Author: admin

Is it Monday already? It’s rainy and gray here in the Midwest, and I just want to curl up on the couch and take a nap with Cookie. I might have to do that later.Today, I’m sharing a recipe from a cookbook I’ve been meaning to tell you about for a while. Lindsey of Dolly and Oatmeal wrote and photographed a beautiful book called Chickpea Flour Does It All.I’m always impressed by recipe developers who take on a new ingredient or technique and come up with inventive new uses for it. Lindsey used chickpea flour to create a wide range of gourmet recipes, complete with stunning photos. The recipes in the book are all gluten free, and many include brown rice flour, almond meal and/or arrowroot as well, which may be familiar to you if you bake gluten-free often.Chickpea flour is just finely ground dried chickpeas, so it’s high in protein, fiber and all of the goodness you can expect to find. You can even make your own chickpea flour in a high-powered blender, like a Vitamix or Blendtec (beware, it’s super loud). Or, you can buy it at well-stocked grocery stores or online (Bob ;s Red Mill sells it as garbanzo bean flour). I also used chickpea flour in this socca pizza, which is so good!I hope I’m not sharing this rhubarb recipe too late for you to find it. Lindsey’s preparation is super simple and it’s perfect with yogurt and this granola. That said, you could also just throw in some fresh fruit or compote.The granola is truly the most clumpy granola I’ve ever made, thanks to the addition of flour to help it bind. You really have to break it up, or you’ll end up with clumps as big as your hand! Lindsey’s recipe called for brown rice puffs, and I haven’t been able to find those anywhere, so I just added more oats to make up for them.Then, the mixture was too dry, so I upped the amount of the liquid ingredients to match my go-to granola recipe, and it turned out mega clumpy, with an irresistible, sweet and wholesome crunch. You can see the texture best in the photo below, which I snapped after I quit tinkering. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Clumpy Granola with Stewed RhubarbAuthor: Cookie and KatePrep Time: 10 minsCook Time: 35 minsTotal Time: 45 minutesYield: 4 servings 1xCategory: Breakfast★★★★★4.8 from 5 reviewsThis granola recipe is extra clumpy thanks to some flour! This gluten free and naturally sweetened granola is a great way to start the morning. Recipe yields plenty for 4 bowls of yogurt, rhubarb and granola. You ;ll have leftover granola, too. Scale 1x2x3x IngredientsGranola2 cups old-fashioned oats½ cup almonds, chopped (or slivered almonds)½ cup puffed brown rice (or more oats)½ cup chickpea flour (or any other flour, probably)¼ cup pepitas (green pumpkin seeds)¼ cup sunflower seeds1 teaspoon ground cinnamon1 teaspoon ground ginger½ teaspoon ground nutmeg½ teaspoon sea saltScant ½ cup maple syrupScant ½ cup melted coconut oilStewed rhubarb2 rhubarb stalks, trimmed and cut into 1” pieces2 tablespoons maple syrup2 teaspoons lemon juice1 vanilla bean pod, scraped (or 1 teaspoon vanilla extract)2 cups yogurt of choice, either plain, vanilla or coconut flavoredInstructionsTo make the granola: Preheat the oven to 300 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.In a large mixing bowl, combine the oats, almonds, puffed rice, chickpea flour, pumpkin seeds, sunflower seeds, cinnamon, ginger, nutmeg, and salt. Whisk to blend. In a smaller bowl or liquid measuring cup, whisk together the maple syrup and coconut oil until combined. Pour the wet mixture into the dry, and mix well.Transfer the granola to the prepared baking sheet and use the back of a big spoon or spatula to spread it out into an even layer. For maximum clumps, be sure the granola is in one cohesive layer (it ;s ok if it doesn ;t quite reach the edges).Bake for 35 to 40 minutes, rotating the pan halfway through, until golden and fragrant. Let the pan cool completely to keep the clumps intact. Gently break up the granola into clumps and store in an airtight container at room temperature for up to 2 weeks (or several months in the freezer).To make the stewed rhubarb: Heat a medium saucepan over medium-low heat. Add the rhubarb, maple syrup, lemon juice, and vanilla bean, and stir. Cover and cook, stirring occasionally, until the mixture is bubbling and the rhubarb is tender and loses a bit of its color, about 8 to 12 minutes. Set aside.To serve, divide the yogurt between 4 bowls, add ½ cup granola to each bowl (there will be some granola leftover), and then divide the stewed rhubarb into the bowls.

