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Boston Veg Food Fest

Published on October 25, 2016 by The Crimson CraveLeave a comment

By Joseph Winters ’20

Back home in Washington State, there was an annual vegetarian fair in Seattle called VegFest. For an entire weekend, vegan and vegetarian foodies would congregate at the Seattle Center for two days of cheese-less, egg-less, meat-less wonder. Could it get any better?

To non-vegetarians, it sounds lame, I realize. I dragged one friend to VegFest last year who refused to set foot inside the building, instead asking where the nearest burger place was. But one reluctant step into VegFest quickly changed his mind—vegetarian fairs are not about flavorless deprivation from traditional animal products. There’s actually some really profound meaning behind them. But before mentioning that, the shallow truth of what really gets people to show up to a Veg Food Fest: samples.

My first step into the Boston Veg Food Fest at the Reggie Lewis Athletic Center on Tremont Street revealed that it was going to be everything I loved about Seattle’s VegFest—only in Boston. The gym was packed. I bought a tote bag and immediately began scanning the room for free samples. They weren’t hard to find; I quickly started scooping up packets of meatless teriyaki jerky, raw agave, granola bars, hummus. Other samples were meant to be eaten on the spot: spiced pumpkin seeds, whole-grain mochi balls, tomato goji chutney, sea salt-flavored popped sorghum. There were, of course, the stereotypical vegan substitutes of “Veganaise”, vegan butterscotch “pudding”, and vegan American “cheese”. As an omnivore, I’m never a huge fan of these substitutions, but I have to say the ones I tried at the Veg Food Fest could have fooled me.

I was pretty hungry, so after my hors d’oeuvres—including Pizza Almonds, Cheeky Monkey Peanut Butter Puffs, and an entire (free) So Delicious coconut ice cream sandwich (from a whole box of ice cream sandwiches I got for free)—I bought a Miso Bowl from Whole Heart Provisions, a sweet little vegetarian restaurant in Allston. Rice on the bottom, cooked veggies in the middle, and miso sauce with crispy chickpeas on top.

I grabbed dessert at the FoMu booth. Ironically, they have a location right next door to Whole Heart Provisions’s Allston location. They were featuring some seasonal coconut-based ice creams, particularly Pumpkin Caramel, Purple Mu, and Apple Cider Donut. I mixed all three.

The interesting takeaway from the Veg Food Fest, in my opinion, is the variability of reasons for veganism. I walked past booths advocating the humane treatment of animals, booths about the “protein myth” that a vegan diet can’t provide enough nutrients for healthy development, and booths about the ecological benefits of an animal-free diet. For me—not a vegan, as I’ve said—it’s about awareness. I love vegan restaurants and organizations because there’s obvious care that goes into food sourcing (the ecological benefit), food preparation (the health benefit), and they’re often local businesses run by passionate employees (the human benefit).

Take, for example, The Jackfruit Company. I met Alex Chamallas at the Veg Food Fest as he was serving up something that looked a lot like barbecue sauce-smothered pulled pork. “It’s jackfruit,” he explained to passerby who peered into his steaming crockpot. Jackfruit is a tropical fruit that grows in conditions too poor for other species to thrive, making it “easy to sustainably source,” according to the company’s website. Jackfruit is notably prolific in developing India, and The Jackfruit Company has taken advantage of the stringy, fibrous fruit to “provide income and opportunity for thousands of farming families” in the country. It’s high in fiber, and, subjectively, pretty delicious when stewed with a sweet and spicy sauce. The company was actually started by a Harvard College graduate, Annie Ryu, who calls herself a “socialentrepreneur—a business developer with a conscience.” To me, the jackfruit story is exemplar of the best reason for a vegan outlook on eating because it promotes the three lenses of environmental sustainability, social sustainability, and health, which is a heck of a lot more than a gimmicky low-cal pork substitute.

With my tote bag—and stomach—full of wonderful vegan food, I left the Veg Food Fest still working on my bowl of FoMu ice cream. Unfortunately, my free box of So Delicious ice cream bars won’t last me until next year’s Fest, but maybe a solid day or two. Until then, I may look twice at some cool new products whenever I visit the grocery store, notably the strangely delicious and versatile jackfruit.

Alive and Kicking’s Lobster Sandwich: A Subtle Twist on the Classic

Published on October 25, 2016October 25, 2016 by The Crimson CraveLeave a comment

By Estefania Lahera ‘20

I am a person that loves superlatives. Going through one of Food & Wine’s or Thrillist’s or Eater’s lists of, say, the best falafel in America and looking for a spot mentioned that’s in my city to try it out for myself is probably my favorite pastime.

