Homemade granola just hits different—especially when it’s packed with protein, fiber, and healthy fats to keep you satisfied and energized. This Cinnamon Spiced Granola is made with just a few real-food ingredients, has the perfect crunch, and adds a warm, toasty flavor to breakfast bowls (think yogurt, blended smoothies yum!)

Why Make Your Own Granola?

To be honest, I started making my own homemade granola because my husband is a granola junkie. lol. In his own journey to health (more on that another time), he found t very hard to pack in protein at breakfast without using high protein yogurts. But in order for him to eat the plain, unsweetened high protein yogurts, he said he needed some sort of crunch and texture. Store-bought granolas are often loaded with refined sugars and unhealthy oils, which, we generally avoid at our hose, and also specifically for my husband and his healing journey, was out. This homemade version is:

• Naturally sweetened with maple syrup—just enough to enhance the flavors
• Packed with healthy fats & fiber from walnuts and chia seeds for sustained energy
• Spiced with cinnamon, which can help support blood sugar balance
• Versatile—enjoy it over yogurt, smoothie bowls, or by the handful!

How to Use it

Sprinkle this Cinnamon Spiced Granola over:
Cottage cheese for a high-protein, satisfying snack
Smoothie bowls for extra crunch & fiber
Sliced apples & almond butter for a balanced snack
Straight from the jar because it’s that good- but if you’re watching blood sugar, always best to pair with some protein too!

Feel free to swap the nut butter for peanut butter to give it a peanut butter flavor. Also so yum! Or tchina!

Everyone needs a good dairy cookie. Sometimes you just gotta use the butter for the goods. But This recipe has been tried and tested with ghee, and you all know how I feel about ghee. If you don’t here’s a quick recap for you:

Ghee benefits

• slightly more short chain fatty acids (namely butyric acid) than regular butter
• a great source of DHA (omega 3 fatty acids) which are known to release anti-inflammatory enzymes
• high smoke point, making it almost impossible to turn rancid as most refined oils commonly do
• it tastes just as yummy as butter without the presence of the milk solids (ie it’s lactose and casein free!)

If you don’t have ghee at home, you can totally sub the ghee for butter and the recipe is just as yummy. But if you are looking to get your hands on some ghee, there are three brands I have seen available to us Israelis. The first is sometime sold at Nitzat Haduvdevan but in my experience it’s quite pricey and you can get a better bang for your buck elsewhere. Though the quality seems to be pretty top of the game. The second is KTC brand, imported from the UK. I’ve seen it floating around the smaller health food store chains as well as at specialty cake shops like Mr. Cake. It’s slightly cheaper than the Nitzat brand. The last brand, which I’ve found to be the cheapest, is Organic Valley, but this is only available on iherb. Maybe worth checking out my iherb Essentials list and getting on that order 😉

Recipe Notes and Variations

• Flour: I have been successful with whole spelt, white spelt, and even whole wheat. Have yet to try a gluten free version so I will have to report back!
• Cocoa powder: My most favorite cocoa powder in Israel to date is Shaked Tavor. Just quality and makes the yummiest creations. Rich and so chocolatey. In my opinion, if you’re making a chocolatey dessert, this is a must. But feel free to prove me wrong and let me know which brands of cocoa powder worked for you in this recipe.
• Maple syrup: If you don’t have maple syrup on hand you can swap for date syrup or honey. In fact, the date syrup works marvelously well in the sandwich filling and gives the salted caramel a whole new depth of flavor. In a good way!
• Coconut sugar: swap for brown sugar or cane sugar 1:1
• almond butter: use any nut butter. I’ve tried with almond and cashew butter and both have turned out incredibly decedent. Peanut butter will change the flavor profile slightly, but still yummy.
• Dairy free version: you can swap any of the ghee or butter with coconut oil, but this will obviously give the cookie a coconuty flavor, so bear that in mind

That’s it peeps. This one is worth it. One last note: you’re going to find yourself wanting to double or triple the recipe because it doesn’t last too long.

Made these guys a lot over the past few weeks. I’m a fall dessert lover through and through. Any slight sign of cool weather and you’ll find me in my cozy sweater, Ugg slippers, hot bev in hand with some sort of pumpkin dessert. This is my new favorite.

I always try to test my recipes on others before posting. Because I have been into this healthy eating thing for over a decade. Don’t even have white or brown sugar or white flour in my house. So when I make a dessert I always wonder if it’s just my adapted taste buds that think it’s out of this world, or if they really are that good. Had these muffins around for Shabbat this past week. We had some close friends over for the weekend, and another couple of friends over in the afternoon. DEVOURED. Double taste check!!

