Recipes — seasonal

Hempy Ginger Snap Cookies

Hempy Ginger Snap Cookies

Our Ginger Hemp Granola adds depth and flavor to this simple ginger snap recipe. These crispy cookies come together quickly and are fun to share on a holiday table or any time! Makes 24 cookies ¾ cup butter, softened ¾ cup granulated sugar ¼ cup molasses 1 egg 2 tsp ground ginger ½ tsp ground cinnamon 1 cup Michele’s Ginger Hemp Granola, ground to a fine crumble in a food processor or blender 2 tsp baking soda 1 ¾ cups flour ½ cup demerara sugar Preheat the oven to 350F and line a cookie sheet with parchment paper. In a...

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Sweet + Salty Mini Pecan Pie Bites

Sweet + Salty Mini Pecan Pie Bites

Sweet and salty, nutty and buttery, these tartlets featuring our new Salted Maple Pecan Granola are fun to make and even more fun to snack on--especially with a friend. Makes 36 bites    Crust  1/2 cup butter, softened  3/4 cup brown sugar  1 tsp vanilla extract  1 egg yolk  1/2 tsp baking soda  1 cup flour  1/2 cup Michele's Salted Maple Pecan Granola, lightly crumbled, plus more for garnishing     Pecan Filling  1/4 cup butter, melted  1/2 cup brown sugar  1/4 cup granulated sugar   1/8 tsp salt   3 tsp flour  1 egg  2 tbsp heavy cream  1 tsp vanilla extract  1/2 cup chopped pecans     Whipped cream, for garnish ...

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Raspberry Crumble Breakfast Bars

Raspberry Crumble Breakfast Bars

Fresh berries add summer sweetness to these breakfast bars, but our oaty, nutty, raisin-filled Toasted Muesli is the real star in the irresistible buttery crumble topping. Makes 12 bars Crumble Topping ¾ cup brown sugar 1 tbsp vanilla extract 1 1/2 cups flour 1 tsp baking soda 4 cups Michele’s Toasted Muesli, divided 2 sticks salted butter, cold, cut into cubes Raspberry Filling 3 cups fresh raspberries 3 tbsp cornstarch ½ cup granulated sugar 1 tbsp lemon juice Optional drizzle: ½ cup white chocolate chips Preheat the oven to 350. In a large bowl combine brown sugar, vanilla, flour, and...

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Lemon Pistachio Swirl Ice Cream

Lemon Pistachio Swirl Ice Cream

If sunshine had a taste, it would be our Lemon Pistachio Granola! Elevate a rich and creamy ice cream base with chunks of this sunny granola blend, and an indulgent swirl of homemade granola butter. Make sure to prepare this at least four hours ahead so it has time to freeze. Makes 8 servings 1 ½ cups Michele’s Lemon Pistachio Granola, divided, plus additional for topping if desired 6-8 tbsp water 2 cups heavy whipping cream 2 tsp lemon extract 1 tsp vanilla paste 1 can (14 oz) sweetened condensed milk Roughly chop ½ cup of granola. Set aside. In...

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