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Blueberry Granola Smoothie Recipe

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Blueberry Granola Smoothie Recipe

Blueberry Granola Smoothie

Gerbs Blueberry Granola Smoothie Recipe

Ingredients

2/3 cup Flax Milk – (sub any milk)

1/2 cup blueberries fresh or frozen

1/2 banana fresh or frozen

½ cup Gerbs Granola (any flavor)

¼ cup Gerbs Super 5 Seed Meal

1/4 cup kale chopped, stems removed (sub. Spinach)

1 ripe avocado – sliced

½ Tablespoon Pure vanilla extract

Touch sea salt

Directions

In a food processor, blend the milk, kale (substitute baby spinach), 5 seed meal, and avocado together until well combined. Scrape sides and add vanilla, yogurt if you want a thicker smoothie, blueberries, banana’s, and blend again until smooth. Serve in a chilled glass, top with granola and fresh mint.

Cranberry Granola Bites – Simply (no baking) Recipe for a healthy breakfast staple!

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Cranberry Granola Bites

CRANBERRY (DARK CHOCOLATE) GRANOLA BITES

Gerbs Cranberry Granola Bites

 

INGREDIENTS:

1/2 cup Gerbs Rolled Oats

½ cup Gerbs 7 Seed Granola (any flavor works)

2/3 cup Gerbs 5 Seed Ground Meal

1/2 cup Sunflower Butter

½ Cup Gerbs Cranberries

1/2 cup Gerbs mini Dark Chocolate Chips (optional)

1/2 cup local Honey

1 tablespoon Gerbs Chia Seeds (optional)

1 teaspoon vanilla extract

 

DIRECTIONS:

Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.

Once chilled, roll into balls of whatever size you would like, we like to roll them onto the Cranberries or Dark Chocolate Chips for a better presentation. These are 1” but smaller are great for smaller fingers. Store in an airtight container and keep refrigerated for up to 1 week.

 

Makes about 20-25 balls.

Baked Granola Stuff Apples Recipe

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Baked Granola Stuff Apples Recipe

Gerbs Baked Granola Apples – perfect fall breakfast/dessert

Gerbs Granola Baked Apples

 

Ingredients

4 large apples, we love local McIntosh freshly picked

1 cup Gerbs 5 Seed Granola (any will work)

1/2 cup Gerbs Rolled Oats

½ cup Gerbs dried Cinnamon Apple Cubes

¼ cup Gerbs Bread Crumbs

1/2 cup Brown Sugar

2 tablespoons coconut sugar (unsalted butter sub)

4 tablespoons coconut oil – split in half

3/4 teaspoon Gerbs ground cinnamon

1 tsp. pure vanilla extract

1 tsp. sea salt

Powdered Sugar

1 cup apple cider – Fresh is best

Other Options:

Gerbs Dark Chocolate Chips – mini’s

Gerbs Jumbo Raisins (soak & re-hydrate)

Directions

Preheat the oven to 350 degrees F. Scoop out inside of all 4 apples. Place the apples in a small baking dish. In a small bowl, mix together the granola, sugar, vanilla, salt, dried apple cubes, coconut oil and cinnamon. Spoon & stuff the granola mixture into the apples. In another small bowl, add rolled oats, bread crumbs, brown sugar, & oil (butter) mix together – top onto apples.

Pour the cider around the apples in the dish, loosely cover the dish with foil and bake, basting occasionally, until the apples are tender when pierced with a fork, about 45 minutes. Set aside to cool (15 minutes) coat with powder sugar (optional).

Level: Easy

Total: 1 hr.

Prep: 15 min

Cook: 45 min

Yield: 4 servings

Double Dark Chocolate Brownies Recipe – Lets Celebrate the Return of Chocolate

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Double Dark Chocolate Brownies Recipe

Gerbs Dark Chocolate Brownies

 

INGREDIENTS

3 tablespoons Gerbs Flax Meal

1 cup (148 grams) Gerbs All-Purpose Flour

1/2 cup (40 grams) Gerbs Cocoa Powder

1 teaspoon baking powder

1/2 teaspoon Gerbs Himalayan Sea Salt

1/2 cup coconut oil at room temperature, plus more for the pan

5 ounces (140g) Gerbs Chocolate Chips chopped (any size will work)

1 1/2 cups (300 grams) organic pure cane sugar

1 tablespoon pure vanilla extract

 

METHOD

Heat the oven to 350°F and prepare the pan: Line an 8×8 square baking pan with parchment paper, and grease the parchment paper and pan with a little coconut oil. Prepare the flax “egg”: Combine the flax with 8 tablespoons of water in a small bowl. Let stand for 7 to 10 minutes to thicken. (This will be used as an egg replacer in this recipe.) Whisk dry ingredients: In a small mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Melt the coconut oil and chocolate: In a small saucepan over low heat, warm the coconut oil and chopped chocolate, stirring until the chocolate is completely melted, about 2 minutes. Add the sugar and vanilla: Whisk the sugar and vanilla into the chocolate mixture, stirring vigorously until combined. The mixture will be a little grainy at this point, which is perfectly okay.

 

Make the batter: Pour the chocolate mixture into a large mixing bowl, scraping everything from the pan. Fold in the flax eggs. Add the dry ingredients and stir well with a wooden spoon or rubber spatula until well combined. The batter will be quite thick and will gather into a ball—it won’t be loose and thin like many traditional brownie batters. Scoop the batter into the prepared pan, and use a rubber spatula or the palm of your hand to press it into the pan in an even layer, top with more chips.

 

Bake the brownies for 30 to 35 minutes, or until the edges are set and no longer jiggly. The tops of the brownies will still feel very soft and may even be bubbling a little; they’ll firm up as they cool. Cool: Let the brownies cool completely before slicing, 2 to 3 hours. Because these are so fudgy, they really will slice best if you allow them to fully cool. Slice, serve, and store: Using the parchment paper as a handle, lift the cooled brownies up out of the pan and onto a cutting board. Slice into a 4×4 grid (making 16 small squares). Leftover brownies can be stored in an airtight container at room temperature for up to 5 days.