How many granola recipes are too many?

Coconut Cashew Maca Granola {tastes like butterscotch!} | edibleperspective.com

I think this question is along the same line as how many smoothie recipes are too many? And my personal opinion on both, you can never have too many.

There are always new and better versions of recipes made in the past and this is a great example of that. Yes, it's a simple granola recipe, but it's also quite possibly my favorite granola recipe ever. So how could I not share it with you?

Plus I tried out a new oat-toasting method and loved the results! And if you're the type of person who loves granola clusters, this granola glues together unbelievably well.

Cluster proof!

How does this granola get even better, you ask? By drenching it in a bowl of milk. It is the.best.ever. cereal milk! I'm sorry (but not really?) to keep going on + on about this granola, but I just can't haaaalp maaaself.

So I'll just keep going.

It's sweetened with maple syrup and ends up tasting like a mix between caramel and butterscotch from the infusion of maca powder, which by the way has been found to have a slew of health benefits. If you've never tried maca, butterscotch-caramel is the best flavor description I can think of.

And then it's all laced with a little coconutty goodness.

So...yeah.

Print Recipe!

Coconut Cashew Maca Granola gluten-free, vegan

1 1/2 cups gluten-free rolled oats
1 cup raw, unsalted cashews, coarsely chopped
1 cup unsweetened flaked coconut
3-4 tablespoons pure maple syrup
2 tablespoons softened unrefined coconut oil
1 tablespoon + 1 teaspoon maca powder
scant 1/4 teaspoon fine grain sea salt

Preheat your oven to 300° F. Line a medium-sized baking sheet with parchment.

Spread the oats on the pan (single layer, edge to edge). Once preheated, place in the oven for 12-15 minutes, stirring halfway through, until light golden in color. Add the cashews and place back in the oven for 5 minutes. Add the coconut, maple syrup, coconut oil, maca, and salt. Mix well until fully combined (using your hands is helpful). Spread in an even layer on the pan.

Bake for 5-10 minutes, until the coconut flakes are golden brown. If you want clusters, do not stir your granola. If you don't want clusters, stir 1-2 times while baking.

Allow to fully cool on the pan. Granola will firm and turn crunchy once cooled. Store in a sealed container in the fridge for about 1 month.

Notes:

If you don't have or can't find maca, replace with 1 teaspoon cinnamon, 1/4 teaspoon ginger, and a pinch of cardamom. It won't taste the same but will still be delicious. Nutmeg, allspice, clove, etc. are all good spice choices.

Okay. Enough about granola.

It's time to get your Friday on.

And make this granola on Saturday.

Ashley

Also! The winner of Ali's Inspiralized cookbook and The Inspiralizer (spiralizer) that Ali designed herself, is:

Jen N, who said: I've been eyeing spiralizers for some time now, unsure of which brand to buy. I've been gluten-free for over 4 years now, so zoodles have become a favorite noodle substitute (I shred them with a cheese grater — it's a mess but it's as close as I can get to the real deal). If I won this I'd make other veggie noodles and would liven up salads with crazy curly strings...plus make everything in her cookbook. Awesome giveaway!

Thanks to everyone who entered! Jen, I'll be emailing you soon!

Ahhhh, seeing spring produce start to pop up in stores is one of my favorite times of year.

Spring Confetti Salad | edibleperspective.com

To me, it signifies the end of squash eating + brussels sprouts and the beginning of so many of my favorite foods coming into season one after the other.

I have to admit, my patience for strawberries is wearing thin (always). Anyone else? They're just not quite there yet.

I've been on a major salad kick lately and whenever that happens (definitely not always) I embrace it. I mean, why wouldn't you?

I'm also on a big feta kick. It's ah-mazing in salads. I promise you. Especially if you massage it into your greens. Mmmhm. Those greens love some massage action.

I wasn't sure what to name this recipe but as soon as I took a look at the photos I was like, duh, CONFETTI.

I think it was the thin strands of red cabbage that did it.

The dressing couldn't be simpler. You basically massage in olive oil (high quality!) and lemon juice and then the feta and add more until you're happy with the taste. Easy enough, right?

I actually made this salad on a whim to use up a bunch of ingredients I had in the fridge. And then once I tasted it I knew it needed to be recreated.

Print Recipe!

Spring Confetti Salad

gluten-free

1/2 tablespoon ghee or avocado oil
1 bunch (about 3/4lb) asparagus, ends trimmed
3 tablespoons diced shallot
3-4 handfuls mixed baby greens (I like using an arugula blend)
2 stalks curly kale, torn from the stems + chopped
2 cups finely shredded red cabbage
2-3 tablespoons extra virgin olive oil
3 watermelon radishes, thinly sliced (or red radishes)
3/4 cup chickpeas, rinsed + drained
1/4 cup sliced kalamata olives
4oz sheep or goat's milk feta cheese
3-4 tablespoons fresh lemon juice
1/4 cup roasted salted pistachios
salt + pepper

Place a large saute pan over medium heat with the ghee or oil. Chop asparagus into 2-inch pieces. Add to the pan once hot and cook until almost tender and starting to brown. Stir frequently. Add the shallot and cook, stirring frequently, until golden brown and asparagus is just tender. 2-3 minutes. Spread on a large plate and set in the fridge to chill. About 10-15 minutes.

Place baby greens in a large bowl. Chop your kale and add that along with the shredded cabbage to the bowl. Add the oil and massage into the greens. Toss in the radishes, chickpeas, olives, chilled asparagus, and a hefty grind of black pepper. Add about 3oz of the feta and the lemon juice and toss/massage into the salad.

Empty onto a large platter or individual bowls and top with pistachios, a sprinkle of feta, salt, pepper, and a lemon wedge.