Posts tagged ‘cashews’

June 17, 2011

tropical islands

I love islands.  Well, to be honest I have only been on a couple of islands.  I went to Hawaii in 2005, I’ve been to Martha’s Vinyard, Great Britain, Long Island… apparently besides Hawaii I have not been to any other tropical islands…  Man, that needs to change!  I do know however that I love tropical flavors.  Pineapple, coconut, mango, papaya – count me in!  And I can’t wait until I get to go back to Hawaii in November to be able to eat Dragonfruit again!  My favorite from what I can remember :).

Anyways, since it is almost officially summer (only a few more days!), I thought a tropical-inspired granola sounded pretty good.  Coconut, mangos, cashews… if only I had a beach and a cabana to sit by to enjoy it in.

Tropical Granola

  • 2 cups old fashioned oats
  • 1/4 c coconut
  • 1/2 cup ground flax
  • 1/2 cup raw cashews, cut in pieces
  • 2t cinnamon
  • 1/2t ground ginger
  • 1 serving dried mangos, cut into pieces*
  • 1/2 cup applesauce
  • 2T mango butter
  • 1t vanilla
  • ~2T water (optional)

1. In a small pan over medium heat, toast the coconut for a few minutes to develop its flavor.

2. Combine all the dry ingredients into a large bowl.

3. Mix together the wet ingredients and add them into the dry.  The addition of water in the wet ingredients helps to make your granola clump together so there are more clusters.  This was the first time trying it but it seemed to work pretty well!

4. Bake on a baking sheet in a 350* oven for 45 minutes to an hour, stirring every 15 minutes.

*In normal granola recipes, raisins and other dried fruits are added in after baking.  It wasn’t intentional to bake the mango in this recipe, everything just kind of got thrown together ;).  Baking it makes the mango a little more crunchy, so it’s up to you whether or not you want to bake it or add it in at the end.

Whether you’re headed to a beach with a cabana, or simply to your backyard with a beach towel to enjoy the sun, this granola will not disappoint.

June 13, 2011

sweet perfection

I’ll write a recap of my race this past Saturday tomorrow – but I wanted to start out the week with a delicious recipe Kinley and I had for dessert yesterday! It was a nice, sunny day outside but still a little chilly. But being from Wisconsin, I could eat ice cream any month of the year! Unfortunately, ice cream is only a memory for me and the ice cream replacements on the market have quite a long ingredient list. This recipe definitely curbed my craving for ice cream and only has TWO ingredients – can you believe it? Adding gluten free cookie dough chunks is the icing on the cake… er topping on the ice cream.

Chocolate Chip Cookie Dough Soft Serve
adapted from Oh She Glows

Ice ‘Cream’ (2 servings)

  • 3 frozen bananas (cut into chunks before freezing)
  • 2T or so unsweetened vanilla almond milk

In a food processor, add the frozen bananas and blend until they break down and start to get creamy, scraping down the sides when necessary.  Drizzle in some dairy-free milk to speed up the process and make a more creamy consistency.  It all came together within 5 minutes!  At this point, scoop into 2 bowls and you can eat it straight up, or add any toppings you would like such as cookie dough pieces!

Cookie Dough Pieces

  • 1/2 cup unsalted cashew pieces
  • 1/4 cup old-fashioned oats
  • 1/4 cup oat flour
  • 1/4t salt
  • 1t pure vanilla extract
  • 2T pure maple syrup
  • 1/4 cup chunked dark chocolate

1. In a food processor, blend together the cashew pieces and the old-fashioned oats until crumbly.  Add in the oat flour and salt and process to combine.

2. Add in the vanilla extract and maple syrup and blend until the mixture comes together.  It’ll stay sticky.  Scoop into a bowl and add in the chunked dark chocolate.  You can either roll these into balls and stick in the freezer, or press out onto some wax paper, freeze, and then cut into pieces to avoid rolling a bunch of little cookie dough balls.  We may or may not have skipped freezing all of the cookie dough step so we could eat some right away ;).

You can add the cookie dough to the top, blend a few pieces in to the ice cream (which is what we did + added a couple on top with a sprinkling of non-dairy chocolate chips).  The original recipe was created to mimic a Dairy Queen Blizzard, and does the job perfectly.

I can see many more of these in my future!