Granola. Some people love it, others could do without it completely. In our kitchen, granola gets a lot of love. I make it so often that I rarely ever use a recipe - I just throw whatever I have into a bowl until it reaches the right consistency and bake away. I’ve come up with a solid formula that produces stellar results for a healthier version of what most would consider a “classic” granola. Recently, though, I was feeling inspired to change up my usual oat-based granola and put some new ingredients into the mix….
•Autumn is finally here. And miraculously, the weather actually changed with the season. That means I can actually wear my sweaters, scarves, and boots.
•You’ll probably relate to this. I went to the grocery store for one thing: a bar to snack on while climbing. I came out with no less than four different types of apples (what if I never found them again?!), several varieties of pear, some grapefruit, the biggest bunch of beets I’ve ever seen, 3 kinds of winter squash, and of course a few of the kitchen staples that I’ll never allow myself to run out of (because 4 containers of dates isn’t enough… and peanut butter, well if we ran out of that the world would probably end). Do you do this? I hope it’s not just me….
Raw and no bake desserts have become quite the craze these days. And it makes sense. People have less time to spend in the kitchen, and want quick, easy recipes to power them through busy days of work (and play), or to end their nights on a sweet note. This month’s Recipe ReDux challenge, no cook desserts, provided me with the perfect opportunity to test my own skills making raw desserts, something I rarely do.
I was stuck for ideas at first. All I could think of was nut based cheesecakes (something I’m not a fan of) and avocado chocolate mousse (something I love, but have already made more times than I can count). I let my mind reel for a few days, and then it hit me….