Gluten Free Fruit and Nut Granola

One of my favorite breakfasts (or lunch!) is homemade granola with Greek yogurt and fresh fruit.
This versatile granola can be altered to suit your liking, substitute your favorite seed and nuts and dried fruits. Adding peanut butter or almond butter makes it amazing.

Dry
3 cups gluten free rolled oats (quinoa or soy flakes)
½ cup chopped almonds ( pecans or walnuts)
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ shredded coconut
1/2 cup raisins (cranberries or dates)
2tbs sesame seeds
2tbs ground flax
2tbs hemp seeds
2tsp pumpkin pie spice

 Wet
¼-½ cup agave syrup or honey (depending on the sweetness you want)
¼ cup very hot water
¼ cup coconut oil
3tbs nut butter (optional)
1 tbs good quality vanilla



Pre heat oven to 300 degrees

1. Mix oats and seeds (adding almonds if you like them toasted) setting aside raisins (and hemp seeds if preferred raw)
2. Mix wet ingredients in a separate bowl and stir to combine. Add to dry and combine.
3. Spread mixture on to a parchment lined backing sheet, bake at 300 degrees, stirring well every 10 minutes. Bake until granola is golden brown about 40 minutes. Stirring more frequently towards the end as it can burn quickly. Remove from oven and stir in raisins and almonds. If the oatmeal seems a
little dry stir in a few more teaspoons of honey or agave.
4. Store in an air tight container in the fridge, will last about 2 weeks.



*This Ganola can be truned in to bars really easly. Increase nut butter to 1/2 cup, add 2 egg whites to wet mixture, press in to a greased baking pan and bake at 300 for 30 minutes, cut into bars.

Amazing Chocolate Peanut Butter Cup Cakes

Peanut butter Chocolate cupcakes with
Peanut Butter - Butter Cream frosting
Please note these delicious treats are not gluten ,fat, sugar or dairy free……..
                    but they are FLIPPING TASTY!!!!
So enjoy one (or two) with your sweetie and Happy Valentines day!
                  These bad boys are coming to work with me! Cupcakes

1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
1 1/2 cup chopped up Reese peanut butter cups


　Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.



In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well.Stir in to batter 1 cup chopped up Reese peanut butter cups. Fill the muffin cups 3/4 full.

Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

Ice cupcakes and sprinkle with more chopped up Reese cups


                                       Peanut Butter -Butter Cream

                                         1 1/3 cup natural, creamy peanut butter
                                         I cup unsalted butter, softened
                                         2 cup confectioners' sugar
                                         Fine salt (optional)


Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired.