healthy nut & seed granola

Granola makes for a delicious breakfast or snack anytime of day, am I right? I’ve been known to enjoy it dry on its own, in a bowl with almond milk or Greek yogurt & fresh fruit, and even sprinkled on top of chia pudding or açaí bowls! And I have to say, it always hits the spot! Although it’s easy to buy granola pre-made, many store-bought versions are loaded with sugar and other unhealthy and unnecessary ingredients. At our house we tend to go through Costco-size bags of grain-free granola at a pretty rapid pace (it’s so addicting), and as I was finishing one off the other day, I decided to make some myself for a change! 

This recipe is super adaptable, so feel free to swap out other nuts and seeds if you prefer, or use what you have on hand. But do make sure to use plenty of them since they are the star- and super important for that tasty crunch! No one in my household avoids grains, so I did include rolled oats as well, since they make such a good base for granola. If you’d like to keep things gluten free, just make sure your oats are certified GF! My healthy nut & seed granola boasts a pretty impressive nutritional profile thanks to superfoods like chia & flax seeds, fiber-rich oats, and an extra dose of healthy fats from coconut oil. Plus, it’s lightly sweetened with pure maple syrup, which is much lower on the glycemic index than regular sugar and corn syrup, so it won’t spike your blood sugar! I definitely recommend adding pure vanilla extract and ground cinnamon for some added depth of flavor, but feel free to skip these if you prefer. You can also toss in some dried or freeze dried fruit after baking, if that’s your jam, as well. The options are endless! Homemade granola is so easy y’all- I don’t know why I haven’t done this more often, but I definitely will going forward! Not to mention it leaves your house smelling oh so delicious and fragrant! Enjoy!

Healthy Nut & Seed Granola:

healthy nut & seed granola

Preheat the oven to 300 degrees F. Line a half sheet pan or large cookie sheet with parchment paper. In a large bowl, stir together oats, nuts, seeds, cinnamon and salt (keep coconut separate for now). Set aside. In a separate bowl, heat the coconut oil and maple syrup until melted. Stir in vanilla extract. Pour over dry ingredients and mix well until oat mixture is completely coated.

Spread the granola on the baking sheet in an even layer and press down evenly with a spatula. Bake for about 35 minutes, until golden brown. Sprinkle coconut flakes on top, and return to oven for a few more minutes, until just toasted. Granola should be nice and fragrant. Remove from the oven and allow the granola to cool on the baking sheet for 10-15 minutes to set. Feel free to break it into clumps or clusters if you prefer. Transfer to an airtight container or large mason jar.

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grain free vanilla cake with pumpkin cream frosting

I love fall. The weather, the colors, the fashion… The flavors and food! It’s oh so comforting and delicious, and this vanilla cake with pumpkin cream is just that. Pumpkin spice and pumpkin pies are everywhere this time of year, but they can be a bit boring, no? I’m more of a cake than pie person anyway, to be honest… This cake goes a bit beyond your typical pumpkin dessert- moist vanilla cake makes up the base, topped with layers of smooth pumpkin frosting (basically a cream cheese & buttercream hybrid!), and finished with plenty of shredded coconut! Plus, since you can mix up the frosting flavor with whatever fruit you fancy, it’s adaptable for all seasons. Win! This cake is actually grain-free as well, so even those with gluten sensitivities can enjoy a piece. The vanilla really comes through thanks to the use of whole vanilla bean pods, as opposed to just vanilla extract, so don’t skip out if you can get your hands on some! But if you can’t find them, just up the vanilla extract to one tablespoon, and you’ll be fine. It’ll be delicious either way. I think this cake is even better the next day, which is great for all your holiday meals when the kitchen gets busy. Just bake it ahead of time and decorate before serving! I hope you enjoy.

Grain-Free Vanilla Cake:

Pumpkin Cream Frosting:

  • 1/2 cup unsalted butter, room temperature

  • 1/2 cup cream cheese, at room temperature

  • 1/2 cup pumpkin puree

  • 1 tsp pure vanilla extract

  • 1/2 tsp ground cinnamon

  • 1/4 tsp ground ginger

  • 1/4 tsp ground nutmeg

  • pinch of salt

  • 4 cups powdered sugar

  • 1-3 tablespoons milk of choice, if needed

Preheat oven to 350F. Line two 9” round cake pans (or three 6” round cake pans) with parchment paper and grease them with butter or nonstick spray, then set aside. In the bowl of a stand mixer (or hand mixer), whip butter, coconut oil and sugar together on high until smooth, then reduce speed and add eggs, one at a time. Reduce speed to low, and add in milk, vanilla bean seeds, and vanilla extract until well mixed. In a separate mixing bowl, combine almond flour, coconut flour, baking powder and sea salt. Use a spatula or fork to get rid of any large lumps. Slowly add flour mixture into wet ingredients in small batches with mixer on low speed until fully incorporated. Careful not to over-mix (it will be thick)! Divide batter into cakes pans, spreading evenly with a spatula. I like to bang the cake pans a couple times on the counter to remove any air bubbles. Bake cakes for about 38-40 minutes, or until a cake tester comes out clean. Allow them to cool for at least 30 minutes in the pans on a cooling rack before flipping them out onto a the rack to cool completely before frosting.

