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Dad’s Famous Gluten Free Granola

Dad’s Famous Gluten Free Granola

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I’ve shared this family favorite gluten free granola recipe in the past, but it was time for a refresh! Such an easy and healthy breakfast to have on hand – and it’s a great one to make with your kids!
This summer, my dad and I were making 3 batches of granola in preparation for in the past. He took out his handwritten recipe cards containing his current recipe, my sister’s version, and mine. While we were measuring and mixing, I started wondering just how many times he’d done this — how many batches of granola has he made in his lifetime?  We laughed a bit as we talked about the history of his granola recipe and the memories I have of it growing up.

Fun fact: he bargained with a local food co-op back when he was in college. He made big batches of granola for them to sell in exchange for his membership. I don’t think he’d agree to anything like that now. (And I don’t think a food co-op would be allowed to sell something made by a member in their home kitchen – times have changed!)

Gluten Free Granola

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One of my favorite memories is Sunday mornings before church.  Back in church choir days, he would wake up early to eat his breakfast before heading out the door for choir practice. Even though he was diligent in avoiding milk before singing, he held fast to his granola commitment. My sisters and I made it very clear that we didn’t think (and still don’t!) granola with orange juice is a great combination.

You are welcome to try that combination, however and let me know!

I love that the roof of my mouth isn’t completely ruined when I eat this for breakfast — and I don’t need to let it soak in milk for ages to soften to the point of being safe to eat! My kids love it – Lucia legitimately wakes from her nap asking for ‘nola more often than not. I feel great about letting them have granola with yogurt/almond milk as a snack, breakfast – or heck, dinner too!
You can get everything you need for this gluten free granola at Whole Foods or a local co-op. I can also find just about everything at Trader Joe’s as well. Below are a few supplies I love and items you can also order on Amazon!

FAVORITE GLUTEN FREE GRANOLA SUPPLIES

 

Dad Famous Granola - Coconut Robot
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Dad's Famous Gluten Free Granola | Updated

So many memories wrapped up in this granola recipe. I don't remember a time when my dad wasn't buying oats in bulk from the local food co-op or taking a small bag of granola on every trip (because you can't miss a morning!). The love for this granola has truly grown - my kids and I make it every 2-ish weeks, and I know there are countless others who love it as much as we do!

Course Breakfast
Keyword Gluten Free
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Author Kacia Hosmer adapted from Jeff's Original Recipe

Ingredients

Dry Ingredients

  • 11 cups Gluten Free Rolled oats Not quick oats! I get from Trader Joe's, Whole Foods or Sprouts
  • 1 cup Sliced Almonds I get from Costco or Trader Joe's
  • 1 cup Coconut Shavings/flakes I get from Trader Joes (unsweetened)
  • 1 cup Buckwheat Groats I get from Sprouts or Whole Foods
  • 2 cups Raisins I get from Costco
  • 4-6 Tablespoons Cinnamon Or more or less depending on your love of cinnamon!

Additional/Optional Add-ins - modify quantities above if adding additional items below. Or choose to increase liquids a bit to accommodate.

  • 1/2-1 cup Cashews, walnuts, Pecans
  • 1/2 cup Candied Ginger
  • 1/2-1 cup Craisins, dried blueberries, cherries, etc
  • 1/2 cup Sunflower Seeds shelled

Liquids

  • 3/4 cup coconut oil
  • 1 1/4 cup honey

Instructions

  1. Preheat oven to 225 degrees.

  2. Mix all dry ingredients together. I like to break up the raisins a bit before adding the cinnamon. Add cinnamon and continue to mix together until evenly dispersed. 

  3. A few options for combining your liquids - and feel free to use avocado oil or even light olive oil if you would prefer that over coconut oil. 

    - Using a microwave safe measuring glass, measure and melt coconut oil. Add in honey and heat until hot enough to stir to combine. 

    - Using a double boiler, combine honey and oil. Heat, stirring regularly until thin enough to combine. 

    - *lazy lady method: IE: what I do!* Eyeball the coconut oil and measure out the honey. Pour directly into a saucepan and heat on low, stirring regularly until thin/hot enough to combine. :)

  4. Pour over the dry ingredients while hot. Continue mixing/folding the mixture until the honey/oil has coated all of the granola. Make sure to get down at the bottom/base of your bowl! 

