Ultimate Nutty Granola Clusters

I love eating granola. I could seriously go through a whole bag or container of it in one day. My favorite are the cluster kinds- it’s delicious. On top of that, I am a fan of homemade food so this was my fav.

Recently we just added a sweet new baby to the mix of our family. One of my good friends probably didn’t know this ( I call her my sista from another mista) came over and brought me a delicious jar full of this mix. I needed this recipe stat. Not only did I enjoy it, but my three year old AND my husband enjoyed it. That means, that jar was gone within a day or two…I was so bummed. Thankfully, she let me have this recipe. It is gluten-free, refined sugar free, soy free and has a grain-free option. I was excited because for me, I like to watch my sugar intake and love when there are substitutes that make it just as scrumptious. You can probably add whatever the heck you want, but this is a good start. I may have to add other things into the mix possibly.

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(that picture makes me want to make another batch)

So, I wanted to share this recipe with you all too. Many people I feel are on gluten diets and sometimes it’s hard to find some real good ones. I do have a sister who does need to be on the gluten free diet for a reason and whenever there is something good, I like to share and help others out. It’s really not that difficult to make which makes it even better!!

Ultimate Nutty Granola Clusters

Makes 6 cups (eighteen 1/3 cup/75-mL servings)

Prep time: 15 minutes .   Cook Time: 38-45 minutes 

Ingredients

1 c. whole raw almonds

1/2 c. raw walnut halves or pieces

3/4 c. gluten-free rolled oats

1/2 c. raw buckwheat groats or gluten-free rolled oats

2/3 c. mixed dried fruit (such as cranberries, apricots, cherries, etc).

1/2 c. raw pepita seeds ( I used chia seeds)

1/4 c. raw sunflower seeds

1/3 c. shredded unsweetened coconut

2 tsp. ground cinnamon

1/4 tsp. fine-grain sea salt

1/4 c. + 2 TBL pure maple syrup or other liquid sweetener ( I use raw honey)

1/4 c. coconut oil, melted

2 tsp. pure vanilla extract

 

1. Preheat the oven to 275° F (140° C). Line a large rimmed baking sheet with parchment paper.

2. Place 1/2 cup of the almonds into a food processor and process for about 10 seconds, until a fine meal forms (similar to texture to sand). Transfer the almond meal to a large bowl.

3. In the food processor, combine the remaining 1/2 cup almonds and all the walnuts and process for about 5 seconds, until finely chopped. You’ll be left with some larger pieces and some powdery meal, which is what you want. Add the mixture to the bowl with the almond meal.

4. Add the oats, buckwheat groats, dried fruit, pepita seeds (or chia), sunflower seeds, coconut, cinnamon, and salt to the large mixing bowl and stir to combine.

5. Add the maple syrup, melted oil, and vanilla to the bowl with the dry ingredients and stir until throughly combined.

6. With a spatula, spread the granola into a 1/2 inch layer on the prepared baking sheet and gently press down to compact it slightly. Bake for 20 minutes, then rotate he pan and bake for 18-20 minutes more, or until the granola is lightly golden on the bottom and firm to the touch.

7. Cool the granola on the pan for at least 1 hour before breaking it apart into clusters.

8. Serve the granola in a glass jar in the fridge for 2 to 3 weeks or freeze it for 4 to 5 weeks.

Tip: If you’d like to make a completely grain-free granola, simply replace the buckwheat groats and rolled oats with an additional 1 cup finely chopped nuts. 

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DIY Father’s Day Superhero Gift

Well, I couldn’t post this one earlier in fear of my husband seeing this post somehow. Only because it was part of his Father’s Day gift and in some way shape or form he would find out. But thank goodness, this was a sweet little surprise for him.

I first want to give a shout out to this awesome blog called Oh Happy Day. Super super cute blog.  From party ideas, templates you can download for free, invite ideas, DIY home decor…oh my. You just need to check it out. Seriously. I stumbled upon this and saw this idea and it was awesome. I loved it. My husband loved it, and my little boy loved helping me put it together (mainly because it involved food)- It was different from what we have done in the past so that’s why I wanted to do this too.

ImageSo, highly recommend doing this. It doesn’t necessarily have to be for Father’s Day, but just to give out the idea to you all. I do have the original idea linked to the name of the blog if you want to get the printables and what not. One thing, I did add something on my own….