Upon moving to Boston, I took it upon myself to put all those lists to the test and find the city’s best lobster roll.

Most of the lists echoed each other: Neptune’s Oyster, James Hook + Co, Yankee Lobster, Island Creek Oyster Bar, B & G Oysters etc.

But something was odd. I was looking for the best lobster roll, but on many lists there was tangential addition: a lobster sandwich, from Alive and Kicking Lobsters right here in Cambridge!

It was a bit odd and I put it off until the end of my list. After a month or so, however, I had already tried all the most obvious choices (for the record, my money’s on Island Creek Oyster Bar) so in order to absolutely exhaust every possibility, to leave no room for doubt, it was time to try this wannabe sandwich, this pseudo-lobster roll.

The more I researched, I saw that the sandwich was the subject of decent acclaim (as most restaurants I visit are, because I don’t want to waste my time on mediocrity). I also found out that it’s within walking distance of Harvard! A long walk, about half an hour, but still walking distance, and altogether rather pleasant on a day with good weather as the past couple have been.

The restaurant is small, more like a “lobster shack” than an actual restaurant, but I think that’s part of its charm. It’s not meant to be a restaurant, it’s meant to be a source of really, really fresh seafood. Inside there’s a display case of fresh seafood, a freezer of things you can take home like chowder and ice cream (random!), while picnic tables are outside. They don’t give water, not even from the tap, which makes me sad; you have to buy it. However, they do make their own sodas in house, which is cool.

You order at the counter, and they bring the food out. The price changes with the seasons, with summer being the cheapest, but when I went the roll, which included a bag of chips, was about $17. It was pricey for a sandwich, but actually cheaper than the average lobster roll.

Now onto the substance of the article: the actual food itself.

I was impressed by the quality of the chips: no preservatives, just pure potato in peanut oil and salt, nothing hiding in the ingredients list. Since the company didn’t make the chips, I don’t think reviewing them is really relevant, but suffice to say that chips are rarely bad.

The sandwich bread was generic white sandwich bread, but toasted a beautiful, light brown and actually not soggy, which pleased me. The lobster meat was plentiful, fresh, and not overwhelmed in mayo, which I appreciated. But what it lacked in mayo it made up in globs of butter, which I did not feel were necessary. I couldn’t taste the butter anyway, so there was really no point in it being there. If you like the sweet, slightly one-dimensional flavor of lobster, great. That’s a common flaw I’ve noticed in most lobster rolls, so I can’t fault this sandwich in particular, but still. Seasoning.

Compared to lobster rolls? This was definitely equivalent to many of the lobster rolls I’ve had. The toasted bread was a welcome twist on the original roll, and I found something to be appreciated about a higher lobster to carb ratio. Rarely do rolls have a nice crust, and there is a higher probability that they will be stale.

Given this overall pleasant experience, it begs the question: why aren’t lobster sandwiches a thing? Why only lobster rolls?

But as long as Alive and Kicking stays in operations I guess it doesn’t matter. One good lobster sandwich in this city is enough for me.

Worth the Hype? The Craigie on Main Burger

Published on October 17, 2016October 21, 2016 by The Crimson CraveLeave a comment

By Estefania Lahera ‘20

This burger is over 6 years old, and you’d have thought the hype would have died down already.

But no.

This burger is still as highly recommended on the food internet; indeed, it has even been elevated into an icon of the Boston food scene. Articles by Eater, Boston Magazine, a cover on Bon Apetit Magazine, and more, all attest to its greatness.

But when was the last time that this icon was objectively reviewed?

Instead of accepting its greatness, I felt it was my responsibility as a foreigner to the Boston food scene, immune to the hype and build up, and see for myself.

If you know anything about this burger, you know that they only serve 18 every night and only on the bar side of the restaurant. Thus, I specifically called two nights before asking for a reservation on that side of the restaurant. Dedication, if I do say so myself.

I went on a rainy Sunday. It was a good day for a burger, the sort of day when you just want something warm and comforting, classic but not boring.

“We know you want the burger,” the hostess says when I arrive, ready for me, “do you want us to put one on hold for you now?”

Yes. Yes, I do.

Excellent service.

But seriously though, the service was friendly and efficient. The restaurant is small, which makes it easier for the staff to look after you properly. They are knowledgeable about the menu, and willing to offer their opinions if you ask, which I always do.