  5. Pop in the oven for 90 minutes at 225. If you prefer your granola a bit crunchier - I prefer the roof of my mouth to stay intact ;) - you can spread the granola out on a backing sheet. 

  6. Allow to cool and enjoy with milk, over yogurt (we love the honey yogurt from Trader Joe's!) or even ice cream. So good!

Recipe Notes

This is not a crunchy granola, but if you prefer your granola on the crunchy side, I've offered a modification during baking. 

Do you have any family recipes like this one? I love that it’s as much about a delicious recipe as it is the memories and history that go along with it. I’d love to hear what recipes and memories are special to you – if you’ve posted them, please share the link below as well! I’d love to go read.

I can think of so many others right now as I type this — I’m excited to share more with you as I update them to fit our gluten free needs and paleo-ish (c’mon, I’m from Wisconsin: cheese!) lifestyle.

Happy Monday!

xo.

Paleo Fig Cake | No Refined Sugar

Paleo Fig Cake | No Refined Sugar

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To say that we devoured this paleo fig cake would be a bit of an understatement. What put this gluten free paleo cake a step above? Well, you’ll have to read on to find out!

Tired of figs yet? I’m not. I promise I won’t change my name to Figgy Robot or anything like that, but I have named our sweet tree in the back Miss. Figgy. She’s really becoming part of the family – and she’s pulling her weight! So many figs, and I can’t complain!

Inspired by the fig simple syrup I made for the Fig Moscow Mule I shared with you earlier this week, I use a similar syrup/glaze both during the baking process…and after. YUM. Guys, this paleo fig cake is SO good, so let’s just get right to it!

 

No Sugar Added Fig Moscow Mule

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I used an 8 inch cake pan, but you could definitely use an 8×8 square cake pan as well for this recipe. Where are my midwesterners at? These are definitely more of a paleo fig bar. But outside of the midwest, I’d probably just hear a bunch of:

What’s a bar? Do you mean cake? A brownie?

I digress, clearly, so I’m going to stop, so you can go whip up some paleo fig bars cake for your family – or just you! – tonight. Enjoy!

Baking tip:

Always buy your baking powder in small quantities to ensure you are using fresh baking powder. Don’t do the bulk thing here – you’ll regret it as recipes start turning out blah after a while!

MOSCOW MULE SUPPLIES

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Paleo Fig Cake

Paleo fig cake that is moist and the right amount of sweet. I love these with a cup of iced or hot coffee just after cooling, but they freeze well too!

Course Breakfast, Dessert, Snack
Cuisine Gluten Free, Paleo
Keyword paleo gluten free fig cake
Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings 6
Author Kacia | Coconut Robot

Ingredients

Dry Ingredients

  • 1 1/2 cups Almond Flour Not almond meal
  • 1/4 cup Arrowroot
  • 1 teaspoon baking powder make sure it's fresh!
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 4 tablespoons coconut sugar you could swap in date sugar

Wet Ingredients

  • 1 egg
  • 1 teaspoon vanilla omit if desired
  • 1/2 cup coconut cream Place can of coconut milk in the fridge and measure out just the thick cream portion.
  • 1/4 cup coconut milk After measuring the coconut cream, use the liquid in the can for the 1/4 cup. If using coconut cream without any liquid, you can replace this with almond milk or similar.
  • 2 figs Sliced - placed on top of cake.

Fig Glaze

  • 3 figs cut and muddled
  • 1 small plum quartered
  • 1 cup water
  • 1 teaspoon coconut sugar if desired, can omit

Instructions

  1. Preheat oven to 350 degrees. Cut parchment paper to fit bottom of cake pan. I like to keep 2 longer tabs, so I can easily lift out - if you're really fancy, I would do 4 tabs. :)

  2. Start glaze on the stove, letting it simmer until liquid is reduced to about half. Muddle the fruit as it softens from the heat. 

  3. Combine dry ingredients.

  4. Mix wet ingredients. Add wet to dry ingredients, and combine just until incorporated.

  5. Cut your figs into small slices and arrange them around the perimeter of the cake.

  6. Pour batter into prepped cake pan. Bake in the middle of the oven for 15 minutes. 

  7. After 15 minutes, remove cake. Poke about 10 holes in the top of the cake and spoon 1/4 - 1/2 of the glaze on the cake. 

