Paleo Granola - how can something so healthy be so... good? If you think you have a favorite granola recipe, this one will take you by surprise. It's delicious, super filling and EASY to throw together!

Paleo Granola

Paleo Granola -for low carb use sugar free maple syrup. how can something so healthy be so. If you think you have a favorite granola recipe, this one will take you by surprise. It's delicious, super filling and EASY to throw together!

Honey Almond Coconut Oil Granola - Crunchy granola loaded with almonds and sweetened with honey.

Honey Almond Coconut Oil Granola Recipe

Easy coconut oil granola with honey and almond. This tastes just like a Nature's Valley granola bar. Perfect for topping on yogurt or with cereal.

Homemade Granola Bars - these are the Best Dang Granola Bars Ever!! These are so easy to make and are so so good! We keep them on hand all the time!

The Best Dang Granola Bars Ever (EVER.)

Looking for Fast & Easy Breakfast Recipes, Dessert Recipes, Snack Recipes! Recipechart has over free recipes for you to browse. Find more recipes like The Best Dang Granola Bars Ever (EVER.

Bran Buttermilk rusks - A South African treat

12 MAY 2013 Today was Mother’s Day in South Africa. Some of my happiest moments were the times spent with my mother in the early morning, sitting and talking about the day ahead while sipping strong coffee and nibbling on bran and buttermilk rusks.

Bran Buttermilk rusks - A South African treat

12 MAY 2013 Today was Mother’s Day in South Africa. Some of my happiest moments were the times spent with my mother in the early morning, sitting and talking about the day ahead while sipping strong coffee and nibbling on bran and buttermilk rusks.

Low sugar high fibre rusk recipe

The South African version of RUSKS, the hard, very dry biscuits good for dunking in cuppas. They originated with the Dutch who packed them when traveling long distances in South Africa's hot climate.

Ina Paarman's Ma Nellie's buttermilk rusks - winner recipe (baking them now for 2nd time this winter)

Ina Paarman`s mother's quick and easy signature recipe. She always baked them in her black oven roasting pan and left them to stand until the next day before cutting and drying.


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