Greek Cauliflower Dip

Greek Cauliflower Dip

Needing a healthy appetizer or spread for a quick dinner or lunch? My Greek Cauliflower Dip is the perfect addition to any dinner party, light lunch with friends, or a backyard BBQ. This recipe is gluten free.

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I created my Cauliflower Dip recipe awhile back when I wanted a low carb alternative to traditional hummus. I was experiencing some inflammation, so I was unable to consume legumes, enter anything cauliflower. Not only did the dip taste great, but no one had any idea that it was not actual hummus. Mom for the win!

You can use frozen or fresh cauliflower, and the ingredients you likely already have on hand. Recently, I decided to dress it up a bit, so I made a mini Greek Salad on top for some flare. My husband and I will eat this for dinner sometimes with a burger or just dig in with loads of vegetables and SimpleMills crackers or plantain chips. For the Greek dressing I used Primal Kitchen brand, but any dressing that is Gluten Free and you enjoy is good. Enjoy!

Greek Cauliflower Dip

Mindful Living With Amanda
Gluten Free
Course Side Dish, Snack

Ingredients
  

  • 1 batch Cauliflower Dip Linked Below
  • 1/2 cucumber, chopped
  • 4 Campari tomatoes, quartered
  • 1/4 red onion, diced
  • 1/4 cup chopped pitted kalamata olives
  • 1/4 cup crumbled feta cheese
  • Greek Salad Dressing I used Primal Kitchen brand

Instructions
 

  • Prepare the cauliflower dip as intructed *linked below
  • Spread the dip on a serving dish/plate, layer on the remaining ingredients, and drizzle the salad dressing ontop
  • Store this in an airtight container for up to 3 days in the fridge, or serve immediately. Enjoy!

Strawberry Overnight Oats

Strawberry Overnight Oats

Here is a quick and easy breakfast recipe that will keep you fueled to tackle the day ahead. This is easy to make and prep for a healthy grab and go option during busy weekdays. This recipe is dairy and gluten free.

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I love an easy breakfast option. I will make this recipe for my husband and myself for a healthy breakfast and snack option throughout the week. I sprinkle in some collagen and protein powder for some added nutrients. I typically use Ancient Nutrition Vanilla Collagen Protein for a clean source of protein. My kids will also dig into these too. I mean who can resist that delicious peanut butter goodness dripping over the edge like that?

Strawberry Overnight Oats

Mindful Living With Amanda
Dairy & Gluten Free
Course Breakfast
Servings 4

Ingredients
  

Overnight Oat Layer

  • 1 1/4 cup gluten free oats
  • 2 tbsp chia seeds
  • 1 tsp vanilla extract
  • 1 1/2 cup coconut milk
  • 2 tbsp vanilla protein or collagen powder
  • 1/2 banana, mashed

Layers

  • 1 cup strawberries, diced and mashed
  • dairy free yogurt I use Forager Vanilla Bean Cashewmilk yogurt
  • grain free granola I use Purely Elizabeth brand
  • nut butter
  • strawberries, chopped

Instructions
 

  • combine all of the overnight oat ingredients into a mixing bowl and mix well
  • let the oat mixture sit in the refrigerator overnight or for up to 1 hour
  • layer in the oats, mashed/chopped strawberries, granola, yogurt and nut butter to your liking
  • dig in! You can store these in an airtight container for up to 4 days for optimal freshness.
Roasted Cauliflower & Cashew Chimichurri

Roasted Cauliflower & Cashew Chimichurri

Need a vegetable based appetizer, or a side dish for a dinner party or a nice night in? My Roasted Cauliflower & Cashew Chimichurri is out of this world. This recipe is Keto, Paleo, and gluten free. Dig into this simple dish that will please everyone around the table.

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Cauliflower is an amazing vegetable that is so versatile either as florets or rice. Cauliflower is a great low carb but fibrous option to add into many Keto and Paleo approved meals. Cauliflower is a great anti-inflammatory vegetable that is rich in antioxidants, Vitamins K and C.

I have to admit that years back I was not a fan of roasted vegetables. Fast forward about 10 years and I have roasted vegetables multiple times a week. I frequently make sheet pan dinners, or I roast a ton of vegetables to meal prep for quick meals for the upcoming week. The process is just too easy, and the roasted flavors is delicious. I also enjoy the texture that comes along with crispness.

