Tag Archives: Organic Fruit

Fall Fruit Parfait

Hello everyone!

This week’s recipe will probably require a trip to the store, but we think it’s worth it. This is some of the best granola we’ve ever tasted! No store-bought brand can compare to the crunch of fresh-baked granola. Serve it with some fall fruit from our boxes this week.

Fall Fruit Parfait with Fresh Baked Granola

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Ingredients for Granola

3-4 cups rolled oats
1 cup chopped walnuts
1 cup pumpkin seeds
1/4 sesame seeds
1/3 cup coconut oil melted
1/2 cup maple syrup
1 teaspoon kosher salt
1 tablespoon brown sugar
1 cup dried fruit chopped (I like tart cherries, but raisins can be substituted to save money)
1/2 cup sweetened shredded coconut

Ingredients for Single Serving of Parfait

1 cup chopped apples and pluots tossed with a pinch of cinnamon

½ cup plain yogurt

~1 tbsp honey

~1 tbsp shredded cocounut

 

Directions

Preheat oven to 300 degrees. Mix oats, walnuts, pumpkin seeds, sesame seeds, shredded coconut,  salt, melted coconut oil, and maple syrup in large bowl until ingredients are evenly coated. Spread evenly over a sheet pan. Sprinkle with brown sugar. Bake for 1-1.5 hours, stirring every 20 minutes until ingredients are golden brown. Remove from oven and let cool. Mix in dried fruit.

To make parfait, put chopped fruit in bottom of mason jar, top with yogurt, then granola, sprinkle with coconut and drizzle with honey. Can sit overnight, covered. This recipe is great to make ahead for a quick breakfast!

 

Enjoy!

 

Original recipe and photo for PCH by Kayla Waldorf

 

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Coconut Kiwi Banana Bread

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Coconut Kiwi Banana Bread

Makes 1 loaf

Ingredients

1 ½ cups flour 1 tsp baking soda ½ tsp salt ½ cup (1 stick) unsalted butter, softened ½ cup granulated sugar ½ light brown sugar, packed 2 eggs ½ tsp vanilla extract 2-3 ripe large bananas, about 1-1/2 cups, mashed ½ cup coconut, toasted 1 cup diced kiwis, and 1 sliced kiwi for the top

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Directions

Preheat oven to 350 degrees. Lightly grease a 9×5-inch loaf pan. In a small bowl, combine flour, baking soda, and salt. Set aside. In a large bowl, cream together butter and sugars. Add eggs, one at a time. Stir in vanilla extract. Add bananas. Gradually add flour mixture to banana mixture, mixing until just combined. Fold in toasted coconut (reserving 1 tablespoon) and diced kiwis. Pour batter into greased loaf pan, spreading evenly. Sprinkle reserved tablespoon of toasted coconut on top, and evenly place sliced kiwis on top. Bake for 1 hour, or until a toothpick inserted in center comes out clean. Let cool in the loaf pan for about 10 minutes before transferring to a wire rack to cool completely.

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