Notable Ingredients

Here are some recipe notes before I dive in:

• coconut sugar can be found in every health food store in the country. I happen to really love the flavor of it because it has a little “caramel” depth to it. Kind of like a mix between regular white sugar and brown sugar if you ask me. It is extracted from the coconut palm sap and retains some of the minerals and nutrients in the palm itself. It also contains some fraction of inulin, a type of dietary fiber that can help gradually raise blood sugar levels as opposed to rapidly raise and decrease them. I won’t say that it is significantly superior to sugar. Both will still raise blood sugar levels. But I always feel better consuming unrefined sugar over a refined white sugar. The chemical processing is just not something I want to be eating regularly. So if I’m going to have a treat, I’d much prefer unrefined sugar options. But you can definitely replace the coconut sugar in the recipe with brown or regular sugar. Both will do the trick.
• Molasses: I wanted to do this recipe right. The flavor combo of molasses and pumpkin plus all the warm spices is just incredible. You can swap the molasses for date syrup though, if you need, A bit about blackstrap molasses nutritionally though: when the sugar cane undergoes its refining process, the molasses is the byproduct of the second boiling process involved. While sugar will go on to further processing, the blackstrap molasses still retains much nutritional value. It holds the lowest sugar content in comparison to all other sugar cane products. Believe it or not, many cultures view it as a superfood because of its high concentration of magnesium and calcium. 1 tbsp is said to reach almost 10% of the daily require value of each. Not telling you do go drink a cup full of molasses. It still is sugar. But at least it’s not just “pure” sugar.
• Pumpkin puree: You can definitely swap this for purees squash, or sweet potato. You can make your own by roasting chunks in A 200 degree celcius oven for 1-1.5 hours and then pureeing. Works like a charm.

Hope this recipe brings warmth to your holiday season this year. We all need a little bit of it now.

Xoxo

The season is here!! The week before Thanksgiving for us American’s in Israel needs to be filled with all the fall desserts. Especially since we are very lacking on the weather front here. Let’s just hope for a nice rainy night next Thursday.

This recipe was originally a dairy one that I made one Shabbat for a kiddush we were hosting. One of those recipes I kind of just through together with the things I had in the house. And it ended up being bomb. And people were licking the bowl clean.

Then I figured practically that I needed to make a non dairy version. Because a bowl of this heaven, on a chilly Friday night with a big cup of cinnamon tea. Just pure perfection. So I did. And it too was bomb. Like so bomb that the pictures I intended on taking the next day couldn’t happen because we had finished the whole pan. So I made another tray on Sunday. And the rest of the week we had this dessert available in the fridge for comfy movie nights. And with a scoop of vanilla ice cream guys. It should be illegal.

Recipe Variations

Ingredients wise, you should be able to find it all locally.

• I like the use of coconut sugar for a lower glycemic index profile, and truthfully I think it gives the dish a really caramelly profile. But if you don’t have on hand, you can definitely swap with some regular brown sugar.
• You can totally make this a gluten free recipe by swapping almond flour for the spelt flour. It adds a nice texture and still totally addictive.
• If you want the original dairy version, swap the oil for ghee or butter. Thank me later.

That’s all. Hope this Thanksgiving season bring great family time, comfy cozy nights, and is loaded with things to be grateful for.

Xoxo

Can’t get easier than this. These non bake, gluten free balls of heaven are going to become a staple here. And because it has a dairy free variation, this will definitely be at our house every shabbat. Perfect for every season. Light and crunchy for the summer heat, but also so decadently rich to have with a nice hot cup of joe in the winter months.

Not going to get too wordy here because these bad boys speak for themselves. But I will say that I made these for Shabbat this past week with my husband’s family here. They were polished off within a few hours. So even though the recipe yields 36 turtle, I’d double and just pop em in the freezer to have on hand!

Notable Products

Also quick product info: I find it hard to come by rice krispies here in Israel. Been making my rice krispies with B&D puffed brown rice for years, and this recipe uses them as well. Did not disappoint. You can find it at any supermarket in the gluten free section, but also at most health food stores. Here’s the product for reference.

Recipe Variations

One more important note and then I’ll get to the recipe, I promise.

• Don’t want to spend time making all the individual “turtle?” No problem! pour the rice mixture into a 9X13″ pan, freeze for an hour, then pour the melted chocolate mixture on top. Easy peasy.
• You can also totally swap the peanut butter out for almond butter. Just make sure it’s runny so that you can coat everything evenly.
• Same goes with honey for maple syrup. In fact the honey version of the recipe actually holds much better so definitely go for the swap!

