• Make the granola as directed, using the hazelnuts in place of the pecans and adding the cardamom to the dry mixture.
• To make the parfait: In a small saucepan, whisk together the pomegranate juice and honey.
• Bring to a boil, reduce the heat to medium-low, and let the pomegranate juice cook down until it reduces by half, 5 to 6 minutes.
• Let cool.
• Swirl the pomegranate juice mixture into the yogurt.
• Divide among 2 bowls and finish with ¼ cup (36 g) of the granola and 2 tablespoons (20 g) pomegranate arils for each bowl.

• Make the granola as directed, using the spelt flakes in place of the oats and the sorghum in place of the maple syrup.
• To make the parfait: Melt the butter in a skillet over low heat.
• Add the apple, cinnamon, and maple syrup.
• Cook until the apples are soft, 5 to 6 minutes.
• Remove from the heat and let cool.
• Divide the yogurt among 2 bowls and top with the apples and 3 to 4 tablespoons (27 to 36 g) of the spelt granola.

• Preheat the oven to 250˚F (120˚C, or gas mark ½).
• Rinse (and soak, if desired) the quinoa, and spread out in a thin layer on a baking tray covered with parchment paper.
• Bake until the liquid has evaporated, 15 to 20 minutes.
• Make the granola recipe as directed, replacing the maple syrup with the honey and using the quinoa in place of the pecans.
• To make the parfait: Place the blueberries in a small saucepan along with the honey, lemon juice, ginger, and lemon zest.
• Heat over medium-low heat until the blueberries are juicy, 5 to 6 minutes.
• Remove from the heat and let cool.
• Swirl the blueberries into the yogurt.
• Divide among 2 bowls and finish with ¼ cup (36 g) of granola for each bowl.

• Make the granola recipe as directed using the Kamut flakes in place of 1 cup (100 g) of the oats and the almonds in place of the pecans.
• To make the parfait:
• Preheat the oven to 375˚F (190˚C, or gas mark 5).
• Spread the strawberries in a roasting pan and bake for 20 minutes.
• Toss with the honey and let cool.
• Swirl the roasted strawberries into the yogurt.
• Divide among 2 bowls and finish with ¼ cup (36 g) of granola for each bowl.

• Preheat the oven to 300˚F (150˚C, or gas mark 2).
• In a bowl, toss together the oats, pecans, and salt.
• In a separate bowl, whisk together the maple syrup, walnut oil, and vanilla extract.
• Pour into the oat mixture and stir until the oats are well coated.
• Spread the oats on a baking sheet and cover with wax paper.
• Using your hands or a rolling pin, press down on the granola to spread it evenly across the baking sheet.
• Remove the wax paper.
• Bake for 40 to 50 minutes, rotating the pan halfway through baking.
• The granola should be golden and starting to brown around the edges.
• Remove the pan from the oven and let cool completely on the pan.
• Once the granola is cool, break it into pieces and store in an airtight container at room temperature for up to a week.

• Prepare the muffins as directed, using orange juice in place of ½ cup (120 ml) of the milk and adding the orange zest and poppy seeds to the dry ingredients before dividing the batter among the muffin cups.

To make the glaze:

• While the muffins bake, whisk together the orange juice and honey in a small bowl.
• Allow the muffins to cool for 5 minutes, then dunk the top of the muffin into the glaze.
• Transfer to a rack to finish cooling.

• Prepare the muffins as directed, adding the cinnamon to the
• dry ingredients.
• Fold in the peaches and pecan meal before
• dividing the batter among the muffin cups.
• For extra peach flavor, try roasting the peaches at 400˚F
• (200˚C, or gas mark 6) for 15 minutes before adding
• them to the muffins.

• Prepare the muffins as directed, adding the cinnamon, nutmeg, ginger, and cloves to the dry ingredients.
• Fold in the cubed apples before dividing the batter among the muffin cups.
• Sprinkle the muffins with the oats before baking.

• Prepare the muffins as directed, decreasing the milk to ½ cup (120 ml) and adding the ricotta cheese to the wet ingredients.
• Fold in the spinach and chives before dividing the batter among the muffin cups.

• Preheat the oven to 375˚F (190˚C, or gas mark 5) and line a 12-cup muffin pan with liners.
• In a large bowl, stir together the flour, baking powder, and salt.
• In a separate bowl, whisk together the eggs, milk, maple syrup, melted butter, and vanilla extract.
• Pour the wet ingredients into the dry, and mix until just combined.
• Divide the batter evenly among the 12 muffin cups.
• Bake for 16 to 18 minutes, until the muffins have domed and spring back when pressed lightly.
• Transfer the muffins to a rack to cool.
• Store leftover muffins in an airtight container for 3 to 4 days at room temperature, or freeze for extended storage