Boy, it’s been a slow start to the new year for me! Between Christmas, traveling to Illinois to visit family, and putting away everything from Christmas I have been exhausted and unmotivated. Now that my kids are finally back at school, after their long break, I feel like I can finally get back into a routine again.
A few years ago we started eliminating dairy from our diets after my daughter and I were tested for food intolerances. Our results showed that we both had a sensitivity to dairy, but more on that another time.
That’s when my hunt for a non-dairy milk started. I first began with almond milk because it is easy to find at any grocery store. However, after first trying almond milk it left me a little disappointed. It just didn’t taste that good. It also had a thin, watery texture to me. I eventually started making my own which had a much better taste than the store-bought kind. However, it still left me searching for more.
There are some baked goods that take me back to my childhood. It’s usually something that was made often and enjoyed by many. Do you have any memories like that? Zucchini bread is one of those for me. I remember my mom making zucchini bread when I was growing up. I could just eat piece after piece and never get sick of it!
If you have been around our house then you probably know about these granola bars. They are chewy, sweet, and oh so good! Over the years, I’ve had several family members and friends ask for this recipe. I’m not always the best at remembering to share recipes, but now I won’t have to. Everyone can just find it here now! 🙂
I absolutely love granola! I have made several different kinds of granola in the past, and have tried several from grocery stores. This, however, is the granola I always come back to though. It is my absolute favorite! I mean, how could you go wrong with oats, nuts, seeds, and maple syrup?! By roughly chopping up raw almonds it gives this granola great texture and crunch. It also isn’t overly sweet which helps balance the overall flavor.