PRO TIP: Sit on the bar side and get access to the full dining room menu as well as the more affordable bar menu. And the burger, of course.

The bread basket, by the way, was excellent. I judge a restaurant by its bread basket, because it’s an integral part of the experience. It the restaurant serves stale, inferior bread, it might as well not give anything at all. I’d rather not have bread than regret biting into a dense, coarse brick. Thankfully, Craigie’s 3 varieties, a lovely crusty French baguette, a more ciabatta like roll, and a flax-speckled, nutty multigrain, were all fabulous. My favorite was the multigrain with flax for its depth of flavor, though you can’t go wrong with the other two.

We also order the octopus. It was a solid dish with a nice punch of flavor, a sort of smoky paprika flavor that worked well. Was it mind blowing, stunning, omigosh I’ve never eaten anything better in my life? No. But I think it was the only time in my life that I’ve had octopus cooked perfectly, absolutely ZERO chewiness. And that is admirable.

Now, onto what you’ve been waiting for: the burger.

This restaurant has a burger cult following. An hour into our meal, having arrived the moment the restaurant opened, we hear the bartender call out: “only one burger left!” and the entire restaurant cheered.

Clearly as popular as ever, this burger sold out within two hours of opening that night!

And it must be a very complex burger, because it took forever to come out, long enough for me to go through an entire bread basket (because I’m a carb-lover and I’m not ashamed).

I waited patiently, and it finally arrived.

Let’s just stop and appreciate that for a moment. It’s definitely a looker, is it not?

Now, the most important part: taste.

It was….

A burger.

Yeah.

That’s about it.

It was good, because how can a burger be bad? But was it the transformational experience that everyone promised? No, not really. Everything, the bun and the bacon and the grind of beef, are all made in house. If you’re going to make it in house, you would do well to make it less generic in my opinion. The bread was good, but it wasn’t special. Why not make the outside crispy if you can, and the inside soft and pillowy? A nice squashy bun is lovely and works, but I could get the same at the supermarket, even organic at whole foods. The bun was good, sure, good quality and it held its shape and structure reasonably well, but that’s all.

The ketchup was fine, a nice spice to it, not memorable. I’m also not a ketchup person.

The meat was very, very medium. It lacked a good sear, and was quite pink throughout the center. The flavor was also lackluster. If they’re not going to have enough salt and seasoning, at least make sure the beef grind has enough complexity to stand alone. But it was just a temperate beef flavor, which was fine as I personally like the taste of meat. But if could have been better, you know?

The cheese I couldn’t even taste, so I can’t really judge, but the lettuce and other dressings (a sort of pickled onion) were nice. That’s sort of all I can say. Nice. The bacon, which was house cured, was also good. Again, good. Not great. But good.

The salad complimented the burger, but was by no means necessary.

The fries, to my surprise, were excellent! Big, chunky wedges cooked perfectly, with a soft creamy inside, a super crispy, crackly outside, and aggressive but refined seasoning. Why couldn’t the burger be cooked like this?!

The final verdict?

Go to Craigie on Main if you can afford the splurge, but ignore the hype and get something more interesting. Go for the bread, the staff, the chance to try something awesome. The menu has so many interesting ideas. phytoplankton garganelli? What is that? duck rilletes? Sounds very classical French but I’m sure they’ve taken an innovative spin on it.

I, personally, will be back for the whole pigs head.

Hello Fresh: How to Adult 101

Published on October 17, 2016October 17, 2016 by The Crimson CraveLeave a comment

By Caroline Gentile ‘17

Logo from Hello Fresh

“Hey! Do you like eating healthy?”

En route to Shake Shack on Newbury Street, I turned around to see a young man in a green apron waving at me.

“Uh, usually I do…” I said, gesturing towards the holy mecca of burgers that I had been fantasizing about all day.

He laughed. “Can I have a minute of your time?”

Usually I don’t stop to talk to people selling things on the street. After engaging in a two-hour conversation with a Green Peace worker, I had learned my lesson. But SJ promised he would be quick.

SJ was a representative for Hello Fresh, an international company that offers healthy meal plans and delivers boxes full of fresh ingredients to make recipes developed by British celebrity chef, Jamie Oliver. Each week, users can select three step-by-step recipes out of several to have delivered to their homes. Each box contains enough ingredients to make food for either two or four people.

