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

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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

Fall Yogurt bowl with pumpkin spice chia jam and figs with almond butter and granola!

As the crisp air of autumn settles in, it's time to cozy up with flavors that celebrate the season! This Fall Yogurt Bowl is a perfect blend of comforting and nourishing ingredients. Featuring creamy Greek yogurt, homemade pumpkin spice chia jam, juicy figs, our award-winning Garden Granola, and a drizzle of almond butter or tahini, this bowl is the ideal morning or midday snack to keep you fueled and satisfied. Plus, it's as beautiful as it is delicious.

Gluten-Free

Ingredients:

• 1 cup whole milk plain Greek yogurt

• 2 tablespoons Pumpkin Spice Chia Jam (see pumpkin spice chia jam recipe)

• ¼ cup Garden Granola Beet Ginger

• 1-2 fresh figs, sliced

• Optional: Almond butter or tahini (for an extra creamy touch)

Instructions:

1. Start with the base: Place 1 cup of full, unsweetened plain Greek yogurt into a bowl.

2. Add the chia jam: Spoon 2 ½ tablespoons of Pumpkin Spice Chia Jam onto one side of the yogurt.

3. Granola for crunch: Add ¼ cup of Garden Granola Beet Ginger right next to the chia jam.

4. Fresh figs: Arrange your beautifully sliced figs on the remaining half of the yogurt bowl.

5. Optional topping: For a nutty, rich finish, drizzle almond butter over the top. If your almond butter is too thick, whisk in a little warm water until you reach the desired consistency.

This yogurt bowl offers a perfect balance of creamy, crunchy, and fresh textures, while the Pumpkin Spice Chia Jam adds that warm, spiced fall flavor. If you love tahini, it’s a great alternative to almond butter and adds a slightly savory note to this seasonal delight.

For the full instructions on how to make the Pumpkin Spice Chia Jam, visit the Pumpkin Spice Chia Jam recipe post. This easy jam adds a perfect touch of autumn to any dish! You can also experiment with extra toppings like pear slices or pomegranate seeds for even more fall-inspired flavor.

Five More Fall-Inspired Recipes You'll Love:

Love fall flavors? Check out these seasonal recipes for delicious autumn dishes and snacks. From comforting meals to quick bites, these fall-inspired ideas will keep you cooking all season.

• Sweet Potato Pie Smoothie Bowl Recipe

• Sweet Potato Pie Parfait Recipe

• Koginut Squash Soup Recipe

• Persimmon Smoothie bowl Recipe

• Easy Baked Pears with Granola Recipe

Looking for more recipes? Explore our recipe collection.

Garden Granola®, Beet Ginger 8 oz

$10.50

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Pumpkin Spice Chia Jam Recipe — quick and easy!

Looking for a fun and healthy way to embrace the flavors of fall? Try this Pumpkin Spice Chia Jam recipe! It’s Autumn in a jar! Adapted from @dailyKale’s recipe, this pumpkin spice chia jam comes together with just six simple ingredients you likely already have in your pantry and no special equipment needed! (Hooray!) It’s perfect spread on toast, mixed into yogurt and downright delicious paired with your favorite granola (like Garden Granola 😉 or Cranberry Pecan Granuesli. Plus, it’s gluten-free, vegan, and free of refined sugars! The best part? It only takes 15 minutes to make!

What is Chia Jam? Chia jam is a naturally thickened spread made by combining chia seeds with purees or mashed fruits. Unlike traditional jams, which rely on pectin and lots of sugar, chia seeds work their magic by absorbing liquid and creating a gel-like consistency. This eliminates the need for canning and extra sugar, making it a fast and fiber-rich, healthier alternative to classic jams.

Vegan | Gluten Free

Ingredients:

• 1 cup organic pumpkin puree

• 4 Tbsp water

• 2 Tbsp maple syrup

• 2 Tbsp chia seeds

• ¼ tsp pumpkin spice

• ¼ tsp vanilla extract

Directions:

1. In a medium saucepan, combine the pumpkin puree, water, maple syrup, pumpkin spice, and vanilla.

2. Place the saucepan over medium heat, stirring until the mixture starts to bubble.

3. Stir in the chia seeds and reduce the heat to low. Let the jam simmer for 8 minutes, allowing the chia seeds to thicken the mixture.

4. Remove from heat and let the jam cool for 5 -10 minutes. Transfer to a glass jar and refrigerate.

Your Pumpkin Spice Chia Jam will keep in the fridge for up to a week—perfect for adding some cozy fall flavors to all your meals.

Looking for more recipes? Explore our recipe collection.

Brekkie Bowl Recipe with Garden Granola, Pistachio-Crusted Jammy Egg & Veggies

Start your morning off right with this vibrant, protein and veggie-packed Brekkie Bowl, featuring lightly cooked asparagus, creamy avocado, and a pistachio-crusted jammy egg. Tied together with a tangy tahini dressing and topped with our Garden Granola Beetroot Ginger, this bowl offers layers of textures and flavors that are both satisfying and nutritious. Ready in under 30 minutes, it’s the perfect gluten-free option for a balanced, energizing meal. Whether you're meal prepping for a busy week or looking to elevate your breakfast routine, this nutrient-dense bowl is a delicious way to start your day.

