Easy Gluten-Free Almond and Tart Cherry Granola

prep: 15 minutes
cook: 40 to 50 minutes

makes about 7 cups

you’ll need…
⅓ cup brown sugar
½ cup maple syrup
1 tablespoon vanilla extract
¼ teaspoon salt
½ cup canola or vegetable
½ cup whole almonds
5 cups gluten-free old-fashioned rolled oats (DON’T use instant, quick or steel-cut oats)
½ cup sliced almonds
1 cup dried tart cherries (or your favorite dried fruit like cranberries, raisins, currents)

let’s get to it…
Place one of the oven racks about 6 to 8-inches from the top or in the top 1/3 of the oven. Preheat the oven to 325. Line a rimmed baking sheet with parchment paper.
Mix brown sugar, maple syrup, vanilla, salt, oil and whole almonds together in a large bowl.
Add oats one cup at a time, stirring gently with a rubber spatula so that the oats are completely coated.
Spread oat mixture evenly onto lined baking sheet and press down mixture with a rubber spatula.
Bake for 20 minutes and rotate pan. Continue baking 20 to 30 minutes longer, or until lightly browned.
Remove from oven and sprinkle sliced almonds and cherries evenly on top. Press down on the fruit using a rubber spatula. Cool in the pan for 2 hours.
Break into pieces and store in an airtight container for up to 2 weeks.

Super Easy Chef’s Salad Recipe

prep: 15 minutes

serves 10

you’ll need…

12 cups lettuce
1 cucumber, peeled, halved lengthwise, seeded and sliced
3 hard boiled eggs, sliced into wedges
8 ounces ham, sliced ¼-inch thick and cut into 3-inch strips
8 ounces cheddar cheese, sliced ¼-inch thick and cut into 3-inch strips
8 ounces turkey, sliced ¼-inch thick and cut into 3-inch strips
1 pint grape tomatoes, sliced in half
1 cup vinaigrette
2 cups croutons

let’s get to it…

Place the lettuce in a large serving bowl and toss with half of the vinaigrette.

Arrange the cucumbers, eggs, meat, cheese and tomatoes on top of the greens in an artsy way. Drizzle the remaining vinaigrette on top of the salad and top with a few croutons. Serve the remaining croutons with the salad.  

If you’ve never made meringue before here are a few important things to remember:

1. Make this recipe when it’s not humid or rainy. Moisture makes meringues sticky.
2. The egg whites should be at room temperature so you get more volume.
3. Use superfine sugar so it dissolves easily into the egg whites.
4. Make sure the beaters and bowls are grease free.
5. Always beat the egg whites and cream of tartar together before adding the sugar.
6. Add the sugar slowly… very slowly… so the meringue fluffs up.
7. Use parchment paper when baking the meringues so they don’t stick to the sheet pan.

Homemade Chocolate Cherry Bundt Cake

prep: 15 minutes

bake: 40 to 50 minutes

serves 12

you’ll need…

4 ounces unsweetened chocolate

2 cups cake flour

1 cup sugar

2 teaspoons baking soda

½ teaspoon cream of tartar

½ teaspoon salt

1 cup shortening, cut into 1-inch pieces

1 cup plain yogurt, divided

½ cup freshly brewed coffee

3 eggs

1 can (21 ounces) cherry pie filling

let’s get to it…

Spray a Bundt pan with cooking spray and dusty lightly with flour; set aside. Place oven rack in center of oven. Heat oven to 350°F.

Break chocolate into small pieces and place in a small sauce pan. Heat over low heat, stirring constantly. Remove from heat when most of the chocolate has melted (it will continue to melt).

Sift cake flour, sugar, baking soda, cream of tartar and salt into a large mixing bowl.

Add shortening, half of the yogurt, coffee and eggs. Beat on medium speed for 2 minutes, scraping the sides of the bowl once or twice. Add remaining yogurt and melted chocolate and beat another 2 minutes.

Pour mixture into Bundt pan. Pour cherry pie filling on top of cake mixture. Pat mixture down slightly (you’ll still be able to see it).

Bake for 45 to 50 minutes or until a toothpick comes out clean (make sure you aren’t sticking it in the middle of the cherry pie filling).

Loosen cake from sides of pan. Cool in pan 30-minutes. Carefully turn out onto a serving plate.