Happy spooky season! We know you’re probably pumpkin spiced out, so we did something a smidge different, but still delicious. Our October granola flavor of the month is Harvest Spice! Roasted pumpkin seeds, dried apple, dried cranberries, and warming pie spices. Come see us at the market or e-mail me for a special order!*
*A friendly reminder, if you’d like to place an order for shipping, our granola can only ship within New York, and there is a 1 batch minimum order.
I’m not quite ready to let summer go just yet, so I whipped this up for a little taste of sunshine on this rainy day. This drink makes both a delicious non-alcoholic cocktail and a nice sunny pick-me-up.
Berry Hibiscus Refresher: Makes 1
Muddle your sugar cube in a dash of hot water, and stir until dissolved. Add in your strawberry shrub, lemonade, and tea. Stir, then top with sparkling water. Carefully add in your frozen berries, stir once, and enjoy!
A great meal prep breakfast for the kids, and a great non-traditional way to enjoy granola!
Granola Cups: Makes about 15
3 cups of your favorite Mack’s granola (Fruit Cave is really good for this. If you can’t use our granola, just find a looser granola at the store, steer away from granola clusters.) 1 tsp baking powder 1 1/2 tsp ground cinnamon 1/4 tsp grated nutmeg 1/4 tsp kosher salt 1 1/2 cups milk of choice 2 eggs (or egg replacement) 1/2 cup maple syrup 1/2 cup applesauce of choice 1/2 tsp vanilla 1 cup apples, diced (optional)
Preheat your oven to 350F, and grease 2 muffins pans. Set aside.
In a medium bowl, mix together all of your dry ingredients. In a separate medium bowl, whisk together your eggs, milk, syrup, vanilla, and applesauce until thoroughly combined. If using, add your chopped apples to the wet mixture. Add your dry ingredients to your wet ingredients and mix well. Using a 2 oz scoop (or 1/4 cup measure), add a scoop of the batter to each muffin cup. Your batter will probably look quite loose, don’t panic! Your granola will absorb everything. Bake for 30 minutes, rotating your pans at the 15 minute mark to promote even baking. Once fully baked, allow them to cool completely at room temperature. Meal prep them out into containers or add to an airtight container and store. Enjoy!
‘Tis the season! This is a super easy recipe, no ice cream maker needed! You can do this by hand, but an electric mixer will make this easier on you.
Pumpkin Ice Cream: Makes 1 Quart
2 cups milk of choice (we used cashew milk) 1 (13.5 oz) can of coconut whipping cream (we used the Nature’s Charm brand – but really you can just make a cans worth of your favorite coconut whipped cream recipe and use that) 1 tsp vanilla 1/2 tsp of your favorite pumpkin pie spice 1/2 cup of canned 100% pumpkin – NOT canned pumpkin pie filling 3/4 – 1 cup sugar
Add your whipping cream to a large bowl and beat on high for 3 minutes. (Or if you’re using pre-made whip, just add it to the bowl.) Add in your sugar and beat until just combined. Add in your remaining ingredients, mixing thoroughly. Pour your ice cream base into a freezer safe container and freeze for 2-3 hours. (Tip: Don’t throw your bowl or mixer in the sink! You’ll need it again in a few hours.) Remove your partially frozen ice cream and return to the bowl. Mix again for 2-3 minutes until completely mixed and creamy. Add your ice cream to a freezer safe container (feel free to use the same one if it works for you) and freeze for another 1-2 hours, or until frozen through. Scoop, top with your favorite ice cream toppings, and enjoy! You can also blend this with coffee for a delicious pumpkiny morning boost!
Our September flavor of the month is coming up this week! Maple Apple Pecan Pie Granola, a naturally sweetened granola with bits of dried apple and roasted pecan pieces, this one is sure to get you in the mood for pie season!