Crisp Crunch.

I’ve got a little vice.

Well, I don’t know if it’s an actual vice, more of an obsession.

With crispy foods.

Me and burnt toast…we’ve been friends for quite some time.

I made my first roast chicken the other day and let me tell you something…crispy chicken skin is ahhhhmazing.

I’m sure professional chefs would gasp open mouthed about my burnt toast confession.

Not to mention that fact that I just made my first whole roasted chicken.

Shall we even mention crispy, little fried, donut holes?

That will just segway into funnel cakes.

Uh, let’s talk healthy crispy things.

Like these crunchy granola bars.

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They are chock full of good for you ingredients.

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Ummmmm two types of seeds, coconut, dried cranberries, and sweetened w/ maple syrup.

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Plus, they are grain free and nut-free making them allergy free and hello…vegan.

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I mean, just look at that…no preservatives!

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Yes, this is real life.

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These babies are going to rock your crunchy world.

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Get on it.

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🙂

 

Seeded Cranberry Crunch Bars
Author: 
Recipe type: snack, granola bars
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Crispy grain-free granola bars chock full of seeds and sweet, tart, dried cranberries. The perfect snack. Gluten-free, paleo, nut-free, vegan.
Ingredients
  • 1¼ c. pepita seeds
  • 1 c. sunflower seeds
  • ¾ c. dried cranberries
  • 1¼ c. unsweetened, coconut flakes
  • ½ c. maple syrup
  • 1 t. pure vanilla extract
  • ½ t. sea salt
Instructions
  1. Preheat your oven to 350 degrees F.
  2. In a large mixing bowl, combine all of the ingredients until evenly distributed.
  3. Line a 9x13 in. baking dish with parchment paper.
  4. Using a silicone spatula, transfer the nut mixture to the prepared baking dish, and spread it evenly.
  5. Bake for 20 minutes, or until the bars are lightly golden brown in color.
  6. Remove from the dish and allow to cool.
  7. Slice into 12 even bars and refrigerate until cold.

MANGIA!!!

Anniversario

Y’all.

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!

Whew!

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.

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Because today, we are making paleo granola.

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With coconut too!

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I’m straight up tossing this with tahini and melted coconut butter.

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Oh, and maple syrup.

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Y’all…

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this stuff is legit!

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Crispy seeds, toasted coconut flakes, a pinch of salt, and oh the tahini, coconut butter, maple syrup smash-bang…

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it’s pretty much out of this world.

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Plus, these babies like to clump together after cooling, making little clusters of crunchy heaven.

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This recipe creates baller status.

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Believe me…

that is a title you want and need. 😉

5.0 from 2 reviews
Seeded Coconut Tahini Clusters
Author: 
Recipe type: Breakfast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
4 types of seeds + coconut flakes, tossed with tahini, coconut butter, and maple syrup for the perfect crunchy granola clusters, without oats! Gluten-free, nut-free, grain-free, paleo, vegan. Eat as a snack or with breakfast over yogurt, fruit, or your favorite dairy-free milk.
Ingredients
  • 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
Instructions
  1. Preheat the oven to 300 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine all of the ingredients, mixing until everything is evenly coated.
  4. Spread the mixture out evenly onto the prepared baking sheet.
  5. Bake for 20-25 minutes, tossing the mixture every 5 minutes, to avoid burning.
  6. Cool the granola completely before removing.
  7. Store in a glass or airtight container/jar.

MANGIA!!!