Homemade granola is the best! For many reasons including how much better it tastes fresh from the oven instead of a box or bag. But the main reason is I get to control what goes inside. This recipe is gluten-free & has no processed sugars.
To limit grain intake, I omit the oats or sub with another seed or nut. Most paleo grandola I have seen in stores is like $9 for a tiny bag! What, that is not supposed to be single serving? Well if you are like me it is easy to put away huge portions of granola… especially freshly made!! It is tasty on one-ingredient banana ice cream, yogurt, smoothie bowls, under almond milk & by the fistful!
And most importantly, I can control the sugar content. There are great recipes available with just dates for sweetener & no processed sugar added. Most store-bought granola have at least 10 grams of sugar per serving, and that is if you only eat one serving.
All that to say, there are a million ways to make granola. Here is one. I have never made it quite this way before, & doubt I ever will again. It was delicious, don’t get me wrong! I just can’t seem to stick to a recipe no matter how delicious it is!! But you probably have figured that out about me by now 🙂
Disclaimer: I didn’t measure anything so these are guesstimates, be sure to adjust amounts of dry/liquid ingredients as necessary. Re-create at your own risk 🙂
Coconut Orange Granola Recipe
2 cups oats
1 cup almonds
1 cup mixed nuts (I used half pecan & half cashew)
1 cup unsweetened coconut flakes
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/4 cup raisins
2 Tablespoons water
1 Tablespoon pure vanilla extract
2 drops certified pure orange essential oil (be sure the brand you use is safe for consumption)
3/4 cup coconut oil
1/2 cup local honey
Process 1 cup of oats in the food processor until medium fine. Add 1 cup of almonds & roughly chop.
Add oats, almonds, mixed nuts, coconut flakes, cinnamon, salt to a bowl & mix well.
Blend raisins, water & vanilla in food processor or blender.
Add remaining liquid ingredients & process until smooth (some chunks are okay!)
Add liquid to the dry & mix well.
Line two baking sheets with parchment paper & spread granola in a thin layer.
Bake at 350 for about one hour stirring every 15-20 minutes. Rotate baking sheets from top & middle racks half way through. Baking time can very so keep a close eye on it & remove from oven when toasted a light golden brown.
I must confess. A few things. But don’t take this disclaimer as a discredit for my pie. It is DELICIOUS & I’m super proud of creating it. However, I think you should know my mother bakes the best apple pie. In the world. Truly. My great-grandmothers were both very talented pie makers. They both lived in rural Indiana & passed the skill and love of pie making onto my mom. My brother picked it up for a season, but so far no one in my family has adopted the tradition.
It isn’t because I don’t want to, but replicating it seems impossible. And furthermore, I can’t get myself to bake with the ingredients of my great-grandmothers. There are many reasons for this, but that is a discussion for another day.
Lastly, I don’t follow recipes. I substitute things that shouldn’t be. I don’t measure – that is likely blaspheme in a true baker’s kitchen. Anyways, all that to say, we are lucky to have this recipe. When I bake it is a wild experience & you never know the outcome. When things don’t turn out it is no loss. But when they do, I am always a little sad I can never replicate it as I cannot remember what I did the first time around. This time it was superb, so I decided to quickly re-create & record the ingredients.
Do you like pie? Do you enjoy healthier versions of traditional favorites? And do you enjoy the immediate gratification of a fast & simple dessert? Good, you will love this.
Apple Pie – the simple & (almost) sugar-free way
1 heaping Tablespoon flax meal
2 Tablespoons coconut milk
1/4 cup coconut oil
1/2 cup full fat coconut milk
1 cup tapioca flour
1/4 cup coconut flour
4 medium size apples (pink or green)
2 Tablespoons local honey
2 Tablespoons coconut oil
2 Tablespoons grassfed butter
cinnamon to taste
Pre-heat oven to 375 degrees.
Mix flax & coconut milk in large bowl. Whisk until it forms an egg-like consistency.
Add coconut oil & coconut milk. Mix well.
Add flours & pinch salt. Stir until combined.
Roll dough onto parchment paper until about 1/8″ thick. Place into pie dish.
Slice apples as thin as possible.
In a bowl, mix apple slices, honey, coconut oil, butter & cinnamon.
Pile apple filling onto center of crust & fold edges up over the apples.
Bake for 15 minutes. Turn oven up to 425 degrees and bake 25 minutes.
Once crust is firm to touch & lightly browned, slice & enjoy!
Be sure to save a piece for tomorrow’s breakfast 🙂
“Life is like riding a bicycle. To keep your balance you must keep moving” – That Mr. Einstein sure was a wise man. I strive to stay positive about the constant balancing act between all aspects of life and wellness. To be at peace with where I am on my wellness journey in any particular moment, I cannot see “balance” as a final goal or destination. Instead I look to find peace & mindfulness by being present, acting from a place of love & putting energy into the many things I love and need. There is beauty, joy & excitement to be found in accepting that finding “balance” is an ongoing piece of our lives.
Finding a moment of peace and beauty on our mid-week hike!
When it comes to a balanced diet, it is no secret that sugar is my vice. Sometimes I feel in control, balanced… and other times I am at the mercy of cravings. Hard cycle to beat. I strive to follow the 80/20 rule when it comes to eating healthy. I stay away from sugary drinks & processed foods so that I can indulge in chocolate & baked treats. But let’s save the balanced diet discussion & challenges for another day. Because today I want to send you into the weekend with a delightful gluten-free cupcake recipe to try! I adapted this from a recipe on Pinterest so check it out in all it’s tasty glory here!Below are the changes I made to the recipe to create a lemon cupcake with lavender frosting!
Lemon Cupcakes (Gluten-Free) with Simple Lavender Frosting
Yields: approx. 12 cupcakes
1 1/2 cups gluten-free baking mix (flour) with xanthan gum
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup organic white sugar
1/2 cup almond milk (or milk of choice)
1/2 cup melted coconut oil
1 tablespoon vanilla
OPTIONAL: 5 drops of certified therapeutic grade Lemon Essential Oil *always do your own research before consuming essential oils
Zest of 1 lemon
Preheat oven to 350 degrees & line cupcake pan
Mix all wet ingredients (coconut oil, vanilla, milk, eggs) & sugar in a medium bowl
Add dry ingredients (flour, salt, baking powder) & mix well
Stir in lemon zest & essential oil (optional)
Bake on center oven rack for 15-20 minutes or until toothpick comes out clean
Start with 1 cup powdered sugar, 1 teaspoon coconut oil & a splash of almond milk
Mix well & add more sugar or milk as needed to achieve desired consistency
add 1-2 drops essential oil, taste & increase to achieve desired flavor *note: essential oils are very potent & it is easy to overdo this!
That’s it! This is currently my go-to cupcake recipe as it is easily adapted to various flavors! For a more basic flavor try vanilla cakes (leave out lemon) & chocolate frosting (leave out lavender & add cocoa) … easy & delicious!
Did you know you can bake cupcakes in advance? If you refrigerate cupcakes they will dry out. But you can bake them, freeze them, defrost & frost when you are ready to serve. This means you can bake ahead of time & the day of your party impress your guests with fresh baked goodies! Or if you have more self-control then I do, you can bake cupcakes and keep them in the freezer for whenever you want a quick, homemade dessert!