Broiled Persimmons with Labneh and Garden Granola® Carrot Turmeric

If you love persimmons, this recipe will become your go-to way to enjoy them! Broiling Fuyu persimmons enhances their natural sweetness, creating a warm and caramelized base for creamy labneh and Victory Dance Foods’ Garden Granola® Carrot Turmeric. This gluten-free dish is ready in just 15 minutes and makes a beautiful addition to your brunch spread, an energizing snack, or a quick side to elevate your meals.

Prep Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Dietary Info: Gluten-Free

INGREDIENTS

• 2 Fuyu persimmons

• 1 ½ tablespoons honey

• 1 tablespoon fresh lime juice

LABNEH MIXTURE

• 5 ounces labneh

• ½ teaspoon pure vanilla extract

• ½ teaspoon lime juice

TOPPING

• 1/2 cup Garden Granola Carrot Turmeric

Directions

1. Preheat your broiler and set the rack 6 inches from the heat source.

2. Slice the persimmons crosswise in half.

3. Place the persimmons on a baking sheet, cut side up.

4. Drizzle honey over each half.

5. Broil for 6–8 minutes, until golden brown and caramelized.

6. While the persimmons broil, whisk together the labneh, vanilla extract, and ½ teaspoon of lime juice.

7. Remove the persimmons from the broiler and drizzle with 1 tablespoon of lime juice.

8. Top each persimmon half with a dollop of the labneh mixture and sprinkle generously with Garden Granola® Carrot Turmeric.

9. Serve warm and enjoy.

Make This Recipe Your Fall Favorite

Whether you’re celebrating the vibrant flavors of persimmons or looking for creative ways to use gluten-free granola, this quick recipe delivers. With just 15 minutes of prep, you’ll have a dish that’s versatile enough for brunch, snacks, or even as a unique appetizer. Try it today and discover why Victory Dance Foods’ veggie-powered granola is the perfect pairing for seasonal fruit.

More Recipes to try

Looking for more autumn inspired recipes ? Check out these four new recipes featuring seasonal ingredients from our recipe collection

• Apple Pie Smoothie Bowl Recipe

• Maple Roasted Butternut Squash Cottage Cheese Bowl

• Fall Yogurt Bowl with Pumpkin Spice Chia Jam and Figs with Almond Butter and granola

• Protein Packed Apple Rings with Almond Butter and a trio of Garden Granola®

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Gluten-Free Crepes with Orange & Passion Fruit Compote and Garden Granola

Indulge in a delicious breakfast or brunch treat with these Gluten-Free Crepes, perfectly complemented by a bright and tangy orange-passion fruit compote and topped with the satisfying crunch of Garden Granola Carrot Turmeric. Light, flavorful, and packed with vibrant textures, this recipe combines the sweetness of fresh oranges and passion fruit with creamy crème fraîche and the earthy tones of turmeric granola. It's a delightful, gluten-free option that's sure to impress!

Ingredients

Passion Fruit Compote

• 6 oranges, peeled, segmented + juice reserved

• 8 passion fruit, halved

• 2 tbsp maple syrup

Gluten Free Crepes

• 2 Cups Pamela’s Baking & Pancake Mix

• 4 eggs, large

• 2 2⁄3 Cup water

• 2 tbsp vegetable oil

Filling for Crepes

• 1 cup creme fraiche or sour creme

• 1 tsp vanilla

• 2 tbsp maple syrup

Toppings

• 1 Cup Garden Granola Carrot Turmeric

Instructions

MAKE THE COMPOTE:

1. Place Orange segments in any reserved orange juice in saucepan.

2. Set a sieve over saucepan and scoop passion fruit pulp into sieve.

3. Press passion fruit to extract juice and discard passion fruit seeds.

4. Add 2 tbsp maple syrup

5. Bring to simmer over medium heat.

6. Transfer the orange segments to a bowl.

7. Bring remaining liquid to boil.

8. Reduce heat to med. high until reduced by 1/2 - approx. 5 min.

9. Pour liquid over orange segments in the bowl.

MAKE THE CREPES

1. Beat 4 eggs in a bowl.

2. Mix all ingredients together until evenly combined.

3. Heat nonstick or crepe pan over medium heat. Non stick pan, lightly oil the pan before cooking each crepe.

4. Pour 1⁄3 cup batter into center of pan and swirl pan to spread batter evenly

5. When crepe begins to look dry on top and slight browning on edge lift with spatula and flip.

6. Cook 30-60 seconds more.

7. Remove crepe and lay flat on parchment.

8. Repeat for 12 crepes total.

9. Stack finished crepes with parchment between each crepe.

MAKE CREPE FILLING:

