Tag Archives: gluten-free

Maple Sunbutter Granola

I am a huge fan of granola, I eat it not only for breakfast, but as a snack, or lunch and sometimes even for dinner. I’ve also been known to eat it by the handful right out the jar!
Maple Sunbutter Granola
The combination of ingredients is endless and you can combine your favorites to come up with millions of possibilities.

I used the Sunflower Seed Butter that I made last week for this particular granola. I am a big fan of Livvy from 86Lemons and I found her recipe for Maple Sunbutter Granola shortly after I made my sunflower seed butter. Seemed like fate to me!

In the past I’ve made the full version of recipes only to have a lot go to waste before I can eat it all, so I decided to only make a half batch of this granola. I had no trouble wolfing this down within a few days, so next time I will be sure to make the full four cups!

Ingredients:
Makes 2 cups

  • 1 cup gluten-free rolled oats
  • 1/8 cup flaxseed seed meal
  • 1/4 teaspoon salt
  • 1/4 cup coconut flakes, unsweetened
  • 1/8 cup sunflower seeds
  • 1/8 cup pure maple syrup
  • 1/8 cup Sunflower Seed Butter
  • 1/2 teaspoon vanilla
  • 1/4 cup dried cranberries
  • 1/4 cup mini chocolate chips (I used Enjoy Life Brand)

Method:

  1. Preheat oven to 350º F. Spray a cookie sheet lightly with oil. In a large bowl, combine the oats, flax meal, salt, coconut flakes, and sunflower seeds, and mix well.
  2. Place the maple syrup and Sunflower Seed Butter in a small microwaveable bowl (such as a glass Pyrex measuring cup with a pour spout) and warm in the microwave for 30 seconds. Add in the vanilla and mix together thoroughly.
  3. Pour the maple and Sunflower Seed Butter mixture over the oats and stir to combine.
  4. Spread the granola onto the prepared cookie sheet and bake for 15 minutes, or until golden color, stirring halfway through cooking time.
  5. If you decide to add dried fruit, you can stir this into the granola when it has cooled. This prevents the dried fruit from burning or drying out too much. Enjoy!

Maple Sunbutter Granola

Have you ever made your own granola? What’s your favorite way to eat it? I like mine with almond milk.

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Cranberry Chocolate Oatmeal Cookies

I’ve been baking a lot lately, using my favorite fall ingredients; pumpkins and cranberries. So far I’ve made orange-cranberry-walnut muffins from The PPK and my bread last weekend. I had just over a cup of fresh cranberries left in the fridge and knew I wanted to make cookies, so I went on a search for a recipe. I found a recipe over on Coconut and Lime that looked promising. The original recipe was not veg*an or gluten-free, but I’ve learned to trust my “kitchen intuition” and knew that I could easily vegan-ize the recipe. The combination of tart cranberries and sweet chocolate chips is absolutely wonderful!

Adapted from Coconut & Lime

Ingredients:
1 1/2 cup fresh cranberries
3/4 cup Sucanat
3/4 cup Whole Wheat Pastry Flour
1/2 cup old fashioned rolled oats (use gluten-free for that option)
1/4 cup semisweet mini chips (I use Enjoy Life Mini-chips, these are gluten & dairy free)
4 tablespoons Earth Balance, at room temperature
1/4 teaspoon sea salt
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon ground ginger
1 flax egg (1 tbsp. ground flax + 3 tbsps. warm water, mixed)

Directions:
Preheat oven to 350° F. Line 2 cookie sheets with parchment paper. In a large bowl, cream together the Earth Balance, vanilla and Sucanat, using a hand mixer. Add the flax egg, beat until fluffy. Add the flour, baking powder, salt, ginger, and oats. Mix until well combined. Fold in cranberries and chips. Drop by tablespoon onto cookie sheet and bake for 12-14 minutes until they  the bottoms are just brown. Carefully, remove to a wire rack to cool completely.

Yield: about 2 dozen cookies

What’s your favorite kind of cookie?