Gluten Free Maple-Cinnamon Granola

My favorite breakfast has always been yogurt. When I wouldn't drink milk growing up, I would always eat yogurt and "bodadah" (granola). In high school when I went through a cereal hating phase, I would still eat yogurt. I eat yogurt in the morning several days per week, I usually have another one as a snack at work and I also freeze yogurt for popsicles.

I recently received a yogurt maker for a birthday gift. I can make my own yogurt anytime now and I can be sure it doesn't have any preservatives or additives. It is delicious and also fun for me to be able to make it at home!

As much as I like yogurt by itself, I also like it with a crunch element. This granola is very healthy and tasty. It is just nuts and some coconut, so it is gluten free as well. I would also be great mixed into oatmeal or even having a handful for a snack. Enjoy!

Gluten Free Maple-Cinnamon Granola

Adapted from The Metabolism Miracle

2 cups nuts of your choice (I used pecans, walnuts, sliced almonds, sunflower seeds and chia seeds. Flax seeds and pumpkin seeds would also be good)
1/4 cup shredded coconut
1 egg white
2 tbsp coconut oil, melted
1/4 cup maple syrup (I used a maple-agave blend syrup from Trader Joes)
1 tbsp ground cinnamon

1. Pre-heat oven to 250 degrees. Line a baking sheet with parchment paper
2. Combine nuts and coconut in a bowl. Add the egg white and stir to combine
3. In a separate bowl combine the coconut oil, maple syrup and cinnamon
4. Pour cinnamon mixture over the nuts and stir to combine
5. Distribute nuts in a layer on the parchment paper
6. Bake in the oven for about 30-35 minutes or until toasted and starting to brown. Stir every 10 minutes until done.
7. Allow to cool on a cooking rack. Store in an airtight container.

Almond Chia Chocolate Scones (Gluten Free & Vegan)

I remember the first time I had a scone. I was in college at the student union. There was a coffee shop that sold a variety of huge scones. One day I decided to try the pumpkin scone with frosting and thought it was amazing. Next I had the maple brown sugar scone and I was totally sold on scones. I loved the biscuit like texture that melts in your mouth and isn't overly sweet. I probably had far too many scones over the years at WSU. After college, I starting making them myself, experimenting with ingredients and recipes. I tried cutting back on the butter, adding whole wheat flour, add oats, nuts and dried fruit, using less sugar, etc.  For several years my scones would show up for weekend breakfasts and family functions. I would make mini scones, freeze them and have them with my coffee each morning. A few weekends ago I was having company and once again thought about scones. I realized that I hadn't made any in a while, quite possibly a few years. I guess I have been making more breakfast breads and muffins instead. I had brought some almond flour at Trader Joe's wanting to try some more gluten free baking. I found this recipe and decided to give it a try. Once I got started I realized that we were completely out of eggs! Instead, I used a chia seed slurry to replace an egg. You could substitute ground flax as well or 1 whole egg. This scones turned out pretty well. They are on the softer end of scone spectrum- they do not have that slightly hard biscuit-like texture- but they are still delicious and great with morning coffee. Enjoy!

Almond Chia Chocolate Scones
Adapted from Elana's Pantry

2 cups almond flour
3/4 tsp baking soda
1/3 cup mini chocolate chips
zest from 1 orange
1 tbsp ground chia
3 tbsp water
1/4 cup almond milk
1/4 cup brown sugar (or you could use 3 tbsp agave as Elana's recipe does)

1. Preheat oven to 350 degrees. Combine flour, baking soda, zest, brown sugar (if using) and chocolate chips in a large bowl
2. In a small bowl combine the chia and water and mix together. Allow to sit for about 5 minutes
3. Add chia mixture and milk (add agave at this point if using) to dry ingredients and mix together. You may have to use your hand to get everything fully incorporated. Once combined, sprinkle some flour on the counter and pour contents of bowl onto the counter. Knead several times until everything is evenly combined.
4. Flatten dough into a circle, about 1/2 inch thick. Use a knife or pizza cutter to cut the circle into 8 pieces. Place slices on a parchment lined baking sheet and bake for about 10-15 minutes or until starting to brown.

Chocolate Chia Pudding

Have you tried chai seeds yet? They are becoming more popular daily it seems. Read this or this. Chia seeds are an ancient seed that was eaten by the Aztecs, Inca’s, etc. It is also the same seed that grows the popular Chia pets (I never had one of those did you?). Who knew the seeds for those plants are actually very healthy. They are very high in ALA omega-3’s and also are very high in fiber. They are comparable to flax seed in their nutrient composition actually. What is nice about chia though it that the whole seeds gel when immersed in liquid. The gel can then be used as a thickener in recipes (replacement for egg or fats). I have been grinding the seeds and putting it in yogurt, oatmeal, smoothies and baked goods (like this and this). However, my favorite way to eat them is this pudding. If you are a texture person and like tapioca pudding, you will love chia pudding. I have already made it twice this week it is so addicting and delicious. You can mix this recipe up multiple ways depending on the flavors that you enjoy. I happened to have some hazelnut flavored half & half at home so I used it up in this (It was an accidental purchase-I thought I was buying plain). Without it I would make this with milk or yogurt and then add some vanilla or almond extract. Rum flavoring or the real deal would also be a great to pair with the chocolate. Prefer vanilla pudding? Simply omit the chocolate and add vanilla extract. I mix this up in the morning before work so that it is all ready to go when I get home. Enjoy!


Chia Chocolate Pudding
Serves 2
½ cup hazelnut flavored half & half (or unflavored)
½ cup almond milk (or any type of milk)
4 tbsp chia seeds
2 tbsp cocoa powder
1 tbsp agave syrup (or you could use honey or whatever type of
sweetener you prefer)
1.Combine all ingredients in a bowl and whisk to combine until the cocoa powder is incorporated
2.Cover and place in the refrigerator for at least 1 hour and up to 24 hours. Stir to combine if the seeds become separated from the liquid. 

Nutrient Analysis
With Half & Half:
207 calories, 13g fat, 22g carbohydrate, 8g fiber, 6g protein
Using  1 cup of Almond milk:
143 calories, 6.5g fat, 21g carbohydrate, 8g fiber, 4.5g protein
Using  1 cup of skim milk:
157 calories, 5.5g fat, 23.5g carbohydrate, 8g fiber, 8g protein


I have been using Navitas Naturals brand of Chia and today I just found a whole slew of chia recipes if you want ideas of more ways to use it:
http://www.navitasnaturals.com/recipes/chia-recipes.html