Gabry Road

recipes Archive



September 2013



The BEST Granola Recipe!

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My ultimate favorite breakfast is a simple bowl of Greek Yogurt with blueberries. Easy peasy, no fuss and still ‘good for you’ at the same time. I did though feel the need the add something to this simple mix so that I wouldn’t feel hungry fifteen minutes after I ate. Thinking granola would be a great addition, I found this recipe and am declaring this one the very best. Honestly, I didn’t try any other recipes so there may be a better one, but I have now made this recipe at least five times and am still lovin’ it so why mess with a good thing 🙂

Image courtesy of 'The Daring Gourmet'

Image courtesy of ‘The Daring Gourmet’

Time wise, it takes about an hour from start to finish but so well worth it!
So now I add the granola, a little Qi’a to my yogurt and blueberry mix and it has become a real meal.

You can find the recipe for what I consider the BEST granola and other fabulous and healthy recipes here.

Healthy Granola

Serves: Makes 6 cups
4 cups raw oats (not quick or instant)
¾ cup unsweetened dried flaked coconut
⅓ cup chopped or sliced almonds
3 tablespoons sunflower seeds (unsalted)
1 tablespoon flax seeds
1 tablespoon sesame seeds
⅓ cup raw honey
3 tablespoons extra virgin coconut oil
½ teaspoon almond extract (optional)
1 cup assorted dried fruit, like apricots, raisins, cranberries, cherries, pineapple, dates, etc.
Preheat the oven to 325 degrees F.
Place the oats in a large mixing bowl. Add the coconut flakes, nuts and seeds and stir to combine.
Place the honey and coconut oil in a small saucepan and bring to a boil. Boil for one minute and remove from heat. Stir in almond extract if using.
Pour honey mixture over the oat mixture and stir until coated.
Spread the granola out on a large baking sheet. Bake for 20-25 minutes or until lightly toasted, stirring every few minutes to prevent burning.
Let the granola cool completely then add the dried fruits and stir to combine.
Store in an airtight container. Keeps for about a week. Serve with milk and fresh berries if desired.

Thanks for stoppin’ by and hope you have a fabulous weekend!



October 2012



Pumpkin Scone Recipe

Written by , Posted in recipes

One of my favourite Starbucks treats are their Pumpkin Scones. I am not a huge fan of ‘pumpkin’ but for whatever reason I love and sometimes, even crave the Starbucks Pumpkin Scone. Being that they are not always available, I searched to find a comparable recipe and viola! I found one that not only tastes as good as the Starbucks version but maybe even better!

Image and Recipe courtesy of

The complete recipe follows but if you are interested in how the artist behind these fabulous scones derived the final recipe, she has a complete write up on here.  I am not one to switch ingredients in recipes and kind of follow the recipe  exactly as advised but if you are more adventurous than I am you could also try omitting and adding ingredients.

  • 1 C. all purpose flour
  • 1 C. cake flour
  • 1 1/2 t. baking powder
  • 1/2 t. salt
  • 1/2 t. ground cinnamon
  • 1/2 t. ground nutmeg
  • 1/4 t. ground allspice
  • 1/4 t. ground ginger
  • 6 T. unsalted butter
  • 1/2 C. raisins (optional)
  • 1/3 C. pumpkin puree
  • 1/3 C. heavy cream
  • 6 T. brown sugar
  • 1 t. vanilla
  • 1. Preheat oven to 425 degrees. Get out a baking sheet and line with parchment paper (not required but makes cleanup easy!). Cut the butter into small pieces, put it in a small bowl and put it back in the refridgerator. In a medium bowl, combine both flours, baking powder, salt, and all spices. Whisk together well. Place bowl in freezer (refrigerator is fine if you have no room in freezer).
  • 2. In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Whisk together well. Put this bowl in freezer (or refrigerator) and take the other bowl back out. Get the butter pieces out of the fridge and dump them into the bowl with the flour mixture. Cut the butter into the flour using a pastry blender or rub it in with your fingertips until it resembles coarse crumbs. Stir in the raisins if you are using them.
  • 3. Get the liquid mixture out of the freezer and pour into the flour mixture all at once. Stir with a wooden spoon until everything is just moistened. The dough will be very crumbly, this is the way it should be. Turn the mixture out onto the counter and push the pile together with your hands. It should stick together fairly well. Knead it just a couple of times until everything is together. Don’t knead it too much or the dough will get too sticky.
  • 4. Pat the dough out into a rough circle, 3/4 to 1 inch thick. Cut it like a pie into 8 pieces. Place pieces on the baking sheet so that they are not touching. Bake scones for about 15 minutes at 425 degrees. They should be light brown on the bottom, the tops will darken as they cool.
  • Icing: For ginger molasses icing, stir together 1 T. molasses, 1-2 T. milk, and 1/4 – 1/2 t. ground ginger (to taste). Adjust the amount of sugar or milk to make the icing the consistency you want. It should be pretty thick. For cinnamon icing, mix together 1 C. powdered sugar, 2 T. milk, 1/4 – 1/2 t. cinnamon (to taste). Again, adjust amounts to change consistency. Icing can be brushed on or drizzled.

Hope you enjoy these as much as I do and thanks for stopping by!