gastrogirl:

mixed berry parfait with walnut coconut granola.

gastrogirl:

mixed berry parfait with walnut coconut granola.

gastrogirl:

pumpkin granola with cranberries and almonds.

gastrogirl:

pumpkin granola with cranberries and almonds.

gastrogirl:

making peanut butter and jelly granola.

gastrogirl:

making peanut butter and jelly granola.

gastrogirl:

pomegranate blueberry smoothie.

gastrogirl:

pomegranate blueberry smoothie.

gastrogirl:

almond coconut granola.

gastrogirl:

almond coconut granola.

breakfast-brunch-dessert:

Dark Chocolate Almond Granola Cookies
1 cup all purpose flour 
1/2 cup whole wheat flour 
1/2 tsp salt 
1/2 tsp baking soda 
1 tsp cinnamon 
2 large egg 
5 Tbsp melted unsalted butter 
2 tsp vanilla extract 
3/4 cup packed brown sugar 
1 1/2 cups dark chocolate almond granola (or a granola combo of your choice) 
1/4 cup dried cherries, chopped 
1/4 cup dark chocolate chips 
1/4 cup shredded coconut
Directions
Preheat your oven to 350F and line a baking sheet with parchment paper. 
Sift together the flours, salt, cinnamon and baking soda.  
Beat the eggs, one at a time, then add in the melted butter, vanilla and brown sugar. Stir until well combined. 
Combine the flower and butter mixtures until well incorporated in three batches. Fold in the remaining ingredients. 
Using a small ice cream scoop, divide the dough onto prepared baking sheets. Press on each gently with your fingers. 
Bake about 10-12 minutes. 
Cool completely on a wire baking rack.

breakfast-brunch-dessert:

Dark Chocolate Almond Granola Cookies

  • 1 cup all purpose flour 
  • 1/2 cup whole wheat flour 
  • 1/2 tsp salt 
  • 1/2 tsp baking soda 
  • 1 tsp cinnamon 
  • 2 large egg 
  • 5 Tbsp melted unsalted butter 
  • 2 tsp vanilla extract 
  • 3/4 cup packed brown sugar 
  • 1 1/2 cups dark chocolate almond granola (or a granola combo of your choice) 
  • 1/4 cup dried cherries, chopped 
  • 1/4 cup dark chocolate chips 
  • 1/4 cup shredded coconut

Directions

  1. Preheat your oven to 350F and line a baking sheet with parchment paper. 
  2. Sift together the flours, salt, cinnamon and baking soda.  
  3. Beat the eggs, one at a time, then add in the melted butter, vanilla and brown sugar. Stir until well combined. 
  4. Combine the flower and butter mixtures until well incorporated in three batches. Fold in the remaining ingredients. 
  5. Using a small ice cream scoop, divide the dough onto prepared baking sheets. Press on each gently with your fingers. 
  6. Bake about 10-12 minutes. 
  7. Cool completely on a wire baking rack.
gastrogirl:

pumpkin praline trifles.

gastrogirl:

pumpkin praline trifles.