These bars are so delicious and easy, and a convenient way to enjoy Laura’s Gourmet Granola anywhere! Recipe and Procedure for Laura’s Gourmet Granola Bars, Peanut Butter Chocolate Chip – Gluten Free! Ingredient Qty. Laura’s Gourmet Granola, Sinful Cinnamon, AppleLicious or Honey Roasted Peanut Crunch 3 cups/385 g/13.6 oz Honey 1/3 cup/111 g/3.9 oz Chocolate chunks 1/2 cup/94 g/3.3 oz Eggs 2 large Natural peanut butter, creamy or chunky, melted 3/4 cup/180 g/6.4 oz Yield 14 large or 28 small Preheat oven to 350 degrees, 325 convection In a large bowl, combine the granola with honey, eggs and chocolate chunks. Add melted peanut butter and combine well. Place in a sprayed 9 x 13 baking dish. NOTE: An 8×8 or 9×9 pan can also be used for a thicker bar. Bake 14-18 minutes based on size of pan. Upon removing from oven, use a knife or bench cutter to “pre-cut” […]
Recipe and Procedure for Sinful Protein Pancakes Ingredient Qty. All purpose flour 1 1/2 cups Whey Protein Powder, Vanilla 1/4 cup Sugar 1/4 cup Baking Powder 4 t Laura’s Gourmet Granola, Sinful Cinnamon Crunch 1/2 cup Milk 1 1/4 cups Egg, beaten 1 large Vanilla 1 t Butter, unsalted, melted, cooled slightly 2 T Yield: Eight 4” pancakes Combine all dry ingredients in a bowl and whisk together. Combine milk, egg, and vanilla in a separate bowl. Add in butter. Pour liquid into the bowl with dry ingredients and whisk well to combine. Heat a griddle or nonstick sauté pan over medium high heat. Spray with nonstick spray. Place a heaping quarter cup of batter into pan. Cook until golden, then flip, adjusting heat as necessary. Place on a platter and keep warm while preparing remaining protein pancakes. Serve immediately. Pancakes may also be cooled and refrigerated three days, or […]
Yield about 3 dozen 1 oz cookies Ingredients 6.75 oz All Purpose Flour 1/2 teaspoon Baking Soda 1 teaspoon Baking Powder 1/2 t Kosher salt 3 oz Unsalted Butter, room temperature 1 cup Golden Brown Sugar, packed 2 t Vanilla Extract 1 large egg 5.5 oz Laura’s Gourmet Granola™, AppleLicious Crunch 6.5 oz Caramel Bits Instructions Preheat oven to 325 convection. Line sheet trays with parchment or Silpat. Combine flour, baking powder, baking soda and salt. Set aside. Beat butter until smooth. Add brown sugar and beat until combined. Scrape. Add vanilla and egg. Beat until smooth. Scrape. Add flour combination and beat on low speed until combined. Fold in AppleLicious Crunch and Caramel Bits and combine well on slow speed. Portion onto prepared sheet trays. Bake 14 minutes, rotating once if necessary. Do not overbake. Cookies may appear to be underdone, but they are not. Allow to cool completely […]
Yield 6-8 servings Ingredients 1 pound sweet potatoes, peeled and cubed 10 large brussels sprouts, trimmed, thinly sliced 24 oz Kale, stems and inner ribs discarded, thinly sliced 1/2 half one small head radicchio, thinly sliced 1/2 cup Pepitas, toasted 1 1/2 cups cooked Quinoa 1 cup Laura’s Gourmet Granola™, CherryRific Crunch 2 oz Balsamic Vinegar 2 oz Sherry Vinegar 2 T Dried Tart Cherries 1/4 cup sugar Extra Virgin Olive Oil Sea Salt Instructions Preheat oven to 425 degrees. Toss cubed sweet potatoes with enough olive oil to coat and season with sea salt. Place on a parchment lined baking sheet and roast until tender and lightly caramelized in spots. Remove from oven and cool completely. Place balsamic vinegar, sherry vinegar, cherries and sugar into a small saucepan. Bring to a boil and cook until large bubbles form along the surface of the pan. Remove from heat and strain […]
Yield 36-40 Pieces Ingredients 2 large egg whites pinch of kosher salt 1 can (14 ounces) sweetened condensed milk 2 t Vanilla extract 16 oz Laura’s Gourmet Granola™, LocoCocoNut Crunch Instructions Preheat oven to 300 (275 convection). In medium bowl, whisk egg whites and salt until frothy, about 2 minutes. Stir in condensed milk and vanilla. Using a rubber spatula, fold in granola until well combined. Line 2 baking sheets with parchment paper or nonstick baking mats. Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart. Bake until cruncharoons are golden brown, about 20 minutes. Transfer baking sheets to a cooling rack; let cool completely. Store in an airtight container for up to a week.
