Tag Archives: breakfast

Date Nut Granola Bars & Crumble (Raw/Grain Free)

Date Nut Granola | Tiffany Lane Handmade

Everytime I make a batch of granola I feel at home.

Date Nut Granola | Tiffany Lane Handmade

There’s something about the homemade version you can’t find in a package.

Love? Maybe.

Soul? Maybe.

Blood, sweat and tears? Hopefully not.

Whatever it is, it’s just so darn good.

Date Nut Granola | Tiffany Lane Handmade

This particular batch of granola isn’t my normal approach, either. No, this one’s a bit different. Sticky. Soft and crumbly. Sweetened only with dates. Oh, it’s raw and grain free, too.

Date Nut Granola | Tiffany Lane Handmade

Normally, I make a crunchy, dry roasted granola with chopped nuts, whole seeds, oats and honey (like this one and this one). Closer to the standard granola we’re all used to.

Obviously, there are pros and cons to each. The dry roasted version will store at room temperature in an airtight container for quite some time, while this one’s best stored in the fridge or freezer. The crunchy version is, well, crunchy, and this one’s got more of a crumbly, soft texture.  The roasted version also requires some baking and stirring time, while this version only needs to rest in the fridge or freezer for a little bit to set.

Now I know I said this recipe makes bars and a crumble type version of granola, but I must warn you, the bars are best stored in the freezer and eaten promptly after you take them out of the freezer. That’s because as they warm, they’ll crumble pretty easily. That being said, these might not be your best bet as a granola bar on the go, but you could most definitely crumble it up into a to-go container and pack a spoon.

It really doesn’t matter how you eat it, it’s delicious, so just eat it however you want to. Deal?

Date Nut Granola | Tiffany Lane Handmade

DATE NUT GRANOLA BARS & CRUMBLE

Ingredients
3 cups nuts (I used 1 cup each of pecans, almonds, walnuts)
1 cup unsweetened, flaked coconut
1 cup pitted medjool dates
1 1/2 cups seeds (I used 1/2 cup each sesame, ground flax, chia) 

1 tbsp vanilla extract

Preparation

Pulse nuts and coconut in a food processor (fits nicely in my 11-cup food processor) just until mixed a bit, then add the dates and let it run until the mixture is crumbly and just starts to come together, about 30 seconds. Next, add the seeds and vanilla extract, and pulse until combined, about 15-30 seconds.

If you want the whole batch more of a crumble, you’re pretty much done at this point. Simply transfer into an airtight container and store in the fridge. For bars, firmly press into a lined baking sheet or dish and freeze until ready to serve. Serve the bars promptly after taking them out of the freezer.

I’d love to know what you think! Leave a comment below letting me you how you like to eat granola.

Date Nut Granola | Tiffany Lane Handmade

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Recipe: Coconut Flour Muffins (Gluten/Grain Free)

Coconut Flour Muffins | Tiffany Lane

Back to the kitchen I go. Always crafting up (sometimes weird) creations and every once in a while coming out with something good enough to share!

As you know, I’ve been eating grain and dairy free for a little while now so I stocked up on coconut flour. Over the weekend I had a craving for something muffin-like, found a few recipes and in true Tiffany fashion, I crafted my own recipe.

These muffins are awesome! Seriously.  And hubby approved. They give a slight ode in texture to cornmeal, but are a bit fluffier and more moist.  The recipe below is for basic, vanilla muffins. Please get creative and create your own yummy combinations. I’m thinking banana peanut butter, strawberry, lemon poppyseed. The sky’s the limit!

Coconut Flour Muffins | Tiffany Lane

COCONUT FLOUR MUFFINS

Makes 12 muffins or 44 mini muffins

Ingredients
3/4 cup coconut flour*
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
6 eggs
1 cup coconut milk (full fat, not light)*
1/2 cup  coconut oil,  melted (plus more for greasing the pan)*
1/2 cup raw honey
1 tbsp lemon juice

1 tbsp vanilla extract

Preparation

Preheat oven to 350F and bring all ingredients as close to room temperature as possible.

