My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!



For the latest details be sure to check my book page!  


Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free



No-Bake Chocolate Granola Cookies

Get excited.

Because these cookies are total breakfast material. Not just, let’s call these breakfast cookies and still add a cup of sugar. They’re naturally sweetened with dates and just a touch of maple syrup. They’re filled with healthy fats, protein, and fiber from the oats, nuts, and dates.

They are a cookie I would actually eat for breakfast and can’t wait to take on the mountain with me when snowboarding season starts.

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook |

These cookies also happen to be created by one of my favorite bloggers evaaa, Izy Hossack, from Top With Cinnamon. I’m sure you know her, but if not, you absolutely have to check out her blog. She is mega-talented both in the kitchen and behind the camera. She is a constant inspiration and continues to astound me with the the high-quality work she produces while being just 18 years old! This girl just finished high school and has already published a cookbook! Can you imagine writing + photographing a cookbook at 18 years old? I definitely cannot.

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook |

And I have to tell you something. Izy absolutely blew me away with this cookbook. I expected it to be great. Lovely. Beautiful. But it exceeded my expectations. I emailed her immediately and was just like…GIRL. THIS COOKBOOK. You rule.


I feel like the photos in this book come to life. You want to grab the food straight from the page. And her sweet stories give you a glimpse into her London life and childhood.

Similar to her blog, the majority of the recipes in Izy’s cookbook are on the sweet side, but there is definitely a great mix of savory recipes to round things out. The truly great thing about Izy’s recipes is that they are inventive but also approachable. She explains directions simply and clearly, allowing your confidence in the kitchen to grow.

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook |

The book is not gluten-free focused but there are still a handful of gluten-free friendly recipes, as well as vegetarian. It’s a book I’ll be referring to constantly for inspiration in the kitchen. I can’t wait to try to convert some of the baked good recipes to being gluten-free friendly. I mean, Pretzel Cinnamon Rolls? Are you kidding me?

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook |

I have to conquer the following recipe with gluten-free flour. I can’t get over the thought of these flavors together!

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook |

Now, back to the cookies.

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook |

I decided to top them with melted coconut butter instead of chocolate, but either works perfectly. They have a fantastic chewy texture and lightly sweetened flavor.

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook |

Plus, the whole no-bake thing is always a winner in my book.

I obviously doubled the recipe because it only seemed right.

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook |

Just to give you an example of some of the recipes you’ll find in Izy’s cookbook:

  • boozy mocha coconut layer cake
  • banana buckwheat muffins
  • crispy aubergine [eggplant] with kale pesto fettuccine
  • baked rosemary polenta chips – gluten-free
  • chickpea & pomegranate dip – gluten-free
  • triple lemon streusel cake
  • wholemeal maple pecan buns
  • 10-minute almond granola – gluten-free with GF oats

Need I go on?

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook |

Print this!

Recipe reprinted with permission from: Izy Hossack + Hardie Grant Books

No-Bake Chocolate Granola Cookies gluten-free option, vegan // yields 7 large cookies

  • 3/4 cup [70g/2 1/2oz] rolled oats
  • 1/2 cup [90g/3oz] pitted dates
  • 1/4 cup [35g/1oz] almonds
  • 2 tablespoons almond butter, store-bought or homemade
  • 1 tablespoon maple syrup
  • 1 tablespoon cocoa powder
  • 1 cup [30g/1oz] cornflakes or puffed rice cereal
  • 30g [1oz] dark [bittersweet] chocolate, melted – optional

Line a baking tray with baking parchment. Dry-toast the oats in a large frying pan over a high heat, stirring often, until fragrant. Remove from the heat and leave to cool in the pan.

In a food processor, blend the dates, almonds, almond nut butter, maple syrup, 2 tablespoons of water and the cocoa powder until a paste is formed. Add the paste to the oats with the cornflakes and knead together gently with your hands. Divide into 7 balls and flatten them slightly onto the lined baking tray. Drizzle with the chocolate [if using] and leave to set at room temperature.


