Having an allergy can put a damper on the holidays.
This is a go to recipe for me that those allergic to eggs and wheat can enjoy.
1 (12 ounce) package soft tofu
3/4 cup vanilla soy milk
1 cup Plain Greek yogurt
1/2 cup raw sugar
1 tablespoon vanilla extract
1/4 cup maple syrup
1 tsp lemon zest
2 cups Nuts About Granola (Gluten Free Plain Jane)
- Preheat oven to 350 degrees F.
- Heat the granola in a microwave save bowl for 30 seconds. Press the warm, soft granola into a 9″ springform pan.
- In a blender, combine the tofu, yogurt, soy milk, sugar, vanilla extract and maple syrup. Blend until smooth and pour into prepared pie crust.
- Bake at 350 degrees F for 30 minutes. Remove from oven and allow to cool; refrigerate until chilled.
- Serve with strawberries for an extra special treat.
It’s peach season! This is my favorite recipe for warm peaches and “cream”. It’s light, refreshing and a perfect ending to any summertime gathering.
4 very ripe local peaches
32oz. tub of thick Plain Greek Yogurt
2 cups Jungle Fever Granola
Peel the skin off of the peaches and slice into wedges. If the peaches are ripe enough the skin should just peel off. Heat the peaches in a medium sauce pan over medium heat until they start to bubble. Cook for about 5 minutes or until the natural juices from the peaches start to thicken. Turn off the heat and set aside to cool.
Scoop 1 cup of the yogurt into a serving bowl, pour 1/2 cup of the warm peaches over the yogurt and top with 1/4 cup granola.
Both strawberries and rhubarb happen to be in season at the same time. I was inspired to make a strawberry rhubarb compote after tasting the new pie stand‘s strawberry rhubarb pie at the Central Market in York.
1 lb. Rhubarb, cut into quarter inch pieces
20oz of strawberries, fresh or frozen
3 large Granny Smith Apples, peeled, roughly chopped
1/2 cup raw sugar
1 tsp cinnamon
1/2 tsp sea salt
In a medium sauce pan over medium high heat, bring the strawberries and apples up to a boil. Add the rhubarb, cinnamon, salt and sugar. Boil for about 10 minutes or until it is thick. Let cool to room temperature before eating.
I eat mine with 1/2 cup fat free organic plain yogurt, 1/2 cup of the compote and 1/4 cup of Plain Jane granola.
I have made this special treat for years. Now that we make Gluten Free Plain Jane, Granola even those with a gluten intolerance can enjoy it! I love making these this time of the year when the weather is starting to get warmer… it reminds me of summer
4 ripe, but not too ripe, organic fair trade bananas
2oz. semi sweet chocolate chips
1 cup of Gluten Free Plain Jane Granola
4 Popsicle sticks or wooden skewers
Peel the bananas and insert a Popsicle stick 1/3 of the way into the banana. Be careful not to split the banana when inserting the stick. Lay the bananas on a baking sheet and freeze overnight.
Microwave the chocolate for 30 seconds in a microwave safe bowl, stir the chocolate and microwave again until it is smooth and creamy (about 30 more seconds). Do not microwave for more than 30 seconds at a time because you do not want to burn the chocolate.
Spoon the chocolate over the frozen banana spreading it evenly with the back of the spoon. Immediately roll the banana in the granola and return to the freezer for at least an hour.
After being diagnosed with a dairy allergy I found creative ways to indulge in my favorite treats without feeling the harsh side effects. This is one of my favorites.
1 pint Organic SO Delicious Chocolate Velvet Ice Cream
1 pint Organic SO Delicious Creamy Vanilla Ice Cream
1 13oz. bag of Nuts About Granola Chocolate Mint Cookie Granola
1 cup mint jelly
1/2 cup organic fair trade cocoa powder
In a 9" spring fold pan coat the sides with a canola oil based cooking spray and cover with granola as best you can.
Microwave the chocolate ice cream until it is slightly softened (30 seconds). Spread evenly on the bottom, cover the top with granola and freeze for 30 minutes.
Microwave the vanilla ice cream for the same amount of time until it is slightly softened and spread evenly over the first layer. Return to the freezer for an hour or until it is solid.
In a small sauce pan heat the jelly until it become liquid in consistency, whisk in the cocoa powder until it becomes smooth. Let the sauce rest for about 5 minutes.
In the meantime, remove the cake from the freezer and keep in the spring form pan. Place the cake on a wire rack over a sheet pan. Pour the chocolate sauce over the cake until it covers the cake. Sprinkle with granola and return to the freezer immediately.
It is important for the cake to rock solid before attempting to cover in the chocolate sauce. Work as quickly as possible to avoid melting.
Remove from the pan and enjoy!