Enjoy guys!

Xoxo

ok, not real caramel. But these blondies are so rich and decedent that makes them worthy of caramel in their title. I woke up this morning so happy because of the “winter” season that came upon us in Israel the night before. The smell of rain was still in the air, my neighbors tree was down and in my yard, my kids were sent to gan in jackets! I had a busy day ahead of me but I just needed a fudgey deliciousness with my coffee this morning to go with the vibe. And I didn’t have much to work with. But isn’t that how all godo recipes come about?!

This recipe is so simple. Almond butter, silan and an egg. That’s the bulk of it. And then those ooey gooey chocolate chips that just make the decadence so much more decedent. My two ingredient notes here are 1) to try to find a pretty runny and smooth almond butter. The thicker ones may make the batter a bit too sticky and not give the same fudgey effect. Here’s what I used, and you can find it at most supermarket chains here in Israel (not just the health food stores). And 2) USE THE SILAN IN THIS RECIPE! Try your hardest not to swap with honey or maple (though you can and it will be ok) because this is what gives the blondies their “caramel” name. Dates are used by vegans quite often to mimic caramel. And that’s exactly what the silan did in this recipe.

Hubs took one bite and was in shock. He said this is the best one yet. I can’t decide if I agree, but it’s definitely up there. So had to get this recipe up ASAP for you guys to vibe along with me. Just in time for our first proper “winter” Shabbat here in Israel.

Xoxo

If you were to ask me, the key to healthy eating is having readily available snacks around that aren’t just fruit and veggies. We are not robots, we are humans. And we need to indulge every so often. But who said indulgence can’t also be healthy? These granola bars are so rich, creamy yet crunchy. Kids love ’em, adults love them. The perfect snack to make in bulk and keep around.

They are also such a convenient grab and go. Like any granola bar really, just these happen to not be loaded with sugar and stabilizers and the like. They store excellently in an airtight container in the fridge or freezer, so you can double or even triple the batch and always have this healthy snack option on hand.

Ingredients are also all accessible. Nothing fancy. Just some oats, nuts and peanut butter. Feel free to play around with the nut combo as well as change up the nut butter. It’s a really simple and versatile recipe, so if you’d rather almond butter, I say go for it! I will however say, that you should try to keep the pumpkin seeds in this recipe. They are one of those nuts that are super overlooked in my opinion. They are loaded with plant based protein (much more than any other commonly used nut), have a lovely omega 3 to omega 6 ratio, and pack in iron, calcium, vitamin A, and folate. I happen to love having my granola bars with my morning coffee, and I find that it gives me such sustained energy with a burst of crucial nutrients right off the bat. So if you are ok with the pumpkin seed flavor, I’d stick with it!

Let’s keep this short and sweet (no pun intended;) Those of us in Israel right now are feeling major fall fomo. Why is it still 80 degrees outside, and when can we make the switch from cold coffee to hafuchs?! I made the switch already to be honest. I keep telling myself that the cold weather is bound to come tomorrow so may as well start the hot coffee trend. And I just ordered my stash of pumpkin spice from iHerb this week. So falls gotta come. It will come right?

Recipe Variations

Either way, we have now entered winter time and shabbat is starting to get earlier. November is coming and that means Thanksgiving is about just around the corner. So this sweet potato pie was just a necessity.

• I made a pareve and dairy version to this recipe in case you wanted to have it on shabbat. If you’ve been following me on Instagram you know how obsessed I am with ghee these days. And I’ve seriously been incorporating it into all my baking these days. t’s absolute heaven without the unhealthy qualities of butter. Give it a try if you haven’t. I get my ghee from iherb, though your local Asian market or health food store may have some.
• You could for sure swap the sweet potato out for pumpkin and stick the whole thing in a graham cracker pie crust for Thanksgiving. This recipe has just the right amount of sweetness without it being too overpowering. So versatile and forgiving.
• You can also totally swap out the coconut cream for any milk of choice. I happen to like the flavor it gives the pie, but if you don’t love coconut flavor, swap it right out with any milk alternative.

Hope this recipe brings that little piece of autumn into your homes. And gives Israel a little nudge to bring the actual fall ASAP.

Happy Fall!

xoxo,

Liat

I was reminiscing with my family recently, about how much I miss the fall season in America. The pumpkin spice lattes, and the jacket weather. The smell that permeates the air after all those early morning rains, and the crisp air at night. The leaves changing colors and falling from the tree. The browns, oranges and auburns in every corner. Fall was always my favorite season. And I get a little sad every year when I realize I moved to a part of the world that skips over the fall season entirely. I miss it.

