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Filtering by Category: Recipes

Chocolate Red Beet Cupcakes | Vegan | Gluten-Free

Sarah Lanphier

Valentine's Day is just around the corner and I have chocolate on the brain. While exploring my pantry I came across a jar of pickled red beets and it got my wheels turning. In my constant quest to beef up the health benefits of all the foods that I eat, I wanted to create a vegan and gluten-free chocolate cupcake with these beets. A sneaky way to get your veggies! 

Ingredient health highlights: 

 

√  Rich in Antioxidants

Beets: Beets are high in immune-boosting vitamin C, and phytonutrients called betalains Learn more.

Dark Cocoa Powder: Cocoa is rich in antioxidant flavonoids called flavanols, which include procyanidins, epicatechins, and catechins "Learn more

√  Low Glycemic Index

Coconut Palm Sugar: "While still sugar, coconut sugar ranks just 35 on the glycemic index compared to regular table sugar which ranks between 60 and 75. Foods high on the glycemic index cause your blood sugar to spike, which can lead to a sugar rush and subsequent crash. Fast spikes in blood sugar can also cause your insulin levels to soar in a short period of time, and this can have serious consequences for diabetics." Learn more.  

√  Healthy Fats

Walnut Oil: contains many of the benefits of walnuts and "is a good source of the healthy fat ALPHA-LINOLEIC ACID (ALA). Several recent studies have linked a higher intake of ALA to a reduced risk of heart disease and heart attacks." Learn more.  

Recipe

1 cup pickled red beets, no juice
1/2 cup walnut oil
3/4 cup organic coconut palm sugar
1 TBS instant coffee
1/2 tsp cinnamon
1/2 tsp sea salt
1 tsp. baking soda
1/2 tsp. baking powder

1/4 c flax meal
3/4 c dark unsweetened cocoa powder
 1/4 c gluten free flour blend

Directions: 

  1. Preheat your oven to 375 F. 
  2. In a stand mixer with a paddle or whisk attachment, mix the beets, oil and sugar until smooth. The beets should be broken down at this point. 
  3. Add in the coffee, cinnamon, salt, baking soda and baking powder. Mix on low until incorporated. 
  4. Add the flax, cocoa powder and flour. Blend on low until incorporated. The batter will be thick so you might need to finish it by hand. Don't over mix it. 
  5. Using a 1 TBS cookie scoop, place 2 level scoops of the batter into your cupcake liners. Don't use an ice cream scoop for this because you will place too much batter in the liners and then you will only be able to make 6 cupcakes. 
  6. Bake for 12-15 minutes or until a toothpick comes out clean. 
  7. Let cool before eating. 

You can serve this with fresh fruit, yogurt or a frosting of your choice. 

 

Paleo Peppermint Ice Cream with Chocolate Sauce

Sarah Lanphier

If you were in PA, or the surrounding area on Christmas, then you too enjoyed the California like temperatures. Needless to say, a cup of steaming hot cocoa wasn't very desirable. 

As a kid, peppermint ice cream was my absolute favorite, so when I heard it was going to be 70 on Christmas, I decided to recreate my favorite childhood dessert with a healthy twist. 

Paleo Peppermint Ice Cream

2 cans organic full-fat coconut milk chilled
1 cup organic coconut palm sugar
1/4 cup crushed organic peppermint candies (not 100% Paleo but worth the splurge)
1/2 TBS vanilla extract
1 TBS peppermint extract
pinch sea salt

Directions:

Blend all of the ingredients in a blender, except the candies, until smooth. Turn off the blender and fold in the candies with a spatula or wooden spoon. Tip: when removing the coconut milk from the can, scrape the edges with a knife first, then dump the whole can into the blender. 

Follow the normal procedure of your ice cream maker.

Chocolate Sauce:

 1 cup date sugar or coconut palm sugar
1/2 cup water
1/2 cup organic cocoa powder
1 tsp vanilla extract
1 tsp cinnamon
1 TBS instant coffee
pinch sea salt

Directions: 

In a saucepan, whisk the sugar, cocoa powder, water, cinnamon, coffee and salt together. Bring up to a boil and continue to let it boil for 2 minutes. Watch it closely to make sure it doesn't boil over. Turn off the heat. Once it stops boiling, whisk in the extract. Let it cool to room temperature before topping the ice cream. 

Optional: garnish with additional crushed candies and a fresh mint leaf. This would also be delicious topped with Forger Chocolate Chia

Forager Chocolate Chia - No Grains
from 8.99

Foragers' feast of dried fruit, nuts and chia seeds. Rich dark chocolate taste straight from nature.

Grain Free | Paleo Friendly | No Added Oils

The Forager line replaces the grains with nuts & seeds, is naturally sweetened with fruits and spices, and is perfect for those following a grainless diet. Our ancestors foraged for thousands of years, surviving on the sustenance found around them. Forager granola takes you back to your roots for a delicious snack, breakfast or dessert.

Ingredients: sunflower seeds, organic blue agave, almonds, chia seeds, organic cocoa powder, organic molasses, organic cocoa nibs, organic cinnamon, natural flavoring, espresso, sea salt. 

Contains Tree Nuts. May contain wheat, milk, soy and peanuts.

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