Archive for the ‘Breakfast’ Category

There are so many reasons why I love these biscuits. First of all, they are super easy to make and no special equipment (like a rolling pin or biscuit cutter) is needed. It takes no more than 15 or 20 minutes to make them from mixing the dough to pulling them out of the oven. Then once they are done they are moist and flaky and so tasty (c’mon, look at the picture – you know you want one!). And the best part is that they freeze and reheat beautifully (I just throw the frozen biscuits in the toaster oven on the bake setting). So make a big batch, freeze a bunch in a gallon zip lock freezer bag, and then the next time you want to add a biscuit to your breakfast, lunch or dinner they are ready to go. It honestly couldn’t be easier…so go ahead and throw away that refrigerated tube of dough you bought from the grocery store! (more…)


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This recipe is super yummy and so flexible! Below is our favorite cereal version, but there are many ways to tweak the recipe depending on your preferences. For the nuts you can put either all almonds or all cashews (or split them as listed below or even try a totally different type of nut). Also, the same thing works for the seeds – you can either put in all pumpkin seeds or all sesame seeds or put in half and half. You could easily play around with the amounts of sesame seeds and flaxseeds as well. If you can’t find unsweetened shredded coconut you can leave it out completely.

If you want granola cereal make it with rolled oats. If you want granola bars then substitute steel cut oats for the rolled oats, and I also like to add dried fruit bits before baking the bars. For the cereal, once it has baked and cooled completely, you want to put it in a gallon zip lock to break it up into small cereal pieces. If you are making granola bars just break off big chunks instead of using a bag. Don’t expect perfectly uniform rectangles for your granola bars – these are homemade after all! (more…)

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