This is a weird and crazy time. I know everyone around the world is feeling it. But here in Israel, it is particularly weird. Lockdown for the Yamim Noraim, outside davening that felt a bit distanced, kids still at home for the foreseeable future…There is so much unknown currently, and it is so unsettling. What makes me feel at ease through it all is familiarity. The people, the smell, the tastes, the feelings that make me feel at home and warm inside. This lockdown we decided to move in with my family in Efrat. We’ve been really enjoying the family time and the bonding our kids are getting with their cousins. Though it is obviously hard to be away from home and not have our normal routine. In an eerie way though, I feel like G-d had my back. Here in Efrat, the fall feeling is very prevalent. That fall “breeze” flew in at the perfect time.

I first felt it the Thursday night before Yom Kippur. I was out on my run, and this slight cool breeze drafted over the sky. I knew it was time to make fall come alive in the kitchen. These flavors, along with big comfy sweaters and soft cozy leggings, with a slight cool in the air, makes me feel warm and fuzzy inside.

I used my sister in-law’s can of pumpkin that she got at her local supermarket, that of course carries all of the American products (because Efrat is mini America isn’t it?) And I developed the recipe with the kids running around in the background, with both my mom and daugthers next to me watching me do what I love best. The cinnamon and pumpkin flavor filled the air. It was just such a perfect scene. I got to set up the picture with my family watching, and share the recipe with my whole extended family. I may not have been in my childhood home or my adult home, but it sure felt like home.The first bite just felt so warm and cozy.

I’ll be making it again with a big pumpkin spice latte to accompany it. And I’ll sit in our family sukkah tasting the fall flavors and reminiscing on all those cold fall Sukkot mornings I spent in my childhood sukkah.

I know it’s a stretch to say that this recipe will bring some comfort to all this chaos, but I hope that it might. Every situation in life turns out to what we make it to be. So this Sukkot you may not be surrounded by all your loved ones, or in the setting you hoped to have been in, but you can bring some sort of familiarity into your sukkah. Whether that be family traditions, or familiar smells and tastes, feelings, or sentiments. I hope this recipe brings back some fall nostalgia for those who need it. Chag Sameach!

xoxo

Me

The best recipes are the ones you never intended to create. This recipe was me just throwing a bunch of scraps and ends together to make a quick Shabbat dessert. Truthfully in the summer months I just stick to making my Healthier Peach Cobbler because it’s so simple and really highlights the delicious Israeli peaches in the peak of their deliciousness. But this crumble is great for all year round because I used FROZEN BERRIES! I was skeptical when I made it. Fresh fruit is always a winner, and frozen fruit is best to be kept for smoothies. But something about this combo turned out so unbelievably addictive.

The key to using the frozen berries is to thaw first. Once thawed, I drain any excess liquid, and then throw the berries straight in the filling mix. I haven’t tried this with fresh berries believe it or not, but I can only imagine how insanely good the fresh version might be. So if you have on hand and feel like splurging, definitely give it a try!

The other great thing about this recipe is its versatility. You can make a ton in a casserole dish, less in a loaf pan, or even make some individual servings in ramekins as pictured below. And I have to say, this is a pretty healthy, low sugar dessert option that makes a surprisingly good breakfast! One of these ramekins packs in 4 grams of protein and 10 grams of healthy fats and loaded with complex carbs from the oats! A great way to start the day if you ask me.

Storing

This crumble can be kept in the fridge for up to a week. So if you do use it as a breakfast option, you have a nice stash to work with for the week.

Modifications

• This recipe uses rolled oats aka old fashioned oats. I wouldn’t recommend swapping to quick cooking oats only because of the nutritional benefits you’ll be missing out on. But If that’s not a concern, quick cooking oats will definitely work. If you want to read more about the different types of oats and their benefits, check out my Grain Guidebook.
• The maple syrup really develops the richness in the crumble, but you can definitely swap with honey or date syrup
• Coconut sugar is always interchangeable with regular sugar. The reason I like to have coconut sugar on hand is because it is a really low glycemic index sugar. This means the way the body processes the sugar is slower and over time rather than leaving you with a rapid rise in blood sugar, which always results in a rapid crash (i.e the infamous sugar crash). It’s a really great ingredient to just have on hand. I find Tvuot’s brand to be most readily available in stores, but there are a lot of options floating around, so you can definitely keep your eye out for sales if you’re concern is cost.
• Arrowroot powder is just a healthier swap for cornstarch, but unless you have sensitivities to cornstarch, really no need to use arrowroot instead of cornstarch since this recipe uses such a small quantity.