Homemade Nut Free Cranberry Quinoa Granola bars

So here it is guys! The recipe from my Facebook Live this morning. I love love granola bars, but it’s hard to find some without nuts, especially when nuts are not an options. I love to eat all kinds of nuts, but sometimes we don’t get along, but I will not bore you with that drama. LOL. 🙂

Today it’s all about this recipe. It’s easy and very delicious and you can add your own favorite seeds or dried fruit. Food is truly one of the best places to explore endless possibilities. What I love the most about this recipe is the quinoa element. The quinoa is toasted along with the seeds and gluten free oats. The toasted quinoa, lends a wonderful nutty taste to the granola, lots of crunch and not to mention, it’s a complete protein. So why not?

Oh yes, share with your friends and family as you Set the Table with Love.

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Nut Free Cranberry and Quinoa Granola

INGREDIENTS
1/2 cup old fashioned rolled oats (gluten free, if desired)

1/2 cup uncooked quinoa

1/4 cup raw sunflower seeds

1/4 cup raw pumpkin seeds

2 tablespoon Earth Balance buttery spread

1/3 cup honey or maple syrup (vegan)

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon clove

1/4 teaspoon nutmeg

1/4 teaspoon sea salt

1/4 cup flaxseed meal

1/2 cup cranberries

1 -2 tablespoon orange juice

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Nut Free Cranberry and Quinoa Granola

INSTRUCTIONS
Preheat oven to 325 degrees F. Add oats, quinoa, sunflower seeds and pumpkin seeds to a large baking sheet and spread around evenly. Once oven is preheated, toast the oats and quinoa for 8-10 minutes. Once done toasting, pour oats and quinoa into a medium bowl and set aside.
While quinoa and oats are toasting, add Earth Balance buttery spread, honey, vanilla, cinnamon, clove, nutmeg and sea salt to medium saucepan over low heat. Stir until the mixture is smooth and creamy. Remove from heat and allow to cool for a few minutes, then add to the bowl with the oats and quinoa. Stir well to incorporate. Fold in flaxseed meal and dried cranberries. Add half of the mixture into a food processor with a tablespoons of orange juice and blend until mixture incorporates together and looks like dough.
Line an 8×4 or 9×5 inch loaf pan with parchment paper; pour mixture in and spread out evenly, then press mixture down in the pan very firmly.
Place pan in freezer for 30 minutes or until mixture has hardened. Remove bars from pan and cut into desired amount of bars. Store bars in the fridge.

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Nut Free Cranberry and Quinoa Granola

Gluten Free Apple Cinnamon Walnut Flax Muffins

FALL is officially here in two days, September 22, YES!! I love the crispiness in the air, the leaves starting to change, yellow and orange and seeing some of the Fall produce out in the farmer markets and grocery stores. If you haven’t figured it out yet, this is one of my favorite seasons.

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Gluten Free Apple Cinnamon Walnut Flax muffins

I love everything about Fall, from the decor, fashion and especially the food. Today I was inspired by one of my favorite fruits, Fall brings, apples.

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Fall Decor

My Gluten Free Apple Cinnamon Walnut Flax Muffins, screams FALL is here!! This recipe is very simple, super nutritious and above all, DELICIOUS. It makes a wonderful breakfast, loaded with good carbs, fiber and protein, but also a nice healthy snack for pre and post workouts.

If you’re not into walnuts, add your favorite nut, you can also add dried cranberries instead of raisins. If you have a nut allergy, leave the nuts out altogether. But above all else, enjoy them and remember to Set the Table with Love.

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Gluten Free Apple Cinnamon Walnut Flax Muffins

INGREDIENTS:

2 medium apple, roughly chopped

1 1/2 cups all-purpose gluten-free flour

1 1/2 cups flax seed meal

1/2 cup gluten free oats ( Bob Mills)

1/2 cup brown sugar

1/2 cup organic maple syrup

2 teaspoons baking powder

1/4 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon sea salt

2 large eggs, lightly beaten

1 cup  unsweetened almond milk

1 teaspoons vanilla extract

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Gluten Free Apple Cinnamon Walnut Muffins

Directions:

Preheat the oven to 350º. Add chopped apples in a blender, blend until you have a rustic puree. Set aside. Grease a 12 cup muffin tin, with canola oil spray, generously. Set aside.

In a large bowl, mix the flour, flax seed meal, sugar, baking soda, baking powder, salt, and cinnamon. In a separate bowl, combine the milk, eggs, and vanilla. Mix well, and slowly pour the liquid ingredients into the dry ingredients, stirring. When the wet and dry ingredients are combined, add the apples and and stir to combine.