1. place Creme Fraiche or Sour cream in a bowl

2. Add 1 tsp Vanilla

3. Add 2 tablespoons Maple Syrup.

4. Stir to combine.

ASSEMBLE CREPES:

1. On one crepe, Place a tbsp of creme fraiche or sour creme on one quarter of the crepe and three orange segments on creme fraiche.

2. Fold crepe in half covering filling and in half again, Crepe is folded into quarter.

3. Repeat with remaining crepes.

4. Place 3 crepes on each plate.

TOPPINGS

1. Divide remaining creme fraiche or sour creme between 4 plates.

2. Divide orange compote between 4 plates.

3. Scatter on each 1⁄4 c Garden Granola Carrot Turmeric.

4. Enjoy!

Why You'll Love This Recipe

This recipe combines the natural sweetness of oranges and passion fruit with the earthy crunch of Garden Granola Carrot Turmeric. It's perfect for those looking for a gluten-free breakfast that's light yet satisfying. Plus, the combination of creamy crème fraîche and the zesty compote makes each bite a flavor-packed treat. Whether you're serving brunch or enjoying a weekend breakfast, these crepes will impress!

Tips for Perfect Gluten-Free Crepes

• Use a non-stick pan to make flipping crepes easier.

• Stack crepes with parchment paper in between to keep them warm and prevent sticking.

• Make the compote ahead of time to save time in the morning.

Share Your Creations

Did you make this recipe? Share your creations with us on social media by tagging @victorydancefoods and using the hashtag #VictoryDanceFoods. We’d love to see how your gluten-free crepes turned out!

Benefits of Garden Granola

Our Garden Granola is gluten-free, made with organic ingredients, and packed with superfoods like turmeric and carrot, providing a wholesome crunch that pairs perfectly with sweet or savory dishes. Learn more & shop our entire collection of products

More Delicious Gluten-Free Recipes

If you enjoyed these gluten-free crepes with orange and passion fruit compote, check out some of our other gluten-free recipes like our Blueberry Smoothie Bowl or Pumpkin Spice Chia Jam. Whether you're looking for breakfast ideas or healthy snacks, we've got plenty of options that are as nutritious as they are tasty.

Garden Granola®, Carrot Turmeric, 8 oz

$10.50

Quantity:

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Protein-Packed Apple Rings Recipe with Peanut Butter and a Trio of Garden Granola® Flavors

Autumn is here, and with apple season in full swing, it’s the perfect time to enjoy this visually appealing, protein-packed snack. Crisp apple slices topped with creamy peanut butter, Greek yogurt, and all three flavors of Victory Dance Garden Granola®—Beetroot Ginger, Kale Matcha, and Carrot Turmeric—create a colorful, delicious treat that's both nutritious and beautiful. This snack will add vibrant fall colors to your table while keeping you fueled for the season.

Gluten-Free

Ingredients:

• 2 apples, sliced and cored

• 1/4 cup Greek yogurt

• 2 tablespoons peanut butter

• 3 tablespoons chocolate chips

• 2 tablespoons coconut oil

• Victory Dance Garden Granola® (Beetroot Ginger, Kale Matcha, and Carrot Turmeric varieties)

Instructions:

1. Place apple slices on parchment paper.

2. In a bowl, mix together Greek yogurt and peanut butter until fully combined.

3. In another small bowl, add the chocolate chips and coconut oil. Microwave in 20-second intervals, stirring in between, until melted and smooth.

4. Spread the yogurt mixture over each apple slice.

5. Drizzle the melted chocolate sauce on top.

6. Sprinkle each apple slice with a different variety of Victory Dance Garden Granola for a colorful and crunchy finish.

7. Serve and enjoy this protein-packed, visually stunning snack immediately, or refrigerate for later!

Victory Dance Garden Granola® in Beetroot Ginger, Kale Matcha, and Carrot Turmeric varieties adds vibrant flavor and crunch to these protein-packed apple rings—perfect for fueling up with a colorful and nutritious snack.