After listening to SJ’s spiel, I decided to try a discounted trial of Hello Fresh. I had been living in an apartment all summer with full access to a kitchen, but my cooking had been limited to frozen food or various forms of pasta. Cognizant of the fact that I will be a real adult as of May 2017, I realized that I needed to learn to cook actual, fresh food sooner rather than later. Especially meat—I am not a vegetarian, but I definitely did not like handling meat. As a result, when left to my own devices, I tended not to eat it because I didn’t like, nor knew how, to cook it.

Hoping to become more comfortable in the kitchen, I ordered the Classic box for two people, although I was very nearly tempted by the Vegetarian box. The following Monday, a large box filled with fresh ingredients and dry ice arrived at my doorstep. Each recipe’s ingredients were separated into labeled boxes, and only the bare minimum of each ingredient was provided, so as to minimize waste.

I made beef and snap pea stir-fry and chipotle-glazed pork chops with garlic-mashed potatoes and roasted broccoli. My third recipe was for pesto chicken skewers, but I did not have time to make them, so I gave the ingredients to a friend for her to make. Each recipe came with step-by-step directions, with a picture for each step. This made the recipes very easy to follow. I also loved not having to go to the grocery store to get all the ingredients. Before getting Hello Fresh, grocery shopping had been half the battle for me to actually cook something. Having it all right there allowed me to focus on my cooking skills, especially with meat. By following the simple directions in each recipe, I realized that cooking was not as stressful as I once found it. In no time, I was sautéing pork chops like a pro.

To be honest, I was shocked by how little time it took me to make these dishes—and how good something that I had made all by myself tasted! There were certainly a few missteps along the way—I cut my finger peeling ginger and ended up undercooking my potatoes so that I had to put them in a blender to mash them—but both dishes were not only edible, but also delicious. However, I thought the portions allotted by Hello Fresh were quite small; I could have easily eaten all the food that was supposed to be for two people if I were really hungry.

Despite the small portions, my overall experience using Hello Fresh was positive. I definitely became more comfortable cooking for myself and for others, and was able to eat healthfully in the process. When days of HUDS and dining halls are long behind me as an adult, I could certainly see myself using Hello Fresh again.

The Hourly: A New Oyster House in Harvard Square

Published on October 17, 2016October 17, 2016 by The Crimson CraveLeave a comment

By Hayoung Chang ’18

With the coming and going of many restaurants in Harvard Square, a new bar dedicated to oysters has opened it doors in the last month. Named The Hourly, this oyster bar is owned by The Grafton Group, which already boasts four other restaurants in the area: Grafton Street Pub and Grill, PARK Restaurant, Russell House Tavern, and Temple Bar.

With midterms in full swing and the seemingly endless continuation of the HUDS strike, I decided I needed a pick me up. Since I love oysters and seafood, I thought what could be a better option than the new oyster bar? On Wednesday night, a friend and I headed over to 15 Dunster Street with high hopes.

Upon entering, a friendly hostess showed us to our seats. What was immediately striking was the cozy yet sophisticated ambience. The lighting was on point (as they say) with a soft golden glow illuminating the bar and seating area from an overhead light that could only be described as artsy.

While the restaurant was not too crowded, all the bar seats were taken by those sipping cocktails. They had a separate menu for their raw bar, on which the oysters were listed based on origin. I ordered one each from Summerside (Canada), Cotuit and Cuttyhunk (Massachusetts). For our entrees, I ordered The Hourly Burger, and my friend the Crispy Goat Cheese Sandwich.

While waiting for our food, the waitress brought out the restaurant’s original salt and vinegar chips. Both crispy and delightfully seasoned, the chips were the perfect finger food to stimulate our appetites.

Once the oysters came out, the waitress kindly explained to us where each one came from. I tried the Summerside first, and was immediately engulfed in a burst of flavor. It started with an oceanic flavor then a slightly creamy lingering and a spectacularly fresh and clean finish. The oyster meat itself was so pleasurably tangy and juicy that it made me salivate for more. The two from Massachusetts were more briny but the combination with the red sauce made for a real delight.

Then our entrees came. The first thing that struck us was the size; the plates were absolutely enormous, piled high with fries and greens next to our burger and sandwich. The burger itself was gargantuan as well, the kind that you cannot possibly fit into your mouth to take a bite. The umami flavor of the meat and bacon blended well with the melted cheese and crispy onions. The fluffiness of the brioche bun contrasted nicely with the crunch of fried onions to leave a savory albeit slightly greasy aftertaste.

Overall the service was excellent as the waitress continually checked in on how our meal was, and the entrees arrived swiftly. While the burger was delicious, it was the oysters that stole the show with its exceptional freshness. I would recommend The Hourly as a nice date night option as the ambience contributes to a cozy and intimate mood. I will definitely be coming back to try the other options in their raw bar!

