oh babycakes...

I have been a terrible blogger for months now. I’m trying to get back on the train. Thanksgiving, along with my Birthday, all came in a fast forward motion was last month. We spent time with family and friends, eating, and ran a few races (or maybe just I did).

Nevertheless, my family was very sweet in making my Birthday special, even those that are miles and miles away. One thing that I felt like I can to share with you was a new recipe… (surprise, surprise). My Aunt Margaret gave me this wonderful cookbook, which I found myself completely immersed in, BabyCakes Covers the Classics. My first product with a few adjustments was her granola recipe. A girl needs variety in the GF cereal department! Even if you’re not GF you will enjoy this. Put over yogurt, frozen yogurt (or in our house now Yonanas, thanks Mom), with fruit, or plain for breakfast. So, here ya go, I toast a full bowl to you!

GF & Vegan Free Granola
4 cups GF Oats or Old Fashion Oats1 tsp Salt
1 Tbsp Cinnamon
1 tsp Ground Ginger
1 ½ cups Unsweetened Coconut
½ cup Pecans
½ cup Almonds
1/3 cup Sunflower Seeds (unsalted)
½ cup dried Cranberries
½ cup dried Blueberries
1/3 cup MELTED coconut oil… or Canola Oil1/3 cup Agave Nectar
-Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
-In a medium bowl, combine oats, salt, cinnamon, ginger, coconut, pecans, almonds, seeds, and berries and mix together.
-Add Oil and Agave to bowl, and mix well together.
-Pour mixture on baking sheet(s), spread, and bake for 15 min.
-Give the mixture a stir and continue baking for 10-15 minutes more. Remove from the oven and allow to cool.
-Store granola in a covered container. (I use a Tupperware container).
 Also, if you haven’t heard of Yonanas it’s amazing. Makes your own GF/Lactose Free frozen yogurt. It’s pretty amazing… tastes just like ice cream. Seriously. I love having this granola on top!