Did you try this recipe? Share your colorful apple rings with us on Instagram using #VictoryDanceFoods, and don’t forget to tag us @victorydancefoods!

More Fall-Inspired Recipes You'll Love:

If you're enjoying the flavors of fall, you'll love these other seasonal recipes. From cozy, warming dishes to quick snacks, these ideas will keep you inspired all season long:

• Pumpkin Spice Chia Jam Recipe

• Fall Yogurt Bowl with Pumpkin Spice Chia Jam and Sliced Figs

• Koginut Squash Soup Recipe

• Persimmon Smoothie bowl Recipe

Chia Pudding Four Ways Recipe

Chia pudding is a versatile, healthy, and delicious option for breakfast, a snack, or even dessert. With its rich fiber content, omega-3 fatty acids, and a variety of flavors, chia pudding can be tailored to suit any palate. Each recipe combines the basic ingredients of almond milk, chia seeds, and a touch of maple syrup with one of four unique flavors: Chai, Matcha, Banana Strawberry or Chocolate.

Whether you are looking for a boost of energy with matcha, a fruity twist with banana and strawberry, a comforting chocolate treat, or the warm spices of chai, these chia puddings pair perfectly with Garden Granola and fresh fruit! Let's dive into these delicious recipes!

Chia Pudding Recipes

Basic Ingredients for All Recipes

• 1/2 cup unsweetened almond milk

• 2 tbsp. chia seeds

• 1 tbsp. maple syrup

1. Chai Chia Pudding

• Additional Ingredients:

  • 1/4 tsp. ground cinnamon

  • Tiny pinch of cardamom and ground cloves

• Topping:

  • Carrot Turmeric Garden Granola

2. Matcha Chia Pudding

• Additional Ingredient:

  • 1 tsp. matcha powder

• Topping:

  • Kale Matcha Garden Granola

3. Banana Strawberry Chia Pudding

• Additional Ingredients:

  • 2 tbsp. chopped banana

  • 2 tbsp. chopped strawberries

  • Dash of cinnamon

• Topping:

  • Beetroot Ginger Garden Granola

4. Chocolate Chia Pudding

• Additional Ingredient:

  • 1 tbsp. unsweetened cocoa powder

  • Dash of cinnamon

• Topping:

  • Beetroot Ginger Garden Granola

Directions

1. Combine Ingredients: For each chia pudding, combine all ingredients (including the specific additional ingredients for the desired flavor) in a small mason jar.

2. Mix: Stir well to combine.

3. Refrigerate: Cover and refrigerate overnight or for a minimum of 4 hours.

4. Serve: Before serving, stir the pudding again and add the specified topping.

Enjoy your delicious and nutritious chia puddings!

Garden Granola®, Beet Ginger 8 oz

$10.50

Garden Granola®, Kale Matcha, 8 oz

$10.50

Garden Granola®, Carrot Turmeric, 8 oz

$10.50

Carrot Crunch Buddha Bowl Recipe

Revitalize your midday with our tantalizing Carrot Crunch Buddha Bowl, featuring Garden Granola® Carrot Turmeric. This vibrant Buddha Bowl is brimming with wholesome and flavorful ingredients like quinoa, seasoned chickpeas, kale, sweet potato, red cabbage, avocado, and of course, the star of the show – Garden Granola® Carrot Turmeric. Drizzled with creamy tahini dressing and served with a zesty lemon wedge, this gluten-free and vegan sensation is packed with protein and promises a symphony of taste and nutrition in every bite. Get ready to savor a meal that's as nourishing as it is delicious!

#MealPrep You can cook all the main parts of this buddha bowl ahead of time, store them in the fridge, and enjoy a healthy meal for lunch or dinner every day of the week.

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Makes 4 bowls

Ingredients

• 2 cups cooked quinoa

• 1 cup chickpeas (seasoned with cumin, chili, garlic powder, salt, and pepper)

• 8 kale leaves, chopped

• 1 cup shredded red cabbage

• 1 large ripe avocado, sliced into quarters

• 4 cups Garden Granola® Carrot Turmeric

• 1 large sweet potato, cubed

• Extra-virgin olive oil, for drizzle

• Sea salt and ground pepper

• Tahini dressing

• 2 large lemons

Directions

1. Preheat oven to 400 F and line a large baking sheet with parchment paper.

2. Drizzle sweet potato cubes with olive oil, salt and pepper, and spread onto baking sheet. Roast for 20 minutes and then remove from oven and let cool.

