Donna's Daily Dish
Inspiring people to create every day recipes
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Inspiring people to create every day recipes
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![]() For the past several months I’ve been on a morning yogurt kick. I top 5% plain Fage yogurt with sliced strawberries and a scoop of granola. I’m obsessed with Healthy Dark Chocolate Granola, but how healthy can it be if one can’t stop eating it. I also love America's Test Kitchen’s Almond Granola with Dried Fruit, but with changes to make it similar in taste to the The Granola Factory’s Honey Pecan flavor. Recently my son-in-law found a recipe for Brown Butter-Pecan Granola on the Bon Appétit Magazine website. The flavor profile of this granola is cranberry orange and, for my taste, a tad sweeter than the other granolas I make. For this recipe you’ll need unsalted butter, dark brown sugar, honey, vanilla, pecans, old-fashioned oats, raw pumpkin seeds, unsweetened coconut flakes, finely grated orange zest, cinnamon, kosher salt and dried cranberries. (I omitted the pumpkin seeds.)
![]() The other day while I was running errands, my daughter mixed a batch of Healthy Dark Chocolate Granola with Clusters. This recipe was found on the website “Rachl Mansfield.” Once I started eating this, I found my hand constantly returning to the container. This vegan and gluten-free granola is also dairy-free! It takes you five minutes to prepare the granola and 30 minutes baking time. You’ll need gluten-free rolled oats, unsweetened coconut shreds, chop nut of any kind, flaxseed (promotes healthy digest and regularity), chia seeds (provide fiber), cinnamon, coconut sugar, maple syrup, coconut oil, hot water, vanilla extract and Hu dark chocolate. (Ms. Mansfield recommends this brand of chocolate, but note she has partnered with them.) ![]() New Jersey blueberry season is still a good number of weeks away, but I did find a good buy on some imported blueberries last week at my local food store. While I was out the other day, my daughter and granddaughter made a batch of Perfect Blueberry Muffins a recipe from the file of Deb Perelman and her website Smitten Kitchen. In addition to the blueberries we had an abundance of plain Greek yogurt, which you can use in this recipe or sour cream. Other ingredients in the recipe are unsalted butter, sugar, fresh lemon zest, an egg, baking powder, baking soda, salt, flour and turbinado sugar (aka sugar in the raw).
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