yogurt Archives | Stills and Spills

Homemade Granola

May 26, 2015
Allison
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Recipe
agave, almonds, berries, breakfast, cinnamon, coconut oil, flax seed, granola, recipe, sunflower seeds, yogurt

I’ve been buying granola at the farmers market the past few months. It’s a nice addition to my work-breakfast routine of greek yogurt and berries. The only downfall is that it’s fairly expensive and a little too sweet sometimes so I decided to make it at home this week! This is a great base recipe for you to add any nuts, dried fruit, sweetener, or oil. Mixing and matching encouraged.

Homemade Granola
3 cups gluten free oats
3 Tablespoons flax seed meal
1 Tablespoon cinnamon
3 Tablespoons agave nectar
1 teaspoon vanilla extract
3 Tablespoons coconut oil
1/2 cup sunflower seeds
1/2 cup almond slivers

1. Mix oats, flax seed, and cinnamon in a bowl. In a separate bowl, mis the agave nectar, vanilla, and oil. Combine the two until all of the ingredients become moist. Add in the seeds and almonds.

2. Spread granola mixture on a cookie sheet in a thin layer.

3. Cook in a 300 degree oven for 20 minutes until golden brown, tossing every few minutes, ensuring the granola doesn’t burn or stick.

4. Enjoy with greek yogurt and berries!

Yogurt and Dill Dip

We planted dill in our garden this year and quickly learned that is a very fast grower. I have more dill than I know what to do with, so recipe suggestions are welcome! We’ve been eating a lot of cut up veggies during the week and I decided to make a dip to go along with them. It’s super easy and cheap. It’s also much better after sitting in the fridge for a day so all the flavors have marinated together.

Yogurt and Dill Dip
1 cup plain greek yogurt
1/3 cup finely chopped fresh dill
1/2 lemon, juiced
1/2 teaspoon garlic salt
1/4 teaspoon ground white pepper

1. Mix all of the ingredients in a small bowl. I highly suggested letting this sit overnight before enjoying.

Food Processor Experiments

March 4, 2015
Allison
No comments
Recipe
bread, butter, chives, food processor, frozen, gluten free bread, herbs, homemade, homemade herb butter, honey, lemon, parsley, peach, peach frozen yogurt, recipe, whipping cream, yogurt

When I started making breakfast the other day and paused to break out the food processor, I decided I wanted to see what else it could do. Turns out, it’s a lot! Here are two very different recipes, which were super easy when using the food processor.

Peach Frozen Yogurt
1 10-oz bag frozen peaches
3 Tablespoons honey (or agave nectar)
1/2 cup plain greek yogurt
1 Tablespoon fresh lemon juice

1. Add ingredients to the food processor. Spin until creamy, about 5 minutes.

(This is what it will look like after only two minutes. It’s not done yet!)

(The right consistency for serving or freezing.)

2. Serve immediately or place in airtight freezer.

Homemade Herb Butter
2 cups heavy whipping cream
Ice water
Pinch of kosher salt
Herbs, finely chopped (I’m using fresh chives and parsley)

1. Pour heavy cream into food processor and put on high for two to four minutes.
2. The cream will start to separate into buttermilk and curds. Pour off the liquid that has separated.

3. Add 1/8 cup of ice water, pulse four times. Pour off remaining liquid. Repeat this step again once more. The butter will start to form into a large ball.