The Only Certainty in Life

by Alexandra London-Gross on August 10, 2014

in Food, Recipe

I’ve been reminded a lot lately that the only certainty in life is change. Things will change no matter what we do or how hard we try to stay the same. Sometimes change is good. New friends, new opportunities, new jobs, new homes. But it can also be really hard to ride that wave. I’m trying to soften my knees a little more and take the waves as they come. This weekend I decided to make a change that I was no where near prepared for when I traded in my car. As silly as this sounds, I loved my little Volvo. Part of it was pride. That car was the product of a lot of hard work. It was the first car I purchased on my own, researched and picked out. It was also the only remnant of my old life and old self that I’ve held onto over the years. That car was with me in Philadelphia, DC, and now Virginia. It served me well and there are a lot of memories in it. But the time came to say goodbye and put my resources into something new.

How this ties into granola, I’m not entirely sure. I made the decision to trade my car in within two hours on Saturday morning. I’m pretty sure it was while I was driving out to the farm for my CSA share while eating granola and juice from the farmer’s market. I’ve been obsessed with this granola for weeks but at $10 for a 1/2lb bag, it’s not exactly an economical purchase (although neither is $9 juice). After two failed attempts at recreating it (read: burnt granola), I finally figured it out. Also, let me reiterate for the 1,001st time that baking is pretty great stress relief. And I think buying a car might be on a equal playing field of stress as buying a home.

Classic Chewy Granola

by Alex London-Gross

Prep Time: 5 minutes

Cook Time: 40 minutes

Keywords: breakfast snack dairy-free gluten-free almonds oats

Ingredients (serves 8)

  • 2 cups old-fashioned oats
  • 1/2 cup walnut pieces
  • 1/2 cup pepitas
  • 1/4 cup dried cranberries
  • 1/4 cup coconut oil, melted
  • 1/3 cup honey
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1 tsp cinnamon


Preheat oven to 325F. Line a baking sheet with parchment paper.

In a large mixing bowl, stir together the coconut oil, honey, vanilla, salt and cinnamon. Stir in the oats, walnuts, pepitas and cranberries. Stir until the mixture is coated and becomes sticky.

Spread into an even layer on the baking sheet. Bake for 25 minutes. Do not stir if you want big chunks.

Allow to cool completely before breaking into pieces. Store in an air-tight container.

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Classic Chewy Granola

This is my new obsession. Granola, a fresh peach, some coconut milk. Breakfast of champions right there.


Peach Cobbler Muffins

by Alexandra London-Gross on August 5, 2014

in Food

For any handful of reasons the last two weeks have been long, painful and filled with many moments of questioning the universe. It’s been quite a way to wrap up my 27th year. I can only hope that life calms down for the start of 28.

With all of this life happening in a few short days, I faced the constant struggle to just be in the moment. To let go of what was and what might be. To just exist in this space, right now. Somehow the summer is flying by and I haven’t really felt as though I’ve enjoyed much of it. Being a newly antiquated southern gal, I knew it was time to get a little cobbler in my life. Nothing says summer like peach cobbler, but this is not exactly an easy thing to make gluten-free without resorting to gf bisquick. So I cheated and made muffins.

Paleo Peach Cobbler Muffins (gf)

Peach Cobler Muffins

by Alex London-Gross

Prep Time: 10 minutes

Cook Time: 25 minutes

Keywords: bake bread breakfast snack dessert gluten-free paleo coconut flour peach muffin summer

Ingredients (6 muffins)

  • 3 eggs
  • 3 tbsp coconut oil, melted
  • 3 tbsp raw honey
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/2 tsp baking powder
  • 1/4 cup coconut flour
  • 1/4 cup coconut flakes
  • 1 medium peach


Preheat oven to 350F. Prepare a muffin tin with silicone liners.

Cut a fresh peach into small pieces, removing the pit, and set aside.

In a small mixing bowl, whisk together the eggs, coconut oil, honey and vanilla extract.

In another mixing bowl, mix together the coconut flour, salt and baking powder. Whisk in the wet ingredients until well combined. The batter will be thick.

Carefully fold in the peaches and coconut flakes.

Scoop approximately 1/3 cup of batter into each muffin liner.

Bake for 25 minutes, or until golden brown and set. Allow to cool completely and store in the refrigerator.

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I’m a pretty big fan of these, especially with the added coconut flakes. I think they taste like peach cobbler, but let’s be honest here, if you gave me a piece of cardboard I’d probably tell you it tastes like bread. While I don’t always remember what glutenous foods taste like, I do know these are delicious. So much so, that you should probably make a double batch to slow down and enjoy the summer a little bit longer.


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