Pumpkin “Granola” (oat and nut-free!)


1 cup raw pumpkin seeds (or “pepitas”)

1 cup raw sunflower seeds

½ cup ground flax seed

¼ cup raw sesame seeds

1 cup shredded coconut

1 cup raisins

½ cup dark chocolate chips (optional, of course… but so much better with 🙂 )

½ tsp. salt

4 tsp. cinnamon

½ tsp. ground ginger

½ tsp. ground nutmeg

¼ tsp. ground cloves

6 Tbs. pumpkin puree

6 Tbs. honey

2 Tbs. maple syrup

2 Tbs. coconut oil (substitute with canola or olive oil)


In a large bowl, combine pumpkin seeds through chocolate chips (note: If you don’t have (or don’t like) one or two of the ingredients on hand, feel free to substitute with extra of another… for example, I’ve used 2 cups of pumpkin seeds because I didn’t have enough sunflower seeds… just as delicious!)

In a medium bowl, combine salt through coconut oil, and mix well.

Pour the pumpkin spice mixture over the dry ingredients and mix thoroughly.

Line 2 sheet pans with parchment paper.  Divide the granola mixture between the two pans.  Spread out the mixture into a thin, even layer.

Bake at 325 degrees for 20-30 minutes, rotating the pans mid-way through (In my bakery working days, I learned a good trick to determine when granola is done baking… when the raisins have swelled and puffed up to little balls, the granola is done!  Obviously, keep an eye out for any over-browning and pull out earlier if necessary.  But the puffy-raisin trick has always worked well for me.)

Pull the granola out of the oven and allow it to cool on the pans.  Break up into bite-size pieces and store in an airtight container.  If you don’t plan to eat it all within a few days (it tends to get a little chewy if left out for too long), throw it into the freezer.  It defrosts great (and is even yummy when frozen!).


*Tip: You can press your granola mixture into muffin tins before baking to create granola “bars.”  Just check more frequently while baking, as bake time may need to decrease a bit depending on the size and thickness of your granola bars.



Lemon Pancakes

1 cup sorghum flour

¼ tsp. salt

½ tsp. baking powder

½ tsp. baking soda

2 Tbs. coconut sugar

1 egg

1 cup coconut milk*

Juice of ½ lemon

Zest of 1 lemon

*If you choose to use another type of milk (like cow’s), the consistency may vary.  Start with 1/2 cup, and then add more as needed.

In a medium-sized bowl, combine all dry ingredients.

Make a well in the middle and add wet ingredients.  Stir well until thoroughly combined.

Heat nonstick skillet over medium heat.  Melt a small amount of butter on the skillet and spoon on pancake batter (a Tablespoon or two per pancake).

Cook until edges firm up a bit and the bottom is slightly toasted to a golden brown.  Flip and cook the other side until golden.

Serve with a bit of yogurt, maple syrup, and fresh strawberries!

Makes 12-15 3” pancakes

Cranberry Sauce (with Strawberries, Orange, & Ginger)

36 oz. fresh cranberries

Zest and juice of one organic orange

1 quart fresh strawberries, roughly chopped

1 ½ teaspoons fresh, grated ginger

1 ¼ c. organic cane sugar

In a medium sized pot over low-medium heat, combine all ingredients.

Simmer and stir every 5 minutes for about 30-45 minutes until desired consistency is reached.

Turn off heat and allow to cool.  Transfer to serving bowl.  Serve at room temperature or chill in refrigerator until ready to serve.