Tag Archives: honey

Mixed Berry Granola. Low Fat. Low Sugar.

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I love sprinkling granola over the top of my yogurt in the morning or as an afternoon snack. I usually eat plain yogurt with fruit, so the added sweetness of the granola helps take the ‘bite’ out of my unsweetened yogurt. The problem I was having is this… Most granolas purchased in the store are filled with more oil and sugars that I prefer, not to mention they are usually fairly pricy! So, I tackled it myself.

I gravitate to granola on the fruitier side and one of my favorites is Trader Joe’s Lowfat Mixed Berry Granola, which I still buy it in a pinch. Here is my rendition of Mixed Berry Granola.

Mixed Berry Granola. Low Fat. Low Sugar.

Mixed Berry Granola. (low fat, low sugar)

Approx 20 servings. (2Tbsp per serving)

  • 3 cups Oats
  • 1/4 cup Slivered Almonds
  • 1/4 c Applesauce, unsweetened
  • 1 Tbsp Coconut Oil, warmed til it’s a liquid
  • 2 Tbsp Honey (Vegans can use agave syrup or brown rice syrup)
  • 2 Tbsp Strawberry Jam (no sugar added, preferred)
  • 1 tea flaxseed meal (optional)
  • 1 tea Vanilla
  • Dash of Salt
  • 1 cup Freeze Dried Mixed Berries or Strawberries, lightly crumbled

Instructions:

  1. Preheat oven to 325 F
  2. Mix all ingredients together except Freeze Dried Fruit until well combined and oats are moist.
  3. Spread the mixture in a 9×13 pan or on a cookie sheet.
  4. Bake 30-45 mins, until browned and crunchy. If it’s still not brown and crisp at the end of 45 mins, mix and continue baking, checking every 5 mins.
  5. Cool completely. Add Freeze Dried Fruit, mix well.

Nutrition (Approx 2 Tbsp) (approx): 80 cal, 2.5g fat, 13g carb, 2g fiber, 2g protein

Almond Poppy Crackers with Ricotta and Honey

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I made this recipe as an appetizer for a small party I hosted recently. It was quick, easy and tasted delicious.

Thank you, Pinterest (most addicting site ever!) for the idea.

Almond Poppy Crackers

Image from Whole Living

Almond Poppy Crackers with Ricotta and Honey

Recipe based on Whole Living
Makes 1 dozen. Serves 6

Cracker Ingredients:

  • 1 1/2 cups blanched almond flour (bobsredmill.com)
  • 1 tablespoon poppy seeds
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon coarse salt
  • 1 large egg white, lightly beaten

For the Topping:

  • 3/4 cup low-fat ricotta cheese
  • 1/4 cup honey

Directions

  1. Preheat oven to 350 degrees.
  2. Combine flour, poppy seeds, oil, salt, and egg white.
  3. Transfer mixture to a parchment-lined baking sheet. Cover with parchment; roll out dough to an 8-by-12-inch rectangle (approx 1/8 inch thick). Uncover, and cut into twelve 2-by-4-inch crackers using a paring knife.
  4. Bake until golden brown, 12 to 14 minutes. Let cool.
  5. Spread with ricotta cheese. Drizzle with honey.

Nutrition (approx): 285 cal, 18g fat, 19 carb, 3 fiber, 10g protein

Lavender Honey Cupcakes

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Lavender Honey Cupcakes

I’ve had my culinary lavender for a while. I’ve made lavender almonds, but that’s about as far as I’ve ventured with my lavender. I’ve been wanting to try something lavender honey for a while and it never seemed like the right time to do it. I tend to bake with the seasons, turning to the rich and spicy flavors in winter, and lighter fresher flavors in spring and summer. Lavender seems like more of a spring or summer flavor. And honey… Well, that can only be inspired by flowers. So, with the cherry blossoms in bloom right outside my house and a light spring drizzle coming down, it seemed like the perfect time to try my hand at some lavender honey cupcakes.

I was concerned at first that the flavors would be too light and hidden in the cupcake and frosting or that the lavender would overpower the honey. My concerns were gone as soon as I bit in. There is plenty of rich honey flavor in this moist cupcake and just the right amount of savory lavender in the frosting to balance out the sweetness. I’m in love. And the frosting texture turned out perfect. It might be my favorite cupcake to date. (and I have pretty high standards)

A Cupcake CoThese Cupcakes are available at A Cupcake Co.