While the cakes cool, make your buttercream frosting. Place softened butter, cream cheese and pumpkin puree in the bowl of a stand mixer with whisk attachment, and whip until creamy. Add vanilla extract, spices, and salt, mixing until combined. Slowly add the powdered sugar and mix on high for a few minutes, until frosting is light and fluffy. If it’s too thick, add milk 1 tbsp at a time, until it gets to desired consistency. You may make this ahead of time, and store in the fridge for a couple days. Just bring to room temperature and re-whip before frosting. To decorate, use a sharp knife to level off the tops of cakes, if needed, then layer on cake stand (or revolving cake stand) and decorate with frosting, as desired. Top with shredded coconut. Slice and enjoy!

*Adapted from Grain Free Vanilla Cake by Everyday Maven.

peach crisp à la mode

peach crisp à la mode

Crisps and crumbles are some of my favorite homey, comforting desserts any time of year. They’re equally as perfect in the summer with berries or stone fruits as they are in the winter with apples and pears! Did you know that although many people use the words interchangeably, crisps and crumbles are actually different? Crisps tend to use oats and nuts (in addition to flour & butter) in their topping, whereas crumbles usually contain more of a streusel-like topping with butter and flour only. Both are delish, but I tend to prefer crisps for all that added texture thanks to the oats and nuts! I was super lucky this summer, because my mom brought me some of the tastiest peaches from back home in the Texas Hill Country (thanks mom!). They were frozen to maintain freshness, so I just thawed them and reserved the juice (makes for a great bellini!) before baking, but you can also use fresh fruit here if you have access to it. I love baking crisps in my Staub cast iron skillet- it somehow looks rustic and fancy all at the same time, and also makes serving a breeze. Just grab a large spoon and dig in. I must say this summery dessert pairs perfectly with a crisp (get it, haha) glass of Lorenza Rosé enjoyed out on the deck. Whatever you do- don’t forget the vanilla ice cream!

Peach Crisp:

  • 6-8 cups sliced peaches (fresh or frozen)

  • 2 tbsp granulated sugar

  • 2 tbsp lemon juice

  • 1/2 tsp pure vanilla extract

  • 1/3 cup all-purpose flour

  • 1 cup old-fashioned oats

  • 1/2 cup slivered almonds

  • 1/3 cup dark brown sugar (or more if your peaches aren’t super sweet)

  • 1/2 tsp ground cinnamon

  • 1/2 tsp kosher salt

  • 1/2 cup (1 stick) cold, unsalted butter

  • vanilla ice cream, for serving

Preheat oven to 375°. In a large bowl, add peaches (thawed and liquid drained if using frozen), granulated sugar, lemon juice, and vanilla extract, stirring to combine. Pour peach mixture into a cast iron skillet, and place on a large sheet tray (to catch any spillage!). In a large bowl, whisk together flour, oats, slivered almonds, brown sugar, cinnamon, and salt. Using a pastry cutter (or your hands), incorporate butter into flour mixture until you have a clumpy mixture. Scatter crisp topping over the peaches, and bake until peaches are bubbling and crisp is golden, about 1 hour. Let cool 10 minutes before serving with vanilla ice cream.

*Adapted from Perfect Peach Crisp by Delish.

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peach crisp à la mode

salty nutty cereal cookies

Who doesn’t love holiday baking? I’m all about a cookie exchange, and these salty & sweet ones are sure to be a crowd pleaser. They don’t necessarily scream holidays, per se, but I think they fit in perfectly with a platter of otherwise festive cookies. And they’re super delicious, so who really cares? My mom has been baking up batch after batch of them this past week, and I have to say, I’m a huge fan. I love a sweet & salty flavor combo, and the almond flour & pecans lend the perfect amount of nutty goodness. Feel free to use a simple flakey cereal of your choice, or mix it up with a crunchy granola! You could even make them gluten-free by subbing in your fave GF flour for the all-purpose. These babies are super versatile, so have fun with it, and enjoy! Happy holidays!

Salty Nutty Cereal Cookies:

  • 3/4 cup coconut oil or unsalted butter

  • 1 1/4 cup dark brown sugar, packed

  • 1/4 cup pure maple syrup

  • 3 large eggs, at room temperature

  • 1 tablespoon pure vanilla extract

  • 2 1/2 cups all-purpose flour

  • 1/2 cup almond flour

  • 1 ½ teaspoon baking soda

  • 1 ½ cup old-fashioned rolled oats, toasted

  • 2 cups flakey or crispy cereal (your choice!)