3. In a large bowl place the kale leaves and toss with a squeeze of lemon and pinch of salt. Use your hands to massage the kale leaves until they become soft and wilted.

4. Assemble individual bowls with the quinoa, chickpeas, kale, sweet potatoes, avocado, Garden Granola® and season with salt and pepper as desired.

5. Serve with a drizzle of tahini dressing and a fresh lemon wedge.

   Enjoy!

Garden Granola®, Carrot Turmeric, 8 oz

Quantity:

Add To Cart

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Yogurt Granola Breakfast Popsicle Recipe

Start your morning on a sweet note with our delightful breakfast popsicles made with yogurt and our award-winning granola! Combining creamy vanilla Greek yogurt, crunchy and colorful Garden Granola, and optional mashed berries, these frozen treats offer a refreshing and satisfying way to kickstart your day. Easy to make and bursting with flavor, they're the perfect solution for busy mornings or leisurely breakfasts alike or a sweet afternoon treat!

Gluten-Free

Ingredients

Granola

• 1-1 1/2 cups Garden Granola®

  • Beetroot Ginger Garden Granola

  • Kale Matcha Garden Granola

  • Carrot Turmeric Garden Granola

• 2 tablespoons date syrup or honey

Yogurt

• 2 cups vanilla Greek yogurt

• mashed berries of choice

Directions

In a small bowl, mix the granola and date syrup until combined. Divide the mixture evenly between 6 popsicle molds, filling them about 1/3 of the way up.

Next, fill each mold with yogurt and mashed berries if desired. Cover the molds and insert popsicle sticks.

Freeze for at least 4 hours or overnight, and wake up to a refreshing breakfast treat!

Garden Granola® Triple Play

Quantity:

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Sweet Potato Pie Smoothie Bowl Recipe

Vegan + Gluten Free

Ingredients

• 1/2 c mashed sweet potato flesh

• 1-1/2 frozen bananas

• 1/2 tsp vanilla

• 1 tbsp almond butter

• 1/2 tsp pumpkin pie spice

• 1 tbsp maple syrup

• Heavy pinch pink Himalayan salt

• 2 tbsp orange juice

• 2 tbsp milk of choice

Toppings

• Carrot Turmeric Garden Granola

• Pecans

• Cacao nibs

Melted Chocolate Sauce

• 1 cup dark chocolate discs (aka wafers)

• 1 tablespoon coconut oil

Instructions

Smoothie

1. Add the smoothie ingredients (minus the toppings) to a high powered blender and blend until smooth.

2. Transfer contents to a bowl and set aside

Chocolate Sauce Directions

1. Add the chocolate discs and coconut oil to a microwave-safe bowl.

2. Using a microwave, heat for 30 second intervals, stirring in between until melted.

Putting it all together

1. Sprinkle Carrot Turmeric Garden Granola, cacao nibs and pecans on top.

2. using a spoon drizzle the melted chocolate sauce on top of smoothie.

3. Grab a spoon and enjoy!

Garden Granola®, Carrot Turmeric, 8 oz

$10.50

Golden orange granola-- yes, please!

The wild idea for making this vibrant orange JUICED GRANOLA® was born out of our belief and experience that eating a whole food plant based diet reaps health benefits. Inspired by juicing, we blend organic carrots, turmeric, ginger, pineapple and mango, the whole plant, so you get the juice plus the fiber. It’s all added to organic gluten-free certified oats, ancient grains, seeds, slivered almonds, Montmorency tart cherries, and sweetened with coconut sugar. Veggie-powered GARDEN GRANOLA is here to help you win the day!

Quantity:

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Koginut Squash Soup Recipe

Gluten-Free Soup
Yield: 6 Cups

ingredients

Soup Season is here! Warm up with a bowl of this roasted Koginut Squash soup with carrots and apples.