This is great as a side dish to grilled chicken or steak, or you can serve it as an appetizer. It is best to serve while the cauliflower is still warm, but I have had it cold as well and it still tastes amazing. You will most likely have some leftover sauce, but you can save it and use it as a topping for your next taco night. I hope you enjoy this light dish as much as I do!

Roasted Cauliflower & Cashew Chimichurri

Mindful Living With Amanda
Keto & Paleo Friendly, Gluten Free
Course Appetizer, Side Dish

Ingredients
  

Roasted Cauliflower

  • 1 head of cauliflower chopped into bite size florets
  • 3 tbsp avocado oil
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp sea salt

Cashew Chimichurri

  • 1/4 cup unsalted cashews
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh parsley
  • 1/4 cup fresh lime juice
  • 2 garlic cloves, minced
  • 1/2 tsp sea salt
  • 1/4 tsp crushed red pepper flakes

Instructions
 

Roasted Cauliflower

  • Preheat the oven to 450 degrees, and line a large baking sheet with parchment paper
  • Whisk together the avocado oil, onion and garlic powders, paprika and salt
  • Drizzle the oil mixture onto the chopped cauliflower florets and toss until evenly coated
  • Roast the cauliflower for 12-14 minutes until crisp to your preference

Cashew Chimichurri

  • Place all of the sauce ingredients into a food processor, and process until the mixture is smooth
  • Serve the roasted cauliflower alongside the Chimichurri sauce for dipping. Enjoy!
Chocolate Protein Cookies

Chocolate Protein Cookies

Calling all chocolate lovers looking for a healthy snack packed with protein for a midday or morning recharge. These protein cookies are paleo friendly, gluten and dairy free!

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When I think about protein snacks I often think of either an intense sugar taste, or an extremely dry and bland texture. There are some good options on the market such as Tone It Up, Primal Kitchen Collagen Bars, and Bullet Proof, which I typically keep on hand. However, there are several protein bars and snacks that are full of unnecessary and unhealthy ingredients that can end up spiking your blood sugar levels, which leave you hungry shortly after consuming.

Recently I decided to try to make my own protein cookies, which can serve as a midday or morning snack in addition to a healthy breakfast option. To be honest, I also really needed to use the bananas on my table. My kids are not banana bread fans, so I have to get crafty.

These cookies are super simple to make. For the protein powder I use Tone It Up, Ancient Nutrition, or Primal Kitchen Collagen Fuel. Again, look on the label to see what you are consuming. Try to avoid a protein that has a long list of ingredients and high sugar content. If your batter ends up being too think then add in a little coconut milk to your preference. Combine all of the ingredients and bake for 6-8 minutes until the tops crack. I like all things soft baked, so I lean towards the 6 minute mark. Enjoy!

Chocolate Protein Cookies

Mindful Living With Amanda
Gluten & Dairy Free, Paleo Friendly
Course Breakfast, Snack
Servings 12 cookies

Ingredients
  

  • 3/4 cup cassava flour
  • 1/4 cup coconut flour
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 2 tbsp coconut sugar
  • 1 tbsp cocoa powder
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • 1 banana, mashed
  • 1 tbsp chocolate protein powder
  • 1 tsp pure vanilla extract
  • 2 tbsp dark chocolate, chopped

Instructions
 

  • Preheat the oven to 350 degrees
  • Using a fork or a standard mixer, combine all of the dry ingredients
  • Add in the maple syrup, melted coconut oil, banana, and vanilla extract. Mix until well combined.
  • Using an ice cream scooper or a generous tablespoon, scoop out 12 cookies onto a nonstick baking sheet. Roll the cookies into a ball and flatten slightly with the palm of your hand.
  • Bake for 6-8 minutes, until the tops slightly crack. Allow the cookies to cool for 2 minutes before serving, or store them in your refrigerator in an airtight container up to 1-2 weeks for optimal freshness. Enjoy!
Maple Pecan Protein Bites

Maple Pecan Protein Bites

I love a good maple and pecan combo! Pair this combination with a splash of protein and the texture of raw pecans, and you have yourself an amazing snack that will reenergize you for the morning or afternoon slump. This recipe is gluten free, and will have you asking for seconds!

