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.

Gluten-Free Chocolate Chip Oatmeal Cookies

The month of February was not a good month for my stomach. Almost everyday ended with me eating crystallized ginger, drinking peppermint tea, and then lying face-down on my bed with a heating pad under my stomach. I eat mostly whole foods, and for the most part my diet hasn't changed. I just couldn't figure out what was causing this much pain and bloating! After tracking the pain and the foods I ate and talking with our schools dietician, we decided it could be either gluten, broccoli, or spinach. The only way to find out was to take each of these out of my diet for a few weeks and see if the symptoms resided. Long story short, I am now gluten free.

I really did not want to have to take gluten out of my diet. Granted, I don't eat much bread or things of the like anyways, but I just didn't want to be that person: the person who is dairy-free and gluten-free. But here I am, g-free for a month or so, and no stomach pain, bloating, or gas! In order to confirm this sensitivity, gluten needs to be out of a person's system for about two months, so the intestines can heal completely, then it needs to be eaten again to see if a reaction occurs. That will be my job next month.

That being said, mom, there will now be a lot more gluten-free items made in Your Daughter's Kitchen. Which is probably better for all of us since mom is allergic to wheat (not necessarily gluten), and my little sister is supposed to be without gluten for her hyperextension joint problems.


On to these amazing cookies. They are dense, and almost biscuit-like, but sweet like a cookie. I love the banana in this as it makes them sweeter and acts as a vegan egg-replacement. As with most of my recipes, they're great with a cup of coffee. If you're into milk, they would be delicious with that as well. 

If the mixture is a little dry, add a little more almond milk or mashed banana. If you would like them a little sweeter, add some more chocolate chips.

Happy gluten-free, dairy-free living to us all!

Makes 24-28 cookies; about 150 calories per cookie
Adapted from The Simple Veganista

Ingredients

3 cups rolled oats
1 1/4 cup all-purpose gluten-free flour (I used Bob's Red Mill)
3/4 cup coconut sugar
1 heaping tsp cinnamon
1 heaping tsp baking soda
2/3 cup refined coconut oil (softened or melted)
1/2 large banana, mashed
1/4 cup + 3 Tbsp unsweetened almond milk (at room temp)
2 tsp vanilla extract
1/2 cup dairy free chocolate chips

Directions

1. Preheat oven to 350 F and line two cookie sheets with parchment paper.
2. In a small bowl, mash banana as smooth as possible, set aside.
3. In a large mixing bowl, combine coconut oil and sugar, mix well. Add in mashed banana, vanilla and room temperature almond milk.
4. Add the flour, cinnamon, and baking soda to the liquid mixture, mixing well to combine and scraping the bottom to make sure there are no flour clumps. Add in oats, then chocolate chips, mixing in between.
5. Scoop out rounded tablespoons of mixture and place on sheet about 1 inch apart, flattening slightly. Cookies stay about the same size while baking. Bake for 9-11 minutes. Remove from oven, let cool, and enjoy.