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Filtering by Category: Recipes

Paleo Pumpkin Pie Featuring Forager Granola

Sarah Mock

Paleo Pumpkin Pie

Fall is in full swing and we are all thinking about what we are going to be serving our friends and family around our holiday tables. We all have our favorite recipes that we like to pull out each year.

Grandma's perfect gravy.

Aunt Linda's sweet potato casserole.

Dad always makes the perfect (ish) turkey.

Your sister makes fudge that everyone talks about for days after they eat it.

But what about you? What will you be bringing to the party?

Look no further. You will wow them with this recipe for Paleo Pumpkin Pie featuring Forager Granola in the crust. This crust goes together easier than any crust you have tried before. PLUS the whole recipe is Paleo!

Paleo Pumpkin Pie

Crust Ingredients:

Paleo Pumpkin Pie

Place all the crust ingredients in a food processor and pulse until it is fine and crumbly.

Paleo Pumpkin Pie

Check it out.

Even a little finer would be perfectly fine.

Paleso Pumpkin Pie

Press the crust into a pie pan. 

I found it helpful to slip a plastic baggie over my hand when pressing the crust into place. Get the crust as even as possible and up the edge of the pie pan. 

Paleo Pumpkin Pie

Keep in mind the crust will shrink back a bit when you pre bake it. It is acceptable to extend the crust a bit over the edge and onto the rim of the pie plate.

Bake at 350 for 10 minutes.

Remove from the oven and allow to cool.

Paleo Pumpkin Pie

While the crust is pre baking and cooling it is time to make the filling!

Filling

  • 1 can (15oz.) pumpkin puree (Organic is best!)
  • 15 oz. unsweetened vanilla almond milk
  • ¼ c. honey
  • 2 packets stevia (optional)
  • 2 eggs
  • 2 overripe bananas
  • 2 TBS pumpkin pie spice
  • ¼ tsp. sea salt

 

Paleo Pumpkin Pie

All the filling ingredients go in the food processor.  Give it a whirl until it is completely smooth. 

Paleo Pumpkin Pie

Pour into your prepared pie crust and bake at 350 for 1 hour or until the center is firm to the touch.

Paleo Pumpkin Pie

Garnish with freshly whipped cream and a sprinkle of pumpkin pie spice.

This Paleo Pumpkin Pie is absolutely delicious! Creamy in texture, full of pumpkin flavors and the Forager granola crust adds a layer of crunch and nuttiness that you will not find in other pumpkin pies. The flavors balance and compliment each other very well. Everyone will be asking you for this recipe! Tell them you found it at Nuts About Granola.com!

Take Your Granola To The Beach!

Sarah Mock

Granola crusted PB&J

I recently got back from a vacation with my family.  Every year we rent a HUGE condo in Bethany Beach Delaware. This place is large enough to house 3 families and then some. We all contribute to the shared meals. Breakfast is usually a free for all with some one making a casserole once or twice that we all eat off of for the week. Dinners are anything from crock pot meals to grilled meats and veggies to steamed crabs on the screened in porch.

Granola on the beach

Lunches are something that are either eaten pool side or sea side. Something that can be packed in a cooler and easily eaten with out too much fuss. Something that we can much on while we soak up the rays and enjoy the water.

Most of the time peanut butter and jelly fits the bill. With 3 little ones in the house there is not much else that they will eat out of a lunch bag that is portable to the beach!

Spread the edges of your sandwich with peanut butter.

Spread the edges of your sandwich with peanut butter.

This vacation I decided I was going to jazz up our regular PB&J with a bit of Plain Jane granola. We had brought it along to stir into granola for breakfast so it wasn't like I was adding an additional item to my packing list!

I recommend using plain jane because it already has the peanut butter base flavor and the oats are small enough to be added to the outside of the sandwich. I am a HUGE fan of the Off Road granola. But a salad is more suited for Off Road. Be sure to read the post Off Road Instead of Croutons.

Once all edges of the sandwich are coated nicely in peanut butter, press the Plain Jane to the peanut butter. A little coaxing might be in order, depending on how much peanut butter was applied. In this case 'less is more'. The more peanut butter used, the harder it will be to get the granola to stick.  It will just slide off. Too little and the granola won't stick.

I am confident you will quickly find the right ratio of peanut butter for this recipe!

Once you have the edges coated in the granola, wrap the sandwiches and store in a cooler bag. Trust me when I tell you that peanut butter likes to be cool in the hot summer sun.

I may have made these sandwiches for the kids but as you can see, I made one for myself as well. I am not going to let the kids have all the granola goodness of a Plain Jane encrusted peanut butter and jelly sandwich!

granola crusted PB&J from Nuts About granola