Yield about 3 dozen 1 oz cookies Ingredients 1 1/4 cups All Purpose Flour 3/4 teaspoon Baking Soda 1/2 teaspoon Baking Powder 1/4 t Kosher salt 4 oz (1/2 cup) Unsalted Butter, room temperature 1 cup Peanut Butter, smooth 3/4 cup Sugar 1/2 cup Brown Sugar, packed 1 large egg 1 Tablespoon Whole Milk 1 teaspoon Vanilla Extract 1/2 cup Laura’s Gourmet Granola™, Hot Chocolate Crunch Instructions Preheat oven to 350 degrees (325 convection). In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside. In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. On slow speed, add the flour mixture and beat thoroughly. Place Hot Chocolate Crunch in a food processor and coarsely puree to break down […]
Yield 4 dozen cookies Ingredients 16 oz Unsalted Butter, room temperature 3 1/2 cups Golden Brown Sugar, packed 4 Large Eggs 2 teaspoons Vanilla Extract 3 1/2 cups All Purpose Flour 2 t Kosher Salt 1/2 teaspoon Baking Soda 3 cups CherryRific Crunch, Laura’s Gourmet Granola™ 2 cups White Chocolate Chips 1 cup Dried Tart Cherries Instructions Preheat oven to 325 degrees (convection) or 350 degrees (conventional) In bowl of stand up mixer, cream butter until smooth. Scrape bowl, then add brown sugar and beat until smooth. Scrape bowl. Add eggs, combine well. Add vanilla. Combine and scrape bowl. In small bowl, combine flour, salt and baking soda.With mixer on slow speed, add combined flour ingredients. Beat until smooth, then scrape bowl. On slow speed, add granola, white chocolate chips and dried cherries. Mix until just combined. Refrigerate dough one hour or overnight. Line sheet trays with parchment or silicone […]
Yield 12 large muffins or 18 small (not mini) muffins Ingredients 1 1/2 cups all purpose flour 1 t baking powder 1/2 t baking soda 1/4 t kosher salt 1 cup sugar 1 cup (8 oz) butter, unsalted, room temperature 4 each, eggs, large, room temperature 3/4 cup (6 oz) pumpkin, canned 1 T vanilla bean paste 1 1/2 cups Laura’s Gourmet Granola™, Pumpkin Pecan Crunch, for batter as needed, Laura’s Gourmet Granola™, Pumpkin Pecan Crunch Instructions Preheat the oven to 350 degrees. grease and flour 24 muffin/cupcake liners and place them in muffin tins. In a mixing bowl, stir the flour, baking powder, baking soda and salt together and set aside. Cream the butter until smooth. Add the sugar and vanilla and beat on high speed until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating on medium speed. Alternately add the flour and […]
Yield 12-18 Cookies Ingredients 1/2 cup butter, unsalted, room temperature 1 cup golden brown sugar, packed 1 each, eggs large 1/2 t vanilla extract 3/4 cup all purpose flour 1/4 t baking powder 1/2 t baking soda 1 1/2 cups Honey Roasted Peanut Crunch 3/4 cup butterscotch chips Instructions Cream butter until smooth. Add brown sugar and beat at medium speed until well combined. Add the egg and the vanilla and beat until blended. In a separate bowl, combine flour, baking powder, and baking soda. Add to the butter mixture and beat on medium speed just until incorporated. Scrape bowl and beat an additional 10 seconds. Add Honey Roasted Peanut Crunch granola and butterscotch chips and mix just until combined. Spray or line baking sheets. Using a 2 T measure, scoop out the dough, flattening it slightly in the center. Refrigerate for 1 hour. Preheat the oven to 350 degrees. […]
Yield 8 Servings Ingredients 2 large bananas, ripe and peeled, sliced in 1 1/2 inch pieces on bias 1/4 cup chocolate Chips, melted 1/2 cup or as needed Laura’s Gourmet Granola™, Hot Chocolate Crunch Instructions Roll each banana slice in melted chocolate, then in Laura’s Gourmet Granola, Hot Chocolate Crunch Stick a small toothpick into each piece through slanted end, place on wax paper or parchment and freeze 1 hour or overnight.