In a small bowl, combine coconut flour, baking soda, baking powder and sea salt, set aside. In a medium bowl, beat eggs with coconut milk, coconut oil, honey, lemon juice and vanilla extract. Add dry ingredients to wet and mix until well combined.

Spoon batter into greased muffin or mini muffin pans until full. Bake muffins for 25-30 minutes or 15-18 for mini muffins.  Allow to cool before stuffing your face.

Store in an airtight container in the fridge.

Coconut Flour Muffins | Tiffany Lane

*Tiffany Lane Handmade is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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Recipe: Wheat Free Fig Bars

Wheat Free Fig Bars | Tiffany Lane Handmade

You’ve been waiting and now they’re here. Wheat Free Fig Bars!

Remember when I made these? And remember how awesome they were? Well I recently started reducing my wheat intake (as well as my dairy and corn intake) per my naturpathic doctor’s advice and decided to recreate my favorite fig bars, but wheat free.

Like most of my baked goods, these have just a touch of sweetness from the honey, so they’re wholesome enough for breakfast, yet decadent enough for dessert.

Wheat Free Fig Bars | Tiffany Lane Handmade

WHEAT FREE FIG BARS

Makes 1 8×8 Dish

Filling Ingredients

1 recipe fig jam (or about 1 1/2 cups thick fruit jam of choice)

Dough Ingredients
1 cup gluten free flour (coconut or brown rice work well)
1 cup coconut, finely shredded for baking
1/2 cup rolled oats (gluten free if necessary)
1/2 cup ground flaxseed
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup honey
1/4 cup coconut milk (full fat) or other non-dairy substitute

1 1/2 teaspoons vanilla extract

Preparation
Grease an 8×8 glass baking dish with a tablespoon of coconut oil. Preheat oven to 350°F.

In a large mixing bowl combine the dry ingredients, then add the wet ingredients until well combined and it forms a slightly sticky dough.  Divide dough in half and spread one half evenly into your greased baking dish, reserving the other half for the crust.  Spread filling on top into an even layer.  Take the remaining dough and gently spread on top of the filing towards the edges of the dish until it forms an even layer as the crust.

Bake for 20 to 25 minutes, until crust is golden and puffed, then remove from the oven to cool on a wire rack. Once completely cool, cut bars as desired and store in a tightly covered container at room temperature for 3-5 days or freeze for up to one month.  Storage tip: storing bars like these in the refrigerator may make the dough wet from condensation, which is why I prefer to store mine at room temperature.

Wheat Free Fig Bars | Tiffany Lane Handmade

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Recipe: Maple Nut Granola

I love granola.

maple nut granola 1 - tiffany lane

That may actually be an understatement, but we’ll go with it.

For the past year or so, I’ve committed to making my own granola, and boy is it even tastier than the boxed stuff! But the one thing I’d really been meaning to do is create my own recipe. Something I could call my own.

maple nut granola 2 - tiffany lane

Of course I’ve gathered bits and pieces from recipes all over the web, specifically some of my favorites: Naturally Ella, 100 Days of Real FoodHow Sweet It Is, Eat Life Whole, Fox in the Pine. This, you could say, is a compilation of all my favorite recipes, with my most loved ingredients, in the proportions my taste buds go crazy about!

Something else I love about this recipe? It makes a lot of granola, which is great for me since I’m basically an addict and it leaves enough left over to give as heart felt, homemade gifts, without putting too much of a dent in my own stash.  Yes, I’m selfish when it comes to granola.  But it’s just that good.  Get ready to indulge.

maple nut granola 3 - tiffany lane

And in case you’re worried about getting bored with this granola (not quite sure how that could happen in the first place), here are some ideas for enjoying it: as breakfast (or a snack, or dessert) with whole milk and bananas; over plain whole milk yogurt (sweetened yourself with honey, maple syrup or homemade jam) and topped with fresh fruit; over ice cream or frozen yogurt; by itself right out of the jar; crunchy topping for chocolate covered bananas (or other fruit); a topping for mashed banana mixed with nut butter (great fresh or frozen).  Gosh, the list could just go on.  How are you planning on enjoying it?

