Multi-Seed & Quinoa Granola Topping

This is a variation of granola that I like to use as a topping for smoothie bowls, non-dairy yogurt or overnight Chia & Oats for breakfast! This topping is super-high in protein due to the quinoa and seeds… plus it includes good fats like coconut oil and just a touch of sweetness! This crunchy topping is the perfect contrast in texture for a smoothie bowl or yogurt, or it can be enjoyed alone as a snack, or with some plant-based milk as a cereal!

Preheat oven to 325 degrees.

Mix dry ingredients:
1 cup rolled oats
1/4 cup quinoa, uncooked
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1 T sesame seeds
1 tsp cinnamon

In a small saucepan, heat:
3 T unrefined virgin coconut oil
2 T agave nectar
1 tsp vanilla extract

Add wet ingredients to dry ingredients and stir.
Spread evenly on parchment-lined baking sheet using a spoon or spatula.
Bake for 23-25 min at 325 degrees until golden brown (watch closely not to burn).

 

 

Let cool completely and break up using spatula.
Store in an air-tight container.

 

 

 

Enjoy this granola topping for breakfast or any time of day!
It’s pictured here as a topping for a berry-banana smoothie bowl!

Yummy Granola (low-oil & low-sugar)

I’ve been making my own granola for longer than I can remember! I have tweaked the recipe over the years, and this is my favorite version these days. This granola includes lots of nuts and seeds, and therefore good fats and protein. Plus it definitely fills you up! I love to eat it any time of day, especially with fresh fruit and unsweetened almond milk!
Note: You can also add 1 cup raisins or dried fruit near the end of the baking process!

Pre-heat oven to 325 degrees

hcv_granola-1-1In a food processor, pulse until roughly chopped:
1 cup natural unsalted almonds (or any nut combo)
3/4 cup sunflower seeds, unsalted
1/2 cup pumpkin seeds, unsalted

Combine the chopped nuts/seeds with the following ingredients:
2 cups rolled oats (you can use gluten-free oats if desired)
1 Tblsp sesame seeds
2 tsp cinnamon

In a small saucepan, heat:
3 Tblsp oil (e.g. canola, coconut, etc)
2 Tblsp maple syrup (or honey or agave nectar)
3 Tblsp brown sugarhcv_granola-1-2
1 tsp vanilla extract

Add wet ingredients to dry ingredients and combine. That’s it!

Coat 9×13 baking pan with cooking spray and spread and pat granola evenly with a spatula.

Bake for 12 min and toss in pan and then pat down again.
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Bake for another 12 min and repeat. At this point you can also add in any dried fruit (e.g. 1 cup raisins or dried cranberries). Pat down again.

Bake for additional 5 min.
Allow to cool in pan and then store in air-tight container.

 

Enjoy for breakfast or as a snack any time of day!

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Strawberry-Rhubarb Crumble

Let me first say that my goal when making a dessert is to try to make something delicious that’s relatively healthy, and doesn’t contain a lot of unhealthy fat and sugar. I think this satisfies that criteria!

Every spring, I look forward to getting rhubarb in my CSA shares because I love to make strawberry-rhubarb crumble with it! The tartness of the rhubarb and sweetness of the strawberries balance each other and are a perfect match. I only add a little sugar to the fruit filling because I like the tartness of the rhubarb. Plus the crumbled topping has some brown sugar in it as well. You can adjust the sweetness level to your liking! (This dish can also easily be made gluten-free. I use Bob’s Red Mill brand for GF rolled oats and 1-for-1 GF flour)
P.S. This dessert can be made with any combo of fruit… I’ve made it with apples, pears, peaches, blueberries, etc. It’s best to use whatever fruit is in season!

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Filling:
2 cups rhubarb, peeled and diced small
2 cups strawberries, washed and sliced
1 Tblsp sugar
1 Tblsp flour

 

Crumble topping:
1 cup rolled oats
1/2 cup flourHCV_StrawberryRhubarbCrumble - 1 (7)
1/3 cup brown sugar
1 tsp cinnamon
3 Tblsp vegan margarine, melted

 

 

Preheat oven to 375 degrees
Spray 8″x8″ or 9″x9″ pan with cooking sprayHCV_StrawberryRhubarbCrumble - 1 (8)

 

Toss rhubarb and strawberries with sugar and flour in a mixing bowl and set aside.

To make crumble topping, mix rolled oats, flour, brown sugar and cinnamon. Stir in melted margarine gently until well-combined.

HCV_StrawberryRhubarbCrumble - 1 (5)

Place fruit mixture in bottom of pan.
Place crumble topping evenly over the top of the fruit.
Bake for 35 min (plus a few min under the broiler to brown top)

 

 

Serve warm or cold!
It’s delicious on its own or with some dairy-free vanilla ice cream!

HCV_StrawberryRhubarbCrumble - 1 (6)

Banana Oat “Cookies”

I was going to refrain from calling these cookies since they don’t contain any flour, butter or sugar. What they do contain however, are good carbs, fiber and vitamins! Plus they are sweet and delicious, and great for a quick snack or breakfast! (Note: For convenience, I buy a package of single-serving natural applesauce and use one serving for each batch of these)

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2 ripe bananas
1/3 cup apple sauce
2 cups rolled oats (reg or gluten-free)
1/4 cup almond or soy milk
1-2 Tblsp peanut butter

1/2 cup raisins (or choc chips or 1/4 cup of each)
1 tsp vanilla extract
1 tsp cinnamon

Preheat oven to 350.
Mash bananas with fork.HCV_ - 1 (2)
Add appleasauce, almond milk and vanilla.
Stir in peanut butter until smooth.
Add rolled oats and cinnamon, and stir.
Stir in raisins and/or choc chips.

Make small mounds on cookie sheet (use cooking spray or parchment first)
Bake approx 17 minutes. Cool on racks. (Makes 24-28)

Enjoy! These are a guiltless treat!