Cranberry Almond Roasted Broccoli

by | Oct 19, 2018 | SIDE DISH, VEGETABLES, VEGETARIAN | 0 comments

Cranberry Almond Roasted Broccoli
Print Recipe
    Servings Prep Time
    6-8 people 15 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    6-8 people 15 minutes
    Cook Time
    20 minutes
    Cranberry Almond Roasted Broccoli
    Print Recipe
      Servings Prep Time
      6-8 people 15 minutes
      Cook Time
      20 minutes
      Servings Prep Time
      6-8 people 15 minutes
      Cook Time
      20 minutes
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 400℉.
      2. Split broccoli spears into large bite-size pieces. Place broccoli and garlic on a large baking tray and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat evenly. Spread out in a single layer.
      3. Roast for 7 minutes. Add almonds and turn broccoli. Continue to roast for another 7 minutes. Add dried cranberries and toss to combine. Return to oven for 5-6 minutes until broccoli is tender and almonds are golden. Serve immediately.

      Baked Apple Cranberry Oatmeal

      by | Dec 19, 2017 | BREAKFAST AND BRUNCH | 0 comments


      Baked Apple Cranberry Oatmeal
      Print Recipe
        Servings Prep Time
        8-10 people 20 minutes
        Cook Time
        25-28 minutes
        Servings Prep Time
        8-10 people 20 minutes
        Cook Time
        25-28 minutes
        Baked Apple Cranberry Oatmeal
        Print Recipe
          Servings Prep Time
          8-10 people 20 minutes
          Cook Time
          25-28 minutes
          Servings Prep Time
          8-10 people 20 minutes
          Cook Time
          25-28 minutes
          Ingredients
          Baked Oatmeal
          Topping
          Servings: people
          Instructions
          Baked Oatmeal
          1. Preheat oven to 350℉.
          2. In a medium bowl whisk together milk, eggs, brown sugar, vanilla and spices.
          3. Peel and core apples, cut into 1/2" chunks, add to bowl. Whisk in oatmeal and baking powder. Stir in dried cranberries and nuts. Pour into a greased 9"x9" or 7"x11" baking dish.
          Topping
          1. Combine all ingredients until crumbly using a fork, pastry cutter or mini food processor. Sprinkle evenly over oatmeal.
          2. Bake for 25-28 minutes until set and golden in colour. Remove from oven and allow to cool for 10 minutes before serving. Serve warm with milk, cream, or yogurt.
          Recipe Notes

          If opting for gluten free, pulse 1/4 cup large flake oatmeal in a grinder until broken down and flour like or use gluten free flour.

           

          Coconut Cranberry Pumpkin Muffins

          by | Jan 16, 2017 | BREAKFAST AND BRUNCH, QUICK BREADS | 0 comments

          Coconut Cranberry Pumpkin Muffins
          Print Recipe
            Servings Prep Time
            12 large muffins 15 minutes
            Cook Time
            25 minutes
            Servings Prep Time
            12 large muffins 15 minutes
            Cook Time
            25 minutes
            Coconut Cranberry Pumpkin Muffins
            Print Recipe
              Servings Prep Time
              12 large muffins 15 minutes
              Cook Time
              25 minutes
              Servings Prep Time
              12 large muffins 15 minutes
              Cook Time
              25 minutes
              Ingredients
              Servings: large muffins
              Instructions
              1. Preheat oven to 350℉. Line muffin tin with large paper liners. In a small bowl whisk together flour, baking powder, baking soda and salt. Set aside. In a large bowl whisk together sugar and melted coconut oil. Add eggs one at a time, whisking after each. Whisk in greek yogurt, buttermilk and vanilla. Stir in grated pumpkin. Add dry ingredients all at once and stir until just combined, being careful not to over mix. Stir in 1 cup coconut and dried cranberries. Divide equally between 12 muffin cups. Top each with a generous sprinkle of coconut. Bake for approximately 25 minutes or when a toothpick inserted comes out clean and muffin springs bake when touched. Remove from oven and allow to rest in pan for 10 minutes before removing to cooling rack.
              Recipe Notes

              -Be sure to use a fine grater to grate the pumpkin.

              -Muffin cups will be very full as you will use approximately 100ml of batter per muffin cup.  They will rise up to be large and plump.

              Recipe Source:  Compelled To Cook