Tag Archives: crumble

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


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


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: Strawberry Rhubarb Pie with Whole Wheat Crust and Oat Crumble Topping

We hosted a small gathering for my sister-in-law’s birthday this past Sunday.  Just family and a few of her closest friends.  I wanted to keep it simple, but remind everyone of the occasion.  So I made her a “happy birthday” banner to hang over the breakfast bar and a “hooray” sign on the front door.  She loved them!

She’s lately been the baker of the family, but she asked me to bake her a pie for her birthday.  More specifically, the amazing combination of strawberries and rhubarb was requested.  Nice choice.

I love strawberry and rhubarb together.  They just work. And it’s definitely fitting for a springtime southern barbeque inspired menu of ribs, corn on the cob, cabbage salad and fruit salad!

I’m pretty particular about my pies and very particular about what ingredients I consume.  Therefore, as you can see, I’ve taken separate recipes for the crust, filling and topping, then revised them all to my taste and combined them into a lovely concoction! The original recipe was a little tart, partly due to not completely ripe fruit, but I’ve adapted the recipe below to be slightly sweeter.  The addition of whipped cream or ice cream for serving cut the tartness just enough and it was delicious! And though the recipe may seem a little long and daunting, trust me, it’s so easy, and definitely worth it!

Strawberry Rhubarb Pie with Whole Wheat Crust and Oat Crumble Topping

Crust Adapted from Whole Foods

Filling Adapted from Anne Burrell

Topping Adapted from How Sweet It Is

Crust Ingredients
1 1/4 cups whole wheat pastry flour
7 tablespoons very cold coconut oil, in chunks
1/4 cup honey
1/8 teaspoon salt
2-3 tablespoons ice water

Filling Ingredients
1 quart strawberries, stemmed and quartered
4 stalks rhubarb, cut into 1/2-inch lengths
1/3 cup honey
1 orange, zested and juiced
2 tablespoons balsamic vinegar
2 tablespoons melted coconut oil
1-2 tablespoons whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger

Topping Ingredients
1 cup rolled oats
1/2 cup whole wheat flour
3 tablespoons melted coconut oil
1/4 cup honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt

Crust Preparation
Mix flour with salt in a medium bowl or food processor. Add honey and chunks of coconut oil and cut in using a pastry blender, or pulse in food processor. Add 2 to 3 tablespoons ice water, 1/2 tablespoon at a time, until dough forms into a ball. Gather up and pat into a disc. If possible, cover and refrigerate dough for at least 30 minutes before rolling out. When ready to use, allow to sit at room temperature for 5 to 10 minutes, then roll dough out on a lightly floured surface into a 10-inch circle. Gently fold into quarters using a little flour as needed to prevent sticking. Place dough in pie plate and carefully unfold, fitting loosely and then pressing into place. Trim the edges and crimp for a decorative crust.

Filling Preparation
Combine all of the ingredients, minus the flour, in a large bowl and stir to be sure everything is well combined.  Sift flour over mixture and stir to combine. Allow to sit, stirring occasionally, for at least 30 minutes for flavors to meld and juices to thicken. If possible, allow to rest for an hour or more, or even overnight in the refrigerator.  If refrigerated, allow filling to sit at room temperature for 15 to 30 minutes before baking.

Topping Preparation
In a small bowl, combine the oats, flour, cinnamon, ginger and salt.  Add the coconut oil and 2 tablespoons of the honey.  Mix well with a fork until crumbly.  If the mixture is too dry, add either an additional tablespoon of the coconut oil or honey, depending on whether or not you want a little more sweetness or just need more moisture, until desired consistency is reached.  Adjust measurements to taste if necessary.

Assembly & Baking
Preheat oven to 375F.  Pour filling into pie crust, then crumble topping over entire pie.  Bake in the preheated oven until the filling is hot and bubbly all the way through and the topping looks crispy and light brown, about 30 to 45 minutes. If topping begins to darken too quickly, cover with foil and continue baking until the filling is hot and bubbly all the way through.  Serve warm with whipped cream or ice cream.


Filed under Food + Recipes