Cashew Coconut Granola

Mom told me to get rid of the cashews, so I opted for cashew granola.We had two huge containers of cashews (who knows why), and she didn't know how we were going to eat them all. In the process, I also got rid of our almonds, raisins, and coconut, so I'd say that it was a pretty good pantry-cleaning recipe!

This granola instantly became my new favorite granola. It is so good. It has the perfect sweetness from the maple syrup. It's crunchy like a granola should be, with just a touch of chewy from the raisins. I had never made granola with sesame seeds before, but toasted sesame seeds truly are delicious, so I thought I would throw them in! (Plus, they have calcium in them- which I am always in need of.)

Regarding the family test: passed with flying colors. Mom said it might be her new favorite too. Dad loved it simply from the coconut I'm pretty sure.


If you're into super yummy, crunchy yet chewy, pantry-clearing recipes- this ones for you!

Adapted from The Cafe Sucre Farine
Makes 8 cups; 225 calories per half cup

Ingredients:

1 cup rolled oats
1 cup raw cashews
1 cup raw almonds, roughly chopped
1/4 cup sesame seeds
3/4 cup unsweetened flaked coconut
3/4 tsp salt
1/4 cup brown sugar
1/2 cup maple syrup, room temp
1/4 cup coconut oil, melted
2 tsp vanilla
1 cup raisins

Directions:

1. Preheat oven to 250 F and line two baking sheets with parchment paper
2. Stir oats, nuts, coconut, brown sugar, and salt together in large bowl
3. Combine maple syrup, coconut oil, and vanilla in small bowl. Pour liquid ingredients over dry ingredients and stir until dry ingredients are coated evenly
5. Spread mixture evenly on both baking sheets and bake for 1 hour and 10-15 minutes, stirring every 20 minutes.
5. Remove granola from oven and let cool then add in raisins. Store in airtight containers.

Roasting Almonds + Almond Butter

There is something about homemade almond butter. It is just so good. I made my first batch of almond butter this past fall before college and haven't turned back since. I honestly can't even eat almond butter from the store anymore because the taste just can't compare to when I make it on my own.  This recipe is so simple, everyone is surprised when they find out that the only ingredient is almonds!

Before the almond butter can be made, the almonds must be roasted. These too are delicious and I end up eating a good portion of them before they even make it in the blender. Roasting them beforehand gives the almond butter a whole new taste, maybe that's why store-bought just can't compete. Also, by roasting them many more nutrients are released! Since almonds are technically seeds, they have enzyme inhibitors on them that keep them from sprouting as they sit on the shelf. The only way to get rid of these is to soak them or roast them. Since I'm all about the nutrition aspect, this fascinates me- but not everyone... so if you want to read more Sarah Britton writes more about it here. 

Makes 1 cup of almond butter

Ingredients:

2 cups raw almonds

Directions:

1. Roast almonds by heating oven 300 F and spreading in a single layer on a metal baking sheet.

2. Roast for 18-25 minutes. Almonds will be a golden caramel color on the inside when done, test by biting in half. They can burn easily if left in for too long, so keep a careful eye.

3. Let almonds cool completely then put in a food processor (I use our Vitamix). Blend on highest speed until smooth and creamy, scraping as you go.

4. Store in an airtight container in fridge for up to 1 month

*If you want to make chunky almond butter remove 1/4 cup of almonds from the blender once almonds have been broken up a bit but before they become a powder. Stir back in when butter is finished.

**Tips for cleaning the Vitamix: Rinse with water and get big chunks out with fingers. Fill with warm, soapy water and blend on medium speed for 1-2 minutes. Rinse. Repeat if necessary.