Is there anything better than a hearty breakfast of crispy breakfast potatoes and eggs after a late night? No, I don ;t think there is.I ;ve long relegated breakfast potatoes to indulgent breakfast status, but I finally figured out how to roast delectably crisp, diner-style home fries at home. These will definitely make an appearance at my next brunch, and probably on the dinner table, too. They ;re that good.Potatoes have a bad reputation, but red potatoes actually have a number of redeeming qualities. One medium red potato has about one-third of your daily Vitamin C requirement, plus four grams of protein and three grams of fiber (source). Just buy organic, if possible, and don ;t peel off the skin, which is where most of that goodness resides.I see no reason not to make these whenever the craving strikes, especially when you ;re serving them with a protein-rich accompaniment, like eggs. Throw something fresh and green into the mix and you have yourself a gourmet, healthy brunch!Please let me know how this recipe turns out for you in the comments! I ;m always so eager to hear from you. And, if you ;re craving more roasted potato goodness, don ;t miss my potato wedges recipe (they ;re irresistible!). 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Roasted Breakfast PotatoesAuthor: Cookie and KatePrep Time: 15 minsCook Time: 45 minsTotal Time: 1 hourYield: 4 servings 1xCategory: BreakfastMethod: BakedCuisine: American★★★★★4.9 from 21 reviewsThese crispy breakfast potatoes are roasted in the oven, so they ;re less greasy and more healthy than traditional breakfast potatoes cooked in a skillet! They taste like home fries from your favorite diner. Recipe yields 1 pan of breakfast potatoes, enough for about 4 servings. See notes for how to double the recipe. Scale 1x2x3x Ingredients2 pounds red potatoes, scrubbed clean and sliced into even, ¾″ pieces1 red bell pepper, sliced into 1” squares½ medium white onion, sliced into wedges (see photos)2 tablespoons extra-virgin olive oil1 teaspoon garlic powder½ teaspoon sea saltFreshly ground black pepperInstructionsPreheat the oven to 425 degrees Fahrenheit.On a large, rimmed baking sheet, combine the prepared potatoes, bell pepper and onion. Drizzle the olive oil over the vegetables, then sprinkle the garlic powder, salt, and several twists of freshly ground black pepper over them. Toss until they are evenly coated in olive oil, and no powdery spots from the garlic powder remain. Arrange them in an even layer on the sheet.Bake until the vegetables are tender and deeply golden on the edges, about 45 to 50 minutes, stirring every 15 minutes for even browning. (The potatoes like to stick to the pan, so I find that using a metal spatula with a sharp edge helps me get underneath them without breaking off their crispy parts.) Serve immediately.

This post is brought to you by Frontier Co-op.I’ve been on a nutrition research kick lately. In my “free” time, I’ve been researching diets for cancer prevention, hormonal imbalances, adrenal support, and so on. You really don’t want to see how many tabs this girl can open when she’s on the hunt for valid resources. They would make you dizzy.As always, the answer to all ailments is more dark, leafy greens, veggies and fruit, healthy whole grains and fats, and less processed foods. Cookbook production has taken a toll on me, so I’ve been taking extra care to make every meal count toward those objectives. I have even traded a homemade muffin for a green smoothie on a couple of mornings. Who am I?!For my contribution to Frontier Co-op’s #cookwithpurpose campaign this month, I’m sharing a vibrant breakfast bowl that is as nutritious as it is delicious. It starts with a base of vitamin-packed, protein-rich eggs, and black beans, which are full of fiber and powerful phytonutrients. Frontier’s red pepper flakes add little bursts of spice to the eggs, and their earthy cumin and garlic powder make the beans irresistible.Lycopene-rich cherry tomato pico de gallo goes on top, complete with detoxifying cilantro, and some sliced avocado for healthy fat. This is a hearty breakfast (or dinner) that will keep you and your loved ones happy and well-fueled for hours. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Tex-Mex Breakfast BowlsAuthor: Cookie and KatePrep Time: 15 minsCook Time: 20 minsTotal Time: 35 minutesYield: 4 bowls 1xCategory: BreakfastCuisine: Mexican★★★★★4.9 from 7 reviewsHearty breakfast bowls featuring your favorite Tex-Mex flavors, including fresh pico de gallo, black beans and avocado. This meal is great for dinner, too! Recipe yields 4 bowls. Scale 1x2x3x IngredientsPico de gallo1 pint cherry or grape tomatoes, quartered¼ cup finely chopped white onion (about ¼ small onion)¼ cup chopped fresh cilantro1 tablespoon lime juice (about ½ medium lime)¼ teaspoon fine-grain sea saltRefried black beans1 tablespoon olive oil½ cup finely chopped white onion (about ½ small onion)2 teaspoons Frontier Co-op ground cumin½ teaspoon Frontier Co-op garlic powder or 2 cloves garlic, pressed or minced2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans½ cup water½ teaspoon fine-grain sea saltFreshly ground black pepper, to taste1 teaspoon lime juiceScrambled eggs10 eggs3 tablespoons cream or neutral-flavored milk of choice¼ teaspoon fine-grain sea saltFreshly ground black pepperPinch of Frontier Co-op red pepper flakes2 teaspoons olive oil½ cup grated Monterey Jack cheese or cheddar cheese, optionalEverything else1 ripe avocado, thinly slicedYour favorite salsaRoasted breakfast potatoes, optionalInstructionsTo make the pico de gallo: In a small mixing bowl, combine all of the ingredients. Stir to combine, and set the pico de gallo aside to marinate while you make the remaining components.To cook the black beans: In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the chopped onion and a sprinkle of salt. Cook, stirring occasionally, until the onion has softened and is turning translucent, about 5 to 8 minutes. Add the cumin and garlic. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.Reduce the heat to low, remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 3 more minutes. Remove the saucepan from the heat and stir in the salt, pepper and lime juice. Taste and add more salt, pepper, lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you ;re ready to serve.To cook the eggs: In a medium mixing bowl, scramble the eggs with the cream or milk, salt, a few twists of freshly ground black pepper and a pinch of red pepper flakes. In a 10-inch non-stick or well-seasoned cast iron skillet, warm 2 teaspoons olive oil over medium heat until shimmering. Swirl the pan so it ;s evenly coated with oil. Whisk your egg mixture one last time and pour it into the skillet.Scramble the eggs by pushing the mixture around until it’s about 90 percent set. Remove the pan from the heat, and stir in the cheese, if using.To assemble the bowls, divide the beans and scrambled eggs evenly into 4 bowls. Stir the pico de gallo again, and use a slotted spoon or fork to divide the pico de gallo into the bowls, leaving the watery tomato juice in the bowl. Top each bowl with a few slices of thinly sliced avocado, and serve with your favorite salsa, and optional roasted potatoes on the side.