Total Time: 30 minutes
Serves 4
Gluten Free

Ingredients

Brekkie Bowl

• 4 eggs

• 5 1/2 ounces asparagus

• 2 Tbsp crushed pistachios

• 1 Tbsp EVOO

• 9 ounces baby spinach

• 1 avocado, thinly sliced

• 8 oz Garden Granola Beet Ginger

Tahini Dressing

• 1⁄4 Cup tahini

• 1 Tbsp. extra - virgin olive oil

• 1⁄4 Cup lemon juice - fresh squeezed

• 2 Tbsp. water

• Season to taste with salt

Instructions

1. Prep the Spinach: Wash baby spinach and set aside to drain.

2. Cook the eggs: Bring a pot of salted water to a boil. Add the eggs and cook for exactly 6 minutes for soft-boiled eggs. Remove eggs with a slotted spoon and cool under running water.

3. Cook the Asparagus: In the same boiling water, add asparagus and cook 3 minutes. Drain. Cut asparagus in half diagonally, lengthwise and set aside.

4. Prepare Tahini Dressing: Place the tahini, evoo, lemon juice, water in a small bowl and whisk to combine, season with salt and pepper to taste.

5. Prepare the eggs: Once cooled, peel the eggs. Lightly coat them in olive oil. Place crushed pistachios in a small bowl and roll eggs until completely coated in pistachio pieces.

6. Assemble the Bowls: In four wide, flat bowls, divide the Garden Granola Beet Ginger evenly (2 oz per bowl). Arrange baby spinach to cover about two thirds of each bowl. Top with asparagus, followed by sliced avocado.

7. Finish the bowl: Place one pistachio-crusted egg on top of the granola in each bowl, and gently break open the egg. Drizzle with Tahini dressing over the bowl, and season with salt and pepper to taste.

8. Enjoy!

Garden Granola®, Beet Ginger 8 oz

$10.50

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Blueberry Superfood Smoothie Bowl Recipe

Boost your morning with this energizing Blueberry Superfood Smoothie Bowl! Looking for a refreshing and nutrient-packed way to kickstart your day? This vibrant blueberry superfood smoothie bowl blends antioxidant-rich blueberries, our award-winning Beet Ginger Garden Granola, creamy protein-rich almond butter, and a hidden boost of spinach. Topped off with fresh blueberries, and the satisfying Garden Granola crunch, this bowl is as beautiful as it is delicious. Perfect for a quick breakfast or post-workout treat, it’s a bowl of goodness that’ll keep you energized and ready to conquer and win the day! And it’s gluten-free and vegan!

Blueberry Superfood Smoothie Bowl
Serves 1 to 2
Prep Time: 5 minutes
Total Time: 7 minutes
Gluten Free & Vegan

Ingredients:
Smoothie:

• 1 cup frozen blueberries

• 4 ice cubes

• 2 Tbsp almond butter

• 1 cup spinach leaves

• 1/2 cup Garden Granola Beet Ginger

• 1 tsp pure maple syrup

• 1-2 tablespoons water

Toppings:

• Fresh blueberries

• Garden Granola Beet Ginger

• A sprig of fresh mint for garnish

Instructions:

1. Add all smoothie ingredients to a high-powered blender.

2. Blend, starting on medium speed and gradually making your way up to high, for 1 to 2 minutes, stopping every 20 seconds to mix the ingredients and push them down with a smoothie stick. During this process you can add more water conservatively 1 tablespoons at a time as needed. Once you see the swirl you know it’s done.

3. Pour the smoothie into your favorite bowl and add toppings!

Find Garden Granola at a store near you!

Garden Granola®, Beet Ginger 8 oz

$10.50

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Roasted Balsamic Strawberries with Vanilla Bean and Thyme Recipe: A Perfect Summer Dessert

As the days get warmer and the sun shines brighter, it's officially berry season! There's nothing quite like the burst of sweet and tangy flavors from fresh strawberries, and this recipe is the perfect way to showcase them. Today, we're transforming simple strawberries into a gourmet delight by roasting them with balsamic vinegar, vanilla bean, and thyme, and pairing them with a creamy scoop of vanilla ice cream and the award-winning taste of our Garden Granola® Beetroot Ginger Granola. This gluten-free dessert is not only delicious, but also incredibly easy to make. To make this dessert vegan, simply use non-dairy ice cream. Let's dive into the recipe!

Prep Time: 10 minutes
Cook time: 30 minutes
Gluten-Free, Vegan optional

Ingredients

• 1.5 cups strawberries, hulled and sliced

• 2 tbsp maple syrup (or honey)

• 2 tsp vanilla bean paste

• 2 tbsp balsamic vinegar

• 1 sprig of fresh thyme, leaves removed and chopped

• A heavy pinch of sea salt

• vanilla bean ice cream, for serving

• Garden Granola Beetroot Ginger, for serving

Directions

1. Preheat Your Oven: Begin by preheating your oven to 375°F (190°C).

2. Prepare the Strawberries: Line a baking sheet with parchment paper. Spread the hulled and sliced strawberries evenly across the sheet.

