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


Entries in honey (17)


Chewy Granola Bars + a giveaway!

Chewy granola bars are one of my favorite things ever. Besides the whole amazing texture part, they’re packed with a million of my favorite ingredients, they’re totally portable, and super filling.

Chewy Granola Bars |

But today I’m not here to bore you with my granola bar obsession, I’m here to talk about one of my very best blog/real-life friends, Jessica, who just released a super rad cookbook. You’ve probably seen her cookbook recipes floating all around the blog world this week and for good reason. It’s kind of spectacular.

The cookbook is called, Seriously Delish, and if you know Jessica and her blog at all then you know that title is beyond fitting. Jessica’s book is filled with 150 recipes ranging all across the board. You’ll find breakfast recipes for every day of the week, loads of snacks, sandwiches + fancy topped toast, tons of taco recipes, pizza, burgers, happy hour drinks, a lightened up chapter, and the last chapter “for times when calories don’t count.”

Jess and I have known each other for nearly five years now, which is insane to think about. I’m not exactly sure how our paths crossed but the important part is that they did. Almost exactly four years ago we got to meet when I was home in Cleveland. Jess drove with our friend Abby from Pittsburgh to hang and eat dinner together with my family. I taught Jess + Abby what I knew about photography and then made dinner, which was a roasted acorn squash stuffed with veggie chili and salad on the side.

If you know anything about Jessica you know she’s not the biggest vegetable fan, and here I was trying to make her eat vegetables stuffed inside a vegetable with salad on the side. I’m such a good friend.

(15 of 44)    (12 of 18)

Despite living in Colorado we’ve somehow managed to see each other multiple times each year with many back + forth trips between Pitt + OH when I’m home visiting family. She even surprised me at one of my book signings last year. I basically don’t know what I’d do without this girl.

And when you do this type of blog/recipe/photography work by yourself at home, you need friends who you can talk to like co-workers. Friends who can give you constructive criticism and honest opinions, who push you to be your best self. You also need friends you can look up to who are hard working, inspiring, insanely determined, who never quit, and can always make you laugh. That pretty much sums up Jess. She rules, a whole lot.

Chewy Granola Bars |

Seriously Delish is basically like having Jessica right there with you in the kitchen. Her personality jumps off every page and her stories are both hilarious + heartwarming. Jess’s recipes are simple but bold, comforting and over the top, fresh and playful and her photos make you want to literally dive into the book.

Chewy Granola Bars |

This cookbook is a celebration of food.

Chewy Granola Bars |

And these chewy granola bars are definitely celebration worthy. They’re dense and nutty and perfectly sweet. You can make them for breakfast, snack, or dessert [with a little ice cream perhaps?] and customize them with any nuts + seeds you choose.

Chewy Granola Bars |

I enjoyed these bars alongside the Banana Macaroon Smoothie from page 52, which I highly recommend. Also, the lunchtime roasted broccoli-sweet soup was a major win for dinner last night. Next up I’m making the zucchini taco with grilled corn salsa and then the cheesy polenta with garlic butter mushrooms. Need I say more?

Chewy Granola Bars |

Print this!

recipe from the Seriously Delish cookbook by, Jessica Merchant 

Chewy Granola Bars gluten-free // yields 9-12 bars – time: 40min

  • 2 cups old-fashioned [gluten-free] rolled oats
  • 1/2 cup ground flaxseed
  • 1/3 cup walnuts, coarsely chopped
  • 3 tablespoons sunflower seeds
  • 2 tablespoons light brown sugar
  • 2 tablespoons chia seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup coconut oil
  • 1/2 cup creamy almond butter
  • 1/3 cup honey
  • 1 teaspoon vanilla extract

Preheat oven to 350*F. Line a 8x8-inch baking dish with parchment or waxed paper, leaving extra paper hanging over the edges. Spray the paper with nonstick spray.

In a large bowl, whisk together the oats, flaxseed, walnuts, sunflower seeds, brown sugar, chia seeds, salt, and cinnamon. Set aside.

In a small saucepan over low heat, combine the coconut oil, almond butter, honey, and vanilla extract. Stir the mixture until the oil and almond butter melt. Remove the pan from the heat and pour into the oat mixture. Stir the mixture until all of the ingredients are wet and the granola begins to come together. Press the mixture into the lined dish, smoothing out the top and corners with a spoon.

Bake the bars until slightly brown on top, 25-30 minutes. Remove from the oven and let the bars cool in the pan completely. [They’ll firm once fully cooled.] When you’re ready to cut the bars, life the parchment paper from the pan so it comes out in one square. Cut the square into 9 or 12 bars and wrap each in plastic wrap to store. These will stay fresh for 2 to 3 days at room temperature or a bit longer in the fridge.


