Tag Archives: granola

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: Nut & Seed Granola

Nut and Seed Granola | Tiffany Lane

I love me some granola.

Nut and Seed Granola | Tiffany Lane

This batch is a powerhouse of flavor and nutrition with lots of nuts and seeds, coconut and coconut butter, tahini and sweetened only with honey. On top of that, it’s very easy to make, so you have no excuses not to be in the kitchen, right now, baking up a batch of pure delight. Except that you’re reading this right now.

Nut and Seed Granola | Tiffany Lane

So I’m not gonna hold you captive here any more with lots of fluff. Let’s get to it.

Nut and Seed Granola | Tiffany Lane

NUT & SEED GRANOLA

Makes approx. 7 cups (fits nicely on one standard size rimmed baking sheet)

Ingredients
2 cups rolled oats
2 cups flaked coconut, raw and unsweetened
2 cups mixed nuts (pecans, cashews, almonds, etc.)
1/4 cup sunflower seeds
1/4 cup flaxseed, ground
1/4 cup chia seeds
1/4 cup sesame seeds
1 1/2 tsp salt
3/4 cup honey
1/2 cup coconut butter
1/4 cup tahini
1/3 cup coconut oil, melted

3 tbsp vanilla, almond or coconut extract

Preparation

Preheat oven to 300F. Mix dry ingredients in a large bowl. In a small bowl, whisk wet ingredients until combined well.  Pour wet ingredients over dry and stir until all dry ingredients are coated evenly.

Spread granola mixture onto a lined baking sheet (parchment or Silpat mat) into an even layer, avoiding direct contact with the sides of the pan.  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 and allow to cool completely as granola will harden as it cools. Store in an airtight container at room temperature for up to one month.

Nut and Seed Granola | Tiffany Lane

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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: Healthy Granola via 100 Days of Real Food

I love granola.  I love real, wholesome foods.  I love snacks.  This recipe encapsulates it all.  100 Days of Real Food has been mentioned more than once on this blog and I truly hope you’ve checked it out for yourself.  If you’re a granola lover like me, this recipe won’t disappoint.

It’s been a long time coming for me, but I finally (successfully) made my own granola.  I had a failed attempt last year with granola, and ever since I’ve been weary.  But I’ve got my spatula in hand and I’m ready to bake!

Jump over to 100 Days of Real Food for the full recipe.  Since it’s very versatile, you can use what you’ve got on hand.  I used oats, sliced almonds, shredded coconut, honey, coconut oil (instead of butter), vanilla extract, cinnamon, ground ginger and nutmeg.

There’s just enough honey to add a touch of sweetness.  I’ll definitely be eating this any time of the day.  Seriously, some of the best granola I’ve ever had.  It’s husband approved, too!

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Pretty Packaging

I gave you some wedding inspiration on Tuesday, so here’s some gift packaging inspiration just for kicks!

[photo credits: lemon loaf via glorious treats | stamped cotton bag via Quite Like It | honey & granola via design sponge | flour pot via tumblr | cider via Flickr | kraft packaging by decor8 blog via Pinterest | chicken pecker via lovely package | smile gift box via oh hello friend | canvas sleeves via Pinterest | kraft gift box via Pinterest via frolic blog | paper snowflake via How About Orange | Mast Brothers Chocolate via Teal & Tea | ribbon wrap via Randi Brookman Harris | yarn wrap via Pinterest | lace via ali foster patterns ]

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