• 3 c roasted Koginut Squash

• 1 c roasted carrot

• 1 roasted apple

• 1/2 c heavy cream

• 1 tbsp olive oil

• 1/2 large onion - chopped

• 5 garlic cloves - chopped

• 1 tbsp butter

• 1/4 tsp dried thyme (2 sprigs fresh)

• 1/4 tsp dried rosemary (2 sprigs fresh)

• 1/4 tsp cinnamon

• 4-6 c vegetable stock

• Sea salt & fresh cracked black pepper

  Toppings

• pumpkin seeds

• Carrot Turmeric Garden Granola

DIRECTIONS

1. Preheat oven to 425 F

2. Scoop out stringy flesh and seeds of squash. Place squash, carrots, and apple cut side down on parchment lined baking sheet. Drizzle olive oil over top.

3. Roast 30-45min

4. Remove from oven and scoop out flesh.

5. In a large stock pot, heat olive oil over medium high heat.

6. Add onion and cook for 5-6 min, add garlic, and cook for an additional minute.

7. Add butter & spices and cook an additional minute until fragrant.

8. Add squash, carrots, and apple and stir to combine.

9. Add vegetable stock.

10. Bring to a boil and reduce to a simmer and cook for 15 minutes.

11. Purée the soup in a high powered blender.

12. Stir in heavy cream.

13. To serve: ladle soup in bowl, drizzle a bit of cream over top, garnish with our Carrot Turmeric Garden Granola and roasted pumpkin seeds.

---

Garden Granola®, Carrot Turmeric, 8 oz

$10.50

Quantity:

Add To Cart

Labneh with Peach Jalapeño Salsa

Add some end-of-summer magic to your Labor Day Weekend spread, when you make this easy peach jalapeño salsa and labneh dip! This dish has the ideal blend of sweet, sour, and savory flavors, with a touch of heat. Serve with oven-baked gluten-free pita chips for the perfect appetizer or afternoon snack to close out the summer season.

Ripe peaches, crushed pistachios, Carrot Turmeric Garden Granola® and a drizzle of wildflower honey make this salsa paired with labneh a true crowdpleaser.

Gluten-Free.

Ingredients

• 1 - 1.5 c labneh

• 3 tablespoons crushed pistachios

• 1 tsp wildflower honey

• 1/2 c Garden Granola® Carrot Turmeric

  Peach Jalapeno Salsa

• 2 c peaches, diced

• 1/3 c red onion, diced

• 1 jalapeño, seeded and finely diced

• 1/2 c cilantro chopped

• 2 tbsp fresh mint

• 1 lime juiced

• 1/2 tsp Sea salt

  Pita Chips

• 2-3 pieces of of gluten-free or conventional pita bread (Thawed, if frozen)

• olive oil

• salt

Instructions

Peach Jalapeño Salsa

1. To a mixing bowl add the peaches, red onion, jalapeño, cilantro, mint, lime and sea salt to a bowl. Gently fold and stir to combine.

2. Cover and store in fridge for at least 30 min to allow the flavors of the salsa to come together.

3. Once ready, remove peach salsa from the fridge.

4. To assemble, spoon the labneh onto a serving platter.

5. Spoon the peach salsa over the labneh.

6. Top with crushed pistachios, Garden Granola® Carrot Turmeric and a drizzle of wildflower honey.

7. Serve with oven baked gluten-free pita chips, recipe to follow.

Baked Pita Chips

1. Pre-heat oven to 375 Fahrenheit.

2. Cut each pita bread in quarters and each quarter in half making 8 triangles.

3. Place the pita triangles in a single layer on a baking sheet pan or spread out on 2 sheet pans and sprinkle lightly with olive oil and salt.

4. Bake for about 8-10 minutes, turning half-way through, until crisp.

5. Remove from oven and let cool

Recipe Tips

• Bake time will vary on the pita chips depending on the thickness of the pita.

• For very crispy chips, the pita triangles can be brushed with olive oil on both sides.

• Gluten-free pita can be found in most grocery stores in the frozen aisle. MyBread and Bfree are two brands we know of that are Gluten Free Certified by GFCO.org and Against the Grain pita is made in a dedicated gluten-free facility.

• Whenever thawing gluten-free pita we recommend covering the pita with clean dish towel as it comes to room temperature. Alternatively. you can warm it in 10 second increments in microwave and keep covered after removing. Frozen gluten-free pita needs to be at least room temperature to be flexible.

photography and recipe by Melissa thequeenship.com