MAPLE NUT GRANOLA

Makes Approx. 6 Cups (fits nicely on a standard size rimmed baking sheet)

Ingredients
2 cups rolled oats
1 cup almond meal
1 cup flaked coconut, raw and unsweetened
1/2 cup quinoa, uncooked
1/2 cup cashews, chopped (raw or roasted)
1/2 cup pecans, chopped (raw or roasted)
1/3 cup flaxseed, ground
1 tsp salt
1/2 cup maple syrup
1/3 cup coconut oil, melted
2 tsp vanilla

Preparation
Preheat oven to 275F.

Mix dry ingredients in a large bowl. In a small bowl, whisk maple syrup, melted coconut oil and vanilla until combined well. Pour wet ingredients over dry and stir until all dry ingredients are coated evenly.

Spread onto a lined baking sheet (parchment or Silpat mat) and bake for 20 minutes. Remove from oven and toss, then return to oven to bake for another 20 minutes. Remove, toss and repeat process twice more, for a total baking time of 80 minutes, or until granola turns golden and toasted.

Remove granola from oven, toss and allow to cool. Granola will harden as it cools. Store in an airtight container at room temperature for up to one month.

Doesn’t it make a lovely gift?

maple nut granola gift - tiffany lane

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Recipe: My Favorite Smoothies

I absolutely love smoothies and the weather is definitely warm enough here in SoCal for plenty of them.  They’re my go to snack after a good workout; great for breakfast and dessert too.  Here are a few of my favorite variations.  The beauty of smoothies is that they can easily be altered depending on what you’ve got on hand, plus they make for great freezer pops too!

A note about my smoothies.  I like to keep all the nutrients I can, so I always leave skins on apples, etc.  I do remove peels from bananas and citrus, but whenever I use citrus, I grate and add the zest to the smoothie too.  When using oranges and other citrus, I use it whole, not just the juice, for all the fiber.  I also use all organic ingredients (in all my recipes) whenever possible and as far as the dairy and dairy alternatives go, I use whole products (no low fat or fat free in our house).

BANANA BERRY SMOOTHIE

Ingredients
1 ripe banana (fresh or frozen – if frozen, add more milk)
1 cup berries (fresh or frozen)
1/4 cup yogurt (greek or standard)
1/4 cup milk (of your choice)
 
Note: you could use all yogurt or all milk depending on your desired thickness.
 

BANANA DATE SMOOTHIE

Ingredients
2 ripe bananas (fresh or frozen – if frozen, add more milk)
1/2 cup dates, pitted
1/4 cup milk (of your choice)
 
Note: this one would be yummy with a little cinnamon and/or nutmeg too.

APPLE (OR PEAR) FIZZ SMOOTHIE

Ingredients
2 cups apple slices, frozen (pear would work great)
1 cup apple juice (or other mild juice – pear would work great)

ORANGE CREAM SMOOTHIE

Ingredients
1 ripe banana (fresh or frozen – if frozen, add more milk)
1 orange, zested then peel removed
1/4 cup milk (of your choice)
1 tsp vanilla extract

BERRY YOGURT SMOOTHIE (pictured)

Ingredients
2 cups berries (fresh or frozen)
3/4 cup greek yogurt
3/4 cup soy milk
3 tbsp honey or agave syrup (more or less to taste, tart berries need a little more)
 

FRUIT ONLY (DAIRY FREE) SMOOTHIE

Ingredients
1 ripe banana (fresh or frozen – if frozen, add juice)
1 cup berries (fresh or frozen)
1 orange, zested then peel removed
1 apple or pear
 
GREEN SMOOTHIE (IMMUNE BOOSTER)
 
Ingredients
1 ripe banana (fresh or frozen – if frozen, add juice)
1 apple or pear
1-2 cups raw spinach and/or kale (to taste)
1/2 medium lemon, zested then peel removed
1 tbsp ginger (freshly grated or ground)
1 tbsp honey
 
 
For Freezer Pops:
Blend all ingredients and pour into freezer molds or ice cube trays (with toothpicks).  Freeze for 2-3 hours or overnight.  If you use some other container besides popsicle molds, like ice cube trays, freeze for 1 hour until they just begin to set, then insert toothpicks or popsicle sticks and return to freezer for the remaining 1-2 hours.

