Andrew and I both grew up on cereal–he on Frosted Flakes and me on plain Cheerios–and while we’re both more ‘toast’ people now, I enjoy a bowl every once in awhile. When Seven Sundays asked if they could send me some boxes of their new gluten-free, sunflower seed protein cereal, I was excited to try something new.Continue reading “Seven Sundays cereal”
–Read the blog post about it here.
Fruity Waffle Sundae (SHAPE magazine, January 2011)
1/2 C nonfat cottage cheese or 1/4 nonfat ricotta cheese
1 tsp grated ginger
1/2 C pomegranate seeds
1/2 C sliced kiwi
1 whole-grain waffle
2 tbsp pumpkin seeds
Mix together the ginger and cottage cheese or ricotta. Toast the pumpkin seeds until lightly browned. After toasting the waffle, top with cottage cheese mixture, fruit and pumpkin seeds.
I found this recipe online when I was searching for something to do with some leftover pumpkin puree that had been sitting in my fridge. I played with the recipe I found at Two Peas and Their Pod and switched a couple amounts and ingredients around based on what I had on-hand at the time. This was some of the best granola I’ve ever had–tasty enough to eat with plain yogurt!
Here’s what I did:
5 C rolled oats
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp nutmeg
3/4 C brown sugar
1/2 C pumpkin puree
1/4 C applesauce
1/4 C maple syrup
1 tsp vanilla extract
1/4 C each raisins, dried cranberries, chopped pecans and pepitas
1. Preheat oven to 350 degrees. In a large bowl, combine oats, spices, salt, pecans and pepitas. Mix well.
2. In a medium bowl, whisk together brown sugar, pumpkin, applesauce, maple syrup and vanilla. Pour over oat mixture and stir until combined. Spread the mixture onto the baking sheet.
3. Bake for 20 minutes, then remove pan from the oven and stir. Return to the oven for an additional 15-20 minutes or until granola is golden and crisp. Remove from the oven and stir in dried fruit.