Welcome back to getting kids up, making sure they eat, making sure they brush their teeth, making sure they have their backpacks and homework and shoes and instruments and lunches, and making sure the little darlings get to school before the bell rings.

Let me be frank here. School mornings are not easy. Anything that I can do to make it easier is welcome. So when Victoria sent me this recipe, I was THRILLED. It’s easy. It’s healthy. And, most importantly, it’s delicious. Your kids will actually eat it!

Pumpkin Bread

Ingredients

For the bread

2 eggs
1/3 cup coconut oil
1/2 cup maple syrup
1 cup pumpkin purée
1 tsp vanilla extract
11/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tbsp pumpkin pie spice

For the maple glaze

1 cup powdered sugar
1/4 cup maple syrup
Dash of vanilla extract

Directions

Preheat oven to 350°F and line a loaf pan with parchment paper.

In a bowl, whisk together eggs, maple syrup, and coconut oil. Stir in pumpkin purée and vanilla.

In another bowl, combine flour, baking soda, baking powder, salt, and pumpkin pie spice. Fold the dry ingredients into the wet ingredients until everything is just combined. Bake 45-50 minutes or until a skewer inserted in the middle comes out clean.

Allow the loaf to cool completely on a wire rack. Turn the loaf out onto a serving plate and  drizzle on that sweet maple glaze.

The post Easy School Mornings: Pumpkin Load with Maple Glaze first appeared on Tanglewood Moms.

I love granola, but if you look at the ingredients and nutritional breakdowns of a lot of commercially available granolas, you will be horrified. Tons of fats, loads of sugars, and expensive to boot.

Now, I prefer grain-free granolas because there’s something about rolled oats that just squicks me out. The only place rolled oats belong is in my extra-spiced, cranberry oatmeal cookies. (I’ll post that recipe later.) So, I make grain-free granola with lots of healthy nuts and seeds. While I avoid walnuts and pecans (my younger kidlet and I are allergic to them), you can use whatever combination you like. In fact, you can experiment with the ingredients until you hit on the perfect combination for you and your family.

Grain-Free Granola

Ingredients

2 cups unsweetened coconut flakes (You can use unsweetened shredded coconut, but the flakes have a much better texture.)
2 cups nuts and seeds (I use sliced almonds, cashews, pumpkin seeds, sunflower seeds, and pistachios or hazelnuts, but you can go crazy!)
1 cup unsweetened dried fruit (optional)
2 tablespoons chia seeds
1 tablespoon hemp hearts
2 teaspoons ground cinnamon
Big pinch coarse sea salt or kosher salt
3 tablespoons olive, avocado, or coconut oil
1/3 cup maple syrup, honey, or agave nectar

Directions

Preheat oven to 325°.

In a large bowl, combine the coconut flakes, nuts and seeds, dried fruit if using, chia seeds, hemp hearts, cinnamon, and salt.

In a small bowl, combine the oil and sweetener. (If using coconut oil, warm it gently in a small saucepan before combining.) Pour the oil and sweetener over the dry ingredients and mix until everything is well coated.

Line 2 large baking sheets with parchment paper or a Silpat and spread the granola mixture over them evenly. Bake the granola for 25 to 30 minutes, checking frequently and stirring occasionally, until the coconut flakes and nuts are golden brown. Remove from the oven and let cool completely on the baking sheets. The granola will crisp as it cools.

Once the granola is completely cooled, transfer to an airtight container or a large, zippered bag. This should last for 4 or 5 days, if sticky little fingers don’t eat it all at first!

The post Grain-Free Granola for Those Crazy School Mornings first appeared on Tanglewood Moms.