Cashew Honey Granola

It’s Secret Recipe Club time y’all.

My secret blogger for this month was Helen, the wife, mother, all around fantastic lady behind the blog,  Casa Costello .

After sifting through her fabulous recipe index , I finally decided to make Helen’s Walnut and Honey Granola.

One twist…I substituted cashews for the walnuts 🙂

Just because I was feeling it.

Y’all…this stuff is addicting.

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It’s crunchy, cluster-y, packed with juicy bursts of dried cranberries, with just enough sweetness from the honey.

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I have fallen off the snack train lately and this granola does the job.

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For reaal.

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I saw my parents this weekend and sent them home with some and my dad couldn’t stop eating it!

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Not being bossy or anything…but you should make this…maybe today, perhaps?!

5.0 from 2 reviews
Cashew Honey Granola
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10+
 
Crunchy clusters of oats and cashews sweetened with honey for the perfect snack or healthy breakfast.
Ingredients
  • 1 c. rolled oats
  • 1 c. unsalted, raw cashews
  • ½ c. dried cranberries
  • 2 T. coconut sugar
  • 1 t. ground cinnamon
  • 1 T. + 1 t. pure vanilla extract
  • 3 T. honey
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Combine all of the ingredients in a large mixing bowl until evenly coated.
  3. Spread the mixture out evenly onto a baking sheet lined with parchment paper.
  4. Bake for 20 minutes, mixing the granola 3 times during the baking process to prevent burning.
  5. Let cool completely.
  6. Devour!

MANGIA!!!

Peanut Butter Chocolate Fig Muffins

Y’all.

I’ve been gone a little too long.

Lot’s of good things are happening in my life.

In the past month I have been a slave to my dietetics classes, striving for an A in Organic Chem, was a bridesmaid in my cousins wedding, and oh yea…it’s football season, so that.

No more excuses.

I’m back.

Let’s do this.

Let’s go to muffin town.

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We got some peanut butter, chocolate, and fig jam going up in this.

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Yep.

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We are talking fall flavors with this sweet fig jam here.

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Not figgy pudding either.

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Plus, there’s peanut butter in it…my favorite food group.

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It doesn’t get better than peanut butter.

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😉

Peanut Butter Chocolate Fig Muffins
Author: 
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Smooth, creamy, peanut butter, chocolate milk, and fig jam combine together to create the perfect sweet and salty muffin. Gluten-free.
Ingredients
  • ½ c. smooth, creamy peanut butter, plus extra for drizzling
  • ¼ c. chocolate milk (I used chocolate coconut milk)
  • 1 large egg
  • ¼ c. granulated stevia
  • ½ t. pure vanilla extract
  • ¼ c. coconut flour
  • ¼ t. baking soda
  • ¼ t. salt
  • 2 T. fig jam
Instructions
  1. Preheat the oven to 350 degrees F. Grease a muffin pan with cooking spray.
  2. In a large mixing bowl, combine the peanut butter, milk, egg, stevia, and vanilla until smooth.
  3. Stir in the coconut flour, baking soda, and salt.
  4. Stir in the fig jam making a swirl like pattern throughout the batter.
  5. Divide the batter evenly into 6 of the prepared muffin cups.
  6. Bake for 18-20 minutes or until a toothpick inserted into each muffin comes out clean.

MANGIA!!!

Peanut Butter & Jelly Coffeecake

It’s Friday.

Fist pump.

We’ve got breakfast.

Kicked up a notch.

My favorite sandwich as a child (and now) was of the peanut butter and jelly variety.

I loved me some toasted bread, crunchy spread, and smuckers grape jelly.

Oh yes.

I would even get creative and as a snack, I would toast a tortilla on the gas stove, then spread on some peanut butter, butter, and shake on a little cinnamon.

Double yes.

We just made peanut butter and jelly breakfast-style.

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PB & J Coffee Cake

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Y’all.

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I’m pretty sure this is what heaven tastes like.

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Well, at least in my peanut butter and jelly heaven.

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Mhhhhm.

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This is the ultimate

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breakfast treat.

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I’m doing the peanut butter and jelly dance for sure.

