chia seeds
1 tbsp cashew butter


optional toppings:
fresh berries

granola

cinnamon

dried fruit

nuts

*Prepare the night before you plan on eating.

In a small bowl, mash half the banana (reserve the other half for the morning, store in the refrigerator overnight). Add the soymilk, chia seeds and cashew butter and mix until combined. Cover with plastic wrap and place in the fridge overnight. The next morning, slice the other half of the banana on top of your pudding, add your other toppings of choice and enjoy! (I added dried cherries, cinnamon and a bit of flax cereal - delish!) This was delightful cold but feel free to heat briefly in the microwave if you are more of a warm breakfast person.

I hope you enjoy these two variations and please have fun creating your own versions! My next upcoming pudding will be made with vanilla hemp milk and perhaps a mix of nut butters.. keep checking back for that recipe ;-)

Fluffy Light Cake Doughnuts

Let me first explain to you how wonderful a gloomy and cloudy day can become when you give a girl a doughnut pan, all the gluten and dairy free products she needs and an imagination.

Today is Saturday... I'm in the middle of my winter break so I have absolutely no school work to fuss over (so wonderful!), I have no plans of errands or cleaning since I did all of that yesterday, my only real plan for the day is to get in a good workout (at some point). With all of these factors in place... what better thing to do than get creative and come up with my own doughnut recipe?!

Side note...

For Christmas this year almost all of the presents I received are items meant for the kitchen. And ya know what? I wouldn't have it any other way. My boyfriend's mom gave me a doughnut pan (yes, it was on my list). I opened it and was ecstatic! I know what you're thinking ... "Who gets ecstatic over a doughnut pan?" Well...

I DO.

So what else was there for me to do but to find a gluten free, dairy free, egg free and yeast free recipe to put my new pan to use. I set out on my search and without much trouble at all I came across these babies... Vegan Baked Pumpkin Spiced Cake Doughnuts from the Cinnamon Quill blog. I followed the recipe to the tee (using vanilla hemp milk) and they came out fabulous.

Although a bit crumbly, they were dense and filling enough to accompany an egg and banana as a breakfast. They were delicious as a snack heated in the microwave or taken right out of the fridge. The texture was a bit grainy, which can be expected with many gluten free flours. The flavor resembled pumpkin pie mixed with your favorite breakfast muffin. I ate one right away... then another half the next day as I was so graciously sharing them with my family, and another the next morning with my breakfast. As you can see they quickly disappeared, which is exactly what led me to today's creation.

My mind wandered as I searched for many other similar recipes... comparing flours and amounts of ingredients. I decided to be bold and create my own recipe based off of the many others I'd found. Here is what you'll need for these lovely little delights...

Ingredients

1/4 c + 2 tbsp vanilla hemp milk

1/2 tsp lemon juice (I use Santa Cruz organic lemon juice from the jar)

1/4 c oat flour

1/4 c sorghum flour

1/2 c tapioca starch

1/2 cup brown sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp xanthan gum

1/2 tsp salt

1/4 tsp cinnamon

1/4 c pumpkin puree (canned is fine)

2 tbsp shortening (room temperature)

EnerG Egg Replacer for 1 egg (whisk until frothy)

For the Topping

2 tbsp butter

Mixture of cinnamon & sugar

To Make Your Doughnuts

Preheat oven to 350 degrees. Spray doughnut pan with canola oil and set aside. Combine hemp milk and lemon juice in a small bowl and set aside. Grind 1/4 cup gluten free oats in your food processor (or use store bought oat flour if you have it). Add the rest of the dry ingredients (through cinnamon) and process until combined. Pour dry ingredients into a medium sized bowl. Add the hemp milk, pumpkin puree, shortening and egg replacer to the processor and blend until well mixed. Add the dry ingredients back to the wet ingredients and process until smooth. Using a small spoon add the batter to the doughnut pan, filling each about 3/4 full (or until you've used all the batter). Smooth the tops with the back of your spoon and bake in the center of your oven for 15 minutes. Check with a toothpick for doneness, if it comes out clean they are done. Let the doughnuts cool in the pan for about 5 minutes and then gently place on a cooling rack. 

Melt the butter in a small bowl and lightly brush over the top of each doughnut. One by one, set each doughnut in the mixture of cinnamon and sugar so that the tops are lightly coated. Continue to let the doughnuts rest on the cooling rack until fully cooled. Store in an airtight container for a delightful snack, breakfast, dessert or however you so choose to enjoy them.

I must admit, when I took these out of the pan and felt how delicate they were, I was a bit nervous. I continued on with the topping, took my pictures and then took the first bite. Oh. My. Goodness. I couldn't believe how perfect these turned out! I took another bite carefully breaking down the fluffy, light, melt-in-your-mouth texture, the pumpkin undertone and the slight sweetness from the cinnamon sugar topping. These are stunning in every sense. Who knew doughnuts could bring so much joy?

I'll leave you with this last thought...