Location: 15 Dunster Street, Cambridge, MA

Reservations: OpenTable

Overall Rating: 4.5/5

Food: 4/5

Service: 5/5

Ambience: 5/5

Daedalus Restaurant: Forgotten Myth or Living Legend?

Published on October 10, 2016October 10, 2016 by The Crimson CraveLeave a comment

By Siqi Liu’19

from-harvard-square — Photo From Boston Guide

Before I’d actually ever stepped foot into Daedalus, it was the name that first intrigued me. I remember walking past it almost every day my freshmen year and musing at the creamy wooden sign hanging above its door. The restaurant advertises New American meals, but “Daedalus” calls to mind the Greek mythology of Daedalus and Icarus. According to the myth, Daedalus was a skilled craftsman who creates a pair of wings for him and his son to escape the tower in which they were imprisoned. The fact that this restaurant claims to draw upon such a timeless tale seems to set up a promise of attaining new heights, of innovation, and of tradition. As someone who believes in the power of names, I decided I needed to see for myself whether it lives up to its namesake.

It was a rainy Saturday night when my friend and I showed up at the front steps of the dim-lit restaurant. The whole place was set up like a pub, with a bar upstairs and small, square wooden tables that tried to convey an aura nonchalant urban chicness. There was no music, just the muffled chatter of diners sealing in the intimate ambience of the place. The host led us to a table in the corner upstairs, and we immediately proceeded to squint at a specials and regular menu. Nothing really caught our eye in the appetizers menu; it offered some generic options that vacillated between overpriced American pub food and popular Italian appetizers. Craving pasta, I ordered the seafood pasta special. My friend ordered the mushroom risotto.

When our food arrived, I was quite impressed by the presentation. The green asparagus and the pink shrimp nestled neatly atop my fat bed of fettucine, glistening with bits of red bacon, reminded me of spring—an odd choice for an autumn special, but still visually appealing. The mushroom risotto, in my opinion, came in the perfect proportion. The Portobello, spinach, and parmesan weaved into one another like some intricate knitting project. We were excited to start our meal.

At first bite, the white wine cream sauce was divine. The parmesan and smoked bacon added a tangy note to the sauce that made the flavor linger in my mouth. The shrimp and asparagus, which were both extremely fresh, balanced out the heaviness of the pasta itself. The only complaint that I had was the bacon fat did make the pasta a bit greasy.

As a fan of risotto in general, I was delighted to try my friend’s mushroom risotto (much at his chagrin). The first thought that came to mind when I encountered the flavor was parsley! I’m not quite sure why the dish had such an overpowering parsley flavor, and I’m not sure whether it worked. But I thoroughly enjoyed the tender mushrooms basking in light truffle oil. My friend absolutely adored the cheese, which gave a kick to what could otherwise have degenerated into a bland risotto dish.

Throughout the meal, our waitress checked in on us maybe once. I didn’t mind the lack of attentive service much because our food did get to the table rather quickly, and I enjoyed my company. So, did Daedalus live up to its lofty namesake? Not exactly, but I’d still recommend it for a casual night out for anyone who is too lazy to venture out of the square.

Daedalus

Location: 45.5 Mt Auburn St, Cambridge, MA 02138

Reservation: Call (617) 349-0071

Overall Rating: 3/5

Food: 3.5/5

Service: 3/5

Atmosphere: 4/5

Easy Dorm Tacos

Published on October 10, 2016October 10, 2016 by The Crimson CraveLeave a comment

By Audrey Thorne ’19

Ingredients:

1 pound of ground beef

1 taco seasoning mix

Soft or hard shells

Optional:

Corn

Sour cream

Mexican cheese

Cooking Supplies:

1 pan

1 spatula or fork

Step 1: Place the ground beef in the pan and turn the heat on high. Use the spatula or fork to break the meat into smaller pieces, as small as possible. After about ten minutes, all the meat should be brown.

Optional Step 1.5: If you want low fat tacos, you can remove the excess fat using a paper towel and replenish the moisture with approximately 1 cup of water. Let most of this water absorb into the meat before moving on to step 2.

Step 2: Lower the temperature to medium. Add taco seasoning mix and stir it into the meat.

Step 3: Warm your shell of choice for 30 seconds in the microwave.

Step 4: Take your shell of choice, fill it with your seasoned meat, and add your toppings of choice.

Step 5: Enjoy!