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P.S. It’s also great for dessert with a drizzle of melted chocolate on top.

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But I wouldn’t know anything about that.

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😉

Peanut Butter & Jelly Coffee Cake
Author: 
Recipe type: Breakfast/Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
The classic peanut butter and jelly comes together in the perfect breakfast treat! It's sweetened with dates and topped with a streusel topping. Gluten-free, refined sugar-free, grain-free.
Ingredients
  • For the cake:
  • 12 Medjool dates, pitted and soaked in water overnight
  • ½ c. creamy peanut butter, all-natural, plus extra for drizzling
  • 2 large eggs, at room temperature
  • 1 t. pure vanilla extract
  • ¼ c. granulated stevia
  • ¼ c. coconut flour
  • ¼ t. baking soda
  • ¼ t. salt
  • ¼ c. peach marmalade, or any other preserves or jam that you prefer, plus extra for drizzling
  • For the streusel topping:
  • 3 T. coconut flour
  • 3 T. crunchy peanut butter, all-natural
  • ¼ c. granulated stevia
  • 2 T. melted coconut butter
Instructions
  1. Preheat the oven to 350 degrees F. Grease a square baking dish with cooking spray.
  2. Drain the dates and place them in a large food processor.
  3. Process on high until a smooth date paste forms.
  4. In a large mixing bowl, combine the date paste, peanut butter, eggs, vanilla, and stevia until smooth.
  5. Stir in the coconut flour, baking soda, and stevia until incorporated.
  6. Pour the batter into the prepared pan.
  7. Place the jam evenly over the batter and use a toothpick or knife to run the jam throughout the cake batter in a swirl-like pattern.
  8. For the topping, combine all ingredients in a small mixing bowl until a semi-crumbly mixture forms.
  9. Drop the mixture evenly over the top of the batter.
  10. Bake for 30-35 minutes or until lightly golden.
  11. Let cool slightly, cut into even squares and serve topped with an extra drizzle of peanut butter and jam.

MANGIA!!!

Oatmeal Cookie Granola

Hi there.

How goes it?

I am currently on a two week break from school before what is going to be known as the busiest summer of my life ensues.

I’m not even kidding.

In the meantime, I am getting a head start on some of my summer class work and prepping for my internship.

I’m an overachiever.

I know.

It’s just me.

I can’t not be busy, ya know?

I’m sure you are telling me to rack up some miles on my Netflix, throw those text books in the trash, and sleep until I can’t sleep anymore.

I hear ya.

At least we have snacks.

Let me tell you about this granola.

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It tastes like an oatmeal cookie.

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Yes, it’s genius, I know.

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Now, I’m about to get real dietitian on y’all right now. Besides being packed with oats, pecans, raisins, and sweetened w/ date puree, I added a fun little spin.

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I used almond flour in the granola batter.

Oh yes.

It give an extra nutty, extra crunchy factor to the granola.

Plus, almond flour is super nutritious.

Almond flour is high in protein, packed with antioxidants, heart healthy, and nutrient dense.

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Ummmmm…hi, you want this.

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While almond flour is filled with healthy monounsaturated fats, let’s not go overboard people…portion control is essential to being bikini ready for summer.

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For more fun facts and delicious and NUTritious (see what I did there?) almond flour recipes, head on over and check out this page.

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🙂

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Plus, this recipe is vegan and gluten-free. I know you love me 😉

Oatmeal Cookie Granola
Author: 
Recipe type: Granola, Breafast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Granola with all the flavors of oatmeal cookies! Gluten-free, vegan.
Ingredients
  • ¾ c. gluten-free rolled oats
  • ¼ c. almond flour
  • ¼ c. granulated stevia
  • ½ t. ground cinnamon
  • ¼ t. fine sea salt
  • ½ t. pure vanilla extract
  • ⅓ c. date puree (see notes)
  • 2 T. tahini
  • 2 T. melted coconut butter
  • ½ c. raisins
  • ½ c. raw pecan halves
Instructions
  1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the rolled oats, almond flour, stevia, cinnamon, and sea salt.
  3. Stir in the vanilla, date puree, tahini, and coconut butter until a crumbly cookie dough forms.
  4. Fold in the raisins and pecans.
  5. Distribute the granola evenly onto the baking sheet.
  6. Bake for 25-35 minutes, stirring every 10 minutes to prevent burning. I also rotated the tray at the half minute mark once during baking.
  7. Let cool slightly and enjoy with your favorite yogurt, on top of ice cream, or with coconut milk!
Notes
To make the date puree, soak 6 pitted, Medjool dates in water overnight.
Blend the water and dates in a blender on high until smooth.