  • 1/2 tsp flaky sea salt, plus more for topping

  • pecan halves, for topping

Preheat oven to 350° F. Spread oats on a cookie sheet and toast for 10 minutes. Set aside to cool. Beat coconut oil, brown sugar & maple syrup together on a medium speed until well incorporated. Add eggs and vanilla, mixing until fluffy, about 5 minutes. In a separate bowl, stir together flours, oats, baking soda & salt. Slowly add to the butter egg mixture. Add cereal and mix until combined. Refrigerate dough for at least 4 hours (overnight is better, but feel free to bake off a few right away too!). Line cookie sheet with parchment paper or nonstick baking mat. Measure out heaping tablespoon-sized balls and spread evenly on cookie sheet. Flatten the cookies a bit with your fingers, top with a pecan half and sprinkle with flaky sea salt. Bake for 8-12 minutes, or until lightly golden brown. They will continue to harden a bit post-baking, so it’s okay if they look a tad underdone. Cool on cooling rack and enjoy!

*Adapted from Salted Oatmeal Corn Flake Cookies by sweetish.co.

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plum & almond tart

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There are so many things I love about summer. The sunshine, beach getaways, and carefree attitudes are all great, but one of my favorite things about late summer in particular is stone fruit. Plums, peaches, apricots, and more are all at their peak ripeness at this time, and you can find them all over the farmers market here in NYC. While they taste super sweet and juicy all on their own, stone fruits can lend themselves to a seriously delicious dessert as well. I love halving them (to show off their beautiful colors) and baking them up in a tasty, yet simple tart. I've used some nice hearty plums here, but feel free to substitute whichever stone fruit you please!   

Plum & Almond Tart:

Filling:

  • 10 plums, halved and pitted

  • 3 tbsp Cointreau

  • 1/2 cup plus 2 tbsp granulated sugar

  • 1/2 cup unsalted butter, softened

  • 1 large egg

  • 1/2 tsp pure vanilla extract (or almond extract)

  • 1 cup almond meal

  • 1 tbsp all-purpose flour

  • whipped cream or ice cream, for serving

Pastry:

  • 1/2 cup unsalted butter, chilled & cubed

  • 1 cup all-purpose flour

  • 1 large egg yolk

  • 1/4 cup granulated sugar

  • 1/4 tsp salt

  • iced water, if necessary

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Marinate the plums in the Cointreau with 2 tbsp sugar for at least two hours, preferably overnight. For the pastry, mix the butter into the flour in a mixing bowl with your hands (or use a food processor) until it's a course, crumbly mixture. Add the egg yolk, sugar, and salt, and mix until the dough comes together into a ball. Add a bit of iced water if the dough seems to dry and crumbly. Wrap it in plastic wrap, and chill for at least one hour. You can make this ahead of time, or if you're in a hurry, use a store-bought pastry dough.

Coarsely grate the pastry into a 9-inch tart shell, and spread it out with your fingers. This method gives the pastry a rustic, flaky texture. Chill the prepared tart shell for 30 minutes. Preheat oven to 350 F, and prick the tart's base with a fork. Cover with parchment paper, weigh it down with dried beans, and par-bake for 15 minutes.

Whisk butter and 1/2 cup sugar until light and fluffy. Add egg, vanilla, and any juices from the plums until mixture is well combined. Stir in almond meal and flour, careful not to over-mix. Pour this into tart shell and push plums in, cut-side up. Reduce temperature to 300 F, and bake for about 1 hour. Cover with foil if edges start to brown too quickly. Allow to cool, then serve with whipped cream or ice cream, if desired. 

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raw chocolate raspberry tart

I love how beautiful this tart is- it looks so complicated, but in reality, it's quite simple. Just rich and creamy chocolate ganache, a coconut and nut crust, and fresh raspberries! It's full of healthy, raw ingredients, but still tastes super decadent! I get a ton of inspiration from Oh, Ladycakes. There are tons of delicious recipes on her blog, and this is one of them! I prefer to top mine with Fine & Raw Chocolate, which was started in my local neighborhood of Williamsburg, Brooklyn, and is SO addicting. You can't go wrong with any of their flavors- sea salt, coconut chunky, or lucuma & vanilla are all faves!

Raw Chocolate Raspberry Tart:

Crust:

  • 1 cup raw coconut flour

  • 1 cup raw almonds

  • 1/4 tsp sea salt

  • 1 cup medjool dates, pitted

  • 2 tbsp raw almond milk (preferably homemade)

Chocolate Ganache:

  • 1/2 cup raw cacao powder

  • 1/3 cup unrefined coconut oil

  • 1/4 cup raw honey (or maple syrup, raw agave)

Topping:

  • 1 pint fresh raspberries

  • Fine & Raw chocolate bar, chopped

Line the bottom of a 9″ tart pan with parchment paper and rub with coconut oil. Pulse the flour, almonds, and salt in a food processor until crumbly. Add the dates and pulse until combined, then add the almond milk, pulsing until the dough gets sticky. Press dough into the prepared tart pan and set aside.

In a mixing bowl, stir together cacao powder, coconut oil, and honey until well combined. Once fully incorporated, pour mixture evenly into tart shell. Top with raspberries and chocolate pieces, then transfer to the refrigerator to set for 2-3 hours. Enjoy! Makes 8-12 slices.

*Adapted from No-Bake Chocolate Raspberry Tart by Oh, Ladycakes.

Photo by Zoltan Tombor

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