Tag Archives: cinnamon

The Perfect Snack for Fall

Snack number two of today!

Pinterest is a wonderful thing. It’s horrible to browse at work because I want to eat my computer screen, but I love saving recipes I come across that look A) delicious, and B) actually possible to make.

And recently, my savior came along.

Let me begin by saying I grew up in a nutless household. My dad was allergic to all, and I am allergic to hazelnuts, pistachios, and cashews, but never really liked any kind of nut. My mom loves cashews as a snack, but the one time I tried one I blew up like a balloon. Not my ideal kind of Saturday morning.

Now that I’m older and live away from my parents, I have lost my fear of these tasty treats. I eat wasabi soy almonds on the regular to fight my craving for sushi, and you’ve already seen my roasted almonds on here.

And now, I’ve discovered





And it’s paleo!

Heavenly Paleo Granola


2 cups sliced almonds
1 cup pecans
1 cup chopped walnuts
1 cup sunflower seeds
1 cup pepitas (shelled pumpkin seeds)
¼ cup sesame seeds
¼ cup ground flax seed
¾ cup unsweetened coconut flakes
½ cup honey
6 tablespoons coconut oil
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon ground ginger
½ teaspoon sea salt or kosher salt
¾ to 1 cup dried cranberries, raisins or other dried fruit

Yes, it’s a lot of ingredients. But many health food stores like Sprouts and Whole Foods have areas where you can only get what you need! I managed to get everything for less than $20 because I already had spices, honey, and coconut oil on hand, which is pretty decent when you consider pre-made granola (that isn’t mass-produced) can be expensive.

First, preheat your oven to 275° and cover a baking sheet with lightly greased aluminum foil.

Combine nuts and seeds in a large bowl, and begin melting the honey and coconut oil in a saucepan on the stove (or in a bowl in the microwave). Do not let it simmer, as soon as everything is melted, add all your spices and vanilla into the saucepan. If you’re feeling extra Autumny, you can substitute some of the spices for pumpkin pie spice or apple pie spice, allspice, or nutmeg!

Pour the liquid over the nuts and seeds, and mix really, really well. You want to make sure every tiny flax seed is coated in coconut honey deliciousness.

Finally, spread the mix onto your sheet and stick it in the oven for up to 60 minutes. 45 minutes is the sweet spot, but if you like everything a little more roasted, keep it in there. Stir it around every 15 minutes to keep the edges from burning.

For clumpy granola:

Take it out when it’s ready and don’t mix it. Let it sit for about 10-15 minutes and then separate it into chunks to store.

For uniform granola:

Take it out when it’s ready and mix it, then mix it every 5-7 minutes until it’s cooled down.

Recipe adapted from The Café.


An Apple a Day

It’s been a while!

After a hiatus, we are going back on Paleo. It’s hard to keep up such a strict diet when two people live in separate places but still try to grocery shop together, so our solution was to wait until we were finally moved in together to start it again!

As a way to ease into it, I made us a snack first. Pinterest makes Paleo easy with recipes and pictures, and that’s where I found this recipe for apple chips!

Baked Apple Chips


Step One

Start with two large apples (washed), and preheat your oven to 200°. You want to cut the apples into the thinnest slices possible. If you have a mandolin slicer, it would be perfect for this. I used a very sharp knife.  Also, I left the cores in. Feel free to cut them out if you don’t want the extra crunch, but I thought they were prettier with the core left in.


Step Two

Lay the slices flat on a baking sheet or other flat surface and sprinkle them with ground cinnamon, then flip them and sprinkle the other side. Be careful not to overdo it as cinnamon can get bitter in large quantities.


Step Three

Put the chips in the oven and bake them for an hour, then flip them and bake for another hour. If you have a fancy oven with a dehydrator setting, this would be a good chance to use it. Otherwise you can pop the door open from time to time and let the moisture out. If two hours isn’t enough, feel free to bake them until they’re crisp.

I took mine out at two hours because I had something else to put in the oven, but I was still pleased with the result. They weren’t crispy like potato chips, but they were chewy like dried apples from the store (and way cheaper/healthier!). It’s hard to burn anything at 200° though, so keep them in as long as you’d like until they look good.

Original Recipe Credit

Chock Full O’Cinnamon

Growing up in a nutless household (my dad was allergic to all of them and I’m allergic to a couple myself), I never really got a taste for the things. But through trial and error, I found out that I can eat almonds and not die of anaphylaxis. So cinnamon roasted almonds sounded perfect for an afternoon snack.


Cinnamon Roasted Almonds

Preheat oven to 250º
Combine 2 cups raw almonds, 1 teaspoon cinnamon, 1/2 teaspoon of salt, and 1 tablespoon of olive oil and roast for an hour.


Recipe Source: Joyful Healthy Eats