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Nature’s Perfect Treat: Bananas 10 Ways

If you recall, bananas made it to my top 5 favorite foods list I posted recently.  And I’m going to just say it: bananas are by far my most favorite food.    

My counter top alone says it all.  You know how most families buy one bunch at a time.  Well that just won’t fly in our house.  I buy three at a time (mind you there are just two people living in our house) and will go to the store just for bananas when we run out.  The hubby claims I’m addicted.  That’s probably not far from the truth.

So I had this conversation with hubby the other day.  I argued that bananas are nature’s perfect treat.  They’re sweet, healthy and oh so delicious.  Great for breakfast, as a snack and for dessert.  They are delicious all on their own, but pair wonderfully with so many other foods and preparations too!  You don’t need any utensils or have to cook them before eating and their peels keep them safe and sturdy for on the go travels.  Perfect.

Here are my top 10 favorite ways to eat bananas, in no particular order, since they all rock.

Straight up:
In cereal/granola:
granola with bananas - maple spice eatsPhoto Courtesy of Maple Spice Eats
In bread/muffins:
banana bread - 100 days of real foodWhole Wheat Banana Bread via 100 Days of Real Food
Banana yogurt/pudding (I like to mash very ripe bananas in a bowl, then add plain yogurt and a little honey to taste):
yogurt with bananas - anas naturalsPhoto Courtesy of Anasa Naturals
As ice cream:
In a sandwich/On Toast:
Dipped in chocolate:
chocolate banana pops - happy pretty little thingsChocolate Dipped Banana Pops via Happy Pretty Little Things
On and in pancakes:
In smoothies:
coconut water smoothie - food networkCoconut Water Smoothie via Bobby Flay
With honey:

How do you love to eat bananas?

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Recipes: Whole Wheat Toaster Pastries + Date Caramel Tart

whole wheat toaster pastry + date caramel tart

I loved pop tarts as a kid.  So many other kids did and still do too.  It doesn’t take much to realize pop tarts aren’t really a wholesome breakfast.  Nor do they even make a slightly decent dessert.  They’re pretty bad from a health standpoint, with too much sugar and too many ingredients I would never have in my pantry.

The alternative? A whole wheat toaster pastry, sweetened with just a bit of honey and natural sugars from your homemade fruit jam.  Now that sounds like a breakfast (and snack and dessert) I want to eat!

whole wheat toaster pastry 1 - tiffany lane

whole wheat toaster pastry 2 - tiffany lane

Thanks to 100 Days of Real Food for yet again, a wonderful, homemade alternative to those pesky processed foods.  Head over to Lisa’s blog for the full recipe (and stick around, it’s a great resource).  Note: I added a touch of honey to the dough and also substituted half of the butter for room temperature coconut oil.  My strawberry jam is simply frozen strawberries and honey to taste, and the best part is that it’s hubs approved, so you know it’s yummy!

date caramel tart 1 - tiffany lane

date caramel tart 2 - tiffany lane

Moving onto my spur of the moment date caramel tart.  It’s delicious.  You should definitely not wait to make this.

It came about because I tend to make a day of baking and creating yummy treats.  The day I made the toaster pastries and strawberry jam, I also made Almond Date Truffles (which I really just made into bars and nixed the almonds, totally awesome, and also hubs approved!) and this date caramel.  Again, totally awesome and hubs approved.  I have to say it was a very successful treat making day!

Well, I had a little extra dough from the pastries and I had just made the caramel, what better idea than to combine the two?

Simply form rustic tart shapes about 3-4 inches in diameter and bake at 375 degrees Fahrenheit for 18-24 minutes, until the top is golden.  I baked just one on the same baking sheet as the toaster pastries.

date caramel tart 3 - tiffany lane

What are your favorite wholesome treats?

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