I’ve been obsessed with making granola lately. It’s cheaper and healthier than buying it, and you can customize it so many ways. My friend shared this recipe with me. It’s from Foodbabe.com. It’s delicious!
3 cups rolled oats
2 cups raw nuts (I used half pecans, half sliced almonds)
3/4 cup shredded unsweetened coconut flakes
1 T vanilla extract
1/4 cup melted coconut oil
1/3 cup maple syrup
3/4 tsp sea salt
2 tsp cinnamon
3/4 cup dried cherries or cranberries (I omitted this but if you include it, make sure you add it after the granola comes out of the oven)
Preheat the oven to 250°F.
In a large bowl, combine all ingredients except dried fruit.
Line a large baking sheet with parchment paper. Spread the granola in a single layer on it.
Bake for 1 hour, turning the granola over every 20 minutes.
Remove the granola from the oven and let cool. Add the dried fruit.
This will keep for a couple of weeks! You can also freeze it.
Since I’ve tried a strawberry crisp, it wouldn’t be right if I didn’t also try out a new blueberry crisp recipe. Tarter and juicier than the strawberry one, this crisp goes well with vanilla ice cream too. The recipe is courtesy of Food Network.
For the filling:
6 cups blueberries, rinsed and dried (I used a pint)
1 T corn starch
1/4 cup sugar
For the crumble:
1/2 cup flour
1/2 cup oats
1/4 cup light brown sugar
1/4 cup sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
3/4 cup chopped pecans (I used walnuts)
1/2 stick unsalted butter, softened
Preheat oven to 375F. Mix filling ingredients together and spoon into greased 2-quart baking dish (or bread pan).
Combine crumble ingredients together and sprinkle over filling.
I love Panera’s butternut squash soup. I don’t know how they do it, but it has a perfect combination of sweet and savory flavors. I’ve been trying to find a recipe for this soup that does not include milk or heavy cream, and I finally stumbled upon this one at Simply Recipes. I can always count on them for delicious food!
1 yellow onion, chopped (1 cup)
1 celery rib, chopped (3/4 cup)
1 carrot, chopped (3/4 cup) — I used 2
2 T butter (I used Kerrygold salted)
1 butternut squash, peeled and chopped, without seeds
1 green apple, peeled, cored, and chopped (make sure the squash and apple ratio is 3:1)
3 cups chicken broth
1 cup water
A dash of nutmeg, cinnamon, cayenne, salt, and pepper
Heat a large pasta pot on medium-high heat. Add the butter, swirling until it melts and starts to foam.
Add the onion, carrots, and celery and saute for 5 minutes.
Add the butternut squash, apple, chicken broth, and water.
Bring to a boil. Reduce to a simmer and let it cook uncovered for about 30 minutes. The vegetables should be soft enough that you can pierce them with a fork.
Puree the soup with an immersion blender or by transferring the soup in batches to your blender.
I continue my quest for dairy-free quick breads! I found this recipe on allrecipes. It’s delicious! I tweaked it just a bit. I cut the recipe in half and added some almonds in. Here is the way I made it:
1 cup sliced strawberries
1 1/2 cup + 1/16 cup all purpose flour
1 cup white sugar
1/2 T ground cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/2 + 1/8 cups vegetable oil
2 eggs, beaten
1/2 cup chopped pecans
1/4 cup sliced almonds
Spray a loaf pan with cooking oil and preheat the oven to 350F.
Toss the sliced strawberries with sugar and let rest about 5 minutes.
In a blender, combine the strawberries, vegetable oil, and eggs. In a separate bowl, combine the dry ingredients: flour, sugar, cinnamon, salt, baking soda. Gradually add the dry ingredients to the sugar mixture, beating on low until combined. Add the nuts. Stir well.
Pour into the loaf pan.
Bake at 350F for 70 minutes.
Note: The original recipe suggested I bake for 45-50 minutes, but ovens vary, and when I inserted a toothpick into the center of the loaf after 50 minutes the center was still runny. So I let it bake for 15-20 more minutes. The edges came out crusty but the loaf was cooked and very tasty. You may want to pair this with butter or jam if it’s too dry.
Since we need bread recipes without milk, I’ve been experimenting with applesauce. The possibilities are endless! You may remember my Busybee Banana Bread. Well, I tweaked that just a bit to make this recipe.
3 ripe bananas, mashed
1/2 cup applesauce
3/4-7/8 cup white sugar
1 egg, whisked
1 tsp baking soda
1 tsp vanilla
a pinch of salt
1.5 cups all-purpose flour
1/2 cup chopped walnuts
1/8 tsp cinnamon
In a bowl, combine the mashed bananas with the applesauce. Add the baking soda and salt. Stir well. Add the sugar, cinnamon, egg, and vanilla. Continue mixing. Add the flour. Stir in the walnuts.
Pour batter into 4×8 loaf pan sprayed with cooking oil. Bake on center rack at 350F for 1 hour or until toothpick inserted into the center is clean.