Raspberry Chocolate Chunk Blondies {Gluten Free, Refined Sugar Free, Dairy Free]

These Chocolate Chunk Raspberry blondies come together in a matter of minutes, only take 16 minutes to bake, and gluten free, dairy free, refined sugar free, and can easily be adapted to be made Paleo as well!

chocolate chunk raspberry blondies gluten free and refined sugar free
chocolate chunk raspberry blondies gluten free and refined sugar free

The base is largely made up of natural peanut butter.  These could really also be called “PB&J Blondies”, but since the dark chocolate is so prominent as well I wanted to add that into the title. You could also sub the peanut butter for cashew butter or another runny nut butttah. I haven’t tried it yet, but I suspect tahini would be amazinggggg.

chocolate chunk raspberry blondies gluten free and refined sugar free
chocolate chunk raspberry blondies gluten free and refined sugar free

Best part: These are super simple to make! That’s my goal with all the recipes on The Granola Diaries – from chicken tacos to banana bread to lemon blueberry bread – everything has less than 9 ingredients and usually involves very little prep!

chocolate chunk raspberry blondies gluten free and refined sugar free
chocolate chunk raspberry blondies gluten free and refined sugar free


Dark Chocolate Raspberry Blondies (makes 16)
By The Granola Diaries 

  • Wet Ingredients
    • 1/2 C Coconut Sugar
    • 1 Egg
    • 1/2 C Drippy Peanut Butter (or sub another drippy nut/seed butter)
    • 1/4 C Coconut oil, melted (measure after melting)
    • 1 tsp Vanilla Extract
    • 1/3 C Coconut Flour
  • Dry Ingredients
    • 1/3 C Coconut Flour (do not sub another flour)
    • 1/2 tsp baking soda
    • Pinch of salt and cinnamon
    • Handful of fresh raspberries (or drained frozen) and handful of chocolate chunks


  1. Preheat oven to 350 and line an 8×8″ square pan with parchment paper.
  2. Mix the coconut sugar and egg very well in a large bowl. Add the rest of the dry ingredients and stir to combine.   Fold in the Coconut Flour + baking soda + salt/cinnamon  just until all the coconut flour is all absorbed. Lastly, fold in the raspberries and chocolate chunks, reserving some to sprinkle on top.
  3. Bake for 16 – 18 minutes.  Cool, then cut into squares!  Store in the fridge for a few days or freezer for a few months.
  4. Don’t forget to TAG ME and use #thegranoladiaries in your posts when you make my recipes!



Super Healthy Chocolate Zucchini Loaf {Gluten Free, Grain Free, Nut Free, Vegan, Sugar Free}

healthy chocolate zucchini bread gluten free sugar-free vegan

Zucchini season is here! Which means sneaking this almost tasteless but super nutritious vegetable into lots of meals, stir fries, salads, and most importantly – baked goods! (Check out these AMAAAAZING zucchini breakfast muffins made with absolutely NO added sugar!)


Zucchini has high amounts of potassium, Vitamin C, antioxidant, manganese, and tons of other benefits, all while being low in calories, carbs, and taste -making it the perfect thing to sneak into your food for an extra boost of nutrition! PLUS, it adds a ton of moisture, making sure this loaf doesn’t dry out.


A note on this bread recipe: This is a bread/loaf, NOT a cake. It is not overly sweet, and may not satisfy you if you are craving a brownie or piece of cake. The unsweetened cocoa makes it a tad on the bitter side, even.  You can enjoy drizzled with honey or some peanut butter + bananas to sweeten it up, or it would even be delicious with some cream cheese! (I know, weird, but don’t knock it until you try it).


If you DO want to sweeten the bread to be more cake like, simply add in some maple syrup or coconut sugar to taste. Since the loaf is vegan, you can taste and adjust the batter to your liking!