3. Add Flavor: In a small bowl, mix together the honey or maple syrup, vanilla bean paste, balsamic vinegar, chopped thyme, and sea salt. Drizzle this mixture over the strawberries, tossing them gently to ensure they are thoroughly coated.

4. Roast to Perfection: Place the baking sheet in the oven and roast the strawberries for approximately 30 minutes. The strawberries should become tender and slightly caramelized, with the balsamic vinegar adding a rich depth of flavor, the vanilla bean paste infusing a sweet aromatic note, and the thyme contributing a subtle, earthy freshness.

5. Serve: Once roasted, remove the strawberries from the oven. Serve them warm, with a generous scoop of vanilla ice cream. For the final touch, sprinkle Garden Granola Beetroot Ginger over the top, adding a delightful subtle crunch to every bite.

This simple yet sophisticated dessert is a fantastic way to celebrate the abundance of berry season. Whether you're hosting a summer gathering or simply treating yourself to a special dessert, this recipe is sure to impress. Don't forget to share your creations and tag us @victorydancefoods #victorydancefoods on social media.

Happy cooking, and here's to savoring every bite of berry season!

Garden Granola®, Beet Ginger 8 oz

$10.50

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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

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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

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Overnight Bircher Muesli Recipe

Victory Dance Foods muesli is the perfect base to create your 21st-century Bircher-style muesli. This recipe for Overnight Bircher Muesli was inspired by the original Bircher-Benner Muesli created by Dr. Maximillian Bircher Benner a Swiss Physician. Following Dr. Bircher’s lead, we have added grated apple, and lemon juice with your choice of milk, and we also have added a smashed banana and plain yogurt. If you like it sweeter, just add honey or maple syrup, and if you love it spiced up, add cinnamon. And please, please feel free to adjust amounts; for example, if you like more apples, increase the quantity, or maybe you don’t like bananas, you can omit them. The possibilities are endless.

Make up a whole bag and it’s ready to eat all week. We love making this on Sunday evenings for the week ahead. Check out our recipe tips and tricks to learn our favorite portable and portion friendly way to store muesli for the week!

Gluten-Free & Vegan*
*This recipe is Vegan if non-dairy milk, yogurt and maple syrup is used.
Approximate Yield: 7 one-cup servings
Prep Time: 15 mins

Ingredients

• 1 x 8 oz bag Victory Dance Foods Muesli (Blueberry Buckwheat Almond or Cherry Almond Chia )

• 2 Cups Almond milk (can substitute Oat Milk, Cashew Milk or Milk)

• 3 Tablespoons lemon juice (about 1 lemons)

• 1 Banana shredded or smashed

• 1 Granny Smith Apple, cored and grated with the peel

• 1 Cup plain Coconut yogurt (can substitute oat/almond/cashew yogurt or dairy yogurt)

Optional

• 1-2 tablespoons honey Or maple syrup

• A dash of cinnamon

Topping Ideas

• fresh blueberries and blackberries

• sliced apples

• passion fruit

• nut butter or chopped nuts

• A handful of Garden Granola or Granuesli

Instructions

1. Thoroughly wash an apple. Once dry, core and shred the apple using a cheese shredder or food processor.

2. In a large bowl, combine oats, milk, yogurt, shredded apple, mashed banana, and lemon juice. 

3. Stir, cover, and let it sit overnight in the refrigerator.

4. In the morning, if desired, add cinnamon and honey or maple syrup, to taste

5. Using a large spoon mix well.

6. Transfer a cup or desired serving to a bowl or jars according to preference.

7. Add any desired toppings and enjoy!

8. Keep unused portions covered and refrigerated for up to seven days.

Recipe Tips & Tricks

• For a protein boost, use Greek yogurt in place of traditional yogurt. Because Greek yogurt has a thicker consistency you may want to add a little more milk.

• Add the prepared Overnight Bircher Muesli to individual lidded containers and store in fridge for a fast and easy breakfast or after school or gym snack that is also portable.

• The Perfect Storage Container Does Exist. Over the years we’ve stored our overnight Muesli in just about any and every container, but our favorite way to store our overnight muesli vessel when we are prepping it for the week is the 324ml Jam Jar by Le Parfait. We have no affiliation to Le Parfait, we are just big fans. Here are a few reasons why we love Le Parfait Jars for meal prepping and especially our overnight muesli:

  • Size: It’s 11 ounce size allows for a 1 cup plus a little extra with plenty of room for berries and other toppings

  • Air Tight Seal: it has an air tight metallic lid that is universal. There are no rubber gaskets or metal clamps to keep track of or lose. We also love that the lids are colorful an can be purchased separately in case you lose one!

  • It’s made of durable glass and it’s multipurpose.

Blueberry Buckwheat Almond Muesli, 8 oz

$8.50

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Cherry Almond Chia Muesli, 8 oz

$8.50

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