Let me tell you what happened last Friday.
Well, all week I had been baking/cooking when I got home in the afternoons and trying* to brush up on my photography skills but seriously…I just ended up on the floor, spatula in one hand, camera in the other, basically having an anxiety attack.
So, I took a deep breath and said, next week…next week I will write posts and chat it up with y’all.
Oh, and then last Friday happened where I lost my mind and forgot that it was my 4-year BLOG ANNIVERSARY!
I can’t believe it’s been 4 years!
If you don’t know my story, my baby seester and I had moved in together while we were both at college.
My seester studied abroad one summer in Belgium and came back sick as a dog.
Living off of a diet of belgium waffles, nutella, and whipped cream didn’t seem to rock her world in the stomach department if you know what I’m saying.
After rounds of testing, she was diagnosed with celiac disease.
Our reaction was pretty much “what the? is celiac disease?”
Growing up in an Italian family where bread and pasta are religious artifacts, we knew this was not going to be a walk in the park.
So, I got in the kitchen and started to learn about gluten-free cooking and baking.
Being busy college students, it was tough to always have time to cook and bake, especially when you are buried under term papers.
So, I started this blog, to chronicle my journey with my seester as we cooked/baked gluten-free.
At the same time, I learned more about myself than I remotely anticipated.
Mangia has truly become a place where I have developed a voice, a self-confident one at that.
It is my home.
It is where I come to share my recipes, thoughts, ramblings, mental breakdowns, pet peeves, and all of the above with all of you, my beautiful, awesome, internet friends.
My goal is that Mangia will continue to be a where you feel at home, a warm, friendly, environment, where you can come to drink a cup of coffee, chat with me, and leave with a delicious recipe.
The more people I can reach, the better.
Let’s have breakfast together this morning.
It’s all about the seeds today.
Because today, we are making paleo granola.
With coconut too!
I’m straight up tossing this with tahini and melted coconut butter.
Oh, and maple syrup.
this stuff is legit!
Crispy seeds, toasted coconut flakes, a pinch of salt, and oh the tahini, coconut butter, maple syrup smash-bang…
it’s pretty much out of this world.
Plus, these babies like to clump together after cooling, making little clusters of crunchy heaven.
This recipe creates baller status.
that is a title you want and need. 😉
- ½ c. raw sunflower seeds
- ½ c. raw pepita seeds
- ½ c. raw sesame seeds
- ¼ c. chia seeds
- 1 c. unsweetened, coconut flakes
- 1 t. ground cinnamon
- ¼ t. salt
- 1 t. pure vanilla extract
- 1 T. melted coconut butter
- 1 T. tahini
- ¼ c. pure maple syrup
- Preheat the oven to 300 degrees F.
- Line a baking sheet with parchment paper.
- In a large bowl, combine all of the ingredients, mixing until everything is evenly coated.
- Spread the mixture out evenly onto the prepared baking sheet.
- Bake for 20-25 minutes, tossing the mixture every 5 minutes, to avoid burning.
- Cool the granola completely before removing.
- Store in a glass or airtight container/jar.