This is one of my first improvised recipes, and I have been using it for years. It’s basic but delicious. Crunchy and crispy. A little bit sweet and a little bit salty. And it stands up well to a bowl of Greek yogurt. I’m pretty sure the crispy goodness comes from the fact that it uses mostly white sugar–and not honey, maple syrup, or brown sugar–for sweetness. Hence the name. Continue reading “Slightly Un-Hippie Granola”
I’ve been on a quest for the perfect biscotti recipe lately; something crunchy but not tooth-breaking… flavorful but not overly sweet. And not too fussy. No chocolate drizzles or exotic ingredients. Also, after reading the endless online debates about what is “authentic” biscotti, I decided I wanted a recipe that had no butter or oil in it. Not because I was looking to make it low fat (though that’s a good bonus), but because it seemed like fat would make it too tender and crumbly. Continue reading “Apricot Walnut Biscotti”
These waffles are made with coconut oil and plain yogurt, and the batter takes less than five minutes to make. No fussing around separating eggs… Just add the ingredients to the bowl and mix!
I was prepared for this recipe to result in a less-crisp texture, but I was pleasantly surprised by the structure and crunch. Plus, the subtle coconut flavor comes through, making these waffles good enough to eat on their own–which is just what we did! Continue reading “Easy Coconut Oil Waffles”