Blood Orange Cranberry Granola

The best thing about making granola at home is making unusual combinations that are not typically found in the store, with the exact ratio of delectable goodness in each bite.

Orange-cranberry is not a rare find, but I made it extra special with my own ingredients.

Of course, this tastes even better with some homemade almond-cashew milk.

The best part about this is all ingredients were purchased in bulk bins at my nearest grocery store. I realize I am fortunate to not have to change many of my pre-zero waste habits due to the fact that the place where I was already shopping in bulk is where I can continue to shop in bulk. I just now do it with cloth bags and am more conscientious of impulse purchasing plastic-covered items.

To make blood orange cranberry granola you’ll want:

  • Rolled oats
  • Sunflower seeds (I used toasted)
  • Unsweetened shredded coconut flakes
  • Dried cranberries
  • Hemp seeds
  • Maple syrup
  • Blood-orange infused olive oil + coconut or other oil

The method:

  • Add mostly oats to a bowl, then top it with other dry ingredients in ratios you prefer. Use up any lingering seeds / nuts you may have.
  • Pour in enough sweetener to your liking. I love the flavor of maple syrup, but understand if you do not.
  • Pour in / mix in oils. I have a yummy blood-orange infused olive oil I impulse purchased that also tastes amazing and I don’t regret. 🙂 Don’t hesitate to make sure there is enough oil in the mix. Mine will generally be quite wet, almost like making oatmeal cookies.
  • Leave out any fruits until after baking. Trust me, you don’t want blackened cranberries sticking to your teeth.
  • Set oven to 325F and spread the mix onto a large baking sheet. Stir as well as rotate the pan occasionally throughout the next 30 – 40 minutes, depending on how large your batch of granola is.
  • When done, let it cool before transferring to an airtight container.
  • Enjoy!

Peace and love,

Kristan

Leftover Nut Milk Pulp Breakfast Bars

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Combat food waste! I need to improve in this area most definitely, but feel I am getting better and experimenting even more in the kitchen.

Leftover nut milk pulp can add up quickly. I’ve made brownies before, which are amazing, but I like change as well.

My goal here was also to use only one pan. Yes, for mixing and for baking. Success!

Ingredients:

  • Leftover pulp: 1 – 1.5 cups
  • Oats: 1/2 cup
  • 1 egg
  • Chocolate chips: 1/2 cup
  • Hemp hearts: 1/4 cup
  • Peanut butter: 1/3 cup (that’s all I had, but it would have been nicer with more)
  • Cacao nibs: whatever was on hand which was about 2 TBS
  • Maple syrup: 1/4 cup

Stir all together and press into the pan.

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Bake at 350F for about 20 – 30 minutes.

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These were pretty good. I ate them for breakfast and for snacks. They were still quite moist, which was interesting. I’d make them again, but I would make sure to add more oats or flour, or squeeze the nut pulp more, or add in a bit of coconut oil. But I am happy to have avoided at least a little bit of food waste!

Peace and love,

Kristan

Sourdough Starter Pancakes

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A typical breakfast for me is quick and leaning towards healthy. However, on the weekends, I allow a morning of lounging and enjoying a scrumptious, nutritious, yet high-calorie meal.

These pancakes use up any leftover sourdough starter that I have accumulated after making my weekly bread. I’m planning on doing a more thorough sourdough bread post soon!

The ingredients are ones I typically have on hand and, best of all, can be customized.

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This batch was made with homemade cashew-almond milk, eggs from my hens, and other store bought ingredients, all available in bulk.

I use this recipe from my favorite sourdough baker.

This time, I left out the yogurt knowing I’d be topping the pancakes with yogurt later.

There is some sugar in the dough, which gives more leeway to add tart toppings, which is just what I did.

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Yogurt, homemade cherry jam, and homemade apple butter were chosen for toppings.

The sourdough starter acts not as a leavening, but as a flavor for these delicious treats.

This is one of my favorite ways to combat food waste.

You’ll need

  • 2 eggs
  • 1 cup milk of choice
  • 1.5 cups sourdough starter / discard
  • 1.5 cups flour
  • 1 tsp each baking powder, baking soda, and salt
  • 1/4 cup sugar
  • 1/4 cup melted butter or coconut oil

Mix all ingredients together in 1 bowl to cut down on dishes.

Cook on a hot skillet and enjoy!

Peace and love,

Kristan