My dog, Cookie, is wild for zucchini. Also cauliflower, broccoli, kale, and cabbage. You could say that my pup has a healthy appetite. This morning, I left a slice of zucchini bread on my desk where I thought she couldn ;t reach. Then I heard some scuffling, followed by some gobbling. She swiped that slice of bread and ate half before I could grab it.This dog is my soulmate, I tell you. I captured it on video, if you ;d like to see it. That was all to say that this zucchini bread recipe is Cookie and Kate approved. It ;s fluffy and moist, lightly spiced, and full of confetti-like green flecks of zucchini.If you ;ve enjoyed zucchini bread before, let me point out a few differences between my recipe and the standard recipes. Here are five reasons to love this healthier zucchini bread: I used one-half cup honey (or maple syrup) instead a full cup of white sugar. It ;s not overtly sweet, but you could add another drizzle of honey or maple sweetener to individual slices, if desired.I also used white whole wheat flour instead of refined flour, so this bread is made with 100 percent whole grains.I used coconut oil instead of butter, which means this bread is easily made without any dairy at all.Most zucchini bread recipes call for one cup of grated zucchini, but I liked mine better with one-and-a-half cups. Even then, I can ;t say there ;s a pronounced zucchini flavor to it, because zucchini doesn ;t have a ton of flavor in itself.It ;s easily made vegan and/or gluten-free, too—just check my recipe notes.Please let me know how this recipe turns out for you in the comments! Your feedback is so important to me.If you love this zucchini bread, you ;ll also enjoy my banana bread, apple muffins, carrot muffins or banana muffins, you ;re going to love this one. Don ;t miss the maple-sweetened blueberry muffins in my cookbook! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Healthy Zucchini BreadAuthor: Cookie and KatePrep Time: 15 minsCook Time: 55 minsTotal Time: 1 hour 10 minutesYield: 1 loaf 1xCategory: Baked goodMethod: By handCuisine: American★★★★★4.7 from 155 reviewsThis fluffy zucchini bread recipe is made healthier with whole grains, honey (or maple syrup) and coconut oil instead of butter. It is easily made vegan and/or gluten free (see notes). Recipe yields 1 loaf. Scale 1x2x3x Ingredients¾ cup roughly chopped raw walnuts or pecans (optional)⅓ cup melted coconut oil or extra-virgin olive oil*½ cup honey or maple syrup2 eggs½ cup milk of choice or water1 teaspoon baking soda1 teaspoon ground cinnamon + more to swirl on top2 teaspoons vanilla extract½ teaspoon fine-grain sea salt¼ teaspoon ground nutmeg1 ½ cups grated zucchini (you ;ll need 1 small-to-medium zucchini, about 7 ounces—if your grated zucchini is very wet, squeeze out the excess moisture over the sink before stirring it into the batter)1 ¾ cups white whole wheat flour or regular whole wheat flourInstructionsPreheat oven to 325°F. Line a small, rimmed baking sheet with parchment paper for easy cleanup, and grease a 9” x 5” loaf pan to prevent the bread from sticking.Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini, then add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now.Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you ;d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing it with a sharp, serrated knife.This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.

