Tag Archives: chobani

Gluten-Free Pineapple Coconut Muffins

Leave a reply

The other day I had a mad craving for pineapple muffins.  Well, I wanted this pineapple upside-down cake to be exact, but I was missing all the necessary ingredients (like the rum), and didn’t feel like running to the store.  I found an open package of gluten-free flour from Trader Joe’s and decided I would make gluten-free pineapple coconut muffins instead.

gluten-free pineapple coconut muffinsI find gluten-free baking to be a bit tricky.  Many of my recipes have not turned out because they were too dense, or too much flour, or just not rigjht.  I also don’t like to use xanthan gum which is found in many gluten-free recipes.

I am happy to say that this recipe is xanthan gum free and came out delicious!  These muffins are made with pineapple Chobani (my current fave), coconut oil and have toasted coconut on top.  If you are a bit afraid of gluten-free baking like I am was, then this is the recipe for you.

Sure, these muffins may not be exactly the same as pineapple upside down cake, but they are tasty!

glutenfree pineapple coconut muffinsGluten-Free Pineapple Muffins (makes 12 muffins)

Ingredients:

2 cups gluten-free flour of your choice
6 oz pineapple Chobani yogurt
2 eggs (I used egg whites and they turned out fine)
1/2 cup almond milk
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
2.5 tablespoons coconut oil, softened
1/2 cup water
1/4 cup brown sugar
1/4 cup unsweetened coconut flakes

Directions:

Preheat your oven to 350F.  Lightly grease a muffin tin or insert paper liners.

In a large mixing bowl add your flour, baking soda, vanilla, salt and brown sugar.  Mix until well blended.

In a smaller bowl blend your yogurt, eggs, almond milk, coconut oil and water until the mixture is nice and creamy.  Fold your wet ingredients into your dry ingredients and continue to mix until well blended.

Gently spoon your muffin batter into the muffin tin (be sure to fill each muffin only halfway).  Sprinkle the coconut on top and place in the oven.  Bake for 12-15 minutes or until golden brown.

glutenfree pineapple chobani muffins

Remove from the oven, cool, and enjoy!

 

 

Chobani Giveaway!

11 Replies

*The Chobani Giveaway is officially closed – please scroll to the bottom of the page to see the winner!*

So if you read my last post, you know that I love to eat homemade granola with Chobani Greek Yogurt.

I also like to use Chobani yogurt in some of my bread recipes, as a sub for mayo in egg salad, and even a replacement for sour cream in Mexican dishes.  I have also been known to enjoy some “Fro Cho” with chocolate chips from time to time.

Chobani Giveaway Fro ChoAnd since the folks at Chobani are so generous and awesome, in addition to sending me some yogurt, they want to give some away to one lucky reader as well!  Free Chobani?  It doesn’t get much better than that.

Chobani YogurtHere’s how to Enter the Chobani Giveaway:

1. Leave a comment on this post on your favorite way to enjoy Chobani.

For additional entries, leave one comment for each action you take below:

1. Like Sweet Potato Bites on Facebook

2. Follow Sweet Potato Bites on Pinterest

3. Follow Sweet Potato Bites on Instagram

4. Follow Sweet Potato Bites on Twitter

The Chobani Giveaway ends on Friday, April 12th at 12pm PT.  Giveaway open to U.S. Residents only.

Good Luck!

And the Chobani Winner is…

Screen Shot 2013-04-12 at 11.32.41 AMCongratulations to Rachel!

Screen Shot 2013-04-12 at 11.32.20 AM

Rachel has been notified that she is the winner!  Thanks to everyone who entered!

Homemade Granola

1 Reply

I love making homemade granola.  There’s something very therapeutic about mixing oats and nuts together and then roasting them in the oven while a delicious aroma wafts through your house.  One of my all-time favorite ways to enjoy granola is in yogurt parfait form, so when the package below arrived on my doorstep, I knew it was a sign that I needed to have some more homemade granola in my life.

The lovely folks at Chobani were kind enough to send me some of their yogurt, and what better way to enjoy delicious Chobani than with some homemade granola sprinkled on top?  I decided to deviate from my usual granola recipe, and came up with a new mixture that includes goji berries, coconut and almonds.

This granola is loaded with antioxidants (goji berries), healthy fats (almonds) and is gluten-free.  It’s not very sweet, but you can add some extra maple syrup or chocolate chips for a little more sweetness.

I personally love this yogurt with some delicious vanilla Chobani, but it’s also a great acai bowl topping or good with some almond milk!  However you decide to enjoy this granola, you are bound to love it!

homemadegranolaHomemade Granola

Ingredients:

1 cup certified gluten-free oats
1/2 cup quinoa
1/2 cup silvered almonds
1 tsp salt
2 tsp cinnamon
1 tsp vanilla
1/4 cup maple syrup
1/3 cup coconut flakes
1/2 cup goji berries

Directions:

Preheat your oven to 250F.  In a large mixing bowl add your oats, quinoa, almonds, salt, cinnamon, vanilla and coconut flakes.  Mix well and add in maple syrup.  You can either add the goji berries at this time (note: they roast really fast), or add them in later.

granolaroastingSpread granola mixture on a large baking sheet and place in the oven.  Roast for 50-60 minutes and remove from oven to cool.  If you have not added the goji berries, add them at this point.

gojiberrygranolaOnce granola has cooled enjoy!  Store in a tupperware container and use within a week.

 

 

 

Homemade Grape Nuts

Leave a reply

When I was younger I definitely went through a Grape Nuts phase.  Grape Nuts on yogurt, Grape Nuts as cereal, Grape Nut cookies, you get the idea.  Naturally I got sick of Grape Nuts and haven’t bought a box in at least 4 years.

This week, I stumbled across a Homemade Grape Nuts recipe on Tasty Kitchen and decided it was time to re-introduce Grape Nuts into my life.  Not only is this recipe super simple, it’s made with all natural ingredients that you probably have in your pantry right now.  And if you don’t, no sweat, you can just improvise like I did.

The end result?  While the texture wasn’t exactly the same as Grape Nuts (so crunchy you feel you are going to break a tooth) the flavor was pretty spot on.  And the most important part – the Grape Nuts were delicious!  I’ll definitely be making homemade versions of Grape Nuts now instead of buying them in the store.

Homemade Grape Nuts (adapted from this recipe on Tasty Kitchen)

Ingredients:

  • 4-½ cups Whole Wheat Flour
  • ½ cups Scant, Light Brown Sugar
  • 1-½ teaspoon Baking Soda
  • 1 teaspoon Salt
  • ½ cups Honey
  • 2 cups Buttermilk
  • ½ cups Coconut Oil
  • Pinch of Salt

Directions:

Pre-heat your oven to 350F.

Mix all dry ingredients together and then slowly fold in the wet ingredients.  Spread mixture into a greased baking dish and bake for 30 minutes.

Once the mixture is done baking, remove from oven and let it cool completely.  Then carefully break the “cake” into small pieces and crumble with your hands onto a baking sheet.  Spread the crumbs around the baking sheet so they are evenly distributed and pop into the oven at 275F.  Depending on the heat of your oven and how crunchy you want your Grape Nuts, the crumbs will bake for 60-90 minutes.  Be sure to open the oven periodically and stir the crumbs around so they do not burn.

Remove Grape Nuts from the oven and let them cool completely.  Sprinkle them over your favorite yogurt, or just enjoy them alone.  Grape Nuts will keep in a sealed container for a few weeks.

Homemade Grape Nuts and Vanilla Chobani Yogurt.  A winning combination.