Holiday Charcuterie Board Inspiration featuring a Beetroot Granola Crusted Goat Cheese Log Recipe

When it comes to Holiday charcuterie boards, we like ours like our award-winning Garden Granola, full of flavor, premium ingredients and full of the colors!

We selected just one cheese- soft goat cheese- but by encrusting it in various toppings, the flavor profile and even the texture of this spreadable cheese changes.

There are both mini goat cheese balls and even a goat cheese log rolled in Garden Granola Beet Ginger. Generally, we would have used 2-4 different cheeses to provide variation in flavor and texture. Feel free to add additional cheeses.

We have featured different types of olives, meats, fruits of the season, nuts, crackers, and goat cheese, which is encrusted with a variety of toppings, including our Garden Granola.

Dried figs, blood oranges, Grapes and pomegranates punch up the fruity side for our board. Add in your favorite variety of olives, we have used both green olives and kalamata olives.

Choose your favorite crackers. We’ve added meats - hard salamis and prosciutto rosettes to our board for the meat lovers in the party.

We strew on a handful of nuts. We used pecans for this board, but you can select any of your favorite tree nuts. A final taste addition is honey; make it regular or hot honey and a fruity jam, and use your favorite flavors.

Our Holiday Charcuterie Board will surely please all your guests at your holiday gatherings.

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Beetroot Granola crusted Goat Cheese Log Recipe

Ingredients

• 10 oz goat cheese log

• 1/2 cup of Garden Granola Beetroot Ginger

Instructions

1. Place 1/2 cup of Garden Granola in a ziplock bag and crush with a mallet or pulse in food processor.

2. Place the crushed garden granola on to a parchment paper or a plate.

3. unwrap the chilled goat cheese log.

4. roll entire log into crushed granola until well coated.

Garden Granola®, Beet Ginger 8 oz

$10.50

AWARD-WINNING TASTE
2018 Bronze Sofi™ Award Winner in the Granola/Cereal Category
Inspired by juicing we blend fresh whole organic beetroot, pineapple and ginger, 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, dried cranberries and apples and sweetened with coconut sugar. The award winning taste is refreshing and slightly sweet, with zesty ginger notes. A taste bud sensation, it is anything but ordinary granola. Veggie-powered GARDEN GRANOLA is here to help you step up your breakfast game!

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Easy Baked Pears with Granola Recipe

These easy baked pears with granola are the perfect autumn/winter dessert. Made with juicy Bosc pears and just six simple, yet flavorful ingredients, they are the perfect dessert option. Whether you're searching for a quick and easy vegan and gluten-free treat to impress your friends at a holiday gathering or simply craving a cozy and indulgent dessert for a night in, look no further. Inspired by @gisele, these baked pears are guaranteed to exceed your expectations. Trust us, you won't be disappointed when you take your first bite of this heavenly dessert.

A note on Pear varieties. We chose to use the tawny skinned Bosc Pears because of their crisp texture which holds its shape well when baking and its natural sweet flavor that has hints of cinnamon and nutmeg. If you are unable to find the Bosc variety, we recommend using the Anjou or Concorde varieties. Bartlett Pears can also be used, so long as they are not overly ripe, as they will not hold up during baking. Finally, one pear variety we recommend avoiding for this recipe is the Comice, as it will also not hold it’s shape.

Maple Pecan Baked Stuffed Pears served with a scoop of goat-cheese ice cream. Delish!

Dessert
Makes 4 servings.
Prep time: 10 mins. Total time: 35 mins
Gluten Free. Vegan & Refined Sugar Free.

Ingredients

• 2 Bosc pears, sliced in half

For the granola topping:

• 1/2 cup Cherry Almond Chia Muesli (or old fashioned gluten free oats)

• 1/2 cup chopped pecans

• 1/4 cup maple syrup

• 2 tablespoons coconut oil

• 1/2 teaspoon cinnamon

• 1/4 teaspoon sea salt

Preparation

1. Preheat your oven to 375°F
2. Mix all the granola topping ingredients in a bowl and set aside.
3. Place your sliced pears on a baking sheet lined with parchment paper.
4. Use a small ice cream scooper or melon baller to scoop out the pear seeds and create a nest for the granola topping.
5. Spoon the granola topping over the pears.
6. Bake for 25 minutes.
7. Remove the stuffed pears from the tray and let cool.
8. We recommend serving with your favorite ice cream or vegan coconut yogurt.