This post is brought to you by Bob ;s Red Mill.I may have implied otherwise, but the cookbook is definitely not done. I’m wrapping up some final food photo shoots this week, and working with a local photographer to take some fun shots of Cookie and me. I have about one million photos of Cookie, but very few of us together, so I’m looking forward to having those.We also have several rounds of edits to go, and the design process is just beginning. Eek! It’s too much, but I’m giving it my all.I’ve been feeling sentimental for simpler times, like the family reunions on July 4th that I mentioned earlier this week. Then I got to thinking about all those potato chips, and the value of a good breakfast, so I started daydreaming about a festive, but wholesome, Independence Day breakfast.I landed here—a red, white, and blue bowl of yogurt, granola and berries. Can we take a moment to commend the Founding Fathers for choosing such a classic color combination? It doesn ;t get better than star-spangled red, white and blue.I added coconut to the granola for a white component, but of course, it turned golden in the oven. The trick with adding coconut to granola is to either bake it at a low temperature, or add the coconut late in the baking process, so the coconut doesn’t burn. I opted for the latter, and it worked great. I called it triple coconut granola because I used both large coconut flakes and shredded coconut, along with coconut oil, so it’s infused with real coconut flavor and texture throughout.I used Bob’s Red Mill’s certified gluten-free oats for the recipe, so I can share it freely with all of my gluten-free friends. Oats are naturally gluten-free, but can be contaminated with gluten in the fields and processing facilities, so I’m glad that Bob’s Red Mill offers a safe option for those with sensitivities. You know how much I love oats (forty-two recipes and counting!).Lastly, I served it with fresh blueberries and strawberries, and my new favorite breakfast component—defrosted frozen raspberries. It’s so simple, it almost seems silly, but I’ve been pouring frozen raspberries into a bowl and letting them defrost in the fridge overnight. By the morning, they’re nice and juicy, almost compote-like on their own.They’re fantastic on toast with almond butter, waffles, pancakes, oatmeal and granola. It’s an inexpensive and delicious way to start the day with some powerful antioxidants, including cancer-fighting ellagic acid. Try it and let me know if you love it, too? 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Triple Coconut GranolaAuthor: Cookie and KatePrep Time: 10 minsCook Time: 20 minsTotal Time: 30 minutesYield: 6 cups 1xCategory: Breakfast★★★★★4.9 from 13 reviewsThis easy homemade coconut granola recipe features coconut flakes, shredded coconut and coconut oil! It ;s naturally sweetened with maple syrup. Recipe yields about 6 cups granola, enough for about 12 servings. Scale 1x2x3x Ingredients4 cups Bob ;s Red Mill Gluten-Free Rolled Oats (also known as old-fashioned oats)1 cup slivered almonds or nuts of choice1 teaspoon ground cinnamon¾ teaspoon fine-grain sea salt½ teaspoon ground ginger½ cup melted coconut oil½ cup maple syrup1 teaspoon vanilla extract½ cup large, unsweetened coconut flakes*½ cup unsweetened shredded coconutOptional: ⅔ cup dried fruit, chopped if largeInstructionsPreheat the oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.In a large mixing bowl, combine the oats, almonds, cinnamon, salt and ground ginger. Using a silicone or rubber spatula, stir to combine.Add the coconut oil, maple syrup and vanilla (we’re going to add the coconut later, so keep it nearby). Stir until every oat is lightly and evenly coated. Using your spatula, scrape the contents of the bowl onto your prepared pan, making sure to get every last bit of liquid. Spread the granola into an even layer.Bake for 15 minutes, then remove the pan from the oven, add both the coconut flakes and shredded coconut, and stir it all together. Place the pan back into the oven until the coconut is lightly golden, about 5 to 10 minutes. Let the granola cool completely on the pan. It will further crisp up as it cools.Store the granola in an airtight container, like a freezer bag (if you ;re adding dried fruit, add it now). This granola will stay fresh at room temperature for 1 to 2 weeks, or in the freezer for up to 3 months.

You guys. I didn ;t work at all from Friday through Monday, and it was glorious. I brought my work with me to Memphis, but I opted for sleeping in, reading and watching the Olympics instead. I also brought these granola bars with me, tucked into my bag next to my neglected laptop, and I ;m so glad I did.No time for breakfast? Granola bars to the rescue. Hungry on the plane? Granola bars sure beat pretzels. Long stretch between lunch and dinner? Again, granola bars. They kept my blood sugar levels stable, and kept me from turning into a cranky, hypoglycemic mess.I can attest that these no-bake bars, which are made with oats, nuts, and coconut, and naturally sweetened with honey (or maple syrup) are some effective, energy-rich treats. I ;m never traveling without them again. They would also be great snacks for lunch bags and hungry kids who have just arrived home from school. They ;re much more tasty and offer more sticking power than any of the store-bought options I encountered as a kid. Granola bars are the answer! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Almond Coconut Granola BarsAuthor: Cookie and KatePrep Time: 15 minsTotal Time: 15 minsYield: 16 bars 1xCategory: Snack★★★★★4.8 from 40 reviewsThese homemade granola bars are a healthy and delicious snack! Made simply with almonds, coconut, oats, almond or peanut butter, and honey or maple syrup. These bars require about 15 minutes of prep time, then an hour-long rest in the refrigerator to set. Recipe yields 16 granola bars. Scale 1x2x3x Ingredients1 cup chopped almonds1 ¾ cups quick-cooking oats (or old-fashioned oats, pulsed briefly in a food processor or blender to break them up)1 cup large, unsweetened coconut flakes (shredded coconut should work, too)½ teaspoon ground cinnamon½ teaspoon salt1 cup creamy almond butter or peanut butter½ cup honey or maple syrup1 ½ teaspoons vanilla extractInstructionsLine a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.Toast the almonds for maximum flavor (you can skip this step, but your bars won ;t be quite as awesome): In a medium skillet over medium heat, toast the almonds, stirring frequently, until they are fragrant and starting to turn lightly golden on the edges, about 5 minutes. Transfer them to a medium mixing bowl.To the mixing bowl, add the oats, coconut flakes, cinnamon and salt. Stir until blended.In a 2-cup liquid measuring cup, measure out 1 cup almond butter. Top with ½ cup honey, followed by the vanilla extract. Whisk until well blended. (If you must, you can gently warm the liquid mixture in the microwave or on the stovetop.)Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. The drier the mixture, the more firm the bars will be, so stir in extra oats if the mixture seems wet. Conversely, if you used a super thick almond butter (cough, Justin ;s), you might need to drizzle in another tablespoon of honey to help it all stick together.Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass) to pack the mixture down as firmly and evenly as possible. (If the mixture keeps sticking to the glass, cover the base of the glass with a small square of parchment paper.)Cover the baker and refrigerate for at least one hour, or overnight. This gives the oats time to absorb moisture so the granola bars can set.When you’re ready to slice, lift the bars out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp chef ;s knife to slice the mixture into 4 even rows and 4 even columns (these “bars” stick together better in a square shape).For portability, you can wrap individual bars in plastic wrap or parchment paper. Bars keep well for a couple of days at room temperature, but I recommend storing individually wrapped bars in a freezer-safe bag in the freezer for best flavor. They ;ll keep for several months in the freezer.

Raise your hands if you ;re excited about fall! I ;m looking forward to pumpkin treats, cooler weather and dusting off my favorite boots. The leaves on the trees outside look tired, so I think we ;re in for a show soon.I ;m satisfying my pumpkin cravings with my favorite pumpkin bread while we wait for those magnificent red and orange trees. This recipe is a simplified and perfected version of my old honey-sweetened pumpkin bread.It ;s made with pumpkin purée and spices, of course, plus honey (or maple syrup), white whole wheat flour (which is more neutral-flavored than regular) and coconut oil. Combine all of those in one bowl and you ;ll get some seriously amazing pumpkin bread.If you ;re a fan of my banana bread, you ;re going to love this recipe, too. This recipe is highly adaptable to special diets, and I ;ve added notes for adjustments under the recipe. Pumpkin bread for everyone!Watch How to Make Healthy Pumpkin BreadI ;ve been making recipe videos with my brother. We ;ve gotten into more arguments than I ;d like to admit, but we ;re in a great rhythm now. Let us know what you think of our pumpkin bread video, will you, please? It ;s short and snappy, and I hope you love it.Please let me know how this bread turns out for you in the comments! I hope you love it as much as I do.Craving more pumpkin treats and wholesome baking projects? Here are a few of my favorites:Healthy pumpkin muffins (just like this pumpkin bread, but in muffin form!)Pumpkin pecan scones with maple glazePumpkin pancakesPumpkin wafflesMore pumpkin recipes here! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Healthy Pumpkin BreadAuthor: Cookie and KatePrep Time: 10 minsCook Time: 55 minsTotal Time: 1 hour 5 minutesYield: 1 loaf 1xCategory: Quick BreadMethod: BakedCuisine: American★★★★★4.7 from 127 reviewsThis amazing pumpkin bread is naturally sweetened with honey or maple syrup, and made with whole wheat flour. It ;s so moist and fluffy, no one will ever guess! You can easily make this pumpkin bread vegan and/or gluten free—check the recipe notes for details. Recipe yields 1 loaf. Scale 1x2x3x Ingredients⅓ cup melted coconut oil or extra-virgin olive oil*½ cup honey or maple syrup2 eggs1 cup pumpkin purée¼ cup milk of choice or water1 ½ teaspoons pumpkin spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves)1 teaspoon baking soda (NOT baking powder; they aren’t the same!)1 teaspoon vanilla extract½ teaspoon salt1 ¾ cups white whole wheat flour or regular whole wheat flourTotally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit…Pinch of ground cinnamon, for sprinkling on topInstructionsPreheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you ;re adding any additional mix-ins, gently fold them in now.Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you ;d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven ;t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.

