Hi Everyone! My apologizes for no Meatless Monday post! My recipes come to you a few days delayed this week! I’m all for supporting Meatless Monday but lately my schedule has been quite busy! I find my posts have been getting out a little late….which I hope your all OK with!?! 🙂 I plan on re launching my website soon and chances are posts won’t be every Monday, but rather 1 or 2 throughout the week. Just thought I’d give you all a heads up!!
OK….on to the delicious recipes. Apricot Granola…..my FAV! I get how easy it is to pick up a box of store bought granola, but store bought is loaded with sugar and hydrogenated fats. Making your own is easy and you get to personalize it with your favourite ingredients! Feel free to add whichever nuts and seeds you like. You can also swap out the apricots for raisins, cranberries or dried cherries. Put in a beautiful glass jar with a ribbon and this homemade granola makes the perfect holiday gift! 🙂
Gluten Free Apricot Granola
Ingredients
4 cups WHEAT FREE rolled oats (Bob’s Red Mill)
1/4 cup coconut oil (melted)
3/4 cup organic maple syrup
1 tbsp almond milk
1/2 cup quinoa flakes
3/4 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup sesame seeds
1 cup coconut flakes
1/3 cup flax seeds
1 cup chopped almonds
1 tsp sea salt
1 1/2 cups unsulfured apricots
Directions
Preheat oven to 300. Combine maple syrup, almond milk, and coconut oil in a large saucepan and set aside.
Mix remaining ingredients in a large bowl, except apricots, and toss well. Add the maple-oil mixture and stir together really well. Pour mixture onto 2 baking sheets with parchment paper and bake for 15 minutes, stir and bake for an additional 15 minutes. Remove from oven and stir in apricots.
Depending on how crispy you like your granola, I would suggest baking the granola for another 10-15 minutes. Be sure to keep your eye on it. Either way, don’t bake the apricots, add them at the very end.
Cool and store in an air tight container. This granola will last for several months in glass jars, but it’s so yummy, it won’t last that long! Serve with organic sheep yogurt or rice or almond milk.
Gluten Free Flour Free Vanilla Almond Chocolate Chip Cookies
Ingredients
1 cup raw almond butter
1/3 cup raw honey
1 egg, whisked
1 tsp organic ground vanilla bean (or vanilla extract)
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
sea salt
3/4 cup chocolate chunks (I like Enjoy Life brand)
Directions
Preheat oven to 350. Mix all ingredients together in a large bowl. Using an ice cream scoop, scoop large balls onto cookie sheet. I made 10 LARGE cookies. Bake for 20 mins.
These cookies spread easily and if theres not enough room between them they will bake together. NO biggie, you’ll just have to cut them apart. ENJOY!!!
Have a Happy Day!
Health & Abundance,
Samantha 🙂
