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Granola without oats or even nuts? Oh yes I did!
1. Preheat oven to 375ºF. Line a large baking sheet (a half-sheet pan) with parchment paper or a Silpat liner.
2. Add the sunflower seeds to a food processor and pulse until coarsely chopped (it should look similar to granola). Pulse in the pumpkin seeds to break up the pumpkin seeds a little, leaving most whole. Pour this mixture along with the flaxseed meal and sesame seeds into a large bowl and set aside.
3. Add the coconut oil or ghee, maple syrup, vanilla extract, cinnamon, and salt to a small saucepan. Heat over medium heat until the coconut oil is melted, about 2 minutes, stirring occasionally.
4. Pour the coconut oil mixture over the sunflower seed mixture and stir to combine.
5. Spread the granola out onto the prepared baking sheet in an even layer and bake until golden, about 35 to 45 minutes, tossing well once every 15 minutes.
6. Cool completely and then gently toss to break up the granola.
7. Store in an airtight container at cool room temperature up to 3 weeks.
A twist on a classic quiche, with a new and fun crust!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!