How was everyone’s Memorial Day weekend?
Full of good food, family, friends, and fun right? No mosquitoes or sunburns or heat exhaustion – right? I had a fantabulous holiday myself but couldn’t quite manage to escape from that second one. Hours spent on the beach playing sand volleyball knocked all sense out of my brain and I didn’t reapply for uh..well…all day? Can anyone say stupid?
Well I have – many times over the week. I’m just leery of the sunscreens out there with all of the harmful and toxic ingredients… I think I just need to make my own! That way I have no excuse. Anyway, hopefully I was stupid enough for the both of us and you didn’t have to deal with a walloping burn too. As a side note, I used a few drops of lavender and peppermint essential oil mixed with pure aloe gel to soothe and cool my sun-smacked skin. My friend Laura over at Laura’s Gluten-free Pantry sent me some essential oil samples that I’m LOVING! Here’s the link to find out more about the powers of essential oils.
OK. Enough focus on the pain and peeling! Let’s talk about food. Here’s what I whipped up over the weekend…
Gorgeous right? I had so much fun putting these together! There are no little children running around my house but I imagine it would be a sweet summer time memory assembling these parfaits with the kids. I used small juice glasses similar to dessert shots since they’re all the rage these days. Funny how smaller has become better, huh?
There are 3 delicious aspects of this dessert: Gingersnap Granola / Coconut Vanilla Cream / Berries.
Let’s get started with the Gingersnap Granola shall we? It has a spicy, dark, and rich flavor that has just the right amount of snap and sweet. This granola really is a treat but if you need to save time, you can use store bought gluten-free gingersnaps and crush them into pieces for the parfaits. It won’t be quite the culinary masterpiece but it’ll still taste darn good.
3 cups rolled oats
1/2 cup xylitol (Feel free to sub in cane sugar instead if you wish.)
1/2 cup butter (To make it vegan you may easily sub coconut oil in for the butter. There will be a slight flavor difference – the butter makes it taste like real gingersnaps but coconut oil gives it a lighter and sweet flavor. You can’t go wrong with either!)
1 tablespoon unsulphered blackstrap molasses
1 1/2 teaspoons ginger
1/2 teaspoon cinnamon
Combine all ingredients together in a bowl and pour onto a baking sheet with sides. Bake at 375 degrees 10 – 15 minutes stirring often to ensure a lovely golden brown.
Yields about 4 cups.
*For followers of the THM diet, this recipe is considered a crossover.
1/4 cup powdered xylitol (Run xylitol through the blender for 10 seconds on high. I don’t like the large granules and love how smooth the cream came out after blending the xylitol first! If you wish use powdered sugar cane no problem.)
1 can full fat coconut milk, refrigerated overnight and with the liquid drained out (Save it for a smoothie or a luscious hair treatment later!)
1 1/2 teaspoon pure vanilla extract
dash of cinnamon
pinch of sea salt
Whisk all ingredients together until smooth. Feel free to adjust the measurements to taste. Everyone’s buds are a tad different.
Berries – 1/2 cup each of blueberries, raspberries, & blackberries (or cherries or strawberries or dewberries…oooh or try mango chunks! In short, you need 1 1/2 cups of fruit of some kind.)
Coconut Vanilla Cream
Now for the fun part, putting it all together!
Layer the ingredients starting with the granola, cream, then berries and back to the granola, cream, and finish with the berries on top! Serve immediately or place in a dish and cover with plastic wrap and store in the fridge for the afternoon. The longer it sits the more the flavors will meld and the granola with become softer. These will be good for 2 days or so in the fridge but I can’t see how anyone could wait that long to finish them off. If they can I’m pretty offended actually…
Here’s to my new home in the wide, wide, world!
By the by I’ve moved addresses! No more renaissancelife.us. No more having to remember how to spell “renaissance”. haha. It was time to simplify. So, Gabriela-s.com it is!
I’m so excited to have gotten all the “moving” finished and am settling in nicely. Hmm I wonder what the corresponding term for “house warming party” is for getting a new domain and website design?? Ugh, I’ll just be typical today and call this a regular ole’ launch party then!
So, in celebration of my new place, I’m giving away a Citrus Chiffon Skin Brightening Scrub & Almaretto Lip Softening Balm! The scrub works wonders for your complexion – hydrating, polishing, keeping pores clean and clear, NEVER leaving your face feeling tight or drawn only supple, AND it takes care of the horrors of sunburn flakiness in no time flat! *Phew* All natural and with some organic ingredients, this scrub has the scent of cinnamon sugar toast and orange slices! Yummiiii.
As for the Almaretto lip balm – it pretty much saved my bacon this week after I discovered that you can indeed sunburn your mouth. Who’da thunk it? Now they’re silky soft and I’ve got the sweet flavor of almond pastry on my lips!
Sooo go ahead, treat yourself, enter the contest. It wraps up next week so if you can’t wait that long, enter the contest now, go here and order yourself some product, and if you win you’ll have your purchase (including shipping) refunded!
Shared on: On the Menu Monday, Melt In Your Mouth Monday, Mop it up Monday, Marvelous Mondays, Show Me Your Plaid, Inspire Me Monday, Fat Tuesday, Hearth & Soul, Tasteful Tuesdays, Slightly Indulgent Tuesdays, Wednesday WhatsIts, Party Wave Wednesday, Allergy-free Wednesdays, Trim Healthy Tuesday, Waste Not Want Not, Gluten-free Wednesdays, Real Food Wednesday, Well Fed Wednesday, Frugal Days Sustainable Ways, Whole Foods Wednesday, Healthy2Day Wednesdays, Full Plate Thursday, Thursday Favorite Things, Mom on Timeout, live laugh love, heart for home, Fantastic Thursday, Showcase Your Talent Thursday, Create It Thursday, Foodie Friday @ Rattlebridge Farm, Foodie Friday, Allergy-Friendly Friday, Whole Food Fridays, GF Fridays