This apple granola is the bomb.

I have been making granola for quite some time now. While this was a really good flavor to try, with the apples and the nuts, I think I have not found any granola that tops my dark chocolate and peanut butter kind.

Each time I make granola I make tons of it. I mean, a 3-4 cup amount wont cut it, so I tend to make at least five pounds. I am not yoking, we love granola that much. You would be surprise at how much granola we can eat. We mix it with yogurt, ice cream, cereal etc

You should see my huge mixing bowl I have especially for when I make granola. It is a professional restaurant huge bowl that I have to store in the basement it is that big.

I also bought super gigantic glass storage containers, two of them to be exact. I love these containers. I also use them for the massive amount of cookies I bake sometimes and other goodies. The granola will keep In these air tight containers for weeks, so don’t be afraid if you have it for a while.

For this specific Apple granola recipe I scaled it down because I am sure not everyone was to make as much granola as I do. I also make huge amounts to give to friends and family. I have earth friendly containers I purchased years ago that are perfect for packaging it.

This apple granola makes a great gift for the holidays. I think there is nothing better than homemade goodies.

In a few weeks I will give you some baking goodie ideas in case you want to bake for the holidays and surprise your loves ones but until then,

Enjoy!

You can add other nuts of your choice if you like. I found the walnuts and pecans to be a good combination though. This granola will keep for weeks in an air tight container. I normally keep mine for up to 3-4 weeks.

Apple granola

Miryam's original recipe

Yield: 8 cups- 24 servings- 1 serving = 1/3 cup

Total Time: 2 hours

Ingredients:

• 3 cups apple cider, non-alcoholic, or apple juice
• 4 cups rolled oats
• 1 cup walnuts, chopped
• 1 cup pecans, chopped
• 1/2 cup honey
• 2 tbsp olive oil
• 1/4 cup sesame seeds
• 1 cup dried apples, chopped
• 1 cup golden raisins
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp ginger powder, optional

Directions:

In a medium saucepan, over high heat, cook the cider until it has been reduced to 1 cup. On the mean time, in a large bowl, mix the rest of the ingredients, except the apples and raisins if using and set aside.

Preheat the oven to 275F. When the apple cider has reduced to 1 cup, turn heat off and add the honey, oil and spices  to it and combine. I used a wire whisk for this step. Pour this mixture over the oats and toss until the oats are evenly coated.

Spread the mixture over two large cookie sheets and bake for 25 minutes. Transfer the granola to the large bowl you previously used and toss around. Divide over the cookie sheets again and bake for another 25 minutes or until the granola has browned a bit. Because I make such large amounts my granola takes about double the time. I normally have to repeat this step 4 times.

Cool the granola completely before transferring it to an air tight container.  At this stage you can add the apples and raisins if using. These are the glass containers I use. I have two of them and they are great.

The granola will keep for at least 3 weeks.

 

 

Nutrition facts calculated based on the recipe giving 20 servings. About 1/3 cup per serving, perhaps a little bit more.

The post Apple granola appeared first on Eat Good 4 Life.

I am venturing in making quite a few new recipes lately. Prime example? This amazing no bake gluten free samoa bars.

I guess these gluten free samoa bars can be a modification of the well known Samoa cookies, that to be honest, I have no idea what they are! Seeing how good they looked and the ingredient list was enough for me to make the  bars.

I must say that these gluten free samoa bars were on the sweet side though because I added a bit more honey to the base than I was suppose to, however, the version posted here has been adjusted in a way in which less honey would be needed. A much better option.

It is also the first time I am using dates for any of my baking, and I must say, it will not be the last. I loved using them. I don’t know why I waited so long. Have also found out that you can buy different type os dates. Some can be pitted while others will still have the pit in it. Either way, they are both still good.

All this week I will be posting some sort of chocolate related recipe so for the following week I will refrain from posting any sweet recipes. I will balance it out with some savory dishes, which to be quite frank, I think you are going to like, so stay tuned.

