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Maple Pumpkin Pecan Granola

Maple Pumpkin Granola Recipe

Granola is so easy to make, and this Maple Pumpkin Pecan Granola is no exception. Once you make your own, it’s kind of hard to go back to store-bought granola. We recommend making it with a mild or medium intensity olive oil so that there won’t be an intense olive flavor such as a robust intensity olive oil will give. This granola is loaded with pecans, pumpkin seeds and added pumpkin spice mix for an Autumn flair. We also added one part golden raisins and one part regular raisins for an added touch of sweetness. If you don’t like raisins, you can leave them out. One important tip when making granola with dried fruit is to add it in for the last 10 minutes of baking so that the fruit doesn’t get too dry and keeps its supple texture.

What you’ll need:

6 cups old fashioned rolled oats

1 cup raw or unroasted pecans

1 cup raw shelled pumpkin seeds

2 teaspoons pumpkin spice mix

1 cup raisins (optional)

1/2 cup So Olive Mild or Medium Intensity Extra Virgin Olive Oil

1/2 cup maple syrup

1 teaspoon vanilla extract

1/2 teaspoon sea salt

Here’s how:

Preheat the oven to 280°F. Line a large rimmed baking sheet with parchment paper. In a large bowl, mix the oats, pecans, pumpkin seeds, and sea salt. Then add the olive oil, maple syrup, and vanilla extract. Mix everything gently so that the maple and olive oil mixture coats the oats, pecan, and pumpkin seeds as much as possible. Then pour the contents from the bowl onto the baking sheet and distribute them evenly in a single layer. Pop the baking sheet in the oven for 25 minutes.

After 25 minutes, pull the granola out of the oven, add the raisins (this step is optional), and stir the granola. Place the baking sheet back into the oven for another 10 minutes. When the granola is fragrant and golden brown, take it out of the oven and stir it one last time. Allow it to cool and store in an airtight container for up to 3 weeks. Enjoy this Maple Pumpkin Pecan Granola with your favorite creamy yoghurt and fresh fruit.

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Lemon Olive Oil Cake with Blueberries and Strawberries

Lemon Olive Oil Cake with Blueberries and Strawberries

A delicious, yet simple lemon olive oil cake for the summer as fresh blueberries and strawberries are in season. This cake is made with our fused lemon olive oil and is a Dairy-free take on the German Sunken Apple Cake (Versunkener Apfelkuchen) but with berries! It is also made with whole grain flour (we used sprouted spelt flour) and maple syrup instead of sugar. You may arrange the berries on top of the batter in a pretty cohesive pattern, or for a more rustic look lay the berries on the batter sporadically. You may use all blueberries or all strawberries. You really can’t go wrong with this.

What you’ll need:

4 Eggs

1/2 cup Maple Syrup

1/2 cup Lemon Olive Oil

1 cup Unsweetened Applesauce

2 teaspoons Vanilla Extract

2 3/4 cups White Whole Wheat Flour or Sprouted Spelt Flour

3 teaspoons Baking Power

1/4 teaspoon salt

1 1/2 cup Blueberries, fresh or frozen

1 1/2 cup Strawberries, quartered

Here’s how:

Preheat oven to 350°. Grease and flour a 9″ springform pan with olive oil. Set aside. In a medium bowl beat the eggs. Whisk in maple syrup, vanilla, applesauce, and lemon olive oil. In a small bowl, mix flour and baking powder. Whisk in liquid mixture, beating to combine. Pour batter into prepared pan. Then top the batter with the strawberries and blueberries evenly, pressing into the batter lightly. Bake for 45-50 minutes or until done when tested with a toothpick. Cool for 15 minutes, then unlock the springform pan and allow it to finish cooling. Enjoy with whipped cream or ice cream!

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Blueberry-Coconut Lime Muffins

Make these tasty Blueberry-Coconut Lime Muffins! Persian Lime olive oil and flaked coconut add a nice tropical twist to standard blueberry muffins. If you are not a fan of coconut, you may exclude the flaked coconut in this recipe. You may also add fresh blueberries when they are in season but frozen blueberries work just as great .

These muffins are whole grain, made with white whole wheat flour, which is simply a softer wheat variety and our preferred type of whole wheat for sweet baked goods. Substituting one part with All-purpose flour will work just as great. We chose coconut palm sugar for its lower glycemic properties. The Persian lime olive oil makes these blueberry-coconut lime muffins wonderfully moist.

What you’ll need:

2 Cups White Whole Wheat Flour or 1 part All-purpose flour and 1 part White Whole Wheat Flour

2/3 Cups Coconut Palm Sugar

1/2 Cup Coconut Flakes, unsweetened

1 tablespoon Baking Powder

1/2 teaspoon Sea Salt

1/4 cup So Olive Persian Lime Olive Oil

2 large Eggs or 2 tablespoons Flax Meal with 6 tablespoons water, soaked

One Cup Plant-based Milk

1 Teaspoon Vanilla Extract

1 Cup Blueberries, frozen or fresh

Here’s how:

Preheat oven to 400 degrees. Line a muffin pan with muffin cups. Combine flour, sugar, coconut flakes, baking powder, sea salt in a bowl and mix it well.

In another bowl, mix Persian Lime Olive Oil, eggs (or egg substitute), milk, and vanilla extract very well. Mixing them in a mixer or using a handheld electric mix is recommended.

In the bowl with dry ingredients, form a well in the center. Pour the wet ingredients into the center and use a spoon to gently mix the wet ingredients with the dry for about 20 seconds.  Make sure you do not over mix even when you feel the urge to do so. Gently, fold the blueberries in the muffin batter.  Spoon the batter in each muffin cup and bake in the oven for 20-25 minutes.

Serving: Makes 12 Muffins