Granola with mixed nuts and toasted coconut

This crispy granola’s always around our house. With Greek yogurt, it’s the go-to breakfast on weekdays. To make it, I keep the wide assortment of nuts needed in the freezer, and I usually have a bag or two of coconut on hand. I posted the recipe almost a year ago, when tango mango was in its infancy. Things looked a little different back then!

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• granola
• breakfast
• homemade granola
• toasted coconut
• nuts
• coconut
• tango mango

Rebecca’s crisps

This delicate, nutty bread recipe came from my good friend Rebecca. The thin, crispy slices are delicious toasted and buttered.

Feel free to change the nuts and seeds to your liking or what you have on hand.  

Ingredients:

• 2 cups flour
• 1/4 cup flax seeds
• 1/3 cup pumpkin seeds
• 1/4 cup sesame seeds
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup brown sugar
• 1/2 cup honey
• 1 cup buttermilk
• 1/2 cup raisins or dried cranberries
• 1/2 cup chopped pecans
• 2 tablespoons chopped fresh rosemary

Directions:

Prepare 3 mini loaf pans by spraying with non-stick cooking spray. Preheat oven to 350 degrees.

Mix together all ingredients and pour into prepared pans.  Bake for 20 minutes or until loafs test done.

When loaves have cooled, wrap in aluminum foil and freeze. While still frozen, slice thin and quickly toast in oven to make crisp. 

• Tags
• quick bread
• nuts
• bread
• toast