Recipe Creation: Crunchy Grain Free Granola

I sit here with a handful of granola as I write this because it is just so darn good. I CANNOT STOP.  I don't feel too guilty about my newfound obsession since it is chock-full of healthy fats, fiber and protein. It's also amazing, so who really cares about the health stuff when it tastes this good. It's delicious sprinkled on top of chia pudding, yogurt, toast with almond butter, ice cream, you name it! It's also perfect the way I am eating it right now- by the handful ; )

Makes roughly 3.5 cups

Ingredients:

• 1/2 cup pepitas
• 1/2 cup coconut flakes
• 1 cup slivered almonds
• 1 cup raw pecans, roughly chopped
• 1 cup raw walnuts, roughly chopped
• 4 tbsp. chia seeds
• 1 tsp. cinnamon
• 1/4 tsp. sea salt
• 3 tbsp. coconut oil
• 1/4 cup maple syrup

Directions:

-Preheat oven to 325 F and line a baking sheet with tin foil. 

-Combine the dry ingredients in a mixing bowl.

-Heat the coconut oil and maple syrup together in a small saucepan and stir. 

-Pour over the dry ingredients and mix around. 

-Spread the mixture on the baking sheet in a thin layer.

-Bake for 25-30 minutes or until the granola begins to turn golden brown and crispy. 

-Remove from oven and let cool completely.

-Store in a mason jar and enjoy!

Recipe (Re)creation: Mini Pumpkin + Pecan Pies

These little pies are the perfect treat to complete your Thanksgiving feast.  Not nearly as intimidating as a whole slice of pie, these mini pies give you a little taste of dessert without taking you over the edge.  You can make a variety of different types, but I just focused on my two favorite Thanksgiving flavors and based my creations off of this recipe from Dashing Dish.  These would make great little treats at a holiday party too.  The possibilities are endless...

Makes 30 Mini Pies

Ingredients:

For Pecan Pies

• 15 mini phyllo shells
• 1 large egg
• 4 tsp brown sugar
• 2 tbsp honey or maple syrup
• 1/4 tsp vanilla
• 1/2 cup chopped pecans
• 1 tbsp butter, melted

For Pumpkin Pies

• 15 mini phyllo shells
• 1/3 cup egg whites
• 1/3 cup pureed pumpkin
• 1 tsp pumpkin pie spice
• 1/3 cup sugar
• 1/3 cup cottage cheese
• 1 cup whipped cream (optional topping)

-Preheat the oven to 350 degrees F and distribute phyllo shells on two baking sheets.
-In a medium bowl, combine all the ingredients for the pecan pie, except the pecans.
-Then stir in the nuts and scoop 1 small spoonful of the mixture into 15 of the phyllo shells.
-Next, mix all the pumpkin pie ingredients in a blender until smooth.
-Scoop 1 tsp or more of the mixture into each phyllo shell, distributing evenly.
-Bake each sheet of mini pies for 10-15 minutes, watching closely.
-Let the pies cool and top the pumpkin pies with a dollop of whipped cream.
-For an additional treat, serve the mini pies with a generous scoop of vanilla bean ice cream.

~Now you may give thanks~

Recipe (Re)creation: Rosemary Glazed Pecans & Almonds

~ Rosemary Glazed Pecans & Almonds before baking~

~ Rosemary Glazed Pecan & Almond (Re)creation ~

~ Close-up of the finished product ~

This recipe was inspired by my mom's recipe for glazed pecans.  She always made glazed pecans during the holidays and my sister and I would devour them within an hour and beg for more.  They always remind me of the holidays and they are the perfect comfort snack as the weather gets colder.  Plus, they will make your whole house/apartment//alternative dwelling smell amazing as they bake. I made a few changes to her version and added almonds and rosemary. A word of caution- I totally burned my first batch so watch them carefully.  Pecans are almost as easy to burn as pine nuts and once they are burnt they taste bitter and yucky so watch them like a hawk.

Ingredients:

• 1 cup raw almonds
• 2 cups raw pecans
• 3 tbsp honey
• 2-3 tbsp butter
• 1/4 tsp pepper
• 1 tsp sea salt
• 4 springs of rosemary

Directions:

Preheat oven to 350 F.

In a small skillet, melt butter and stir in salt and pepper.

In a medium bowl, mix together the pecans, almonds & honey.

Next, pour in the butter mixture and stir well.

Scoop the mixture onto a baking tray or dish and top with the rosemary sprigs.

Bake in the oven for 10 minutes, then stir.  Bake for 2-3 more minutes until crispy (but not burnt).

Transfer the nuts onto parchment paper and separate them carefully with a fork.

Let cool for 30 minutes and enjoy!