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Nourishing Traditions → https://amzn.to/4oXc5VT
Nourishing Traditions Baby & Child →
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Prairie Homestead → https://amzn.to/4p4jW4e
Healing Our Children → https://amzn.to/4oXdf3H
The Healing Garden → https://amzn.to/4p4gUwO
Alchemy of Herbs → https://amzn.to/4pr0qhT
Food Processor: https://amzn.to/3OhohmT
Stainless cookie sheets: https://amzn.to/4a9vcWQ
Cookie scoopers: https://amzn.to/3NQYvpB
2-Ingredient Homemade Yogurt Video: https://youtu.be/ean3VSRog8E?si=lbm24KJVLCHRSs7z
Below are the recipes exactly as I make them.
Purely Elizabeth–Style Granola Copycat
Ingredients
3 cups sprouted rolled oats
1/2 cup puffed amaranth
1/2 cup quinoa flakes
1/3 cup sunflower seeds or sunflower kernels
1 tablespoon chia seeds
2 1/2 tablespoons warm water
1/2 – 1 cup coconut sugar (more if you like sweeter)
1/3 cup melted coconut oil
1 to 1 1/2 teaspoons cinnamon
1/2 to 1 teaspoon sea salt (adjust to taste)
Optional1 teaspoon vanilla extract
Instructions:Preheat oven to 300°F.
In a small bowl, combine chia seeds and warm water. Stir and let sit for 5–10 minutes until thick and gelled.
In a large bowl, mix sprouted oats, puffed amaranth, quinoa flakes, sunflower seeds, cinnamon, and sea salt.
In a separate bowl, whisk together melted coconut oil, coconut sugar, vanilla if using, and the prepared chia gel until fully combined.
Pour the wet mixture over the dry ingredients and stir thoroughly until evenly coated.
Spread the granola onto a parchment-lined baking sheet and press it down firmly with a spatula to encourage clusters.
Bake for 35–40 minutes without stirring, until lightly golden and dry to the touch. Watch closely during the final 5 minutes.
Remove from the oven and let cool completely on the pan without disturbing. Once fully cooled, break into clusters.
Store in an airtight container at room temperature.
NoteThis version uses a chia binder to encourage clusters while keeping the ingredient list very close to the original. I use sprouted oats for digestibility and press the granola firmly before baking for best texture.
2. Little Bites–Style Pancake Muffins
(Works with fresh-milled, einkorn, or store-bought flour)
Ingredients
240g of Fresh Milled Einkorn or Your Choice of Berries** see notes for subbing out for all purpose flours
2 1/2 teaspoons baking powder
1/2 teaspoon sea salt2 large eggs (room temperature)
1 cup milk (use 3/4 cup if using all-purpose flour)
1/4 cup melted butter, cooled
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
Mix-ins
1/3 cup mini chocolate chips or
1/2 cup frozen blueberries
InstructionsPreheat oven to 400°F for mini muffins or 375°F for standard muffins.Whisk dry ingredients in one bowl.Whisk wet ingredients in another.Combine wet and dry just until flour disappears – do not overmix!Fold in mix-ins gently.Bake immediately. Do not let batter rest.Bake 10–12 minutes for mini muffins or 16–18 minutes for standard.
Note: Fresh-milled and einkorn flour need gentle mixing and immediate baking for best texture.
** for all purpose flour use 2 cups (240g) and decrease milk to 3/4 cup.
** for all purpose einkorn use 2 cups (240g) and keep milk at 1 cup
3. Peanut Butter Protein Balls (Costco-Style)
Ingredients
1 cup natural peanut butter (peanuts + salt only) or nut butter of your choice
1/3 cup honey or maple syrup
1 cup rolled oats (sprouted if preferred)
1/3 cup shredded coconut
2 tablespoons chia seeds2 tablespoons collagen peptides
1/4 teaspoon sea salt
Optional
1/4 cup mini chocolate chips
2 tablespoons pumpkin or sunflower seeds
1/2 teaspoon vanilla extract
InstructionsMix peanut butter, honey/maple syrup, and vanilla.Stir in remaining ingredients.Adjust texture with a tablespoon of oats or nut butter if needed.Roll into balls and refrigerate 20–30 minutes.Store in fridge or freezer.
4. Savory Einkorn Crackers (Simple Mills–Inspired)
Ingredients
1 1/4 cups einkorn flour
4 tablespoons cold butter, cubed
1/3 cup finely grated parmesan
1/4 cup full-fat plain yogurt
1 tablespoon olive oil
1/2 teaspoon sea salt + some to sprinkle on top
1 tsp garlic powder
Optional
1/2 teaspoon dried rosemary or thyme
Garlic powder or black pepper to taste
Instructions
Preheat oven to 375°F.Pulse flour, salt, and herbs in a food processor.Add butter and pulse to coarse crumbs.Add parmesan, yogurt, and olive oil.Pulse just until dough forms.Chill dough for 30 mins for easier to handle dough.
Roll thin between oiled parchment (thinner than you think) cut, and bake 12–15 minutes.Cool completely before storing.
5. Peanut Butter Granola Bars
https://therealfooddietitians.com/5-ingredient-peanut-butter-granola-bars/