I love making a big batch of granola on the weekend because it then gives me something to eat all week for breakfast that simply involves pouring it into a bowl and adding some milk (almond milk in my case). This recipe uses coconut oil, which perhaps was done by the original source to make it vegan, but for me, I just love the taste of coconut and how light it keeps this granola. It’s Sunday morning still, so go on, make yourself some granola, and you’ll be thanking me every day this week ahead as you enjoy it for breakfast!
I just returned from ten days in Spain, where I did a LOT of eating, and am officially in detox mode. This salad is a great summer salad because it has a light and refreshing dressing, but the potatoes and chickpeas help make it filling!
My only complaint about this cake was that it was made in a bread pan, and thus not very big. And I would have gladly had seconds (you could double the ingredients and make it in a square brownie size pan, but then alter the cooking time). This cake has a sort of coffeecake feel to it, but with the freshness of strawberry. I served it as a dessert after dinner, but it could easily be served at a brunch! I also coincidentally realized that I think this recipe may be vegan (no eggs, butter, or milk), so if you have any vegan friends, be sure to make this for them!