Sometimes the simplest recipes are the best, and this oatmeal is one of them. I ;m on a seasonally-appropriate apple kick, you see. When I was trying an applesauce filling for last week ;s apple tart, I wondered if I could cook homemade applesauce and steel-cut oats in the same pot at the same time.Their cooking methods and timing are similar, so why not? That was a very good question, and the result was so delicious that I wondered why I hadn ;t thought of it before.Why didn ;t I think to cook apples in my oatmeal before I added orange zest and a swirl of cranberry sauce? Or carrots?You really think I would have come up with the concept when I featured my maple cinnamon applesauce on steel-cut oatmeal nearly four years ago. Head smack.We finally have apple steel-cut oats on the blog today, in 2016, and I believe they are worth the wait. First, you ;ll toast the oats to enhance their flavor (in a little butter, if you want to make them really luscious). Then, add apples (I didn ;t peel mine, since the skins get super soft during cooking), water and a pinch of salt. Cook until the mixture is ultra creamy and the apples are so tender that they almost disappear into the oats.It ;s nearly perfect after a 5-minute rest, but I liked mine even more after I added a little maple syrup and a swirl of almond butter. Pecans are great, too. I almost always add cinnamon to apple/oat combos, but I preferred the clean taste of sweet fall apples this time around.What fall recipes do you guys want to see next? I ;m working on a savory recipe for later this week, but here are more apple recipes if you ;re on an apple kick like me. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Apple Steel-Cut OatmealAuthor: Cookie and KatePrep Time: 10 minsCook Time: 35 minsTotal Time: 45 minutesYield: 4 servings 1xCategory: BreakfastMethod: StovetopCuisine: American★★★★★4.8 from 25 reviewsMeet my favorite fall breakfast! Apples and steel-cut oats cook together in the same pot until they are creamy, delicious perfection. It ;s a hearty, healthy and delicious fall breakfast that reheats well for busy weekday mornings. Recipe yields 4 servings. Scale 1x2x3x Ingredients1 tablespoon butter (optional)1 cup steel-cut oats (certified gluten-free if necessary)3 medium-to-large apples (I used 2 Granny Smiths and 1 Honeycrisp), cored and sliced into 1-to-2″ chunks4 cups waterPinch of saltMaple syrup or honey, to taste (optional)Optional toppings: swirl of nut butter (pecan butter, almond butter or peanut butter), toasted pecans or pepitas, chopped fresh apples, dried cranberries, drizzle of additional maple syrup or honey, light sprinkle of ground cinnamon…InstructionsIn a medium Dutch oven or large saucepan (around 3.5 quarts), melt the butter over medium heat (if you ;re not using butter, just warm the pan). Add the steel-cut oats and cook until fragrant, stirring often, about 2 minutes (this step enhances the flavor of the oats).Add the apple chunks, water and salt. Stir to combine, and raise the heat to high to bring the mixture to a simmer. Once simmering, reduce heat to medium-low and cook for about 35 minutes, until almost all of the liquid has been absorbed and the oats are nice and creamy. Stir every five minutes in the beginning, and more frequently as time goes on (you might need to dial down the heat as well).Remove from heat and let the oatmeal rest for 5 minutes before serving so it has more time to thicken up. Carefully taste (it ;s hot!) and add maple syrup or honey if you ;d like sweeter oatmeal (I used tart apples, so I added 1 tablespoon).Divide the mixture into individual bowls and serve with any toppings you ;d like. If you ;re saving extra portions for later, let them cool to room temperature, then cover and refrigerate for up to 4 days. Leftovers reheat well in the microwave, and would likely reheat well on the stove if you add some extra water to loosen them up.

This easy chia jam is a delicious way to eat more berries on a regular basis. The recipe has been a long time coming. I received an unsettling call from the doctor’s office early last year. Don’t worry, I ;m completely fine. I am, however, as neurotic as ever. I ;m also a natural-born researcher, so I dove straight into the internet for more information. It’s better to do something than to do nothing, you know?I opened at least fifty tabs to read the latest research about the cancer-fighting, insulin-stabilizing, life-giving powers of whole foods. Food really can be the best medicine—or at least, the best preventative medicine. I love that blogging allows me to promote whole foods via delicious recipes. I don ;t talk much about nutrition since I ;m not a dietitian, but here we go!I zeroed in a fascinating phytochemical called ellagic acid, which is found in strawberries, raspberries and other (mostly red-skinned) fruit. Ellagic acid shows a lot of promise in preventing and fighting cancer, among other rather miraculous attributes.I resolved to eat more raspberries. I really don’t eat enough fruit as it is. Fresh raspberries posed a problem, though—they aren ;t in season year-round, and they ;re really expensive when they’re not.Have you ever spent five dollars on a tiny container of organic raspberries, only to find that they’re moldy when you get home? Majorly disappointing. Plus, I’m