“Apple & Pear Crumble with Kimberley’s Own Granola ORIGINAL BLEND”
4 large Granny Smith Apples, peeled, cored and cut into ½” pieces
4 Anjou pears, peeled, cored and cut into ½” pieces
4 tbsp sugar divided
2 tbsp water divided
1 tbsp arrowroot powder or cornstarch
250 grams or 2 ½ cups Kimberley’s Own ORIGINAL Blend Granola
¼ cup cold butter, grated
Place apples, 1 tbsp water and 2 tbsp sugar in a pot. Place lid on pot. Turn heat onto medium
low and cook apples until just soft. (approximately 10-12 min). Repeat the same process
with the pears.
Combine the apples and pears together. Sprinkle the cornstarch or arrowroot powder over top
and mix. Place the fruit mixture into a 9” square baking dish.
Combine the grated butter and granola in a bowl until you have large clumps of the granola.
Sprinkle over top of the fruit.
Bake in a 350 degree preheated oven for 20 minutes or until the fruit is tender.
“Strawberry Cheesecake with Kimberley’s Own JUST SEEDS Blend”
¼ cup + 2 tbsp organic coconut butter
Pulse the granola in a food processor until fine (it will not become superfine, but will have
some larger pieces). Transfer granola to a medium size bowl. Melt butter over low heat.
Pour over crumbled granola and combine. Press the mixture into a 9” spring form pan and set
1 envelope of gelatin
¼ cup cold water
¾ lb of fresh or frozen berries washed, sliced into small pieces
2/3 cup + 2tbsp granulated sugar
1 8oz package of cream cheese
1 cup + 2/3 cup (approximately) whipping cream
METHOD: In a small pot, sprinkle gelatin over water. Place pot over low heat and stir until
gelatin is dissolved.
In a small bowl add berries and sprinkle with 2/3cup of sugar. Set aside for
approximately one hour to allow berries to macerate. Drain off liquid and add enough cream
to equal 1 cup of liquid. (approximately 2/3 cup) If desired, pulse berries with a hand held
mixer or a food processor.
In another bowl, whip 1 cup of the whipping cream until stiff. Set aside.
Using a hand mixer, beat cream cheese in a separate bowl until smooth adding the remaining
2tbsp of sugar. On low speed, slowly add berry juice/cream mixture and gelatin to the cream
cheese mixture and beat until smooth. Add the berries and stir to combine. Fold in whipped
cream. Pour over crust and allow to set for overnight or at least eight hours.
“GRANOLA BARS using Kimberley’s Own NIBS & NUTS Blend”
1¼ cups of natural nut butter (i.e. peanut butter, hazelnut butter, almond butter)
¼ cup or 80 grams each of sweeteners of your choice (i.e. honey, agave, organic brown rice syrup
or maple syrup
250 grams Kimberley’s Own NIBS & NUTS BLEND
Place nut butter and the sweeteners in a medium sized bowl. Stir until combined. Add the granola and stir to combine. The mixture is thick so this is a bit difficult. Pour the mixture into a 9” square pan for a thick bar or an 8″x10″ for a thinner bar. Even mixture out using a spoon and cover with saran wrap and allow to set for a minimum of five hours.
“Macaroon Cookies using Kimberley’s Own ORIGINAL Blend”
1 1/2 cups of Kimberley’s Own ORiGINAL Blend of Granola
1/3 cup of organic cane sugar
1/2 cup unsweetened coconut
1 large egg
1 tsp of vanilla extract
Line mini muffin tins with paper and set aside. Combine all of the ingredients in a medium sized bowl. Cover and place in the fridge for 30 minutes. Preheat oven to 350 degrees. Remove mixture from fridge and stir once more. Using a couple of teaspoons, divide mixture into the muffin cups, pressing down after filling. Bake in the middle of a preheated oven for 14-18 minutes or until golden brown. Allow to cool in muffin tins before removing. Store in an airtight container for up to one month.
Yield 24 mini macaroons