Homemade Coconut-Almond Granola



Coconut-Almond Granola




My sweet boyfriend’s even sweeter mother, Amy, has sent us homemade granolas and cereals in her care packages. Total game changer in the granola world, people. It’s not too sugary, there’s a delicious hint of salty/savory flavor, and the best part is it’s not full of butter. Plus, it’s so easy peasy to make! I got all of my dry ingredients from Natural Grocers/Vitamin Cottage. They have great bulk items for cheap. Amy adapted her recipes from Sara Kate Gillingham of The Kitchn.

Pour some in a bowl with almond milk and make it cereal, sprinkle it on a green smoothie, make a fruit and Greek yogurt parfait, or simply eat it by itself. Trust me, it’s that good. Dangerous good. Addictive good.

You could make fabulous gifts for any occasion – Christmas, Birthdays, Showers, etc. All you would need is the granola, a mason jar, and some cutesy twine and boom: a perfect homemade present, right?!

You can find the original recipe here.


Coconut-Almond Granola






Coconut-Almond Granola






Coconut-Almond Granola



Homemade Coconut-Almond Granola

By Lindsey
Published: April 25, 2014

  • Yield: 12 cups

My sweet boyfriend’s even sweeter mother, Amy, has sent us homemade granolas and cereals in her care packages. Total game changer in …

Ingredients

Instructions

  1. Position two oven racks so they divide oven into equal thirds and preheat to 325°F.
  2. Whisk to combine dry ingredients in a large bowl.
  3. Whisk to combine wet ingredients in a small small bowl.
  4. Pour wet ingredients over the dry ingredients and stir with a spatula until well combined and coated.
  5. Divide granola between two cookie sheets and evenly spread. Bake for 20 minutes.
  6. Remove from oven and turn/mix granola with a spatula turner. Bake for another 15-20 minutes or until it begins to brown.
  7. Allow granola to cool in the cookie sheets. Store in ziplock bags or an air-tight container.

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Cinnamon Roll Pancakes



cinnamon roll pancakes



Last Wednesday I got (involuntarily) laid off. Involuntarily or not, it SUCKS. Ego buzz kill to say the least, especially when it’s so unexpected. Naturally, I gave myself a cheat day this past weekend to kill those no-job blues and to boost my ego (and sugar high).

Cinnamon Roll Pancakes are god’s gift to man and woman. Seriously, when I took my initial bite it was like the first time I heard the Beatles. No joke. And I know you’ve all had Cinnabon before – the so-bad-for-you-but-totally-worth-it meal at the mall or an airport… come on, we’ve all caved to these ooey, gooey blobs of deliciousness.

Great news! Next time you’re craving one of these bad boys, you can create the same thing in pancake form – in the comfort of your own house! Plus, these are much faster than making homemade cinnamon rolls, although I am all for homemade anything so hats off to you if you make the real deal.

I was inspired by this recipe from Holly, of Life In the Lofthouse. To quote Holly, these are “FABULOSITY!”

A made a few changes to her recipe:
1. I did not use Bisquick or any other pancake mix – I used the scratch version as you will see below.
2. I used Unsweetened Vanilla Almond Milk instead of regular milk.
3. I did not make the cream cheese glaze – honestly, these are so good and flavorful you do not need any toppings/syrups/glazes. Why add the extra calories?

A few tips:
1. The cinnamon filling ingredients could probably be scaled down a bit – I had a ton extra.
2. Set your griddle or skillet to medium-low. Mine was high and the cinnamon filling burnt a bit so medium-low is the way to go.
3. I have a Cuisinart Griddler – it’s a griddle, panini press, and grill all in one! Perfect for pancakes because you can make 8 at once! Saves you so much time!

PS: These ‘cakes are delicious as leftovers too – hot or cold!

Cinnamon Roll Pancakes

By Lindsey
Published: April 7, 2014

  • Yield: 10-12 pancakes

Last Wednesday I got (involuntarily) laid off. Involuntarily or not, it SUCKS. Ego buzz kill to say the least, especially when …

Ingredients

Instructions

  1. Prepare the Cinnamon Filling first. Combine the first three ingredients in a small-medium bowl using a whisk. Spoon into a ziplock bag and set aside.
  2. Make the Pancake Batter. Whisk together the flour, baking powder and salt. Add in almond milk, oil and egg and whisk just until combined. Lumps are OK, in fact, desired. DO NOT overmix otherwise you’ll get flat, dense flapjacks.
  3. Heat a griddle (medium-low) and lightly grease with coconut oil. Scoop about 1/2-1 cup of batter and pour onto skillet. Snip a tiny corner off of the cinnamon filling ziplock bag, squeeze, and carefully swirl onto pancakes. Once bubbles start to appear, flip for 1-2 minutes, or until lightly browned on the other side. Transfer to a baking sheet and pop in a warm oven if need be.
  4. Eat as many pancakes as you possibly can before your family comes down and devours them!

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FIG-ARUGULA-BACON PIZZA



Fig Arugula Pizza



We had nothing planned out for dinner yesterday which ended up being a great thing. Wanna know why? Because I made one of the best pizzas in the history of ever. The combination of sweet and savory plus in my book you can never go wrong with FIG, ARUGULA, or BACON. I adapted this recipe from Ree Drummond of Food Network. You can find her recipe here.

I bought multigrain pizza dough from Whole Foods. Was going to go big and make cauliflower pizza crust buuuuut that can be a process and I concluded that the toppings on this pizza would pair much better with regular dough.

Figs are out of season so I bought Organic Fig Spread (Fiordifrutta, which can be found at Whole Foods). It’s amazeballs and can be used for so many recipes. Fig jam/jelly would work fine too.

FIG-ARUGULA-BACON PIZZA

By Lindsey
Published: January 29, 2014

  • Yield: 1 pizza
  • Prep: 30 mins
  • Cook: 20 mins
  • Ready In: 50 mins

We had nothing planned out for dinner yesterday which ended up being a great thing. Wanna know why? Because I made one of the best …

Ingredients

Instructions

  1. Preheat oven to 500°. Place rack in lowest position possible. Cook bacon and pat dry, chop, set aside.
  2. Roll out pizza dough on floured surface, place on greased baking sheet (which I used, and greased w/ coconut oil) or pizza stone.
  3. Drizzle with olive oil and sprinkle with salt and pepper.
  4. Spread fig spread over surface, sprinkle with mozzarella and parmesan cheese.
  5. Bake (remember on lowest rack!) for 10-15 minutes until it gets golden brown and bubbly and delicious-looking!
  6. Remove from oven and distribute arugula, chopped bacon and cheeses on top. Repeat this a couple times.
  7. Place back in oven for 5 minutes or less – until the the cheese is melted and arugula is soft. Keep an eye out during this step to ensure no burnt pizza crust bottoms!

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