only one person, and sometimes fresh fruit gets lost in my refrigerator before I can get to it.One day, I tried defrosting some frozen organic raspberries in my fridge overnight. I piled them onto peanut butter toast the next morning, and I was surprised by how much I enjoyed them. Raspberries release a lot of moisture when they defrost, which lends them a natural jam-like consistency. Plus, you can buy a big bag of frozen raspberries for the same price as one little container of fresh berries.I eventually added blueberries for even more flavor and more potent antioxidants. Then, I added some chia seeds to absorb some extra moisture and make the mixture more jammy. Bonus? Chia seeds offer some extra fiber and some omega-3 ;s.Now, my breakfasts aren ;t complete without a copious amount of this berry chia jam. It ;s so delicious, and I love beginning the day with a couple servings of fruit.I ;m generally not great at advance food preparation, but this berry “jam” could not be easier to make and keeps well for about a week. Just be sure to factor in time for the berries to thaw (about three hours at room temperature or overnight in the fridge).How to Serve Chia Seed JamThis chia jam is great on toast with nut butter. It ;s also fantastic on yogurt (perhaps with granola) and chia seed pudding. Try it on pancakes, waffles and bagels, too.This jam doesn ;t taste like traditional, super-sweet jams because it ;s made with raw berries, not cooked, and only contains as much sweetener as you want it to. I generally don ;t add any, since it tastes sweet enough to me already.I ;m not sure this recipe will be everyone ;s “jam,” (sorry), but I love it and I ;m thrilled to hear that it ;s been a hit in your kitchens, too.Please let me know how you like this recipe in the comments! Your feedback and star ratings are so important to me. ♥ Print.tasty-recipes-image{float:right}.tasty-recipes-yield-scale{border:1px solid #979599;border-radius:2px;color:#979599;margin-left:3px;padding:0 4px;font-size:.7rem}.tasty-recipes-scale-container{float:right;padding:0 0 1rem}.tasty-recipes-scale-container .tasty-recipes-scale-label{text-transform:uppercase;font-size:.6rem;color:#979599}.tasty-recipes-scale-container button{background:transparent;border:1px solid #979599;border-radius:2px;color:#979599;margin-left:5px;padding:2px 4px}.tasty-recipes-scale-container button.tasty-recipes-scale-button-active{color:#353547;border-color:#353547}.tasty-recipes-scale-container 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MS’,Arial,sans-serif;font-size:18px;font-style:normal;font-weight:normal!important;padding-top:18px;line-height:1;display:inline-block;text-transform:uppercase}.tasty-recipe-instructions strong{font-style:italic}.tasty-recipe-nut{color:#222;margin-top:24px}.tasty-recipe-nut:hover{color:#31ab9d}.tasty-recipes-nutrition ul{text-align:left}.tasty-recipes-nutrition ul li{list-style-type:none;margin-left:0;width:45%;font-family:Georgia,serif}strong.tasty-recipes-label{font-weight:400}.nutrition-disclaimer{font-family:Georgia,serif;font-size:15px;font-style:italic;margin:0 0 40px}.tasty-recipes-nutrifox{margin-bottom:120px}.tasty-recipe-ingredients h4{font-family:Georgia,serif;font-size:16px;font-style:italic;font-weight:400;text-transform:none}.recipe-footer-intro{font-family:’Playfair Display’,Georgia,serif;font-weight:700;font-style:italic;font-size:18px;color:#222;line-height:1.6;padding-bottom:6px;margin-top:20px}.tasty-recipes-notes p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Easy Berry Chia Seed JamAuthor: Cookie and KatePrep Time: 10 minutesCook Time: 0 minutesTotal Time: 10 minutes (Plus 3 hours chill time)Yield: 2 ⅔ cups 1xCategory: CondimentMethod: OvernightCuisine: Vegan★★★★★5 from 31 reviewsThis easy chia seed jam recipe is made with defrosted raw blueberries and raspberries (no cooking required)! Eat more nutritious berries with this healthy jam. Recipe yields roughly 2 ⅔ cups. Scale 1x2x3x Ingredients10 to 12 ounces (around 2 ½ cups) frozen raspberries, preferably organic10 to 12 ounces (around 2 ¼ cups) frozen blueberries, preferably organic wild blueberries¼ cup chia seeds2 tablespoons orange juice (about ½ medium orange, juiced)Up to 4 tablespoons maple syrup (optional), to tasteInstructionsIn a medium mixing bowl, combine the frozen raspberries and blueberries, chia seeds and orange juice. Cover and let the mixture defrost for about three hours at room temperature, or overnight in the refrigerator (the front of the bottom shelf in the fridge is the ideal spot for defrosting, since it ;s generally the warmest area).Once the berries are defrosted and soft, use a potato masher (or the back of a big spoon or serving fork should work) to mash up the mixture to your desired consistency. I like some texture in my jam, so I don ;t mash it much.Taste, and if you ;d like a sweeter jam, stir in some maple syrup, to taste (keep in mind that you can always just drizzle maple syrup or honey onto your jam later, if you prefer). If the chia seeds aren ;t nice and plump yet, let the mixture rest for about 20 minutes to let them absorb some more moisture.I love this jam on toast/pancakes/waffles/bagels, with yogurt and granola, and in chia seed pudding. Store leftover jam in the refrigerator, covered, for about 1 week.