  8. Place back into the oven for about 22-25 minutes, or until a toothpick comes out clean. 

  9. Allow to cool before removing from pan. 

  10. Drizzle glaze, if desired, on pieces while plating and serving.

This is such a fun and easy recipe to make with kids! I’d love to hear what you think of it — we will definitely be making it again this week. I have 2 more fig drink recipes and something savory as well – wasn’t able to commit to a full fig-week like I’d planned, but I’m going to call better late than never on this one!

Don’t forget: you are enough.

xo.

No Sugar Added Fig Moscow Mule

No Sugar Added Fig Moscow Mule

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Read on for one of my spins on the traditional Moscow Mule: No Sugar Added Fig Moscow Mule. Today marks the first day of week full of fig recipes! Enjoy!

The short story? I love putting my own twist on my favorite drink, the Moscow Mule. For this version, I challenged myself to create a simple syrup of sorts with no added sugar. It not only was delicious: it looks beautiful too! I originally put it in the traditional mule copper mug, but that beautiful color was begging to be seen!

 

No Sugar Added Fig Moscow Mule

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Now for the long(er) story. If you follow me on instagram, you know that I’ve recently become a bit fig-obsessed. If you don’t follow me on instagram, you may not know that we’ve moved to California. From Pittsburgh, to Boston to the Bay. I’ll definitely share more of a life update soon, but instead of dragging my feet and making excuses to post anything at all to the blog: I’m going to jump right in and post this drink recipe.

As I mentioned above, I love Moscow Mules. Love. Them. I love when restaurants have their signature twist on them, and I love doing the same with what we have on hand.  What do I have a lot of currently? FIGS!

How No Sugar Added Fig Moscow Mules Came to Be

My challenge for this drink was to create a simple syrup of sorts without adding any sugar. I’m definitely not an expert: can it still be called a simple syrup? I’m not totally sure, but this beautiful bright pink of the drink comes from cooking down figs and champagne grapes with mint leaves. Don’t have champagne grapes? No worries! Grapes of any kind (I’d halve them first) or even plums would do the drink and give you a similar, light and summery take on the classic Moscow Mule. It’s also excellent with just a little extra ginger beer — leave out the vodka altogether. Mocktails are definitely a summer staple for me!

No Sugar Added Moscow Mule
No Sugar Added Moscow Mule
No Sugar Added Moscow Mule
No Sugar Added Moscow Mule

A few of my favorite Moscow Mule-making supplies are linked below. While I would typically say that a copper mug is a must, for this version – I’d skip it! Show off the pretty color and use whatever clear glass you have on hand. I absolutely LOVE my because the top doubles as a measuring cup – maybe they all do this? Ha! I tend to live under a rock these days.

MOSCOW MULE SUPPLIES

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No Sugar Added Fig Moscow Mules

These delicious drinks were the result of a personal challenge: create a light, summer drink with a simple syrup made from fruit alone. It's delicious, balanced - and not too sweet!

Course Drinks
Keyword drinks, mocktail, moscow mule, no sugar, paleo
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 drinks
Author Kacia | Coconut Robot

Ingredients

Fig and Fruit Syrup

  • 2 cups Water
  • 2 Figs quartered
  • 1 cup Champagne Grapes swap in: plums (quartered) or grapes (halved)
  • 5 leaves Mint muddled/bruised/ripped

Drink Ingredients

  • 1-2 oz Vodka
  • 1/2 lime roughly one tablespoon
  • Ginger Beer depends on glass size/mocktail/preference
  • 3 leaves Mint
  • 1/4 Fig sliced
  • 1/3 cup Ice

Instructions

Fig and Fruit Syryup

  1. Combine water, figs, grapes and mint to a small sauce pan over medium heat. 

  2. As fruit softens, smash with a wooden spoon. Simmer for roughly 10 minutes, uncovered to allow liquid to reduce. 

  3. Remove from heat and allow to cool. 

Put it All Together

  1. In your cocktail shaker, add vodka, lime, half of your fruit syrup and ice. 

  2. Pour into your cup or mug of choice, top with ginger beer. 

  3. Finish with a fresh mint leaf and a fig slice. 

  4. Enjoy!

 

I’d love to hear what you think! I’ll be sharing more fig recipes this week — pizza, burgers and more drinks. I can’t get enough of these figs, and I also refuse to let them go to waste. It also will keep me accountable to get these posted and to you all!