I always say that you should learn something new every day. It doesn't have to be monumental, it doesn't have to be something that would "wow" anyone, just take a chance and learn something every single day. Today, I learned two things ~ 

The first ... I learned how to make homemade, delightfully fluffy and delicious baked doughnuts using my own recipe. The second ...

baking makes me extremely happy.

Crunchy Pure Granola

I must admit I am quite proud of myself for this one... I looked at a few past granola recipes I had made in my pre "free-diet" life and came up with this one on the spot. And ya know what? It's delicious!

My roommate even commented, "Did you make that?" Why yes I did. "It looks like something from like a... kit or... like you bought it in a store." Aw, thanks Nick! ;-)

I'm going to give you a brief warning that this is the approximate recipe... I didn't really measure but somehow the recipe turned out great. That just goes to show you can't really mess this up, so give it a try!

Ingredients
3/4 c chopped walnuts
1/2 c chopped cashews
1/3 c gluten free oats
1/4 c pumpkin seeds (pepitas)
1 - 2 tbsp flax seed
1 tsp cinnamon
1/4 c crunchy flax cereal

1/4 c applesauce
2 tbsp maple syrup (or agave nectar)
1 tbsp walnut oil (any oil will work)


To Prepare
Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside. Mix the nuts, oats, pumpkin seeds, flaxseed and cinnamon in a bowl. Heat the applesauce, maple syrup and oil in a small pan until well incorporated. Add the applesauce mix to the dry ingredients and stir until all ingredients are coated. Spread onto the baking sheet and bake for about 10 minutes. Remove from oven, stir the granola and continue baking for 5 more minutes. Add the crunchy flax cereal to the granola, stir, and continue baking for 3 minutes. (These time estimates are rough... each time you take out the granola take a small sample to test the crunch factor. If you like your granola very crunchy you may end up baking for longer, but be sure to add the extra time before you add the crunchy flax cereal, as it will burn if baked for too long. Also, keep in mind that as the granola cools it will get more crunchy.) Let granola fully cool on the baking sheet and store in a glass jar or air tight container. Enjoy as a snack on the go, or my favorite, top soy yogurt with berries, granola and banana chips - the ultimate breakfast parfait!

Cookies for Breakfast

What a wonderful title huh? I mean really... who doesn't want to eat cookies for breakfast?!

These amazing pumpkin spiced cookies are from the Whole Living Blog and the best thing is, you don't have to feel bad about eating them! These cookies are definitely not your typical sweet treat - they sort of resemble oatmeal pancakes. If you like your jumbo cookies really sweet I would suggest adding some brown sugar, or use maple syrup in place for the agave, as the original recipe calls for. I, however, think they are perfect as is, especially when paired with sweet little raisins.

Here is the recipe with my minor substitutions:

2 c gluten free oats
1 cup mashed pumpkin (the can version works perfectly fine)
1 ripe banana
1/3 c pecans, chopped
3 tbsp ground flaxseed
3 tbsp agave nectar
1 1/2 tsp pumpkin pie spice
1/4 tsp sea salt
handful of raisins (optional)

Combine the pumpkin, banana, agave nectar, pumpkin pie spice and sea salt in a medium bowl. Blend with a hand mixer until smooth. Fold in the oats, pecans, flaxseed and raisins (if using). Shape into 7 large cookies (about the size of your palm - yes, really!). Place onto a cookie sheet sprayed lightly with canola oil. Bake at 350 for 13 - 15 minutes. Let cool on a wire rack (or until cool enough to eat ;-))
Store the leftovers in the fridge, or freeze in aluminum foil and microwave 30 seconds for a quick breakfast on the go.

I made these after the CU football game this weekend and had one for a bedtime snack and one for breakfast the next morning. To accompany the jumbo cookie I had a banana, a handful of raisins and a delightful cup of coffee mixed with vanilla oat milk. Ahh it makes me happy just thinking of how perfect this breakfast was, enjoy!

Blackberry Syrup Cornbread Muffin

Breakfast is the most important meal of the day... and it just so happens to be my favorite meal of the day. Which is why I've decided to start posting more of my breakfast concoctions for your enjoyment :-)

This breakfast's inspiration came from my amazing boyfriend :) I made these cornbread muffins to accompany our Beef & Butternut Tagine dinner last night but the muffins came out a little... crumbly and not super special...hmmm :-/
Now I'm not blaming the original recipe, I know it is because I only made half the recipe and cooked them as muffins which only took half the suggested cooking time (true cornbread should take some time to cook so the cornmeal completely breaks down and softens). However.... my boyfriend used his family's tradition of mashing up the cornbread with butter and syrup and poof, just like that, the not so special cornbread muffin was like a dessert!

That gave me the idea for this breakfast - blackberries... real maple syrup... cornbread muffin... butter... banana chips...

So simple yet so delicious! Feel free to add additional fruit and perhaps a real banana, but the combination of the sweet-tart blackberries, the sweet cornbread and the crunchy banana chips is an absolutely delightful way to start any day - especially a Sunday morning before 2 hours of yoga ;-)