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That lollipop. You can steal that idea, I felt kinda clever…not gonna lie. It is a true statement however, so that’s why it was perfect. I unfortunately don’t have the template, but I will post it  if you all are interested. But hope all you awesome Father’s, soon to be dads, Grandpas had a relaxing Father’s Day yourselves!Image

Mini Nutella Cookie Cups

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I’ve said this before. My husband loves Nutella. You have to spoil them every so often with a yummy treat like this. Although, he was meeting up with some of his car buds so I thought he should share them too. (I didn’t want to keep these at our home…they could be deadly). I will give them a shout out. Their group is called Lower Standards. You should check them out if any of you love cars. Lower cars. Cars that scrape. As in, when you hear a car screech and look around to see if there is an accident around. But come to find, it’s a car that is so low it is hitting pavement. It’s such a joy to ride in one… (photo credit to my husband here). But follow them on Facebook, instagram, or their website linked to their name.

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Anyways, back to my posting. If you love cookies & Nutella, you’ll love these. Not too hard to make, which is a nice thing either. Happy Sunday!

Mini Nutella Cookie Cups

Ingredients:
1 cup butter (softened)
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Jar of Nutella(12 tablespoons per batch)

Directions:
Preheat oven to 350 degrees F. Grease your mini muffin tin (unless it is nonstick like mine).

Cream butter and both sugar in bowl until light, smooth and fluffy! Beat in eggs and vanilla until fully incorporated. Gradually add dry ingredients (flour, salt, baking soda) until all the flour is mixed in!

Roll dough into balls 1.5 inches thick.

Pop them in the mini muffin tin and bake for 10-12 minutes, until golden brown but not too dark around the edges.

When done, remove from oven and let sit for about 2 minutes. Then make wells for the nutella with a shot glass, a similar object or a spoon. Add 1 tbsp Nutella to each cup – it will start to melt quickly so you can swirl it around and make it nice and smooth.

Let cool 15-20 minutes in tin. Remove from tin and place in your mouth. Repeat. Nutella will solidify in about an hour, which then makes them safe to transport! To share.. you know? Sharing?

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(Adapted from Daisy Chubb’s Tea & Treats)

Peanut Butter Pretzel Truffles

Peanut butter and chocolate. I’m sorry, you can’t go wrong when you hear those words together. That’s why I just had to make these…

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I hosted a party that has the BEST cleaning products ever. I know, I am sounding like a dork. It’s called Norwex. If you haven’t heard if them, you better soon. It’s ahhhmazing. I would hear people talk about it, most of course moms, and go on and on about it. So, I ended up going to a party to see what all this jibber jabbing was about. I was like yeah yeah, one of those things. Well, I ended up buying things and loving it. Enough to host a little party myself. That is where this yummy dessert I found came in hand.

Of course I needed a few food items and was looking for something small and easy to whip up. I saw this recipe on the fabulous food blog Annie Eats, one of my go to’s, so thank you as always. It was a hit!

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Peanut Butter Pretzel Truffles

Yield: about 2 dozen truffles

Ingredients:

For the filling:
1 cup creamy peanut butter
½ cup plus 2 tbsp. confectioners’ sugar
2 tbsp. unsalted butter, at room temperature
2 cups crushed pretzels

For coating:
12 0z. bittersweet chocolate, finely chopped

For the drizzle:
1 tbsp. creamy peanut butter
1 tbsp. milk
4-6 tbsp. confectioners’ sugar

Directions:

To make the filling, combine the peanut butter, confectioners’ sugar, butter and pretzels in a medium bowl. Mix well with a spoon until evenly combined and all ingredients are incorporated. Roll the mixture into small balls, about 2-3 teaspoons worth each. (You may need to clean your hands between batches to keep the mixture from sticking to your palms.) Place on a baking sheet lined with foil, parchment, or wax paper. Transfer to the freezer to chill for at least 30 minutes.

Place chocolate in a heatproof bowl set over a bowl of simmering water. (Temper if desired.) Dip chilled peanut butter-pretzel balls in the chocolate, gently shaking off the excess. Transfer back to the lined baking sheet. Chill to let chocolate fully set.

To make the peanut butter drizzle, combine the peanut butter and the milk in a small bowl. Microwave briefly, about 15 seconds. Add in the confectioners’ sugar and whisk until the mixture is smooth. Adjust consistency as needed with additional confectioners’ sugar. Drizzle over the coated truffles. Let set before packaging or serving.

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Salted Caramel Chocolate Chip Cookies

Nothing like walking into a home and taking a deep breath and the aroma is of freshly baked cookies. Better yet, how about taking a bite and the chocolate chips melt because they are right out of the oven….bet your thinking about making some now aren’t ya?? These cookies were pretty delish, I can’t lie. Who doesn’t love a good occasional chocolate chip cookie? For real…you’re nuts if not. Okay, I’m really kidding but you haven’t try these. I found this recipe off of this fantastic blog Two Peas and Their Pod, I did make my cookies a little smaller but you obviously can do whichever you’d like…enjoy!

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