Thank you for being here.

xo.

No Sugar Added Fig Moscow Mule

gluten free Swedish Apple Pie

gluten free Swedish Apple Pie

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S A I L O R SC L U B

Just wanted to get this recipe up before Thanksgiving came and went!  We have made this Swedish Apple Pie probably 5-6 times in the past week.

Whoops.

I think I’ve convinced myself that the apples, oat flour, and almond flour makes it healthy.  Cinnamon is good for you too, right? ;)

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Simple Swedish Apple Pie | Gluten Free

Not a traditional pie, and not a traditional Swedish apple pie. 

Course Dessert
Cuisine Gluten Free
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author kacia

Ingredients

Filling

  • 6-8 apples
  • 1 teaspoon cinnamon
  • 1 teaspoon sugar

Topping

  • 1/2 cup almond flour
  • 1/2 cup oat flour
  • 1/2 cup sucanat or brown sugar
  • 1/3 cup sugar
  • 1 cup butter melted
  • 1 egg
  • 1 1/2 teaspoons cinnamon

Instructions

  1. Heat oven to 350 degrees.
  2. Peel and chop apples. Place into pie tin or 9x9 pan
  3. Sprinkle cinnamon and sugar over apples
  4. Melt butter
  5. Mix together almond flour, oat flour, sucanat, sugar, cinnamon and egg. Add melted butter and stir.
  6. Pour topping over apples and bake for one hour.
  7. Enjoy!
African Peanut Stew | Recipe

African Peanut Stew | Recipe

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Yes, you read that right.

I. Love. Soup.

I could eat soup just about every. single. day in the winter, and I do….until my Andy says:

Soup for dinner?

With a sweet look in his eye that really says:

If you make soup, thaw already made soup, heat up soup, or serve soup ….

Well, I’m not really sure what he’d do, but he makes it clear his love for soup does not run deep.

There is just something so soothing, so comforting, + so yummy-nummy-in-my-tummy [wow, did I really just write that…yeeks.] about soup. Yes, I have a crush, so I thought I’d be nice ….and share. :o]

This recipe for African Peanut Stew is a family favorite. My mommy started making it a few years back + it is always a hit. I’ve been wanting to try adding kale either in addition to spinach or in place of it. When I do, I’ll be sure to update!

African Peanut Stew

Ingredients

4 cooked chicken breasts [I typically boil or cook in some olive oil + chop]

1 tablespoon Olive Oil

1 medium onion chopped (about 1½ cups)

1 medium green pepper, finely chopped (about 1¼ cups)

½ cup chopped carrot

3 garlic cloves, minced

2 tablespoons minced, peeled fresh ginger

1 tablespoons curry powder

1 (14 ½ ounce) can diced tomatoes, drained

1 bay leaf

4 cups fat-free chicken or vegetable broth

1 (12 ounce) sweet potato, peeled and cut into ½ inch pieces

1½ cups shelled edamame

1/2 – 1 cup creamy or crunchy natural peanut butter or almond butter

¼ cup chopped fresh cilantro

1 (5 ounce) bag baby spinach leaves, torn into bite-size pieces [update: I’ve started using kale instead of spinach, and I’ll go as far as to say it has changed me. Oh, and I think this soup is now 623 times better! And it was good before!!]

½ teaspoon salt

coarsely ground black pepper

Directions

  1. Heat olive oil in a 4-quart saucepan or dutch oven over medium heat.
  2. Add onion, bell pepper, and carrot; saute until soft and translucent, about 5 minutes.
  3. Add garlic, ginger and curry powder and saute until fragrant, about 1 minute; do not brown garlic.
  4. Add tomatoes and bay leaf; cook, uncovered, until tomatoes are slightly reduced, about 3 minutes.
  5. Add broth and sweet potatoes and bring to a boil.
  6. Reduce heat to low and simmer about 8 minutes.
  7. Stir in edamame and peanut butter until combined.
  8. Cook until thoroughly heated, about 2 minutes.
  9. Stir in chicken and spinach until spinach wilts.
  10. Season with salt and pepper.
  11. Eat!

This soup freezes well! Make a large batch + freeze for an easy, healthy meal!

Am I alone? Anyone else have a secret crush on soup? or another random food?

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