Until now, enjoy this recipe and stay safe!

Here you can see the base and the middle layers. These bars are out of this world. If you are turned of by the dates don’t be because the flavor is just fantastic.

Gluten free No bake samoa bars

Ingredients:

Base

• 1 cup walnuts
• 1 cup almond flour or almond meal
• 1 cup unsweetened shredded coconut
• 1/4 cup maple syrup
• 2-3 Tbsp coconut oil
• 1/4 tsp Celtic salt

Middle layer

• 1 1/2 cups dates, soaked for about 10 minutes in hot water
• 1/3 cup coconut milk or 1/2 cup coconut cream
• 1/8 tsp Celtic salt, optional
• 1 1/2 cups unsweetened, shredded coconut

Topping

• 1 1/2 cups dark chocolate chips, vegan if need be

 

Directions:

In a food processor, pulse the walnuts and coconut together until it resembles fine crumbs.  Add in the almond flour, honey, and salt, and process until a moist dough forms.  Press the dough into a parchment lined 8x8" baking pan.

After soaking the dates, drain the water, and pulse in a food processor until a paste forms.  Add the coconut milk, and salt, and process until smooth.  Add the shredded coconut, and pulse until just combined.  Scoop the coconut mixture out, and spread it evenly across the top of the base.  Transfer to the fridge while you work on melting the chocolate.

Place the chocolate chips in a microwaveable bowl, and microwave at 30-second intervals, stirring in between, until fully melted.

Remove the pan out of the fridge and pour the chocolate over the middle layer spreading it evenly. Place back in the fridge for about 30 minutes to an hour to harden the chocolate. Remove the mixture out of the fridge and cut into squares.  Store covered in the refrigerator.

Recipe slightly adapted from cooking ala mel

The post Gluten free No bake samoa bars appeared first on Eat Good 4 Life.

I have just made these skinny Nutella and Walnut breakfast muffins the other day and lasted just that day. The minute they came out of the oven I ate three myself, not good but I couldn’t resist. Granted they may not look too good because my nutella was kind of hard and it sank to the bottom in some of the muffins. Nevertheless, they were still really good. My husband actually said they were the best muffins I have made in a while so I guess he was right?

The recipe came from my cranberry breakfast muffin recipe that I made a while back. These are also very good as you can use any type of dry or fresh fruit you may like. Blueberries will work really good so maybe I will do these next.

I am not a very big breakfast muffin person, but because they are so convenient, and they work really good on the go, I tend to make them sometimes. I think I am going to make some bran breakfast muffins next. I have had these on my list for some time now so I will try to tackle them shortly. I know my husband will be thrilled, because him on the other hand, loves muffins for breakfast. Especially with his coffee, which I don’t drink.

These ones don’t have much sugar in them. Most of it comes from the bananas however you can add more Nutella if you like.

On another note. Have you checked out my new e-books I released a few weeks ago? Here is the link if you haven’t.

If you are looking to healthify your diet and need some guidance the Eat Well, Live Well e-book would be perfect for you it is only $4.95 and it contains:

• A comprehensive guide on how to start eating healthy.
• The book contains 8 chapters of brand new recipes which includes breakfast (6), nourishing snacks (5), energizing smoothies (5), quick meals (9), salads (6), international foods (6), and desserts (6).
• Nutrition facts with carbohydrates and fat exchanges for each recipe included.
• Recipes that are full proof.
• A total of 43 recipes.
• Over 75 pages of full color photographs.
• 20 + gluten free recipes
• 25 + vegetarian recipes. Remaining recipes can be turned vegetarian and vegan by replacing the main protein in the dish to a vegetarian option, substitute the cheese with vegan versions and/or use flax eggs in place of real eggs.
• The e-book is on PDF format which can be viewed on your computer, iPad and iPhone.

Anyhow, I hope you like these muffins. We sure did so I will be making them very soon after I tackle the bran muffins first which I have wanted to make for quite some time now!