MANGIA!!!

Coffee Date Coffee Cake

 I appear to have my crap together most of the time.

But seriously, life has been throwing baseballs at my face lately and I have been left deciding which one to knock out of the park.

Let’s switch to a lighter subject.

T.V.

I pretty much cannot stand when I see someone with a boat load of plastic surgery.

I mean, for me, it’s like, why would I want to change what God created? Right?

As a child, I used to hate my nose.

It’s an Italian nose. Ya know, super definitive with a little bump in the middle.

However, as I grew older, I learned to love my nose because it made me unique.

Plus, I also got a ton of compliments on how I looked just like my beautiful mother, or my handsome father and I thought…I got these features from these two amazing people so I should appreciate them.

Why I don’t understand people that get plastic surgery, that doesn’t mean that I don’t like watching people get plastic surgery.

Enter the television show, Botched.

It’s basically a reality t.v. show about plastic surgery nightmares.

It’s okay, the super hero duo, Dr. Terry Dubrow and Dr. Paul Nassif have it under control.

Plus, they are hilarious.

I just want to feed these doctors…I mean, they do pretty amazing stuff.

So, today, I made them and y’all some coffee cake.

Because hello, cake.

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It’s also date sweetened.

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Plus, it’s actually got coffee grounds in it.

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 So, this is an actual real coffee cake.

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Oh, and the coconut pecan topping

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 is off tha hook.

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Plus, this cake is totally paleo.

IMG_0833That’s an automatic 10 point lead.

IMG_0834You know this.

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I mean, you just can’t say no

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IMG_0840But ya can say no to plastic surgery.

You’re beautiful.

For reaaaalz.

😉

 

Coffee Date Coffee Cake
Author: 
Recipe type: Dessert, Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Fluffy, thick, squares of coffee cake, spiked w/ actual coffee grounds and sweetened w/ date puree. This all gets topped off with a pecan coconut streusel and glazed w/ coconut butter. Gluten-free, paleo, refined sugar-free.
Ingredients
  • For the cake:
  • 12 large Medjool dates, pitted, and soaked in a bowl of water overnight, drained
  • 3 large eggs
  • ¼ c. granulated stevia
  • ½ c. walnut butter (or other nut/seed butter)
  • 1 t. pure vanilla extract
  • ¼ c. +1 T. coconut flour
  • 1 t. ground coffee
  • ½ t. baking soda
  • ½ t. baking powder
  • 1 t. ground cinnamon
  • ¼ t. salt
  • For the topping:
  • ½ c. chopped pecans
  • ½ c. unsweetened, shredded coconut
  • 2 t. slightly melted coconut butter, plus more for drizzling
  • 1 packet of Truvia sweetener
  • 1 t. pure vanilla extract
Instructions
  1. For the coffee cake, preheat the oven to 350 degrees F. Grease a small baking dish with cooking spray.
  2. Place the drained dates in a large food processor and puree until a thick paste forms.
  3. In a large mixing bowl, combine ¾ c. of the date puree, eggs, stevia, walnut butter, and vanilla until smooth.
  4. Stir in the coconut flour, baking soda, baking soda, cinnamon, and salt.
  5. Pour the batter into the prepared pan.
  6. For the topping, combine all of the ingredients in a small bowl until combined.
  7. Sprinkle the topping over the batter evenly.
  8. Bake for 25-30 minutes or until lightly golden or a toothpick inserted into the center of the cake comes out clean.
  9. Let cool slightly and cut into 6 even squares.
  10. Drizzle with coconut butter.

MANGIA!!!