Recipes — recipe

Looking to bake up a taste of autumn? Our seasonal Pumpkin Spice granola provides wonderful crispy pops of toasty fall flavor in these very special biscotti. Little hands love helping on this recipe--especially with the chocolate dipping! Makes about 3 dozen. 1/2 cup butter, softened ¾ cup cane sugar plus 2 tsp for sprinkling 2 eggs 2 tsp vanilla extract 2 cups all-purpose flour ¼ tsp salt 1 1/2 tsp baking powder ½ tsp pumpkin pie spice 1 cup Michele’s Pumpkin Spice Granola Optional: Additional Michele's Pumpkin Spice A bag of semi-sweet or dark chocolate chips In a stand mixer,...

Chewy, sweet and nutty, almond & apricot work together as the perfect flavor combination in these bars requiring just 5 ingredients, including our Toasted Muesli.   Ingredients: ¾ cup almond butter (we used Once Again®) ½ cup maple syrup 1 tsp almond extract 1 ½ cups dried apricots, chopped 1lb Michele's Toasted Muesli   Directions: In a large microwavable bowl, combine almond butter and maple syrup. Microwave until melted, about 45 seconds, stirring halfway. Stir in almond extract, muesli, and chopped apricots. Spray a 10x7 parchment lined baking pan with non-stick cooking spray and spread out muesli mixture evenly, pressing down gently....

Our Original granola provides a crispy contrast to this creamy, cool avocado soup, made with fresh, flavorful ingredients. This green gazpacho makes an elegant starter or a simple lunch. Yield: 4 Servings Serving Size: ¾ cup   2 avocados, peeled & halved 1 poblano pepper, roasted, skinned, seeded, cooled* 1 English cucumber, chopped ¼ cup fresh basil leaves 1 clove garlic ¼ cup cilantro leaves Juice of 2 limes 1 cup water 2 tbsp extra virgin olive oil Salt & pepper to taste 1 cup Michele's® Original Granola Smoked paprika, to garnish   Directions: Place all ingredients, except for granola...

I'm not vegan, but I try to eat a mainly plant-based diet and will happily substitute with a dairy-free option when it's available. You won't miss a thing in these creamy lemon bars! With a coconut and cashew base, naturally sweetened with dates and maple syrup, they are a healthier alternative to other overly sweetened treats. The food processor does most of the work here (a Vitamix works great too!), just be sure to plan enough time to soak the cashews and chill the bars before serving.    Michele's Vegan Lemon Bars For the Crust: 2 c Michele’s Lemon Pistachio...