Recipes

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

TOPPING:

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.

1½ cups or 160 grams of Kimberley’s Own Just Seeds Granola
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” springform pan and set
aside.

FILLING

1 envelope of gelatin
¼ cup cold water
¾ lb of fresh strawberries 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 sliced strawberries 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.

1¼ cups of natural nut butter of your choice (i.e. peanut butter, hazelnut butter, almond butter)
¼ cup or 80 grams each of honey and organic brown rice syrup
250 grams Kimberley’s Own NIBS & NUTS

METHOD: Place the granola in a medium size bowl and set aside. Place nut butter and the
sweeteners in a pot. Place pot over medium low heat and stir mixture until combined. Pour
the mixture over the granola and thoroughly combine. The mixture is thick so this is a bit
difficult. Pour the mixture into a 9” square pan. Even mixture out using a spoon and cover
with saran wrap and allow to set for a minimum of three hours.