#nutsandseeds

A delightful and crunchy combination of nuts, seeds, and coconut, this Paleo gluten-free granola is flavored with vanilla and cinnamon and sweetened with honey or maple syrup. It's ideal for a wholesome snack or breakfast!

Ingredients: 2 cups mixed nuts and seeds almonds, cashews, pecans, sunflower seeds, pumpkin seeds. 1/2 cup unsweetened shredded coconut. 1/4 cup coconut oil, melted. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon sea salt.

Instructions: Set oven temperature to 300F 150C. Combine the shredded coconut, seeds, and nuts in a big bowl. Melted coconut oil, honey or maple syrup, cinnamon, vanilla extract, and sea salt should all be combined in a different bowl. After adding the wet mixture to the dry ingredients, toss to coat thoroughly. Evenly spread mixture onto a baking sheet that has been lined. Bake for 25 to 30 minutes, stirring occasionally, or until fragrant and golden brown. Take out of the oven and allow to cool down fully. Once the granola cools, break it up into clusters. For up to two weeks, keep at room temperature in an airtight container.

Prep Time: 10 minutes

Cook Time: 25 minutes

A gluten-free muesli bowl infused with the flavors of dirty chai tea, featuring rolled oats soaked in a blend of chai spices, almond milk, and maple syrup, topped with nuts, dried fruits, seeds, and coconut.

Ingredients: 1 cup gluten-free rolled oats. 1 cup brewed chai tea, chilled. 1/2 cup unsweetened almond milk. 1 tablespoon maple syrup. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. 1/4 teaspoon ground cardamom. 1/4 teaspoon ground cloves. 1/4 teaspoon vanilla extract. 2 tablespoons chopped nuts almonds, pecans, or walnuts. 2 tablespoons raisins or dried cranberries. 1 tablespoon chia seeds. 1 tablespoon shredded coconut. Fresh berries for topping optional.

Instructions: In a mixing bowl, combine rolled oats, chilled chai tea, almond milk, maple syrup, cinnamon, ginger, cardamom, cloves, and vanilla extract. Stir well to combine. Cover and refrigerate the mixture for at least 4 hours or overnight to allow oats to soften and flavors to meld. Before serving, stir the mixture well. If it's too thick, you can add a little more almond milk to reach your desired consistency. Divide the muesli mixture into serving bowls. Top each bowl with chopped nuts, raisins or dried cranberries, chia seeds, shredded coconut, and fresh berries if desired. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

girl dinner ❌

These vegan nonettes are a tasty treat that can be eaten at any time. They taste great because they are full of warm spices, dried fruits, and nuts. For a cozy snack, have them with a cup of coffee or tea.

Ingredients: 1 cup all-purpose flour. 1/2 cup almond flour. 1/4 cup cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground ginger. 1/4 tsp ground nutmeg. 1/4 cup coconut sugar. 1/4 cup maple syrup. 1/2 cup unsweetened applesauce. 1/4 cup almond milk. 1/4 cup melted coconut oil. 1 tsp vanilla extract. 1/4 cup chopped dried fruits such as raisins, apricots, or dates. 1/4 cup chopped nuts such as almonds, walnuts, or pecans.

Instructions: Preheat the oven to 350F 175C. Grease a non-stick muffin tin or line with parchment paper. In a large mixing bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, cinnamon, ginger, nutmeg, and coconut sugar. In another bowl, mix together the maple syrup, applesauce, almond milk, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped dried fruits and nuts. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the nonettes to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes