Tag Archives: grain free

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: Lemon Poppyseed Muffins (Gluten/Grain Free)

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

Remember these bad boys I made recently? Remember how I told you to experiment with yummy flavors? Well I did. And not that I made anything unique, but I did hit the yummy factor. This classic combo of lemon and poppyseeds comes together perfectly.

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

While photographing, I’m pretty sure I ate at least three, and I also ate quite a few AS SOON AS they came out of the oven. I’ve definitely eaten more than I can count since I made them 30 minutes ago. But hey, they’re mini, don’t judge me. I dare you to make them right now and not eat at least 5 hot out of the oven. Switch that. Double dog dare.

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

LEMON POPPYSEED MUFFINS (Gluten/Grain Free)

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
5 tbsp fresh lemon juice
zest from 2 medium lemons
2 tbsp poppyseeds

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, lemon zest and vanilla extract. Add dry ingredients to wet and mix until well combined. Fold in poppyseeds.

Spoon batter into greased muffin or mini muffin pans until full. Bake muffins for 25-30 minutes or 18-20 for mini muffins.  Allow to cool before stuffing your face.

Store in an airtight container in the fridge. If there are any left to store.

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

Lemon Poppyseed Muffins (Gluten/Grain Free) | Tiffany Lane

Lemon Poppyseed Muffins (Gluten/Grain Free) | 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: 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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Spiced Orange Ginger Graham Cookies (Grain Free)

Spiced Orange Ginger Graham Cookies (Grain Free) | Tiffany Lane

I made these on a whim as a last minute attempt at making Christmas cookies, since until this past Sunday, the thought hadn’t even crossed my mind as a realistic option. For some reason, this December has seemed much more busy than most, even though we had less gift shopping to do (we decided to do Secret Santa with hubby’s family). More parties and get-togethers I guess.

These were such on a whim that I already had my Christmas post scheduled for tomorrow, Christmas Eve (keep a look out for that!), but I just had to post these in case you still have time to whip up some extra cookies for the Holidays, hence the rare Monday post.

Not surprisingly, in true Tiffany fashion, I couldn’t simply follow a recipe, I HAD to make it my own. They’re dry and crumbly, great with hot tea!

Spiced Orange Ginger Graham Cookies (Grain Free) | Tiffany Lane

Without further ado, here is my recipe for (Grain Free) Spiced Orange Ginger Graham Cookies.

SPICED ORANGE GINGER GRAHAM COOKIES (GRAIN FREE)

Makes 4 Dozen

Adapted from Detoxinista’s Grain Free Ginger Cookies

Ingredients
4 cups brown rice flour (or coconut/almond)
1/2 cup coconut oil, melted
1/2 cup pure maple syrup (like this one)
1/2 cup honey
1/3 cup molasses
1 medium orange, juiced and zested (approx. 4 tablespoons)
2 eggs (organic and pastured preferred)
2 1/2 tablespoons (or 8 teaspoons) ground ginger
2 tablespoons ground allspice
1 teaspoon baking soda
1/2 teaspoon fine sea salt

 sugar for topping (like coconut palm sugar or sucanat) (optional)

Preparation

Beat wet ingredients together in a large bowl, then add dry ingredients and mix until well combined. Dough will be crumbly.  Refrigerate for at least thirty minutes.

Preheat your oven to 350 F. Meanwhile, scoop out dough by the tablespoonful, roll into balls then flatten each by placing a ball in the palm of one hand and use the palm of the other to squish into a disc.  Place discs onto a baking sheet lined with a baking mat or parchment paper (I fit 24 on each of my standard baking sheets). If desired, top each with a sprinkling of sugar.

Bake for 8-10 minutes, until edges begin to brown. Cool cookies on pans for 5-10 minutes, then transfer to a cooling rack to cool completely.

Spiced Orange Ginger Graham Cookies (Grain Free) | Tiffany Lane

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