No Such Thing as Too Much Granola

So it's officially Spring, people! I found a park in downtown Columbus two weeks ago in the most adorable section of the city called German Village. Dragged Trey out there to run around with me, encountered so many dogs I wanted to kidnap. Then I drove there again last Sunday straight after work when the sun was out and we were almost reaching 60 degrees, and went for the happiest run of the year. Exploring a city on foot (or bike) is the way to go. Discovered a couple cute coffee shops that almost lured me in with their newly-open patios, but most importantly, actually saw PEOPLE. It's funny how less populated an area feels during the winter months. Then all of a sudden March and April hit and you're bumping into a human everywhere you turn. But most of these humans come with a dog attached so that's pretty great.

I've begun cracking our windows open and finally welcoming fresh air into our apartment...for the first time since we've moved in. I suppose all this clean oxygen has been inspiring, so I took a trip to the Oakland Nursery last weekend and discovered another happiness outlet. So many succulents!! Do you have succulents yet? I've seen them around for a while now, but haven't felt the push to buy any. Which is funny, given that they naturally help to clean the air in, say, an apartment that's been on lockdown for six months. Go out and buy one or five, I promise their presence does magical things.

Now, on to snacks.

I've made granola a few times. The first, I was less than impressed. But I've grown! I think this is the best batch yet. Perfectly sweet and crunchy, wholesome and satiating. This round has a new coconutty flavor profile that is addicting. I have a jar of coconut butter in my pantry leftover from making Christmas chocolate bark from scratch, and I've never really known what else to do with it. I don't think people normally have coconut butter on their shopping list, it's a bit expensive and maybe intimidating. But I stumbled across a granola recipe using coconut butter and was so excited. So I took that idea and consulted with one of my favorite vegan blogger sites, and created my own little mashup. IT'S GOOD. The coconut butter adds a decadent element that haven't quite encountered in previous recipes so it's always fun to switch things up a bit!

Ingredients

• 2 Cups Old Fashioned Rolled Oats (or Gluten-Free Oats)
• 1 Cup Walnuts
• 1 Cup Pecans
• 1/2 Cup Slivered Almonds
• 1/2 Cup Unsweetened Shredded Coconut
• 3 Tbsp Ground Flaxseed
• 1/2 tsp Salt

• 1/4 Cup Coconut Butter
• 3 Tbsp Coconut Oil
• 1/4 Cup Maple Syrup
• 1/4 Raw Honey

• 1/2 Cup Dates, chopped

Directions

1. Mix all dry ingredients in a large bowl
2. Combine all wet ingredients in a saucepan over low heat until melted
3. Preheat the oven to 325 degrees
4. Stir the wet mixture and pour over the dry ingredients, using a spatula to thoroughly combine 
5. Carefully spread the granola across a large baking sheet, in one even layer
6. Bake for 10 minutes, remove from oven and gently stir mixture
7. Bake for another 10 minutes, remove from oven and gently stir
8. Again, bake for 10 minutes, remove from oven and gently stir.
9. Increase the oven temp to 340 degrees, then put the baking sheet back in for 5-10 minutes, stirring every two minutes until you've reached a deep golden color.
10. Allow to cool on baking sheet, untouched, for 1 hour in order to achieve crunchiness!
11. Once the hour has passed, add the chopped dates and stir the granola again.

I keep mine in an airtight container in my cabinet, usually for 2 weeks if it hasn't all been consumed by then.

Enjoy the last weekend before April!

SHARE THIS | TWEET THIS

Nanner Nanner

Just to keep the pattern up, I'm sharing a banana bread recipe that is to. die. for. It is gluten-free and there is absolutely no added sweetener, not even honey or maple syrup. Purely sweetened by the overripe nanners and coconut flour. This stuff literally melts in your mouth. And I didn't have to alter the original recipe one bit. I've found a lot of gluten-free baking requires really expensive nut flours and so forth, but coconut flour is a game-changer. Trader Joe's sells 1 lb. bags of organic coconut flour for $2.99!! Not only is the price amazing, but all coconut flour recipes call for much smaller measurements than traditional wheat flour recipes, so that bag will last you. The trade-off is that the recipes require about double the amount of eggs, used as a binding agent. Coconut flour is delicious, highly nutritious, and this bread is both light AND filling.

Coconut Flour Banana Bread

Recipe from Civilized Caveman Cooking

Ingredients

• 4 Ripe Bananas, mashed
• 4 Eggs
• 1/2 Cup Almond Butter (also found cheapest at Trader Joe's, $6.99) 
• 4 Tbsp Coconut Oil, melted
• 1/2 Cup Coconut Flour
• 1 Tbsp Cinnamon
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Vanilla
• Pinch of sea salt

Directions

1. Preheat oven to 350 degrees.
2. Blend bananas, eggs, almond butter, and coconut oil together. I used a regular blender.
3. Transfer to a large bowl and add in all remaining ingredients. Stir well. 
4. Lightly grease a loaf pan and pour in batter.
5. Bake in oven for 50 minutes.

Super easy! I love that this snack requires minimal effort. So often I find myself hungry in the middle of work or running errands and need something to hold me over when I know I won't be have a full meal for a couple of hours. That is exactly why I'm loving baking lately. It's so important and useful to have these powerful snacks on hand to sustain us throughout the day, wherever it takes you. I, for one, don't think clearly when my stomach is growling and my brain power is depleting. 

I'll probably be making other variations of this recipe, maybe in muffin form, with my favorite add-ins like walnuts and dates, or maybe in loaf form again, but turned into decadent french toast! Have some fun in your kitchen. And wear a cool apron. 

Cheers to baking! 

SHARE THIS | TWEET THIS