Healthy Chocolate Zucchini Bread
By The Granola Diaries 
(*Inspiration from Ambitious Kitchen)

Wet Ingredients

  • 1 flax egg (1 Tbsp ground flax + 3 tbsp water) OR 1 egg
  • 1/2 large or 1 medium zucchini, grated
  • 1/2 C Sunflower butter or Almond butter
  • 1/2 C Almond milk
  • Splash of ACV
  • 1 tsp vanilla

Dry Ingredients

  • 1/2 C Blanched Almond Flour
  • 1/2 C Cocoa Powder
  • 1 tsp baking soda
  • Pinch of salt
  • Optional: Chocolate chips


  1. Preheat oven to 350 and line or grease a loaf tin. (8×4 or 9×5 should both work).
  2. Make flax egg and set in fridge to gel. Or, skip if you are using a regular egg. Meanwhile, grate your zucchini onto paper towel and ring out excess moisture.
  3. Mix all wet ingredients well in a large bowl. Sift and gently fold in all dry ingredients, plus chocolate chips if using.
  4. Bake for about 45 minutes, or until toothpick inserted comes out clean. If you used a flax egg, you can underbake this a bit to make it extra gooey.
  5. Allow to cool for 5 – 10 minutes, then slice in and enjoy! It’s great topped with some peanut butter, or jam, or even a drizzle of honey!

DID YOU MAKE THIS? Don’t forget to tag #thegranoladiaries and tag me @thegranoladiariesso I can see!! Follow me on Instagram and Facebook.

NOTES: This is not a sweet recipe. To make this a sweeter, more cake-like recipe, add some coconut sugar or maple syrup, and lots of chocolate chips!



ROUND UP: 10 Healthy & Gluten Free Mother’s Day Treat Recipes

    Gluten free, refined sugar free, dairy free Carrot Cake Muffins/Cupcakes, with many healthy frosting options.
    You don’t even need your coffee. (But you still should).
    Sooo fluffffy I’m gonna dieeee.
    Warning: *Currently going VIRAL*
    Addictive. Delicious. Nutritious.
    Who doesn’t like Cheesecake at brunch?!
    So perfect for Mother’s Day.
    Have your cake for breakfast, and eat it too.
    A classic.


Check out many more in the recipes section of the blog!

Carrot Cake Muffins {Gluten Free, Refined Sugar Free, Dairy Free Option}


Mother’s Day is right around the corner. If you’ve got a yummy brunch but a health-conscious crowd to feed, these Carrot Cake “Cupcakes” are the perfect treat!


These cupcakes are made mostly from oat flour (simply ground up oats), and a touch of almond flour, making them a naturally gluten free and highly nutritious option. The Greek Yogurt and Applesauce add a ton of moisture as well as a nice boost of Protein! Feel free to sub out the Greek yogurt for more Applesauce to make these Dairy free.

IMG_4263The other great thing is that these are super customizable, from what goes inside to how you top them. Feel free to add some chopped nuts or raisins inside if you like, or leave them out completely if you don’t!

As for topping, I went with a Pecan Streusal topping for some crunch, but you could use any streusal, or leave them plain, or add a healthy frosting on top! I LOVE LOVE LOVE the healthy 2-ingredient frosting from my Healthified Cinnamon Rolls. I also love topping muffins with melted coconut butter, like I did on these Breakfast Zucchini Muffins.


DID YOU MAKE THIS? Don’t forget to tag #thegranoladiaries and tag me @thegranoladiariesso I can see!! Follow me on Instagram and Facebook.

Healthy Carrot Cake Cupcakes
By The Granola Diaries 



  • 1/2 C Oat Flour + 2 Tbsp
  • 1/2 C Almond Flour
  • 1/2 tsp baking soda
  • Cinnamon, salt, and pumpkin pie spice, to taste
  • 1/2 – 1 C shredded/processed carrot


  • 1 egg
  • 1 Tbsp Applesauce (Sub: More yogurt)
  • 1/3 C Greek Yogurt (I used Fage 2%) (Sub: More Applesauce)
  • 1/3 C Maple Syrup
  • 1/3 C Almond milk
  • 1 tsp vanilla
  • 1/2 – 1 Cup Shredded carrots (use food processor or blender)


  • Add-ins: chopped pecans, walnuts, raisins, chocolate chips, pumpkin seeds
  • For topping: Streusal Topping from Pecan Coffee Cake
  • For topping: Streusal from my Coffee Cake 
  • Frosting: Melted coconut butter
  • Frosting: See the options I laid out in my Healthy Carrot Cake recipe (My most poular recipe!!!)
  • Frosting: Healthy 2-ingredient frosting my Healthified Cinnamon Rolls


  1. Preheat oven to 350 and grease a muffin tin with liners.
  2. Mix all the wet ingredients together in a large bowl. Gently fold in the dry ingredients, except the carrots, until combined. Lastly, add in the shredded carrots, starting with 1/2 Cup, and any mix-ins you want. Add more carrot to your preferences.
  3. Pour into 12 muffin liners and bake for 12 – 15 minutes. Let cool before frosting, or enjoy warm from the oven!


