Recipes — seasonal

Recipe: Vegan Lemon Bars featuring Lemon Pistachio 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...

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Recipe: Michele's Pumpkin Spice Zucchini Bread

  My grandmother always had a fresh-baked breakfast loaf in her kitchen, which she would serve warm, in thick slices, with a generous smear of salted butter or cream cheese. She would show up to every holiday with at least 3 loaves in hand, neatly wrapped in parchment paper and labelled—one date, one cranberry walnut, and one pumpkin. This is my fresh take on the moist, sweet pumpkin bread of my childhood, incorporating my Pumpkin Spice granola and the zucchini still growing in my family’s summer garden.       Pumpkin Spice Zucchini Bread Yield: 2 – 9 x 5”...

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Recipe: Tropical Coconut & Granola Ice Pops (v)

 Tangy frozen pineapple and mango mingle with creamy coconut and our flavorful Original granola to create a tropical summer treat everyone will love, including your vegan friends! Enjoy this special treat created in Michele's home kitchen: Tropical Coconut & Granola Ice Pops Yield: 6 pops   Ingredients 1 can full fat coconut milk 3 T maple syrup 1 c. frozen mango cubes 1 c. frozen pineapple cubes ½ c. Michele’s Original Granola 1-2 t. honey (for strict vegans, use agave or additional maple syrup)   Directions 1. In a food processor or blender, gently pulse together the coconut milk, maple syrup and fruits until...

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Recipe: Blueberry Ginger Hemp Cheesecakes

Did you know Michele's Ginger Hemp granola is our most award-winning-est granola, snagging both the Specialty Food Association sofi Award and the NEXTY award? Michele has created a creamy mini cheesecake recipe featuring seasonal fruit and a crunchy crust made with this seed-filled granola: Blueberry Ginger Hemp Cheesecakes Makes 12 mini cheesecakes Ingredients 1/2 cup fresh or frozen blueberries 1 inch fresh ginger, peeled and sliced 2 T + ¼ c. sugar 2 T water 2 c. Michele’s Ginger Hemp Granola 1 ½ T. coconut oil, melted ¼ t. + ½ t. sea salt 8 oz. cream cheese, room temperature...

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