Stay safe and enjoy!

Make sure you swirl the nutella, I didn’t and mine sank to the bottom. They were still good but they would have looked better if I actually swirled the nutella before baking them :-)

Skinny Nutella and Walnut breakfast muffins

Miryam's original recipe

Yield: 11 muffins

Total Time: 40 minutes

Ingredients:

• 2 ripe bananas, mashed
• 1/4 cup olive oil
• 1/3 cup low fat organic milk, any other milk will work as well
• 3 Tbsp unrefined sugar
• 3/4 cup whole wheat pastry flour
• 1 egg
• 1/4 cup flax seed meal
• 2 tsp aluminum free baking powder
• 1/3 cup walnuts, chopped
• 1/3 cup Nutella

Directions:

Preheat oven to 350F degrees. Line muffin pan with muffin paper cups.

In a mixing bowl combine bananas, milk, oil, sugar and egg. Add the dry ingredients, flour, flax seed meal and baking powder and whisk until well incorporated.

Fill each muffin cup 3/4 of the way. Spoon about 1 tsp of nutella over each muffin and swirl around. Place chopped walnuts evenly through the top of each muffin.

Bake for 25-30 minutes or until tester comes out clean. Remove muffins from the baking pan immediately after they are done. Let them cool on a wire rack and store in an air tight container for up to two days. You can also freeze these and have for future consumption.

Adapted from my cranberry breakfast muffin recipe

The post Skinny Nutella and Walnut breakfast muffins appeared first on Eat Good 4 Life.

This recipe is slightly different than the original raisin and oatmeal cookies because of the walnuts in them. I do like them better with the walnuts because of the crunch it gives to the cookie but most importantly because of the addition of the healthier fats like the omega 3’s they contribute to.

This fat is anti inflammatory and it also lowers your cholesterol, a very good thing, so try the cookies with the walnuts, they are really good!!

These oatmeal and raisin cookies are soft and chewy, which I love. If you have time I suggest you marinate the raisins in brandy for 30 minutes to 1 hour and drain the brandy before adding to the cookie batter. You will see how much better the cookies taste :-)

I hope you get to try these raisin and oatmeal cookies, they are really good, otherwise I wouldn’t be posting the recipe :-)

Enjoy!!

Like drop cookies, these are pretty much straight forward. If you like you can omit the walnuts but I just like the cookie better this way, plus it adds some healthy fats like the omega 3’s that should be essential in every one’s diet!!

Oatmeal, raisin and walnut cookies

Yield: 20-22 cookies

Ingredients:

3/4 cup unrefined sugar
1 egg
4 tablespoons butter, at room temperature
1/4 cup olive oil
1 teaspoon real vanilla extract
3/4 cup whole wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon cinnamon, more if you like
1/2 cup raisins
1/2 cup walnuts,  chopped
1 1/2 cup oats

 

Directions:

Preheat oven to 350°F. Line two cookie sheets with parchment paper.

In a large bowl combine sugar, butter, olive oil, egg and vanilla. Blend well.

Add flour, baking soda, and cinnamon. Mix well.

Add nuts, oatmeal and raisins. Drop dough by rounded teaspoonfuls 2 inches apart, flatten slightly with the back of the spoon, and bake between 8-10 minutes.

The post Oatmeal, raisin and walnut cookies appeared first on Eat Good 4 Life.

I have just made this apple almond cake after not being able to bake for over a week. It was the longest week ever. Not only because I have a super sweet tooth but because I really wanted to get into the kitchen and bake something.

I wasn’t able to stand for long, due to my surgery not long ago, so I had to do something that did not require more than 10 or 15 minutes standing up. This cake was the answer!!

I used my old recipe for coconut and lime cake and I just made minor alterations to make an almond and apple version.

My friends often ask me how come I have all of this time to bake, I always tell them that most of the times I bake I do things that don’t require too much time. This cake is an example.