Using a measuring cup,  evenly divide the batter between the muffin cups. Fill the cups almost to the top, gluten free baking goods, will not rise like normal baking goods.

Bake for 20-30 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool in the muffin tin for 5 to 10 minutes.

RAW GLUTEN FREE Peach and Apricot Crumble

RAW GLUTEN FREE PEACH AND APRICOT CRUMBLE

Raw Gluten Free Peach and Apricot Crumble
Raw Gluten Free Peach and Apricot Crumble

Who doesn’t love peaches and apricots? Okay, you there in the back, but everyone else loves them. LOL.

Today for breakfast I wanted something raw, but also said, dessert. So, I made this delicious Raw Peach and Apricot Crumble. Totally deliciousness and it’s raw and gluten free !

This recipe is so diverse, you can use any fruit you like. Next time a Triple Berry Crumble. Until, next time Set the Table with Love.

Raw Gluten Free Peach and Apricot Crumble
Raw Gluten Free Peach and Apricot Crumble

Ingredients~ 

Crumble

1 1/2 cups raw gluten free oats

1 cup dried cranberries

1 tbsp organic coconut oil

1 1/2 tbsp organic maple syrup

1/2 tsp lemon juice

pinch of sea salt to taste

1 tbsp water or more, to help bind the crumble, if needed.

Raw Gluten Free Peach and Apricot Crumble
Raw Gluten Free Peach and Apricot Crumble

The Fruit

1 medium white peach, sliced

2 apricots, sliced

2 tbsp golden flaxseed grounds

1 tbsp organic coconut oil

1 tsp maple syrup

1/2 tsp lemon juice

1 tsp cinnamon

1/4 tsp cardamom ( optional)

2  tbsp water

pinch of salt

For the crumble :

Add the oats to a food processor and process. Add the cranberries next with the lemon juice. Process. Add the maple syrup, sea salt and coconut oil and process. The consistency should be crumbly but bindable like play doh. If it’s too crumbly and not holding together add a little water, just a little bit at a time and process. Set a side.

For the fruit:

Cut the fruit up into slices and add to a large bowl. Next add the other remaining ingredients, except the water. Stir everything together gently, until the flax seed grounds has made a thick sauce. If the sauce is too thick, add some of the water, a little bit at a time. Stir. Allow the mixture to sit for 5 minutes, so it can thicken even more to make a nice gooey sauce.

Assemble:

In a medium ramekin, add the fruit mixture and top it with the crumble mixture. Gently pat the crumble mixture down into the fruit. Put the crumble into the fridge and allow to set for 5 -7 minutes. Serve and Enjoy.

* You can skip the pressing down part and just add the crumble on top of the fruit and serve. It would go great with some Raw Coconut Whipped Kream.

RAW Blueberry and Oatmeal Muffins with Lemon Zest ( Eat your skincare)

It’s the New Year and everyone is thinking about detoxing out all of that holiday feasting.  Did you know eating more Raw foods not only is awesome for your healthy, but for your skin, hair and nails as well. I did a diet of only Raw and Vegan for almost 6 months. My hair grew faster, my nails were so much stronger and my face had this beautiful glow. Well ,B’Tyli Natural Skin Therapies also helped with that, but my eating gave me an extra glow.

So, today I woke up wanted something with blueberries. This recipe came to me. I think it will be one of my favorites. I am going to try making Raw Banana Nut muffins, and  Raw Orange and Cranberry muffins, and, and, and. LOL. Enjoy! Happy New Year! Oh yes, please this year Set the Table Love!   RAW Blueberry and Oatmeal Muffins with Lemon Zest

RAW Blueberry and Oatmeal Muffins with Lemon Zest
RAW Blueberry and Oatmeal Muffins with Lemon Zest

INGREDIENTS 1/2  cup of distilled water as needed

2 ½ cup gluten-free rolled oats

1/2 cup ground flax-seed

1 cup raisins

1  blueberries and half of cup for garnishing

1/3 cup maple syrup or honey

1 tbsp cinnamon 1 tsp

vanilla extract

1 tsp sea salt

RAW Blueberry and Oatmeal Muffins with Lemon Zest
RAW Blueberry and Oatmeal Muffins with Lemon Zest

INSTRUCTIONS In a food processor, process rolled oats into a flour. Add in  flax-seed and process. Add raisins and process. Add in the rest of the ingredients to the mixing bowl and mix well. If the dough is too sticky add a few more oats. If the dough is too dry add a little water as needed. I used about a tbsp of water to soften my dough. Add your mixture to muffin pan tray to shape. I placed mine in the fridge for 10 minutes to mold and removed from mold and topped with blueberries, lemon zest and dust of honey powder.