Notes from Ashley:

  • to make gluten-free: use certified GF oats and make sure whichever cereal you use is also certified GF
  • I used puffed rice cereal but next time would try brown rice krisp cereal for a crunchier texture.
  • I topped mine with melted coconut butter instead of chocolate.
  • I also subbed walnuts and pecans instead of almonds because it is what I had on hand.

No-Bake Chocolate Granola Cookies from the Top With Cinnamon cookbook |

Big congrats to Izy and this spectacular cookbook! I am beyond excited to see how her future unfolds. What a talent!


Happy Friday!


Don’t forget! The amazing Fair Trade giveaway ends today at 5pm EST! Check it out and enter here!


New York City

Besides eating my way through New York City at the end of September, I also walked + photographed my way through it.

While I feel comfortable behind the camera photographing food and people, I really have no idea what I’m doing when it comes to other types of photography. Sure, you can apply some of the same basic concepts about composition, but it’s on such a different scale that it’s really not the same thing at all. I explored the city by myself for this trip, so I allowed myself the time to fumble with my camera trying different things. And trust me, there were a few hundred photos that went straight to the recycle bin. These were my favorites during my time in Manhattan. 

Most of the photos were taken at Greenmarket in Union Square and on the High Line. Both were great places to practice where it was a bit easier to meander around, in comparison to the busy sidewalks. Starting at the market made me feel a bit more comfortable. Because, FOOD.

New York City |

New York City |

New York City |

New York City |

New York City |

New York City |

New York City |

New York City |

The shot below took about 12 tries before I got what I wanted.

New York City |

New York City |

New York City |

New York City |

New York City |

And now to the High Line. Do you see the elevated bridge-looking-thing with the trees on top in the photo below? That is the High Line! It’s actually an abandoned railway the weaves through the west side of Manhattan for just under 1.5 miles. It was built in the 1930’s to carry goods through the city and was the first railroad in Manhattan to be built above the street level. It was lifted up off the road to avoid accidents in the city, which were very common with previously built rail lines. The High Line skirts between buildings in a way where you don’t even really notice it.

When trucking goods around the city fully took over by 1980, the High Line was no longer used. Despite people battling to have the High Line demolished, it stayed put but was abandoned for nearly 20 years. During those years THL turned into an overgrown landscape hovering about the city streets, with most people not even realizing it existed. Access to THL was closed for all those years but there is still a beautiful catalog of photographs capturing THL in its natural state.

In 1999 Friends of the High Line formed and started making plans to preserve the line and open it to the public. In 2009 the first section opened to the public and it was finally completed just a few months ago. Now, the High Line acts as an urban landscape and is a truly unique park for its linear path and elevation above the street. It was designed to capture the abandoned state that it was left in after 1980 but with an added sense of community and gathering. It’s a truly amazing example of reuse in the city.

Oh, you weren’t planning on a history lesson today? Sorry for geeking out. The High Line was the site for my architecture thesis design project, so I kind of sort of have a thing for it. This was the first trip where I was able to walk THL since it opened, and I basically couldn’t wait. [sidenote: My thesis was not about the High Line, it was about how industrialization impacted both Food + Architecture in a very similar manner, to put it briefly. I used the High Line as the site/location for my architectural design that depicted my findings, so I had to study THL in great detail.]

Although, there was the time where I snuck up while it was still under construction [by myself!!!] when all of the construction workers were at lunch. I may have talked a worker into leaving an access door open for me, because I needed to take photos and experience THL before it was really open. Did I mention I was by myself? I mean, I HAD to get photos, and a video, and walk the entire thing. My thesis depended on it! Please note, this is the craziest thing I have ever done in my life. I am not a rule breaker, but I was that day. It was kind of rad.


Below the High Line.







Part of the preserved railroad.






And then my memorable + gigantic last breakfast in the city, which you can read about here.




While I truly enjoy sharing recipes with all of you lovely people, sometimes it’s fun to show you a different side of my life. Now I’m just hoping you’re not asleep at your keyboard.


pssst! Don’t forget about the sweet Fair Trade giveaway happening on the blog right now!

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