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I typically have a variation of my bites recipes on hand for my kids or husband to grab and go for a healthy snack. For this recipe I wanted something with warm tones, so I paired maple syrup, almond extract, and chopped pecans together. To make this a well rounded snack I used healthy fat from the raw nuts and a chocolate protein powder. The brands of protein powder I use are Primal Kitchen Collagen Fuel, Tone It Up, and Ancient Nutrition.

Of course I had to bust out my food processor (again) for this easy recipe. Seriously, what is better than a food processor? The dough will be a bit sticky from the maple syrup, but this will allow for the remaining 1/4 cup of chopped pecans to stick and roll into the dough at the end for some added texture. I recommend storing these in your refrigerator in an airtight container for up to 1-2 weeks for optimal freshness. One batch makes 7 bites, so they will most likely be gone within the week. I hope you enjoy these goodies as much as we do!

Maple Pecan Protein Bites

Mindful Living With Amanda
Gluten Free
Course Snack
Servings 7 bites

Ingredients
  

  • 1 1/4 cup raw, unsalted pecans (chopped)
  • 2 tbsp chocolate protein powder
  • 3 tbsp maple syrup
  • 5 pitted dates
  • 1/4 tsp almond extract
  • 1/4 tsp sea salt
  • 1 tbsp chopped dark chocolate

Instructions
 

  • Toss 1 cup of the chopped pecans, chocolate protein powder, maple syrup, dates, almond extract, and sea salt into a food processor and process until a ball of dough forms.
  • Fold in the chopped pieces of dark chocolate
  • Using a tablespoon or ice cream scooper separate the dough into 7 balls. Then, roll each ball into the remaining 1/4 cup of chopped pecans. Keep rolling the balls to combine the chopped nuts.
  • Place the bites into an airtight container and store in the refrigerator. Enjoy!
Nut Butter Filled Granola Cups

Nut Butter Filled Granola Cups

Here is another fun twist to my Paleo Granola Cup recipe. If you are a lover of peanut butter cups then you will adore this treat. This is the perfect blend of nut butter and chocolate with a granola cookie base. This is a subtle sweet treat that lets the nut butter of your choice be the star of the show, which is complimented by a thin layer of chocolate. This is Paleo friendly and gluten free!

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As I have mentioned before, peanut butter is my weakness. I love peanut butter, but since I have entered into the wellness space I am learning about the benefits of other nut butters such as almond, cashew, and sunflower. My son Samuel could eat sunflower butter by the spoonful, and I have to admit that I could as well. There are so many beautiful options out there, and in the spirit of paleo I encourage you to experiment and find what sits best with you.

The base of this recipe are my Paleo Granola Cups recipe. There are so many creative ways to use this recipe as a base to a dessert, breakfast, or snack. Naturally, I filled these beauties with nut butter. The trick is to allow the granola cups to cool completely before you remove them from the muffin liners. Then you can place them onto a sheet with parchment paper and fill them with a nice creamy butter of your choice. I have used peanut and almond butter, but peanuts are a legume, so if you are Paleo you can opt for almond butter.

For the chocolate I melted Hu Kitchen’s Gems with a touch of coconut oil. Once the chocolate was nice and smooth I drizzled some onto of the nut butter layer. To allow them to set I placed them into the refrigerator for about 10 minutes until the chocolate hardened. You can serve these immediately, or put them in your refrigerator in an airtight container and graze as you want to, which will be often. These are also freezer friendly as long as you store them in an airtight container. You will just take them out to thaw a few minutes before serving.

Nut Butter Filled Granola Cups

Mindful Living With Amanda
Gluten & Dairy Free, Paleo Friendly
Course Dessert, Snack
Servings 12 cups

Ingredients
  

Paleo Granola Cup Base

  • 1/4 cup sliced almonds
  • 1/4 cup raw, unsalted cashews
  • 2 tbsp unsalted pumpkin seeds
  • 2 tbsp unsalted sunflower seeds
  • 3/4 cup unsweetened shredded coconut
  • 1/4 cup amond flour
  • 1/4 cup raw honey
  • 1/4 cup coconut oil
  • 2 tbsp cashew butter
  • 2 egg whites
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Filling

  • 1/2 cup creamy nut butter of choice
  • 1/2 cup chocolate Hu Kitchen Gems is what I used
  • 2 tsp coconut oil

