October 30, 2013 at 8:24 am
· Filed under Breakfast, Gluten-Free
7 cups rolled oats
1/2 cup chopped pecans
1/2 cup chopped almonds
1/4 cup sunflower seeds
1 cup sweet potato puree
1/2 cup coconut oil, melted
1/2 cup honey (sub maple syrup or agave for vegan)
1 Tbs cinnamon
1/2 tsp salt
Mix the oats, nuts, and seeds together. In a saucepan over medium low heat, whisk the remaining ingredients. Pour over the dry ingredients and mix well. Spread the mixture evenly on two baking sheets lined with parchment paper. Bake at 325 degrees, stirring every several minutes until granola has browned. Once the granola is completely cooled, store in an airtight container.
Adapted from www.minimalistbaker.com
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October 30, 2013 at 7:57 am
· Filed under Condiments
1 cup raw pecans, soaked
1 cup almond milk
3/4 cup pureed pumpkin
2 Tbs chia seeds
1 Tbs coconut oil
2 tsp vanilla
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
2-3 Tsp maple syrup
Place pecans in a bowl and cover with water by a couple inches. Let pecans soak for a few hours. Drain and rinse the pecans well and then place in the blender. Add the remaining ingredients to the blender and blend on the highest speed until the dip is smooth. Add sweetener to taste. Serve with apples or pear slices. Store leftover dip in the fridge for 1-2 weeks.
From www.ohsheglows.com
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