Soft Granola *****

7/11/2026 - Very good!  A little on the oily side coming out of the oven, but we'll see how it is after an hour. 

It was better the next morning!

9/11/2026 - Made it again, using coconut oil (I used expeller-pressed), which was called for in the original recipe.  I also added a teaspoon of cinnamon.  Really good!

Made it using 2 Tbsp butter and 2 Tbsp expeller-pressed coconut oil.  Great flavor and not as oily.  Baked it for 5 minutes, stirred, and then for 4 minutes, taking it out of the oven immediately, so it was a little more done.  

• 1/3 cup honey
• 2 Tbsp expeller-pressed coconut oil
• 2 Tbsp ghee or butter
• 2 tsp vanilla extract
• 1 Tbsp hemp hearts
• 1 tsp cinnamon
• 1 tsp sea salt, or to taste
• 2 1/4 cups rolled oats
• 1/2 cup sprouted pumpkin & sunflower seeds

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.  Melt together ghee and honey, and then stir in remaining ingredients. Mix well.

2. Spread granola evenly on parchment paper and bake in preheated oven for 5 minutes.

3. Take out and stir, then spread back out. Bake for an additional 4 minutes.

4. Remove pan from oven immediately. Without stirring, let it rest for at least an hour to cool. Store in an airtight container for a few weeks.

Another adaptation:

• 2 Tbsp expeller-pressed coconut oil
• 2 Tbsp butter
• 5 Tbsp honey
• 2 tsp vanilla extract
• 1 Tbsp hemp hearts
• 1 tsp cinnamon
• 1 tsp sea salt, or to taste
• 2 1/3 cups rolled oats
• 1/3 cup oat flour (rolled oats ground in coffee grinder)
• 1/2 cup sprouted pumpkin seeds

May need to make it in the conventional oven, rather than the air fryer oven, because the pan is crowded with the additional oats.

Adapted from: 

https://thecookstreat.com/soft-and-chewy-granola-honey-sweetened/

Coffee Mousse *****

Very good.  Better tasting with honey but better for me to keep it low carb with monk fruit!

Tried it without honey, using 1/4 tsp powdered monk fruit, plus 5 or 6 drops of liquid monk fruit, to taste.

Stopped making this because I can't find mascarpone without citric acid in it.

• 8 oz mascarpone cheese
• ▢1 cup whipping cream
• ▢
• 2 Tbsp honey (or 1/4 tsp 100% powdered monk fruit)
• 1 Tbsp powdered Mount Hagen Instant Coffee 
• 1/2 teaspoon vanilla extract
• ▢
  

• Beat mascarpone with an electric beater, then add honey or monk fruit, coffee, vanilla, and cream.  Beat until well combined and slightly thickened, being careful not to overwhip.  
• 
  
• Spoon into individual cups and refrigerate.

Blueberry Cottage Cheese Mousse *****

 The past two times that Nick, and then I, made this, it didn't thicken.  We both followed the instructions the same as we'd done before, so I have no idea what's going on.  

I really enjoyed this.  I subbed 1 tsp vanilla for the lemon zest.  I used the blender, rather than the food processor.

• 2 cups cottage cheese
• 1 cup fresh or frozen blueberries
• 1 tsp vanilla
• 3/4 tsp 100% powdered monk fruit 

In a blender or food processor, combine cottage cheese, blueberries, vanilla, and monk fruit. Blend until smooth and creamy.

Spoon the mousse into four serving glasses.

Chill in the refrigerator for at least 1 hour before serving.

https://slimmingviolet.com/cottage-cheese-mousse-recipes/