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

Instructions

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.

Powered by Recipage
Classic Chewy Granola

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

{ 0 comments }

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

Instructions

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.

Powered by Recipage

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.

{ 0 comments }

Squash Streusel Muffins

July 28, 2014

There is a certain point during the CSA season when I think to myself “I cannot eat another _____.” Somehow I always find some solution for whatever abundance of vegetables I have. This week, it’s summer squash. I love zucchini and summer squash, but the size of the squash rivals my forearm. So let’s be […]

Read the full article →

Summer Runner Smoothie

July 17, 2014

Of course the day that I sit down to write this post, it isn’t 90 degrees with 90% humidity in Virginia. While I am thoroughly enjoying this “cold” spell, the return of southern summers isn’t too far away. I’ve struggled to find a breakfast that is quick and easily digestible before morning runs. The 4:30am […]

Read the full article →

Accidental Vegan Baking

July 10, 2014

Some of my baking experiments turn into accidental vegan recipes. I remember struggling for so long to transition recipes into gluten-free substitutes. It took a while just to figure out how to use gluten-free flour blends. Then I was challenged to make both gluten-free and vegan desserts. This was easy as long as everything was […]

Read the full article →

Two Day Juice Cleansing

July 8, 2014

If you follow me on Instagram or Twitter, you might have heard some talk of spending the weekend with lots of bottles of juice. Suja was running a great special on their 3 day fresh start cleanse and since I am typically a skeptic of anything that feels like it could involve starvation, I figured if […]

Read the full article →

Summer Fruit Crumble

July 1, 2014

Sunday was the first day in a while that wasn’t 99 degrees and 99% humidity. Naturally, that meant the oven could be turned on without making me melt indoors. I’ve been stocking up on all the fresh fruit we only see in the summer. Cherries, berries, peaches – I’m essentially on a constant sugar high. […]

Read the full article →

Strawberry Rhubarb Bars

June 22, 2014

I’ve been craving rhubarb lately, which must mean summer is finally here. I didn’t grow up eating rhubarb but remember one summer that my grandmother made a strawberry rhubarb pie. I’m pretty sure I was the only person who ate it. There is something about the sweet-tart combination that I love. It is oddly one […]

Read the full article →

CSA Week 4

June 17, 2014

It has been hot as heck here in Virginia. We had a truly welcome break from 150% humidity over the weekend, but now its back to the summer trifecta: hazy, hot and humid. I’d like to believe that I’d be less disgruntled by the tropics outside if I didn’t have to focus on running as […]

Read the full article →

Feeling Fancy

June 11, 2014

I firmly believe that there is no such thing as too many green vegetables. However, there are the rare weeks when leafy greens are overtaking my fridge and need to be used at a faster rate than a salad a day. I made this vegetable tart last year but changed the crust and used all […]

Read the full article →