Tag Archives: fall

Apple Walnut Granola

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How is it October already?!  I am super behind on posting recipes lately, but that doesn’t mean I haven’t been enjoying the best flavors fall has to offer!

Truth be told, it feels more like August right now in Florida than October, but my brain is programmed to want all things spiced this time of year.  And all things apple (that’s probably the New Yorker in me).  A few weeks ago, I made this apple walnut granola, and I’m pretty sure it’s one of my favorite granolas yet!

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Like most granola recipes, this recipe is very simple.  If you don’t have quinoa, don’t fret — it just adds a little extra crunch to the granola, but it isn’t necessary.

When I made my granola, I stirred the dried apples into the granola before baking, but a friend of mine (hi Wendy!) made the recipe after I made it and said her apples burned.  Long story short, I’m recommending you stir the dried apples in about half way through baking. 🙂

The granola is perfect with yogurt, added to cereal, or as a snack on its own!

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[print_this]Apple Walnut Granola

Makes about 3 cups

Prep time: 10 minutes

Cook time: 30 minutes

  • 2 cups rolled oats (old-fashioned, not quick oats)
  • 2 tablespoons uncooked quinoa (optional, just makes it crunchier)
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup chopped walnuts
  • 3 tablespoons coconut oil (or canola oil)
  • 2 tablespoons pure maple syrup
  • 1/2 cup chopped dried apples or apple chips

Heat the oven to 325 degrees F.

Mix the oats, quinoa, and walnuts in a mixing bowl.

Combine the coconut oil and maple syrup.  Pour into the oat mixture, stirring to coat evenly.

Spread into a baking pan (line it with foil for easy clean up). Bake 15 minutes; remove from oven and stir in the chopped dried apples.  Bake an additional 15 minutes, until the granola is lightly toasted.  Allow the granola to cool before storing.[/print_this]

Pumpkin Avocado Bread

The sun is probably going to come out right after I type this, but the skies have been in rare form here in Florida over the past few days — it’s been overcast!  I know, I didn’t think such a thing was possible in the sunshine state, but apparently it is.  That, combined with much cooler temperatures — we’re talking 40’s when I wake up! — has finally made it feel a bit like fall down here.  Woohoo!

Another thing that is sure to make it feel like fall, regardless of the temperature or number of clouds in the sky, is this pumpkin avocado bread.  Yep, you read that right.  Pumpkin avocado bread.

I might be biased, but my mom’s pumpkin bread recipe is the best.  It is so incredibly moist, thanks to the pumpkin, but also because of the oil in the recipe.  I’m all for oil keeping a recipe nice and tasty, but from time to time I like to keep things a bit healthier.  So a few weeks ago I asked my mom to send me her pumpkin bread recipe, and with the help of an avocado, I gave it a little makeover. 🙂

I replaced the oil called for in the recipe with avocado — and nothing else!  The avocado keeps the bread just as moist (if not more moist?) than the oil version, and it also adds a punch of nutrition.

…because we could all use a little extra nutrition as we head into the holiday season. 😉

As you might be able to see, the bread does have a few green chunks here and there from the avocado, but that’s because I only mashed my avocado.  If you’re scared of the green stuff, you could puree the avocado in a food processor for a sneakier result!

[print_this]Pumpkin Avocado Bread

Ripened avocado makes for an incredibly moist and healthier version of pumpkin bread.  This recipe could easily be made into muffins, and feel free to add dried fruit or chocolate chips to the bread.

Makes 1 large loaf

Prep time: 15 minutes

Cook time: 1 hour

  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1 ripe avocado, mashed
  • 2 large eggs
  • 1/3 cup water
  • 1 cup pumpkin puree (not pumpkin pie mix)

Heat the oven to 350 degrees F.  Spray a loaf pan with nonstick cooking spray (I use a 10×5 inch pan).

Mix the flour, baking soda, cinnamon, nutmeg, and sugar in a large mixing bowl.  Make a well in the middle of the bowl, and add the mashed avocado, eggs, water, and pumpkin.  Mix the wet ingredients together a bit before mixing them into the dry ingredients, stirring until just mixed.

Spread the batter into the prepared loaf pan.  Bake about 1 hour or until a toothpick inserted into the center of the pan comes out with just a few crumbs.[/print_this]