crazy food: raspberry quinoa granola

this stuff is pretty darn good; and pretty darn easy. i promise. the raspberry pulp gives the glaze a flavor that is perfect for summer munching.

raspberry quinoa granola

2 cups rolled oats
1/3 cup quinoa
2 tbs chia seeds
handful of macadamia nuts
handful walnuts
handful of shredded coconut
1/3 cup ground flax seed
3/4 cup honey
1/3 cup raspberry pulp
1/2 cup melted coconut oil
2 tbs minced fresh ginger root
dash of cinnamon
dash of cloves
dash of nutmeg
1 tsp vanilla

handful dehydrated cherries
handful of craisins

mix all ingredients, omitting only the cherries and craisins. mix well. spread on cookie sheet that has been lined with parchment paper. bake at 350 degrees for 10-15 minutes or until oats have started to brown.  cool slightly, remove from parchment paper and break into chunks. add berries. enjoy!

helpful tip: don't let the granola completely cool on the parchment paper. it will stick and you will have a huge mess on your hands.

crazy food: pumpkin pie steel cut oats

i'm really starting to learn that not all oats are the same. so... of coarse i began to be creative to find a yummy way to incorporate steel cut oatmeal into our diet. regular steel cut oats are the very best for you. we like bob's red mill quick cooking steel cut oats because in a pinch, they cook up just as fast as normal oatmeal. it also reheats well without getting slimy (yuck) like others do; but we do also have the slow cook kind. if i'm really thinking ahead, we will use those. we simply soak them overnight and cook time doesn't seem to be an issue the next day.

pumpkin pie steel cut oats

2 cups water
1 cup quick cook steel cut oats
1/2 tsp vanilla
dash of nutmeg
dash of cloves
dash of cinnamon
dash of salt
1 1/4 cup pumpkin puree
1/4 cup flax seed
1/2 cup milk of choice (we use soy) for garnish
dash of organic pure maple syrup

cook oats per instructions on package (2 cups water, 1 cup oats, on med heat) once cooked through add remaining ingredients. enjoy!

olive scarfs this and asks for more before i even have the spoon out of her mouth. its a favorite around these parts.

crazy food: gluten free muffins

We have been addicted to these at our house. These muffins were a good alternative to cereal or oatmeal in the morning. These can be made at the beginning of the week and store well in the fridge; making these the perfect, quick, go to breakfast. Extremely moist. Full of flavor.

GF breakfast muffins:

2 1/2 cups old fashioned oats
1 cup plain low fat greek yogurt
2 eggs
1/4 cup honey
1/4 cup coconut sugar
2 tsp baking powder
2 tsp baking soda
1/4 cup ground flax seed
1 tsp vanilla
2 very ripe bananas
*1/2 cup walnuts
chia seeds for sprinkling

*could also substitute for almonds, craisins, chocolate chips, blueberries, strawberries, grated carrots.

preheat oven to 400 degrees. grease muffin tins with desired oil (I used coconut oil).

place oats in food processor and pulse until fine powder is created (around 10 seconds). add yogurt, eggs, honey, coconut sugar, baking powder, baking soda, flax, vanilla, bananas pulse until combined and bananas are smooth.

stir in walnuts.

let batter rest for 15 minutes (this can be skipped if in a time crunch. I do feel they come out a little lighter though if the batter rests.)

divide batter into greased muffin tins (filling muffin tins almost full). sprinkle desired amount of chia seeds on top. bake for 18-20 minutes or until toothpick comes out clean. cool on wire rack. enjoy with honey or desired topping.