Instructions
 

  • Preheat the oven to 350 degrees and line a muffin tin with 12 liners
  • Combine all of the granola cup ingredients into a food processor, and process until the mixture is smooth.
  • Scoop a generous tablespoon of the granola mixture into each muffin tin. Press the dough down and up along the edges on the muffin liners to create a cup.
  • Bake for 10 minutes, and then remove from the oven and use a tablespoon to press further into the middle of the cups. Return to the oven and bake for an additional 5 minutes or until golden brown.
  • Allow the cups to cool completely before removing the muffin liners. Gently pull the muffin liners away from the cup, and place them onto a plate lined with parchment paper.
  • Fill each granola cup with a scoop of nut butter
  • Melt the chocolate and coconut oil and mix until smooth
  • Pour the melted chocolate into each cup, and return the cookies to the refrigerator to allow the chocolate to set.
  • Serve immediately, or store them in the refrigerator in an airtight container. Enjoy!
Bacon Wrapped Sweet Potato Wedges

Bacon Wrapped Sweet Potato Wedges

Hey there, fellow bacon lovers! If you love sweet potatoes and bacon then this is a no brainer. This is a great recipe to serve up as an appetizer or a side dish to lunch or dinner. This could even be a great addition to a brunch! Whatever the occasion, I hope you enjoy these gluten free and Paleo friendly Bacon Wrapped Sweet Potato Wedges!

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I have to admit that I love bacon. A good quality piece of bacon can brighten up any dish. I use sugar free bacon, and the brands I trust are Butcher Box, Apple Gate, and Nature’s Rancher. I routinely get all of my meats delivered from Butcher Box, and every so often I add in a package or two.

I created my Bacon Wrapped Sweet Potato Wedges recipe shortly after I shared my Bacon Wrapped Dates recipe. Do you see a trend here? Both of these dishes can be served as an appetizer or a side dish for a delicious lunch, dinner, or brunch! I will even make these and put them on top of my salads.

The key to making this dish is to cut the sweet potato into wedges that are uniform is size, so that the cut pieces of bacon will wrap around them perfectly. Once they are wrapped then place them seam side down onto the baking sheet. I roasted mine in the 25-30 minute range, but keep an eye on yours as all ovens are different. As long as you get a nice crisp on the bacon you will be good to go! Enjoy!

Bacon Wrapped Sweet Potato Wedges

Mindful Living With Amanda
Gluten Free & Paleo Friendly
Course Appetizer, Side Dish, Snack

Ingredients
  

  • 16 slices of Paleo friendly bacon (cut in half) I use Nature's Rancher or Apple Gate
  • 2 medium sweet potatoes, peeled and chopped into wedges
  • 1/2 tsp fresh rosemary, chopped
  • 1/2 tsp sea salt
  • 2 tbsp coconut oil, melted
  • 1/2 tsp coconut flour

Instructions
 

  • Preheat the oven to 400 degrees, and line a large baking sheet or two small baking sheets with parchment paper
  • In a medium mixing bowl, toss the cut potato wedges with the melted coconut oil, chopped rosemary, sea salt, and coconut flour until evenly coated
  • Wrap each wedge with bacon and place seam side down onto the baking sheet. Repeat this process until each wedge is wrapped with bacon.
  • Roast the wedges in the oven for about 25-30 minutes until the potatoes and bacon are crisp to your liking
  • When done place the wedges on a large plate lined with paper towels to cool, and transfer to a serving dish when ready to eat. Enjoy!
Yogurt & Granola Breakfast Cups

Yogurt & Granola Breakfast Cups

I love making fun breakfast options for my family. Let’s be honest, we eat with our eyes. I created my Yogurt & Granola Breakfast Cups recipe as a fun way to serve up breakfast or a healthy snack to myself and kiddos. You can mix and match different flavors and toppings any way you like. This recipe is gluten free, and Paleo friendly.

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As I have mentioned before, breakfast is my favorite meal. Breakfast sets such a good tone for your day, and if you plan it right it can be something pretty special. I love getting creative for breakfast, because you can go savory or sweet. I typically go sweet to be honest. For this recipe I used my Paleo Granola Cup recipe as a little dish to hold my toppings.

