Pumpkin Granola

Hopefully you aren't too pumpkin-ed out yet! The Holiday season is officially in full-swing, and I'm still lovin' me some pumpkin! Especially when it's incorporated into my favorite breakfast/snack food of all time. Yep. I'm talkin' about granola.

Pumpkin Granola

• 5 cups GF rolled oats (not quick cooking kind)
• 1/4 cup pumpkin seeds
• 1/2 cup pumpkin puree
• 1/4 cup applesauce
• 2 Tbsp. coconut oil melted (or EarthBalance butter, or canola oil)
• 1.5 tsp. vanilla extract
• 1/4 cup maple syrup (or agave)
• 1/4 cup brown sugar
• 1.5 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. ground cloves
• 3/4 tsp. salt
• 1/2 cup sliced almonds

1. Preheat oven to 325F.
2. In a large bowl, mix the pumpkin, coconut oil, maple syrup, brown sugar, vanilla, and applesauce.
3. In another bowl, mix together dry ingredients (except the almonds and pumpkin seeds) and spices. Add the dry ingredients to the wet ones in the large bowl.
4. Stir, coating well. Spread mixture over two baking sheets lined with parchment paper. 
5. Bake in preheated 325F oven for 20 minutes. Remove and stir. Add in the pumpkin seeds and sliced almonds. Place back in oven for another 20 minutes. If it doesn't seem crisp enough yet, don't worry. It will crisp up as it cools down!

Raspberry Coconut Scones

I think it's safe to say that raspberries are one of my favorite fruits. Definitely my favorite berry. I made these scones a few months ago when I could still get my little hands on mountains of those perfectly ripe end-of-summer raspberries. I'm sure frozen ones would work out here, or even some blueberries, hella yum! Just thaw those berries first.

I had come across this recipe for the scones at Hope for Healing's blog. This recipe marks my first baked good attempt with coconut flour! These scones are probably one of the tastiest baked goods that I've made. They are a tad bit crumbly, so use a plate for those free-falling crumbles. 
I found that storing them in the fridge is the best way to go, considering they do contain coconut oil, the fridge helps to keep that oil solid in the scones.
I also love the fact that there is no xanthan gum in them!

I made a few modifications to the original recipe: because I didn't have millet flour on hand, I subbed 1/3 cup sorghum flour and 1/3 cup brown rice flour for the millet flour. That's it! 


I'm not going to re-type the recipe here, so check it out at: Hope for Healing 

Karyn Calabrese video - vegan, raw

Although I do live in Chicago, I have yet to visit one of Karyn's restaurants. I will hopefully be visiting one in the next few months! I've been feeling under the weather these past few weeks, so I apologize for not posting any recipes! I do have a great video to share with you all, though. It's an interview with Karyn Calabrese. Check it out! Maybe you'll learn something new!




Although I do not follow a raw food diet, I definitely agree with Karyn!