Posted in Recipes

Maple Pecan Coconut Granola

If you’ve been around a little bit, you know we love granola in this household. Today we made a sweet and crunchy one full of toasty goodness.

Maple Pecan Coconut Granola: Makes 1 – 1 1/2 Quarts

  • 4 cups old fashioned oats
  • 1 tbsp vanilla
  • 1/4 to 1/2 cup maple syrup (this is to taste)
  • 1 cup Pecan halves
  • 1 cup large unsweetened coconut flakes
  • 1/2 tsp ground cinnamon

Preheat your oven to 350F.

  1. Mix all of your ingredients in a bowl until evenly coated.
  2. Spread the mixture out onto a parchment lined baking sheet.
  3. Bake for 15 minutes, stir your oats around, and bake another 15 minutes.
  4. Allow to cool and enjoy!
Posted in Recipes

Chewy Chestnut Brownies

I’ve been craving chocolate and had some chestnut pieces I had to use up from syrup making, why not use the two together?

Chewy Chestnut Brownies: Makes 12

  • 1/2 cup butter (we used avocado butter)
  • 8 oz dark chocolate (we used vegan dark chocolate chips)
  • 1/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 tbsp vanilla or chestnut syrup
  • 2 eggs (or egg replacement)
  • 1/2 cup flour (I used all purpose you could also use whole wheat)
  • 1/2 cup roasted chestnuts, chopped
  1. Preheat your oven to 350F.
  2. To a microwave safe bowl, add your butter and chocolate. Microwave in 30 second intervals until completely melted. For my microwave, it took about 3 – 30 second bursts.
  3. Allow to cool slightly, then mix in your sugars thoroughly.
  4. Mix in your vanilla, and 1 egg, mixing completely before adding the next egg and mixing until well combined.
  5. Add in your flour, mixing until just combined.
  6. Fold in your chestnut pieces gently.
  7. Grease a 9×9 square pan well (or a muffin tin) and add in your batter. If using the muffin tin, add about 2 oz of batter per cup.
  8. Bake for 30-45 minutes, rotating your pan halfway through to promote even baking.
  9. Allow to cool, then enjoy!
  10. Try topped with whipped cream or even with edible cookie dough!

Posted in What's New?

October Flavor of the Month!

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.

Posted in Recipes

No-Churn Vegan Pumpkin Ice Cream

‘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
  1. 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.)
  2. Add in your sugar and beat until just combined.
  3. Add in your remaining ingredients, mixing thoroughly.
  4. 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.)
  5. Remove your partially frozen ice cream and return to the bowl. Mix again for 2-3 minutes until completely mixed and creamy.
  6. 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.
  7. Scoop, top with your favorite ice cream toppings, and enjoy! You can also blend this with coffee for a delicious pumpkiny morning boost!
Posted in Recipes

BBQ Sauce

Slather on anything and everything!

Ribs, chicken, vegetables, your neighbor, beans, a flip flop, etc!*

It’s generally advised to only put on things that are safe/Legal to eat. Try not to torment your neighbors.

BBQ Sauce: Makes 2 Cups

  • ¼ cup BBQ rub (see bonus recipe)
  • ¼ cup Stock ( I use vegetable)
  • ¼ cup Brown sugar
  • ½ cup apple cider vinegar
  • ½ cup Worcestershire sauce
  • 1/3 cup molasses
  • 2 cups ketchup
  1. Mix all ingredients in a small saucepan, simmer over medium low/low heat for about 30 minutes, or until it reaches your desired thickness.
Posted in Recipes

French Toast Jammer Bake

A good way to add sweetness and a pop of fruit to your french toast, and great for meal prepping! It’s also a good way to use up bread that’s going a little stale.

French Toast Jammer Bake: Makes 4-5 Jumbo Cups

  • 1/2 loaf bread of choice, cut into cubes (we used whole wheat)
  • 1/4 cup jam of choice (we used blackberry for this batch)
  • 2 eggs or egg substitute (we used 1/3 cup plant based egg)
  • 1/4 cup milk of choice (we used oat milk)
  • 1/4 tsp ground cinnamon
  • 1/2 tsp vanilla
  1. Preheat your oven to 350F.
  2. In a large bowl, whisk together your jam, eggs, milk, cinnamon, and vanilla.
  3. Toss the cubes in the mixture, stirring to coat evenly.
  4. Grease a jumbo muffin pan, and spoon about 1/4 cup – 1/3 cup of the bread into each cup.
  5. Bake for about 30 minutes, rotating your pan after 15 minutes to promote even baking. (Tip: You can use a regular muffin pan, just reduce the amount in each cup and keep an eye on your cooking time, it’s likely you’ll need a little less time in the oven, about 15-20 minutes.)
  6. Allow to cool slightly, then serve warm. (Or if making ahead of time, let them cool completely and store in the fridge.) Try with maple syrup or whipped cream!

Just a quick note: I’ve found the best way to remove them from the pan is to carefully run a rubber spatula around the outside of the bake and then scoop from the bottom.

Enjoy!

Posted in What's New?

New Flavor Alert!

⚠️ NEW FLAVOR ALERT ⚠️

The brainchild of our younger resident taste-tester, we present to you, Ice Cream Sundae Granola!

Cocoa based granola, rainbow sprinkles, with a dried cherry on top. Vegan and nut free, perfect for sprinkling on an actual sundae.

Posted in What's New?

You Asked, We Listened!

I’m happy to announce that our Dark Chocolate Cherry Almond Granola is now 100% vegan! Pick some up at the farmer’s market for the dairy-free or vegan pal in your life!

Posted in Recipes

K’s Cukes… Er… Pickles

I am a pickle fiend. I’ll fully admit to that. It got to the point that when we visited family in Ohio, they’d pick up an extra jar of pickles just so I wouldn’t eat all of theirs. Needless to say, it’s about time that I shared my favorite homemade pickle recipe.

K’s Cukes – Makes 1 Quart

  • 1/2 pound pickling cucumbers, sliced into your desired shape, (I generally do spears)
  • 1 clove of garlic, smahed
  • 1 bay leaf
  • 1 tbsp sugar
  • 1 tbsp kosher salt
  • 1 tsp cracked black peppercorns
  • 1/2 tsp sambal (optional)
  • 1/4 tsp ground turmeric
  • 1 cup apple cider vinegar
  • 2 cups water
  • 2 tsp fresh herbs of choice (dill, rosemary, thyme, etc. My favorite for this recipe is rosemary.)
  1. Place your cucumbers, garlic, herbs, and bay leaf into a heat safe jar or plastic container (large enough so the cucumbers can be completely submerged in the pickling liquid.)
  2. In a small saucepan over medium heat, add your remaining ingredients and heat until the sugar and salt have dissolved.
  3. Carefully pour the pickling liquid into your jar or container and allow to sit on the counter until cooled.
  4. Top your container with a lid and store in the fridge. You can eat them right away, but I like them best after 3-5 days.
  5. Enjoy!