I ;m sharing my new go-to breakfast recipe today—chia pudding. I ;ve not been a big fan of chia puddings in the past (this creamy blended treat being the sole exception).This citrusy version completely changed my mind about chia pudding. This vanilla-orange chia pudding tastes like sunshine in a bowl.Now, I wake up craving chia seed pudding. Which is awesome, because I can make individual servings of chia pudding today, and enjoy them for the rest of the week. Breakfast is ready!The Best Chia Seed PuddingFresh citrus, vanilla and honey are a perfect match for chia seeds. Especially when you ;re using a base of creamy homemade cashew milk. You can also use store-bought almond milk or coconut milk, but I really love the rich, neutral flavor and creamy texture that cashew milk provides.This easy recipe doesn ;t require any cooking at all; it just needs an hour-long (or overnight) rest to give the chia seeds time to plump up. The resulting tapioca-like pudding tastes similar to a creamsicle or an orange julius.Enjoy this chia pudding for breakfast, dessert, or as a snack. It ;s a creamy, filling, and healthy treat, no matter how you serve it. Chia seeds are high in fiber and Omega-3 ;s (Aztec warriors relied on them for energy), so this chia seed pudding will keep you going for a while!As always, please let me know how you like this recipe in the comments! Your feedback keeps me going, and your star ratings encourage other readers to give this recipe a try.Also, I owe you a follow-up on last month ;s farmers ; market bowl. When I shared that I have been struggling this winter, I received so many thoughtful responses and heard from a lot of you who have been in the same boat. On your urging, I made an appointment with my doctor to check my iron, thyroid, vitamin B levels and so on—fortunately, all the results turned out normal.It seems I ;m just seasonally affected. Solar-powered, if you will. If you ;ve been feeling sluggish this winter, I recommend getting a dose of sunlight right when you wake up. Whether that ;s by opening the bedroom blinds or eating breakfast next to a sunny window, I think it ;ll help.I ;m also trying to accept that different seasons offer different energies. Maybe I just operate a little slower in the winter, and that ;s ok. Maybe you can relate. Breakfast helps me get going, I know that much! Print.tasty-recipes-image{float:right}.tasty-recipes-yield-scale{border:1px solid #979599;border-radius:2px;color:#979599;margin-left:3px;padding:0 4px;font-size:.7rem}.tasty-recipes-scale-container{float:right;padding:0 0 1rem}.tasty-recipes-scale-container .tasty-recipes-scale-label{text-transform:uppercase;font-size:.6rem;color:#979599}.tasty-recipes-scale-container button{background:transparent;border:1px solid #979599;border-radius:2px;color:#979599;margin-left:5px;padding:2px 4px}.tasty-recipes-scale-container button.tasty-recipes-scale-button-active{color:#353547;border-color:#353547}.tasty-recipes-scale-container 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MS’,Arial,sans-serif;font-size:18px;font-style:normal;font-weight:normal!important;padding-top:18px;line-height:1;display:inline-block;text-transform:uppercase}.tasty-recipe-instructions strong{font-style:italic}.tasty-recipe-nut{color:#222;margin-top:24px}.tasty-recipe-nut:hover{color:#31ab9d}.tasty-recipes-nutrition ul{text-align:left}.tasty-recipes-nutrition ul li{list-style-type:none;margin-left:0;width:45%;font-family:Georgia,serif}strong.tasty-recipes-label{font-weight:400}.nutrition-disclaimer{font-family:Georgia,serif;font-size:15px;font-style:italic;margin:0 0 40px}.tasty-recipes-nutrifox{margin-bottom:120px}.tasty-recipe-ingredients h4{font-family:Georgia,serif;font-size:16px;font-style:italic;font-weight:400;text-transform:none}.recipe-footer-intro{font-family:’Playfair Display’,Georgia,serif;font-weight:700;font-style:italic;font-size:18px;color:#222;line-height:1.6;padding-bottom:6px;margin-top:20px}.tasty-recipes-notes p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}My Favorite Chia Seed PuddingAuthor: Cookie and KatePrep Time: 1 hour 5 minsTotal Time: 1 hour 5 minsYield: 1 serving 1xCategory: DessertMethod: OvernightCuisine: Vegan★★★★★4.4 from 38 reviewsThis creamy chia seed pudding recipe tastes like a creamsicle! You ;re going to love this healthy gluten-free treat—enjoy as a snack, dessert or breakfast. Recipe yields 1 serving; multiply as necessary or see recipe notes for how to make 4 servings all together. Scale 1x2x3x IngredientsPer serving1 cup homemade cashew milk, almond milk or light coconut milk½ teaspoon orange zest, preferably from an organic orange⅛ teaspoon vanilla extract, more to taste3 tablespoons chia seedsRecommended toppings: drizzle of honey or maple syrup, sliced bananas, fresh or defrosted berries or my berry chia seed jam, shredded coconut, toasted chopped nuts…InstructionsIn a small jar (these are perfect) or bowl, combine the milk, orange zest, and vanilla extract. Taste, and if you ;d like a more pronounced vanilla flavor, add another ⅛ teaspoon vanilla extract. Be sure to measure out the extra vanilla extract rather than just pouring more in—it ;s easy to go overboard.Whisk in the chia seeds, cover the bowl and refrigerate for at least 2 hours (or overnight), until the chia seeds have absorbed enough moisture to achieve a pudding-like state. If you think of it, give it a stir sometime along the way to break up any clumps of chia.Before serving, stir once again to break up any clumps of chia seeds. Serve with a drizzle of honey or maple syrup on top and any additional toppings you might like. This pudding will keep well in the refrigerator, covered, for about 5 days.