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.


Believe me…

that is a title you want and need. 😉

5.0 from 2 reviews
Seeded Coconut Tahini Clusters
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.
  • 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
  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.



I’m pretty much obsessed w/ all things fall lately.

I cannot wait for tomorrow because we are supposed to get a pretty awesome cold front.

This means I will be able to sip on my coffee a little bit longer in the morning instead of chugging it in 3 seconds to avoid combining the taste of hot coffee w/ the feeling of humidity in the air.

These are only Texas problems.

Plus, cold fronts make for awesome hair weather here.

The other 99.9% of the time I look like I stepped out of a sauna.

Back to fall obsessions: pumpkin everything, orange and yellow colored leaves, espresso scented candles, crisp, cold runs in the morning, mid-day breezy walks w/ Annabelle, cozy nights watching Real Housewives of anything and everything in my robe and fuzzy slipper socks.

This is my life.

Don’t be jealous.

Favorite fall obsession: warm fruit crumbles.

I’m channeling my inner Greek grandmother this week.

It’s all about the apple and sesame seed smash bang.


Are ya feeling me?


We are making our own sesame seed flour: sesame seeds + blender = sesame seed powder.


Then we add some tahini up in thur.


Welcome to fall 2013.


Ooey, gooey, apple filling


+ crispy, buttery, tahini, sesame seed topping.


Your life is complete now.


Before, it served no purpose 😉


This serves two people but ya know…


I’m envisioning eating this whole thing by myself, w/ a scoop of ice cream on top. Duh, it’s made in a mini cast iron-skillet so it’s practically free game.


There are some things in life that you just have to be selfish with 🙂

Skillet Apple Sesame Crumble
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
Apples tossed w/ cinnamon, nutmeg, cardamon and a hint of maple syrup, and topped w/ a crispy sesame seed tahini crumble. Baked until golden! Gluten-free, paleo, vegan, refined sugar-free, nut-free.
  • For the apples:
  • 1 small apple, peeled, cored, and diced into small chunks (I used pink lady)
  • ½ t. ground cinnamon
  • ¼ t. ground nutmeg
  • ¼ t. ground cardamon
  • ½ T. pure maple syrup
  • pinch of salt
  • For the crumble:
  • ¼ c. white sesame seeds, ground in a blender until they reach a flour consistency
  • ½ t. ground cinnamon
  • 1 T. tahini (a.k.a. sesame seed butter, you should be able to find at the grocery store or international markets)
  • ½ T. maple syrup
  • 1.5 t. white sesame seeds
  • 1 T. unsweetened, shredded coconut
  • pinch of salt
  1. Preheat the oven to 350 degrees F.
  2. In a small mixing bowl, combine all of the apple ingredients, making sure that the apples are evenly coated w/ the spices and maple syrup.
  3. Put the apple mixture into a small cast-iron skillet
  4. In a separate mixing bowl, combine all of the crumble ingredients using your hands until a crumbly consistency is reached.
  5. Top the apple mixture w/ the crumble mixture.
  6. Bake for 45 to 50 minutes or until lightly golden.
Nutrition Information
Serving size: 2 Calories: 290 Fat: 21.7g Saturated fat: 8.7g Unsaturated fat: 12g Carbohydrates: 23g Sugar: 12.2g Sodium: 16.8mg Fiber: 6.2g Protein: 6g Cholesterol: 0mg



 Y’all…it’s September.

Where did August go?

Heck, where did summer go?

I can’t deal.

I’m so excited for pumpkin season, leaves falling from the trees, cold winter nights sitting by the outdoor fireplace, picking out Christmas trees…oh, by the way, if you are looking for a fake tree…hit up Garden Ridge.

I went there yesterday and it was like Christmas vomit…every where.

The only thing missing was Christmas carols playing.

That would be a little overkill for me in September.

Just saying.

On another note, comfort food is just better in the fall/winter months.

I mean, I don’t necessarily crave a giant bowl of hot soup on a scorching summer day.

Thank goodness I haven’t nixed my cookie cravings this summer.

That would be a 911.


We’re making cookies.

Surprise, surprise.

Let’s trash them up with some paleo “granola.”


Yes, I’m putting granola in your cookies.


You can thank me later.


Trust me on this one, capisce?


This granola is seriously the best granola I’ve ever made.


It’s all about the sesame/sunflower seed combo here.

We are gonna throw in some flaky coconut for an even bigger crunch effect.


Plus, we use a little sesame oil which gives the granola a savoriness, combined w/ a hint of sweetness from the maple syrup.


Plus, it’s magical granola bc it fixes just about every dang problem you have.


But who has problems anyway?


Ain’t no body got time for that, Jack!


Did I mention that you only need three ingredients to make the actual cookie, itself?

Yep. 🙂

Paleo Granola Cookies
Recipe type: Cookies, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20
Homemade sweet and savory coconut sesame granola is folded into a 3 ingredient nutty almond butter cookie. Chocolate chips are optional but totally encouraged. Gluten-free, vegan, and paleo.
  • For the granola:
  • ½ c. raw, unsalted, sesame seeds
  • ½ c. raw, unsalted, sunflower seeds
  • 1 c. unsweetened, coconut flakes
  • ½ t. pure vanilla extract
  • 1 T. sesame oil
  • 2 T. pure maple syrup
  • 1 t. ground cinnamon
  • ½ t. ground cardamon
  • ¼ t. fine sea salt
  • For the cookies:
  • 1 c. all-natural, no-stir almond butter
  • 1 c. coconut sugar
  • 1 egg (or 1 flax egg: 1 T. ground flaxseed meal +2 T. water, mix, let sit for 5 minutes)
  • 1 c. sesame coconut paleo-nola
  • sea salt, optional, for topping
  • ¼ c. vegan dark chocolate chips, optional
  1. For the granola, preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine all of the granola ingredients until the seeds are completely coated w/ the sesame oil and maple syrup.
  3. Spread the granola mixture out evenly on the baking sheet and bake for 20 minutes, stirring halfway through to avoid burning.
  4. Set the granola aside to cool completely.
  5. For the cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  6. In a large mixing bowl, combine the almond butter, coconut sugar, egg or flax egg, until a huge ball of dough begins to form.
  7. Fold in 1 c. of the cooled granola. If using the chocolate chips, this would also be the time to fold those in as well 🙂
  8. Use a cookie scoop to drop the dough by rounded teaspoons onto the cookie sheet.
  9. Sprinkle the tops of each cookie w/ a pinch of sea salt.
  10. Bake for 10-12 minutes, or until the cookies have spread slightly and are lightly golden brown.
  11. Let cool completely.