To keep this Paleo friendly I used almond butter for the PB & Cacao version and I used dairy free yogurt. For the cacao nibs I use Navitas brand. I use the unsweetened version, because I enjoy the raw cacao flavor, but whatever floats your boat. The yogurt I typically use is Forager Project’s vanilla bean yogurt and GT’s CoCoYo vanilla coconut yogurt. Both of these can be found at your local Whole Foods.

Another yogurt bowl I make with the yogurt cups is Banana & Date. Dates are an excellent source of fiber, and bananas are packed with nutrients as well. I love the element of the pure vanilla extract. Of course, I had to make a PB & J version. For Paleo opt for an almond butter, which is what I used. My kids always go for the peanut butter or sunflower butter for this one. Whatever works for you is best. For the jelly I used my Mixed Berry Chia Jam, which is out of this world. So simple to make, and packed with antioxidants.

My absolute favorite version of the Yogurt & Granola Breakfast Cups is my Key Lime Pie Bowl. I love citrus and anything key lime. For the base I used GT’s CoCoYo vanilla coconut yogurt, and I blended in lime juice, vanilla extract, and unsweetened shredded coconut. I garnished it with lime zest, hemp hearts, additional coconut, and cacao nibs. You see what I mean, the sky is the limit with this recipe. I hope you have fun mixing and matching different toppings and flavor combinations. This is a fun interactive breakfast you can get your family involved in, and it never gets old with the more flavors and toppings you add! Enjoy!

Yogurt & Granola Breakfast Cups

Mindful Living With Amanda
Gluten & Dairy Free, Paleo Friendly
Course Breakfast, Snack

Ingredients
  

Paleo Granola Cups * (Recipe Is Linked Below)

    Nut Butter & Cacao Cup

    • 3/4 cup dairy free yogurt
    • 1 Paleo Granola Cup
    • 2 tbsp nut butter
    • 1 tbsp cacao nibs
    • 1 tbsp chia seeds

    Banana & Date Cup

    • 3/4 cup dairy free yogurt
    • 1 Paleo Granola Cup
    • 1/2 banana, sliced
    • 2 dates, chopped
    • 1/2 tsp pure vanilla extract
    • 1 tbsp unsweetened, shredded coconut

    Nut Butter & Jelly Cup

    • 3/4 cup dairy free yogurt
    • 1 Paleo Granola Cup
    • 2 tbsp Mixed Berry Chia Jam* (Recipe Is Linked Below)
    • 1 tbsp sliced almonds
    • 2 tbsp nut butter

    Key Lime Pie Cup

    • 3/4 cup coconut yogurt mixed
    • 1 Paleo Granola Cup
    • 1/2 lime, juiced
    • 1 tbsp unsweetened, shredded coconut
    • 1 tsp lime zest
    • 1/4 tsp pure vanilla extract
    • 1 tsp hemp hearts
    • 1 tsp cacao nibs

    Instructions
     

    • Place the yogurt as the base and layer in the ingredients depending on what bowl you pick. Enjoy & have fun!
    • For the Key Lime Pie Bowl: mix the lime juice, shredded coconut and vanilla extract into the coconut yogurt, and then layer on the remaining toppings
    Mixed Berry & Chia Jam

    Mixed Berry & Chia Jam

    I love a good jam that is free from sugar and extra junk. This recipe is super easy to make, and it is kid and adult approved! Serve this on top of toast, yogurt, or ice cream to add some berry flavor to a simple snack or dessert! This is Paleo friendly and gluten free!

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    My son Samuel has a PB & J sandwich every day, and I use berries on top of my yogurt or smoothies frequently. Berries in general are packed with nutrients and antioxidants, but if you look at the added sugars and ingredients on the traditional jams and jellies found at your local food store they overpower the nutritional content of the fruit. So, I decided to make my own jam at home that is super easy to make, and it maybe takes 5 minutes to make from beginning to end.

    The more I cook the more I realize it is more cost effective and healthier to find easy alternatives to packaged items to make right in your own kitchen. This jam not only has the antioxidants from the mixed berries, but it has extra nutrients from the chia seeds. Chia seeds are an excellent source of fiber, energy, protein, and omega-3 fatty acids. Chia seeds are also great for skin health, bone and joint integrity, and they help balance blood sugar levels. For more information click here for my go-to source on all things health and wellness on Dr. Axe’s website.

