Honey Crystals--Honey Almond Granola

I've been cooking with the Honey Crystals for a while now.  It is really growing on me.  I love how easy and mess free it is to use.  I use honey the most in this recipe.  It is my most favorite granola recipe because it is delicious and super easy to make.  When I use honey powder in this recipe I just dump in the honey Crystals and the water (no messing around with combining them) and it works great.  

When I serve this at a party I put some freeze dried fruit on the top. 

How to substitute Honey Crystals for fresh honey

If you need:	Add this much Honey Crystals	Add this much water
¼ cup Honey	6 Tablespoons Honey Crystals	2 Tablespoons water
1/3  cup Honey	½ cup Honey Crystals	2 ½ Tablespoons water
½ cup Honey	¾ cup Honey Crystals	¼ cup water
1 cup Honey	1 ½ cup Honey Crystals	½ cup water

Honey Almond Granola

3 cups old-fashioned oats
1/4 teaspoon salt
1/3 cup vegetable oil
½ cup Honey Crystals (if using fresh honey use 1/3 cup honey and no water)

2 ½ Tablespoons water
1 Tablespoon vanilla extract
1/3 cup chopped almonds

Preheat oven to 350º.
Mix all ingredients, together in a mixing bowl.
Line a cookie sheet with parchment paper or a silicone baking mat.  Spread mixture evenly on the cookies sheet.
Bake mixture for 15 minutes, stirring once in the middle of cooking.
Remove granola from the oven, and stir, and allow it to cool.  Place cool granola in an airtight container.  Granola will keep in your pantry for 2-3 weeks, to extend shelf life store in the freezer.   Serve over homemade yogurt, or on top of oatmeal.

Cranberry Oatmeal Cookies

Cranberry Oatmeal Cookies

Printable Recipe

1 cup butter softened

1 ½ c sugar

2 eggs

 1 tsp. vanilla

2 ¼ c flour

 1 tsp. baking powder

½ tsp. salt

¼ tsp. baking soda

2 c oatmeal

1 c coarsely chopped cranberries (fresh or frozen)

1 tablespoon grated orange peel

1 package (12 oz.) vanilla chips

1 cup chopped nuts

In a mixing bowl, cream butter and sugar.  Add the eggs one at a time beating well after each addition.  Beat in vanilla. 

Combine flour, baking powder, salt and baking soda; add to creamed mixture.  Stir in oats, cranberries, orange peel and nuts.  

Drop by rounded teaspoonfuls 2 inches apart on to greased baking sheets.  Bake at 375 for 10 minutes or until the edges are lightly browned.  Cook.

Blueberry Peach Cobbler

Blueberry Peach Cobbler

 Printable Recipe

    1⁄2 c butter (at room temperature)

    3⁄4 c thrive white sugar, divided

    grated rind of 1 lemon

    2 thrive whole eggs, prepared

    1⁄2 t vanilla extract

    1 c thrive white flour

    1 t thrive baking powder

    1⁄2 t thrive iodized salt

    1 c thrive freeze dried peach slices

    1 c thrive freeze dried blueberries

    1 c thrive peach drink, prepared, or peach juice

    1⁄2 t cinnamon

 Rehydrate peach slices and blueberries together in a small bowl, using peach drink or juice for rehydrating liquid. Set aside for several minutes until fruit is fully rehydrated.

 Preheat oven to 350 degrees.

Mix butter and 1/2 c sugar in a medium mixing bowl, then add lemon rind, eggs and vanilla extract. Mix well.

 In another bowl, sift together the flour, baking powder, and salt; add to the butter mixture, stirring to incorporate. Spread half of the batter on the bottom of a greased 8"x8" (or similarly sized) pan.

 Top the batter in the pan with rehydrated peaches and blueberries, along with about 1/2 of the hydrating liquid. Carefully spread the remaining batter over the top of the peaches. Sprinkle cinnamon and remaining sugar over the top.

 Bake for 38-45 minutes, or until golden brown. It is perfect when gooey and just underbaked. Serve hot with ice cream.