Seed and Almond Coconut Clusters

by | Aug 28, 2017 | BREAKFAST AND BRUNCH, SNACKS | 0 comments


Seed and Almond Coconut Clusters
Print Recipe
    Servings Prep Time
    32 clusters 10 minutes
    Cook Time
    15 minutes
    Servings Prep Time
    32 clusters 10 minutes
    Cook Time
    15 minutes
    Seed and Almond Coconut Clusters
    Print Recipe
      Servings Prep Time
      32 clusters 10 minutes
      Cook Time
      15 minutes
      Servings Prep Time
      32 clusters 10 minutes
      Cook Time
      15 minutes
      Ingredients
      Servings: clusters
      Instructions
      1. Preheat oven to 325℉ and line baking sheets with parchment. Add all dry ingredients to a large bowl, drizzle with corn syrup and toss gently to fully combine. Drop approximately 2 tbsp of mixture onto lined baking sheets and with slightly damp fingers form into low clusters. Bake for 13-15 minutes until golden brown. Remove from oven and allow to cool to room temperature before removing.
      2. Store clusters in an airtight container for several days or freeze for up to 2 months.
      Recipe Notes

      I've tried honey, agave and corn syrup in this recipe.  I found that the corn syrup resulted in a crispier cluster that held up better when frozen and the honey and agave result in a slightly softer cluster that tends to break apart more easily.  All are good options depending on your sugar preference.

      Pumpkin Seed and Nut Muffins

      by | Jan 21, 2017 | BREAKFAST AND BRUNCH, QUICK BREADS | 0 comments

      Pumpkin Seed and Nut Muffins
      Print Recipe
        Servings Prep Time
        12 large muffins 15 minutes
        Cook Time
        20 minutes
        Servings Prep Time
        12 large muffins 15 minutes
        Cook Time
        20 minutes
        Pumpkin Seed and Nut Muffins
        Print Recipe
          Servings Prep Time
          12 large muffins 15 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          12 large muffins 15 minutes
          Cook Time
          20 minutes
          Ingredients
          Pumpkin Seed & Nut Muffins
          Almond Topping
          Servings: large muffins
          Instructions
          Pumpkin Seed & Nut Muffins
          1. Preheat oven to 350℉. Line 12 muffin cups with large paper liners. In a small bowl whisk together flour, poppy seeds, baking powder, pumpkin pie spice, baking soda, salt and allspice. Set aside.
          2. In a large bowl stir together brown sugar, almond butter and melted butter until smooth. Add eggs one at time, whisking after each. Whisk in buttermilk and vanilla. Stir in grated pumpkin. Add dry ingredients all at once stirring until just combined. Do not over mix. Stir in nuts. Scoop batter evenly into prepared muffins cups (each will take a heaping 1/3 cup of batter). Top each muffin with a generous sprinkle of almond topping. Bake in preheated oven for 20-22 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to rest in pan for 10 minutes prior to removing muffins to a cooling rack.
          Almond Topping
          1. Toss together almonds, melted butter and honey until almonds are coated evenly. Set aside.
          Recipe Notes

          Recipe Source:  Compelled To Cook