Shelby sent me a text picture of a tub of Thai Coconut Curry Hummus.  Oh YES!! How brilliant!  Hummus is the perfect vehicle for flavor creativity.  I was in the kitchen the next day coming up with my own version.  After the rave reviews it received from my taste testers (in this case my work family) I decided to share it with you.

I incorporated the coconut flavor in layers.  To the garbanzo beans I added coconut milk, shredded coconut, tahini, sriracha, garlic, shallot, lime, and coconut oil.

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Thai Coconut Curry Hummus

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12

Author Libby with Lemony Thyme

Ingredients

• 2 cans organic garbanzo beans drained & rinsed
• 2 Tbl. tahini
• 1 Tbl. sriracha hot sauce
• 4-5 garlic cloves
• 1 small shallot
• 2 Tbl. shredded coconut
• 1/2 tsp. yellow curry powder
• 1/2 tsp. salt or to taste
• 1/2 cup coconut milk
• juice of one lime
• zest of one lime reserved for garnish
• 1/ – 1/3 cup coconut oil warmed until liquid

Instructions

• In the bowl of a food processor or blender add all ingredients except lime zest and coconut oil. Pulse or process until blended.
• With processor running drizzle in coconut oil until desired consistency is reached. Continue to blend until smooth and creamy. Adjust salt to taste. Garnish with lime zest.
• Store in refrigerator. Hummus will be very firm when chilled. Warm slightly to serve

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Just a little Memorial Day message to all of our service men and women, past and present.  You Rock!!  The sacrifices you and your families have made to protect our freedom is beyond measure and will not be forgotten.  Thank you.

Growing up in New Hampshire, where the state motto is “Live Free or Die” we never missed a Memorial Day parade and they were always held on May 30th, regardless of what day of the week the holiday fell on.  Most businesses were closed that day, but if they weren’t they closed down during the parade, allowing employees to pour onto the sidewalks to show their respect.  The parade was followed by backyard cookouts, family gatherings, and a understanding that summer was almost upon us.

I decided that a Piña Colada would be a great way to welcome in summer.  I found a simple recipe in my Vitamix cookbook.

~ Piña Colada Recipe ~

4 1/2 ounces light rum
4 1/2 Tbl. cream of coconut
1/2 cup coconut milk
2 Tbl. shredded coconut
3/4 cup fresh pineapple
1 banana, optional
3 cups ice

Place all ingredients in the blender container and secure lid.  Start on lowest setting, then increase to Variable Speed 5 and blend for 45 seconds or until desired consistency is reached.  Enjoy!

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My sister happened on a treasure a couple of weeks ago.  She found a recipe box filled with family favorites.  I was giddy, she was giddy.  We spent an hour on the phone reminiscing over each one.  When we got done I had written out a half a dozen that I had to make in a hurry.  These Oatmeal Cookies were first up.

These aren’t just any Oatmeal Cookies.  Take a look at the ingredients above.  Yes, we have oats, but we also have corn flakes, coconut and walnuts.  These special additions are what give these cookies their unmistakable crispy texture and sweet but subtle flavor.

The dough is rolled out and then flattened with a fork like you would for peanut butter cookies.  When they come out of the oven they are a gorgeous golden brown color with bits of love poking out everywhere.  I had completely forgotten about these heavenly cookies and now I can’t get them off my mind.

Today is my sister’s birthday.  I made a batch and shipped them to her.  Hope she’s opened her gifts by now ;)  Happy Birthday Sarah.  xo

Recipe source Madeline Burgoyne, Jaffrey NH

The post Oatmeal Cookies {Share the Love} appeared first on Lemony Thyme.

Vanilla, Almond & Cranberry Quinoa Granola.

What a wonderful protein packed, gluten free, all-natural ingredient snack!!

Step #1 ~ Toast Base Ingredients

1 cup old fashioned oatmeal, 1 cup quinoa flakes, 1 cup almonds and 1 cup shredded unsweetened coconut spread onto a shallow baking sheet toasted at 350 degrees for 8-10 minutes until just barely beginning to brown.

Step #2 ~ Add in Dried Cranberries and Nuts

Put the toasted base ingredients in a large bowl and add 1 cup mixed nuts (I used pecan halves) and 1 cup dried cranberries.  Reduce oven temperature to 300 degrees.

Step #3 ~ Make Syrup

In a small saucepan, melt 4 Tbl. butter, 1/4 cup honey, 1/4 cup pure maple syrup, 2 Tbl. vanilla, 1/2 cup brown sugar and 1/4 tsp. salt.  Bring to a boil and whisk for one minute.  Pour syrup over dry ingredients.  Stir until well coated.

Step #4 ~ Bake Granola

Pour onto a parchment lined shallow baking sheet.  Bake granola at 300 degrees for 30 minutes, stirring midway through.  Remove from oven and allow to cool completely.  The mixture will seem chewy until fully cooled.

Step #5 ~ Break into Pieces and Enjoy.

This Vanilla, Almond & Cranberry Quinoa Granola has just the perfect amount of sweetness from the cranberries, honey and maple syrup.  I really enjoyed the whole almonds versus sliced that I typically use when making Granola Bars, they add a nice crunch.  If you’re not familiar with Quinoa flakes, I was able to find them in my supermarket in the same isle where you find quinoa, rice, couscous, etc.

Don’t forget to Share the Love.  Homemade Granola makes a wonderful gift.  Enjoy!

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Vanilla, Almond & Cranberry Quinoa Granola

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 10

Author Libby with Lemony Thyme

Ingredients

• 1 cup old fashioned oatmeal
• 1 cup quinoa flakes
• 1 cup almonds
• 1 cup shredded unsweetened coconut
• 1 cup mixed nuts
• 1 cup dried cranberries
• 4 Tbl. butter
• 1/4 cup honey or agave nectar
• 1/4 cup pure maple syrup
• 2 Tbl. vanilla
• 1/2 cup brown sugar
• 1/4 tsp. salt

Instructions

• Preheat oven to 350 degrees. Toast oats, quinoa, coconut and almonds on a shallow baking sheet for 8-10 minutes until just barely beginning to lightly brown. Transfer to a large mixing bowl and add dried cranberries and mixed nuts; toss to combine.
• Reduce oven temperature to 300 degrees.
• In a small saucepan melt butter over medium-low heat, add in honey, maple syrup, vanilla, brown sugar and salt. Stirring constantly bring to a boil and whisk for one minute, then remove from heat. Carefully pour hot syrup over dry ingredients and stir until well coated.
• Spread onto a parchment lined shallow baking sheet. Bake for 30 minutes, stirring midway through. Remove from oven and allow to cool completely. Break into pieces and store in an air-tight container.

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