Mediterranean Small Plates Coming September 29

Published on September 21, 2016September 21, 2016 by The Crimson CraveLeave a comment

By Bovey Rao ‘19

Logo from En Boca Website

From the creators of two popular Irish pubs, En Boca is a Mediterranean small plates concept that will be opening in the space that was formerly occupied by Sandrine’s Bistro. Near the construction of the Smith Campus Center, En Boca hopes to open on September 29. Classic Restaurant Concepts manages the Asgard in Cambridge and the Kinsale in Boston and is entering Harvard Square with a drastically different restaurant model. With wine on draft and a focus on small plates, En Boca aims to provide an alternative dining destination with a similar model to Alden and Harlow.

EnBocaMenu_V5a.indd — Photo from Boston Magazine

The head chef, Devin Broo, has an impressive resume as he worked at Restaurant Daniel, a former three Michelin Star restaurant (currently has 2 Michelin Stars), Bar Boulud in Boston, and the Elm Restaurant in Connecticut. His menu covers a wide variety of Mediterranean cuisines with connections to Spain and Greece. While classic small plates like patatas bravas (hot potatoes), bacalou croquettes (codfish cakes), and wood grilled octopus line the menu, there are many intriguing dishes like byrek (spinach pie), stuffed baby squid, and slow poached arctic char. In addition to the small plates, there are larger shared dishes like an Acadian redfish baked in clay.

En Boca will focus on serving dinner on the opening date, but it hopes to eventually expand with a lunch and brunch program.

I am looking forward to visiting En Boca in the near future and sampling a wide variety of small plates, while lamenting at the fact that I cannot explore their wine program.

[Boston Magazine]

Tatte Bakery & Café Slated for October 4

Published on September 21, 2016September 21, 2016 by The Crimson CraveLeave a comment

By Bovey Rao ‘19

As reported by Eater, the Harvard Square Tatte Bakery & Café is projected to open on October 4^th, 2016. While opening much later than originally anticipated, the store will be the largest of the Tatte Bakery & Café chain that is present throughout Boston. With the wood paneling finally dismantled, we are given a glimpse of the storefront as it is being painted. It is beginning to resemble the other branches of Tatte with clean, white paneling and a modern, industrial café vibe. Armed with a new Bongard oven and two floors of space, Tatte looks to fill the void of Panera Bread and then some.

The first floor will house the kitchen and have numerous seating areas from a communal dining space to a banquette and lounges. This may appeal to students seeking a place to relax or have casual conversations while they enjoy coffee and pastries. Otherwise, this may be a new destination for business coffee chats in a well-lit, comfortable environment. On the second floor, there will be a coffee bar and an open kitchen space. The owner and founder of Tatte, Tzurit Or, mentioned that cooking and baking classes will be offered a few times a month. Therefore, the opportunity to learn how to make their excellent pear tarts or savory moussaka may be coming in the future.

While I may be patiently waiting for Tatte to open, the large delay in projected opening date has been unfortunate and has deprived Harvard students from dining outside of the D-Hall.

[Eater]

Gluten Free Frozen Yogurt Granola Cups

Published on April 18, 2016April 18, 2016 by danielleleavittLeave a comment

Oats!!! Oats are the main ingredient found in granola. But what’s so bad about oats you ask? Oats for gluten free consumers like myself were once considered taboo. The controversy surrounds the fact that most oats were not considered to be “pure” and were processed with a contaminant that people with gluten sensitivity could not tolerate. As the demand for more variety in gluten free foods rise, more research and refinement in the preparation of oats free of any gluten contaminants has become a booming and helpful source of fibrous nutrition for the gluten sensitive or allergic person. One of my favorite frozen desserts contains gluten free granola. These frozen yogurt granola cups are easy to prepare and taste great! They are creamy, sweet little treats that are perfect on a spring day.

Ingredients:

1 cup granola
1 Tbsp. melted butter
1 Tbsp. honey
24 oz gluten free yogurt any flavor (ie Chobani)
fruit of your choice (strawberries, blueberries, raspberries)
cupcake holders

Preparation:

Combine 1 cup granola, 1 Tbsp. melted butter, and 1 Tbsp. honey. Mix well.
Line a muffin tin with the cupcake holders and line the bottom with equal amounts of the granola mixture.
On top of the granola mixture, fill each cup with yogurt.
Top with fruit.
Freeze for 2-4 hours.

These refreshing gluten free treats can be kept frozen for a quick snack on the go, or for a light dessert after a meal. Oats have never tasted so good, and of course they are gluten free!