Sometimes I might spend a little bit more time baking more elaborate things, like breads and sugar cookies, but for the most part my baking time is not too exceptional. Also, when it comes to blogging I really don’t elaborate to much on taking pictures due to time constraints, I wish I could, maybe in the future.

Enjoy!

Pictures showing the grated apple and sliced almonds over the cake prior to baking.

….and the baking was done….just in time to dig in :-)

Apple and almond cake

Miryam's original recipe

Yield: 8 servings

Total Time: 1 hour 10 minutes

Ingredients:

• 1 1/2 cup whole wheat pastry flour
• 1 cup almond milk, or any other milk of choice
• 1 tsp aluminum free baking powder
• 1/2 tsp aluminum free baking soda
• 1/2 cup olive oil
• 3/4 cup unrefined sugar 
• 2 eggs
• 1 tsp almond extract, or vanilla extract

Topping

• 1/3 cup sliced almonds
• 1-2 apples, peeled and grated

 

Directions:

Preheat oven to 350F. Grease and flour a 9-inch round cake pan.

In a mixing bowl, I use a wire whisk to do this, combine eggs, milk, sugar, and oil. Add flour, baking soda and baking powder.

Pour the batter into the prepared pan and sprinkle the grated apple and almonds over the cake.

Bake until golden, 40-50 minutes or until a tester inserted into the center comes out clean. Cool for 20-30 minutes, then turn onto a cooling rack and cool completely.

The post Apple almond cake appeared first on Eat Good 4 Life.

Does any one know where the name hummingbird cake comes from? I did a web search and found that back in the 1970’s there was a cake featured on a magazine and was called hummingbird cake although even then the name still was a mystery. Oh well…..

I have seen many different variations of this cake. I think this cake resembles this Coconut and pineapple cake I made a while ago, mine just didn’t have bananas :-).

Anyhow, this cake was rather delicious, maybe too rich for some followers although for me it was OK. This is not a dessert I would have every day though but once in a while is OK.

I baked the cake with walnuts and decorated it with pecans. You can use whatever you may like and as for the frosting, I think you can also omit the butter. I only used 4 tablespoons but in my opinion I think it can be omitted. I have made cream cheese frosting many times without butter and it has turned out OK.

Enjoy!!

hummingbird cake

Yield: 10 servings

Total Time: 1 hour

Ingredients:

2 cups whole wheat pastry flour
1 tsp aluminum free baking soda
1/2 teaspoon ground cinnamon
1/2 cup olive oil
1 teaspoons vanilla extract
1/2 cup unrefined sugar
2 eggs
2 ripe bananas
2/3 cup crushed pineapple plus 4-6 tablespoons pineapple juice
2/3 cup chopped walnuts or pecans.

Cream Cheese Frosting

16 ounces cream cheese
4 tablespoons unsalted butter, at room temperature
1 to 1 1/2 cups confectioners' sugar

Directions:

Preheat oven to 350°F. Grease and flour two 9 inch round cake pans and set aside.

In a mixing bowl, with a wire whisk combine oil, vanilla, eggs and sugar. Mix in the mashed bananas. Add the flour, baking soda, and cinnamon. Fold in the pineapple, and nuts.

Divide the batter between the prepared pans and bake for 25-30 minutes, or until a cake tester inserted in the center comes out clean. Let cake cool in the pans for 10-15 minutes and transfer the cakes to a wire rack to cool completely.

To make the cream cheese frosting, in a bowl, combine the cream cheese and butter. With a hand mixer, beat on medium-high speed until the frosting is well combined and smooth. Gradually beat in the confectioners' sugar until well incorporated.

To assemble the cake, place one cake in the bottom and spread 1/3 of the cream cheese frosting. Place the other cake on top and finish frosting the top and sides of the cake with a rubber spatula. Decorate with pecans or walnuts.

Keep cake refrigerated.

Nutrition facts calculated based in the cake giving 10 servings.

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