Reader Recipe: Cinnamon Currant Granola Recipe

The base of this granola recipe consists of the traditional oat mixture, with a little added flare in the form of almond meal, popped amaranth, and shredded coconut. The classic crunch of granola, the slight chew of the currants, and flavor of the coconut make for a fabulous combination.

Reader Recipe: Chewy Molasses Cookies

These cookies are a take on the classic molasses cookie. They use almond flour as a base, making them friendly to many food intolerances, and adding a bit of nuttiness which is a great compliment to the deep molasses flavor.

Reader Recipe: Vanilla Coconut Granola Recipe

While there are a lot of great brands out there that used real ingredients and taste great, sometimes simple is just better. This coconut granola recipe is a great topping for fruit and yogurt, but would also taste great on its own.

Reader Recipe: Kale Chips

Kale chips are a nutritious, delicious, and easy snack to make. This recipe allows for customization and adding your favorite seasonings will turn this simple snack into a must have vittle!

Food Freedom Radio Chives

Every day I am eating something I grew and posting on Food Freedom Radio’s Facebook. Chives grow like weeds, best early spring. Mix with free range chicken, mushrooms garlic & ginger.

Reader Recipe: Vegan Butter

This vegan butter recipe is quick and easy, uses relatively common ingredients, and measures just like non-vegan butter. You can use it in baking, for grilled uncheese sandwiches, or just straight on warm bread. It can easily be halved or doubled if you want to adjust the quantity. It is a nice homemade alternative to store-bought vegan butter, and would keep in the fridge for weeks if I could stop myself from eating it all so quickly…

Reader Recipe: Champurrado

The fascination and relevance with Mexican gastronomy and beverages has been a longtime American favorite. One such drink that deserves attention and has gone unnoticed is champurrado.