Notes: I used a 9x9 pan with parchment paper [ungreased]. I also subbed coconut sugar for the light brown sugar, added 3 tablespoons cacao nibs, used pepitas instead of sunflower seeds, used 2 teaspoons vanilla, and forgot to add the walnuts [oops]. Mine were golden brown at 18 minutes.

To veganize: I would sub half of the honey with brown rice syrup and half with maple syrup.

Chewy Granola Bars |

You know you want this cookbook in your kitchen and here’s your chance to get it!

GIVEAWAY: Enter to win 1 copy of Jessica’s cookbook, Seriously Delish! [giveaway ends 9.15.14 @midnight EST]

TO ENTER: Leave a comment below about the last over-the-top, delish thing you ate!

[Open to US residents only. Giveaway sponsored by Jessica’s publisher, Houghton Mifflin Harcourt.]

Happy weekend!



Raspberry Peach Sorbet + Kombucha Floats

I keep teaching myself lessons in the kitchen. Constant moments of, “why did I not try this sooner??” Like my fear with making gluten-free cookies and brownies and my apprehension about building photo backgrounds. This is a huge lesson in what I like to call, “stop second guessing so much + just DO.”

Raspberry Peach Sorbet + Kombucha Floats |


SO EASY to make. Yes, it’s so easy it makes me SHOUT.

Not only is it easy but this sorbet recipe doesn’t require gobs of sugar. That is what has [partially] held me back from making sorbet in the past. I figured if the crazy amount of sugar wasn’t added it wouldn’t work. I also figured it would just turn into a block of ice in the freezer that you would need a hacksaw to cut into.

Totally wrong.

Raspberry Peach Sorbet + Kombucha Floats |

It turns out all you need is fruit + honey [okay, and a little vodka] to make a smooth and creamy sorbet.


Raspberry Peach Sorbet + Kombucha Floats |

Just like in the coconut milk ice cream and frozen yogurt recipes I’ve made lately I added a little vodka to the sorbet mixture. It helps lower the freezing point which deters ice crystallization and also keeps it from hardening into a brick. It still hardens but it’s scoopable in just a few minutes after thawing.

Raspberry Peach Sorbet + Kombucha Floats |

If I could only stare at one color for the rest of my entire life this would be it.

Raspberry Peach Sorbet + Kombucha Floats |

I highly recommend eating this directly after it’s done spinning in your ice cream maker. The texture is out of control. But freezing it is completely fine if you want to keep it around for while or make what you see below.


side note: Cutest bottle of kombucha ever? Yes.

Raspberry Peach Sorbet + Kombucha Floats |

I’m trying my best not to shout more…but…just look at it!!

All fizzy + juicy + tangy + fruity + slurpable.

Raspberry Peach Sorbet + Kombucha Floats |

Bottoms up.

Raspberry Peach Sorbet + Kombucha Floats |

Print this!

Raspberry Peach Sorbet + Kombucha Floats gluten-free, vegan opt. // yields ~4 cups sorbet

  • 3 medium-large fresh peaches, juicy + ripe
  • 12oz fresh raspberries
  • 1/4 – 1/3 cup honey, or coconut nectar/agave
  • 1 1/2 tablespoons vodka, gluten-free if needed – optional
  • 1 tablespoon lemon juice
  • 1-2 teaspoons lemon zest
  • Kombucha, I recommend a berry or ginger-berry flavor

Pre-freeze your ice cream container according to manufacture instructions.

Pit the peaches and place in a blender with the raspberries, honey, vodka, lemon, and zest. Turn on until fully blended and smooth. Taste and add more sweetener or lemon zest if desired. Strain if you don’t want any seeds or peach pulp [I did not strain but also didn’t notice any seeds/pulp].

Place in the fridge to chill or chill using an ice bath method. Once fully chilled pour into your ice cream maker and turn on until frosty and thick. [Mine is fully stuck to the paddle when it’s done. About 15-20min.] The texture should be like a thick soft serve.

Serve immediately or spread into a freezer safe container and place plastic wrap or parchment directly on top then seal. Freeze for at least 2 hours to firm a bit more, then scoop into glasses and pour kombucha on top. Keep excess sorbet in the freezer and let thaw for about 5-10 minutes before serving.


Notes: The vodka is optional but keeps the sorbet from turning rock hard and allows for less ice crystallization to form.

Raspberry Peach Sorbet + Kombucha Floats |

If you add some vodka to the bottom of the glass I won’t judge. In fact, you should probably send one my way.

Weeeeekend! Enjoy!