Tag Archives: flax

Breakfast Gluten-Free Vegan

Almond Butter Granola with Flax Seeds

This Almond Butter Granola with Flax Seeds is gluten-free, vegan, and packed with healthy fats. Try it on top of yogurt or as a quick snack on the go.


If we were to play word association with the word “granola,” I guarantee one of the first words to be thrown around would be “healthy.” But the sad reality is, that just ain’t true. So many packages of granola and even homemade versions are so loaded with sugar and other junk, that those poor little oats go from wholesome and nutritious to just plain unhealthy.


I will refrain from giving you too much of a nutrition lesson. But in short, for this very reason, I have never been a big granola eater.

I typically top my greek yogurt with fresh fruit and chia seeds, but I am getting kinda sick of that combination. I have been craving texture.


So after buying three large tubs of oats today (we eat A LOT of oats in this house), I set out to make a healthier granola that I could bring into my snack rotation.


I was browsing through my cabinets for flavor inspiration and my eyes spotted the almond butter. I tried to move on because my taste buds CONSTANTLY tell my brain to grab the precious AB. But I couldn’t ignore it this time — I knew that little nut butter would be a delicious addition to my granola.


And I was right.

Adding the almond butter was a fantastic way to give the granola lots of flavor without pouring in more and more sugar.

IMG_0291Unfortunately, only half of this Almond Butter Granola made it into ziploc baggies for storage. I um….had to keep taste testing it…because I wasn’t sure if it was just delicious or hella freaking delicious…

Self control. I know. I’m working on it…


Almond Butter Granola with Flax Seeds
Prep time
Cook time
Total time
  • 1 cup rolled oats
  • 1 Tablespoon Flax Seed (not ground)
  • 2 Tablespoons Almond Butter (I used unsalted, if yours is salted omit salt below)
  • 1.5 Tablespoons raw honey or maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Spray lightly with cooking spray. In a large bowl combine the oats and flax seeds. Set aside.
  2. In a small microwavable below, combine the almond butter and honey. Microwave for 30 seconds until almost melted. Stir in the vanilla. Quickly, add the almond butter mixture to the oats so that it is easy to stir. Add the cinnamon and salt. Stir ingredients well so oats are fully covered by the almond butter mixture.
  3. Spread the oats on the baking sheet. Bake for 10 minutes. Remove from oven and stir the oats on the tray. Return to oven for an additional 8-10 minutes until the oats are toasted and slightly brown. Remove the tray from the oven and set aside to cool. Once the granola is completely cool store in an air-tight container or ziploc bag.


Bread and Muffins

100% Whole Wheat Bread with Nuts and Seeds

I made this whole wheat bread. It was so good that I don’t want to buy sandwich bread anymore.

It may become a problem because after it came out of the oven I ate about four slices worth, until I was finally able to gain the will power to pull myself away. It wasn’t easy. I was back at it a few hours later.

I’m going to teach you how to make this bread.

100% Whole Wheat Bread with Nuts and Seeds l www.littlechefbigappetite.com

Yes, it does involve yeast.

Yes, you must wait for it to rise. Twice.

Oh, don’t you walk away from me. Get back here. You’re making this bread.  I’ll help.

You’re going to thank me in the end. It’s that good.

Ok here we go, people.

You need a few basic ingredients. Whole wheat flour, walnuts, sunflower seeds, flax seed (optional for a nuttier flavor), honey, olive oil, salt and yeast.

See, you have these things. Told ya you could do it.

(You have to chop the walnuts and sunflower seeds into small pieces. A food processor is best, but that’s not so common in most college kitchens. So, if you have to, you can use a rolling pin instead. Just place the sunflower seeds and walnuts between two pieces of wax or parchment paper and roll the pin over the top piece, pressing down firmly to ensure you are breaking the nuts and seeds).

Combine all ingredients in a bowl and then add some warm water.

You have that, too.

Here’s your dough. Cover it (plastic wrap or a dish towel) and let it rise. Two hours, please.

You can do a lot in two hours. Please don’t hang around and watch it rise.

100% Whole Wheat Bread with Nuts and Seeds

Form the risen dough into a log. You may want to flour your hands. Stickity-stick-sticky.

100% Whole Wheat Bread with Nuts and Seeds

Place it in a lightly greased bread pan and…

100% Whole Wheat Bread with Nuts and Seeds

put a shower cap over it! Yup, a shower cap. Weird, huh?

It allows the dough to rise, covered, in the pan, but also prevents sticking.  If you don’t have a shower cap, a lightly greased piece of plastic wrap placed loosely over the dough will work fine.

Let it rise again. Two hours, people. You know the drill.

100% Whole Wheat Bread with Nuts and Seeds

After two hours, the dough should have crowned about 1” to 2” over the top of the pan.

Time to place this baby into the oven. 350 degrees. No higher.  No lower.

100% Whole Wheat Bread with Nuts and Seeds

and BAM! In 40 minutes you have yourself a beautiful homemade, healthy baked bread. Perfect for sandwiches, toast, or just snacking right out of the pan.

100% Whole Wheat Bread with Nuts and Seeds

Look at that beauty. I know you want to make this now. I see you looking for that bread pan.

Let me know how it goes. That is, if you have the self control to walk away from loaf…

100% Whole Wheat Bread with Nuts and Seeds


100% Whole Wheat Bread with Nuts and Seeds
Prep time
Cook time
Total time
Serves: 1 loaf
  • 4 cups (16 ounces) Whole Wheat Flour
  • ¼ cup (1.25 ounces) sunflower seeds, chopped
  • ¼ cup (1 ounce) walnuts, chopped
  • 2 Tablespoons flaxseed (less or none at all if you prefer a less nutty flavor)
  • 3 Tablespoons (1.25 ounces) olive oil
  • 5 Tablespoons (3.75 ounces) honey (molasses or maple syrup are fine substitutes)
  • 1½ teaspoons salt
  • 2½ teaspoons instant (rapid rise) yeast
  • 1⅓ cups lukewarm water
  1. In a medium bowl combine all ingredients. Mix until you have a fairly shaggy dough. Let it rest for 20 minutes, covered. Then, knead the dough until it is fairly smooth. Allow the dough to rise, covered, for two hours, until it is nearly doubled in bulk.
  2. Gently deflate the dough (I just pressed down on it with my fingertips about ten times). Shape it into a log and place it into a lightly greased 8½” x 4½” bread pan. Cover the pan with a clear shower cap (or lightly greased plastic wrap) and let it rise for another 2 hours, until the dough has crowned 1” to 2” over the rim of the bread pan.
  3. Bake the bread in a preheated 350 degree oven for 40 minutes. (Mine was done at about 35 minutes, so make sure not to over bake). Place a piece of aluminum foil over the top of the pan for the final 20 minutes of baking to make sure the top crust doesn’t burn.
*Recipe adapted from King Arthur Flour