Notes

• Pears will keep in a covered container in the fridge for 1-2 days, but are best enjoyed the day of.

Cherry Almond Chia Muesli, 8 oz

$8.50

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Blueberry Buckwheat Almond Muesli, 8 oz

$8.50

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Roasted Beet Savory Oats

A savory oats bowl made with roasted beetroot purée and steel-cut oats, and topped with Greek yogurt, chopped green onion, and our award-winning Garden Granola® Beetroot Ginger.

Ingredients

Roasted Beet Purée

• 2 small medium beets, scrubbed and quartered

• 1 tbsp olive oil

• 1/4 tsp sea salt

Steel Cut Oats

• 1 c steel cut oats gf

• 3 cups vegetable stock or water

• 1 tsp sea salt

• 1 tsp garlic powder

Toppings

• Greek Yogurt

• Green onions

• VDF Garden Granola® Beetroot Ginger

• parsley

• salt & pepper

• 7 minute egg

• Avocado

• Maldon flaky salt

• Nigella seeds

• Everything bagel seasoning

Instructions:

Roasted Beet Purée

1. Preheat oven to 375 F.

2. Add beets to parchment lined baking sheet.

3. Toss beets with olive oil and sea salt until evenly coated.

4. Roast in oven until fork tender. Note: you can also purchase cooked beets in the produce section in the supermarket for a time saving option.

5. Add beets to blender with 1/4 c water and blend until smooth.

6. Add to a bowl and set aside.

Steel Cut oats

1. Add the steel cut oats ingredients to a medium saucepan over medium heat.

2. Bring to a simmer, reduce heat, cover with a lid, and cook (stirring occasionally) for approximately 25-30 min.

Build the Savory Oat Bowl

1. Mix 2 c of cooked oats with 1/2 c of the beet purée mixing until well combined.

2. Season to taste with garlic powder and s&p.

3. Top with plain Greek yogurt, VDF Beet granola, and chopped green onions, and a fresh herb - I used parsley here.

Pumpkin Spice Chia Pudding with Homemade Blueberry Syrup and Granuesli®

Ingredients

Chia Pudding

• 2 c oat milk

• 1/2 c chia seeds

• 2 tbsp maple syrup

• 1/2 tsp pumpkin spice blend

• 1/4 tsp vanilla extract

Homemade Blueberry Syrup

• 1 c Blueberries

• 1 tbsp honey

• 1 tbsp water

Toppings

• Labneh

• Cranberry Apple Pecan Granuesli®

Directions

1. In a large jar, combine: oat milk, chia seeds, maple syrup, vanilla extract, and pumpkin spice blend. Stir well.  Cover and refrigerate for at least 4 hours.

2. Add the blueberries, honey and water to a saucepan and bring to boil over medium heat.

3. Reduce heat and simmer for approximately 10 minutes and then remove from heat and let cool. The Syrup will thicken up as it begins to cool.

4. Now it’s time to put it all together. Add the chia pudding to a glass, top with labneh, blueberry syrup, and Granuesli for some crunch.

5. Bring the above ingredients to a boil over medium heat. Reduce heat and simmer for approximately 10 minutes. Remove from heat and allow to cook. The sauce will thicken up as it begins to cool.

6. To build the chia pudding jars: add chia pudding to a glass jar, top with labneh, blueberry sauce, and Granuesli® and enjoy.

Yield: 2 servings.

Persimmon Smoothie Bowl Recipe →

Persimmon Season is here!  Much like avocados, enjoying a perfectly ripe persimmon requires vigilance and patience.  But the payoff of this waiting game is a fruit that is unmatched in its subtle sophistication and perfect sweetness. Persimmons have a sweetness a bit honey- like and and a taste most akin to apricot. Plus there is a bonus, they are very high in fiber, nearly twice as much fiber as an apple. 

Technically a berry, Persimmons are native to China, and grown in Japan, South Korea, Brazil, Spain and in the USA (California).  There are two main varieties Fuyu and Hachiyas. Fuyus are smaller and squatter in shape than Hachiyas and tend to also ripen faster. Fuyus stay firm when ripe, making them easy to slice and common addition to fall and winter salads. In contrast, the Hachiyas variety soften as they reach peak ripeness, taste a lot more tannic and are more often used for purees and winter steamed puddings.

photo by Jade b on Unsplash

Persimmons set this smoothie bowl ahead of others.  This persimmon smoothie bowl is quick and simple to blend with bananas, and the milk of your choice.  Spice it up just a little with vanilla, cinnamon and a touch of fresh lemon juice!   Yum, yum!!  Fall never tasted so good!

Recipe created by the talented chef and food photographer, Melissa of thequeenship.com

Persimmon Smoothie Bowl by @the_queenship

Gluten Free + Vegan (if using non-dairy milk)

Ingredients:

2 medium Fuyu persimmons
2 large frozen bananas
1/4 c milk of choice 
1/2 tsp vanilla
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp fresh lemon juice

Toppings:
Victory Dance Foods® Carrot Turmeric Garden Granola®

Steps:
Add the above ingredients to a high-powered blender and blend until smooth.

Add to a bowl and top with Victory Dance® Carrot Turmeric Granola

Grab a spoon and enjoy!

Sweet Potato Pie Parfait Recipe

These Sweet Potato Pie Parfaits are such a treat for the autumn season! These parfaits make a great dessert for fall gatherings, an alternative to pie, or a sweet addition to brunch. Whether you love Sweet Potato Pie or Pumpkin Pie, this gluten-free recipe will make all your autumn days an extraordinary celebration!

The flavor combination of the silky and smooth, subtly tart Whipped Yogurt and the rich and creamy spiced Sweet Potato Butter layered over top of our crunchy and chewy Carrot Turmeric Garden Granola paired with nutty pecans is absolute perfection, or as the French say, c'est parfait!

We hope you delight your friends and family with these delicious Parfaits all autumn.

INGREDIENTS

Sweet Potato Butter

• 1 can sweet potato purée (can sub in pumpkin)

• 1/4 C maple syrup

• 1/2 C unsweetened apple juice

• 1 tbsp lemon juice

• 3 tsp pumpkin pie spice

• Heavy pinch of salt (1/16-1/8 teaspoon)

Whipped Yogurt

• 8 oz (1 C) yogurt

• 6 oz (¾ C) heavy cream

• 1/4 C maple syrup

• 1/4 tsp vanilla extract or paste

• Pinch of sea salt (1/16 to 1/8 teaspoon)

Toppings

• Chopped Pecans as desired

• Garden Granola Carrot Turmeric

Instructions

Sweet Potato Butter

1. Add Sweet Potato Butter ingredients to a saucepan over medium-high heat. 

2. Bring to a simmer, reduce heat to low, and allow to cook, uncovered for approximately 20 min. 

3. Remove from heat and allow to cool.

Whipped Yogurt

1. Add all Whipped Yogurt Ingredients to a stand mixer with a whisk attachment. 

2. Gradually bring speed to high and beat for approximately 5 minutes until light and fluffy. Set aside.

Building the Parfaits

1. Add Garden Granola® Carrot Turmeric and chopped pecans to the bottom of a glass jar. 

2. Layer Sweet Potato Butter, then a dollop or two of Whipped Yogurt. 

3. Garnish with Garden Granola Carrot Turmeric and pecans. 

Garden Granola®, Carrot Turmeric, 8 oz

$10.50

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Baked Apples with Maple Butter Sauce Recipe

Enjoy these Oven Baked Apples Stuffed with Granuesli with a maple butter sauce for a breakfast on the sweeter side paired with greek yogurt or pair with ice cream for dessert! You can also substitute any of our gluten-free Mueslis in place of the Granuesli for something a little less sweet.

It’s a true crowd pleaser the whole family will enjoy, and it’s 100% gluten-free and also free of refined-sugar

Ingredients

• 6 apples, cored

• 1-2 cups Granuesli® Cranberry Apple Pecan

• 3 tablespoons butter

• 2 tablespoons maple syrup

• Cinnamon for sprinkling

Instructions

1. Preheat oven to 350 F

2. in a small saucepan, melt butter and combine with maple syrup

3. Fill cored apples with Granuesli

4. Drizzle butter & maple syrup mixture evenly over the apples

5. Sprinkle cinnamon on each apple

6. Bake apples for 30-45 minutes depending on how soft you’d like the apples to be.

7. Serve with your favorite yogurt or even ice cream. 

Note: And no shame if you go back and scoop some of the buttery mix off the bottom of the pan

Recipe by our friend Sarah Kurtanich, who is a Holistic Health Coach dedicated to helping women with low energy, negative body image. To learn more about Sarah and her Holistic Health Coaching practice connect with her on instagram visit her website here www.bysarahrae.com Thank You Sarah!

Meet Sarah

Holistic Health Coach
”I help women adopt a flow-focused approach to their health”

Learn more