Friday, May 15, 2015

Date-Apricot-Coconut Granola





Granola! It's a favorite around here and we go through it way too quickly......and it's not the cheapest thing to buy so I like to make it whenever I can. Like the cookies, it's an easy thing to prep while my baby is napping and then it gets to take its sweet time in the oven while the rest of our day goes on. This one is extra yummy because it has dates in it (which I love!). 

This weekend I'm excited to be going to the Blend Retreat 2015 #Blend2015! The last blogger event I attended was Foodbuzz a couple of years ago. I'm excited to see how this event will be and checkout Boulder for the first time! The whole family is coming so our schedule will be pretty chill. I'm really looking forward to the yoga class on Sunday morning!



Date-Apricot-Coconut Granola

Ingredients

  • Unrefined virgin coconut oil, for brushing
  • 6 cups walnut halves
  • 3 cups steel-cut oats
  • 1 cup regular oats
  • 2 cups pecan halves
  • 2 cups almonds, chopped
  • 1/2 cup pumpkin seeds
  • 1 cup unsweetened shredded coconut
  • 1 tablespoon cinnamon
  • 2 teaspoons freshly grated nutmeg
  • 3/4 cup liquid egg whites
  • 3/4 cup pure maple syrup
  • 3/4 cup melted coconut oil
  • 1 tablespoon flaxseed meal
  • 1 cup dried cranberries
  • 1 cup dried apricots, chopped
  • 1 cup pitted dried dates, chopped
1. Preheat oven to 250°.

2. In a large bowl, using your hands, mix walnuts, oats, pecans, almonds, seeds, coconut, cinnamon and nutmeg.

3. In a medium bowl, gently beat egg whites, maple syrup, and coconut oil with a fork, taking care to keep foam to a minimum. Pour egg white mixture over dry ingredients and mix thoroughly with your hands to evenly coat.

4. Transfer mixture to baking sheet, spreading it out so that it’s slightly thicker toward sides. (This will prevent granola at edges from sticking during baking.) Bake granola mixture for about 25 minutes, then rotate baking sheet and bake for 25 minutes longer. Remove baking sheet from oven, carefully mix granola with a spatula and continue to bake until golden brown, 25 to 30 minutes (or until the crispiness that you want!)

5. Let cool on a wire rack, then transfer to a large bowl. Add dried cranberries, apricots and dates and mix thoroughly to combine. The granola can be stored in an airtight container for up to 2 weeks. 


*slightly adapted from Health Magazine


Saturday, March 14, 2015

Easy Baking Ideas (Especially, for new Moms!)



Life with a newborn is pretty wonderful but it is pretty busy! I don't have as much time to cook and bake as I did in the past. It actually took me quite awhile to get back into the kitchen after my baby was born. The first month luckily, I was living near my parents and they brought dinner over nightly for my husband and I. They pretty much had a little catering business going on and it was wonderful! 

Then we moved away from California and away from them :( .  Our first month in Colorado we ate a lot of frozen veggie burgers (and we still do!), as well as some microwave dinners. Eventually, I missed cooking and being in the kitchen so I made myself get out my cookbooks and look on Pinterest to find some fun, quick and easy meals and snacks to make. Usually, these were recipes I could quickly get together or at least prep while my baby was taking a nap. Below are two snacks that I've made a couple of times. The muffins I had to make twice because the first batch I accidentally left out on the counter and my dog ate ALL of them! The cookies are so yummy and I don't think they lasted longer than a day in the house!







Chocolate Chip, Almond, Coconut Cookies

Ingredients (8 large cookies)
  • 1 cup almond flour
  • 1 cup All-Purpose unbleached flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 6 Tbsp melted coconut oil (melt before measuring)
  • 1/4 cup honey
  • 1/2 tsp almond extract
  • 2 Tbsp water
  • 1/2 cup chocolate chips
  • 1/2 cup shredded unsweetened coconut 
Instructions
Preheat oven to 350°F. Line a large cookie sheet with a silicone baking mat or parchment paper.
In a large bowl, combine almond flour and all-purpose flour, salt, and baking soda. Whisk, making sure to break up an clumps of flour.
In a small bowl, whisk together the melted coconut oil, honey, almond extract, and water.
Add wet ingredients to dry and stir with a rubber spatula or spoon until combined.
Fold in the chocolate chips and shredded coconut.
Scoop out 1/4 cup portions and place on prepared cookie sheet. Using the back of a spoon or your fingers, gently press down on the scoops of cookie dough so they form discs.
Bake for 12 minutes, or until cooked through and lightly golden brown around the edges. Cookies will be very soft.
Allow cookies to cool on the cookie sheet for 10 minutes before transferring to a baking rack to cool completely.

Slighting adapted from: Healthy Food For Living




The other fun little snack are these Flourless Peanut Butter Chocolate Chip Mini Blender Muffins.   

I'm just linking the blog where I found them because I followed the recipe exactly. Enjoy!




Ciao,
Betsy

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