Season: Winter, Spring, Summer, Fall
Angela Ritchie, Former Deli Manager, 16th & Madison
January. We’ve started again: a new year, resolutions, commitments, a clean slate. One of my resolutions this year was to do more kitchen experimenting and get out of my comfort zone of cooking!
Something I don’t often think to make on my own are granola bars. How hard could it be, right?
Being a food nerd, and recipe detective, I decided to take on the challenge and see how I could create delicious raw, gluten-free energy bars and save a few dollars in the process.
This recipe is totally customizable. Add your favorite dried fruits (think cherries, cranberries, apricots), nuts (raw or roasted), or seeds, make them vegan by subbing maple syrup for honey, leave out the cacao… it’s all good and good for you!
If you try this recipe, share your version with us on social media!
Meg's favorite Peak Peach recipe is a breakfast treat from Bob's Red Mill.
Ripe peaches kissed with the zing of fresh lemon zest are the star of this Gluten Free Peach Dutch Baby.
Nate’s favorite Peak Peach recipe is simple: ice cream with a burst of fresh peach flavor!
Crystallized ginger kicks this peach crisp up a notch. Serve with a dollop of ice cream or sweet tea with mint for a perfect summertime dessert.
Garland grew up next to a peach orchard and spent many a hot day harvesting peaches, so he’s not much of a fan of them. However, this recipe changed his mind!
"This recipe was concocted by my girlfriend Keenan when we needed to use up the last of some stone fruit we acquired on a trip to Eastern Washington. It’s sweet, tart, and even a little bit herby!"