    I love this recipe. I use this as a garnish to my Lemon Bar Muffins. There is something about the blend of berries and citrus that makes everything make sense. I also use this on top of some coconut yogurt with nut butter for a little PB&J vibe. You can also spread this on top of some sprouted toast in the morning, or just make a classic PB&J sandwich with your nut butter of choice. You can’t go wrong here. The sky is the limit. Enjoy!

    Mixed Berry Chia Jam

    Mindful Living With Amanda
    Gluten Free & Paleo Friendly
    Course Side Dish

    Ingredients
      

    • 1 cup frozen organic mixed berries
    • 1 tbsp raw honey
    • 1/2 lemon, juiced
    • 1 tbsp chia seeds
    • 1 tbsp filted water

    Instructions
     

    • Combine all of the ingredients in a small sauce pan and simmer over medium heat.
    • Stir the berry mixture frequently, and gently smash the berries with a fork into smaller bits (depending on how much texture you like in your jam).
    • Once thickened and warmed through remove the jam from the heat and transfer to a glass storage container. Serve immediately, or allow the jam to completely cool before you store it in the refrigerator in an air tight container.
    Paleo Granola Cups

    Paleo Granola Cups

    Granola is a frequently used item in my house, and so are desserts. So, this recipe was created to be a base for desserts, snacks, and breakfasts throughout the week. You can easily fill these with yogurt, nut butter, ice cream, or use them as a fun topper to a yogurt bowl. My Paleo Granola Cups are Paleo friendly and gluten free!

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    My son Shane will have granola on top of his ice cream and yogurt all of the time. In fact, if you are going to offer him yogurt then you should check to make sure you have granola first. I will use this recipe or my Spiced Grain-Free Granola Recipe for the young man. My son Samuel will eat these plain. As you can tell my children are opposites. Sammy is slowly developing a sweet tooth as time goes on. Some mornings he will just ask for a cucumber, and while these granola cups are delicious I don’t know how well they would pair with chopped vegetables, you know what I mean?

    These are super simple to make and take about 20 minutes from beginning to end. Of course, there is a food processor involved, because it makes for a super easy recipe. The tricky part will be pressing the dough into the muffin tins. Don’t worry I have tested this recipe out a few times, so here is my tip: use your fingers to press the dough in and up along the edges of the muffin liner. If you can do that, then this is going to be easy breezy for you.

    These will need to cool completely before you remove the muffin liners. I simply remove the cups from the muffin tin, and then place them into the fridge for about 10 minutes until completely cooled. Then you gently peel away the liner. I store my granola cups in my refrigerator in an air tight container for up to 5 days. You can also freeze these too. Simply, take them out to thaw for about 5-10 minutes before serving, and stuff them with ice cream as a dessert. The options are limitless! I hope you enjoy these!

    Paleo Granola Cups

    Mindful Living With Amanda
    Gluten Free & Paleo Friendly
    Course Breakfast, Dessert, Snack
    Servings 12 muffins

    Ingredients
      

    • 1/4 cup unsalted sliced almonds
    • 1/4 cup unsalted cashews
    • 2 tbsp pumpkin seeds
    • 2 tbsp sunflower seeds
    • 3/4 cup unsweetened shredded coconut
    • 1/4 cup almond flour
    • 1/4 cup raw honey
    • 1/4 cup melted coconut oil
    • 2 tbsp nut butter
    • 2 egg whites
    • 1/2 tsp pure vanilla extract
    • 1/4 tsp nutmeg
    • 1/2 tsp cinnamon

    Instructions
     

    • Preheat the oven to 350 degrees, and line a muffin tin with 12 liners
    • Combine all of the ingredients into a food processor, and process until a smooth dough forms
    • Distribute the dough evenly amongst all 12 tins (about a generous tablespoon each)
    • Press the dough down and up along the edges of the muffin tins, so that a cup is formed
    • Bake for 10 minutes, remove from the oven, press into the middle of each cup with a tablespoon or a small cylindrical item, and return to the oven for another 5 minutes until golden brown
    • Remove the granola cups from the muffin tin, and allow to completely cool before removing the liners
    • Stuff with ice cream, yogurt, fresh fruit, or use as them as a topper to a yogurt or smoothie bowl. Enjoy!