Healthy Sweet Potato Bread {Gluten Free, Sugar Free, Oil Free, Vegan Option}

2018-05-04_13-34-54_386Another Saturday morning, another breakfast bread recipe to brighten up your weekend! I YAM so excited to share this recipe!!!


If you love eating sweet or savory deliciously flavored bread for breakfast, I suggest checking out some of my other most popular breads:

The base of this bread is oat flour, which is simply just ground up oats. So its like having a bowl of oatmeal for breakfast, really. Plus some eggs, some sweet potato, a banana… all breakfast foods!


To make the bread, mix the oat flour and all the other *breakfast-friendly* ingredients in a bowl, pop in a loaf pan, and bake! The bread is delicious on its own, or feel free to top with some peanut butter, a drizzle of honey, or even some Greek yogurt to add some protein!

healthy sweet potato bread
healthy sweet potato bread

DID YOU MAKE THIS? Don’t forget to tag #thegranoladiaries and tag me @thegranoladiaries so I can see!! Follow me on Instagram and Facebook.

Healthy Sweet Potato Breakfast Bread
By The Granola Diaries


  • 2 small/medium sweet potatoes, steamed (~290 g)
  • 1 medium spotty banana
  • 2 eggs (Sub flax eggs for vegan)
  • 1 C Oat Flour
  • 1/4 c Almond flour
  • 1/2 tsp baking powder
  • Generous dash of each: salt and cinnamon
  • Optional: crushed pecans/walnuts/almonds to add some crunch


  1. Preheat oven to 350 and grease a loaf pan.
  2. Mash the sweet potato and the banana in a large bowl. Use a blender if you want a very smooth bread, but I like mine with some texture! Add the eggs and mix everything together.
  3. Fold in the oat flour, almond flour, and baking powder until just combined.  Pour batter into loaf pan and bake for 35 – 45 minutes.


  • For Vegan: Sub Flax Eggs for eggs
  • For nut-free: Sub more oat flour instead of almond flour and leave out mixed nuts (add pumpkin or sunflower seeds for some crunch!)
  • For a smoother bread: Make it all in the blender
  • For a moister, “mushier” bread: Bake for less time.
  • For a drier, more cooked bread: Bake for longer

Cilantro Lime Chicken Tacos {Gluten Free, Paleo, Instant Pot}

Let’s taco-bout how awesome this recipe is.

2018-05-03_14-44-20_822 Throw a couple delicious flavors and some chicken in the Instant Pot, turn it on, make your slaw, shred the meat, and DONE. Tacos in under 20 minutes. This recipe feeds 3 – 5, but you can easily double or triple it and feed a big group. It’s a perfect, healthy, delicious Cinco de Mayo party snack!


Feel free to customize the recipe to your liking as well. Cilantro hater? Leave it out. Low carb? Use a lettuce wrap. Love spicy? Add some chilis. Have fun with it. It’s HARD to mess up!


As for the slaw, I love how simple, crunchy, and creamy it is. It adds a nice & refreshing crunch. If you’re dairy free, leave out the Yogurt! Splash some olive oil and red wine vinegar and make a tangy slaw. Would be equally delicious. Or if you are *really* lazy (no judgement, this is a lazy person’s recipe), just put some plain, raw cabbage!


If you’ve been reading my Blog or following me on Instagram for a while, you probably realize that I tend to post sweet recipes and desserts (like my recent Blueberry Lemon Breakfast Bread {Gluten Free, Refined Sugar Free}Chocolate Chip Cookie Skillet {Gluten Free, Refined Sugar Free}, or The Healthiest Fluffiest Blueberry Pancakes {Gluten Free, Sugar Free}).  BUTTTT, with the help of my Instant Pot, I’ve discovered a new found love for making more savory recipes and soups. Specifically chicken. I NEVER liked cooking chicken before I discovered the Instant Pot. Soooo.. look out for more savory Instant Pot recipes coming your way!


Cilantro Lime Chicken Tacos
By The Granola Diaries

For the chicken:

  • 2 chicken breasts (about 1.2 – 1.5 lbs)
  • 2 Tbsp olive oil (or another neutral oil)
  • 1/2 Tbsp minced garlic
  • 1 small white onion, cut into small pieces
  • 1 – 2 limes, juice and zest
  • Handful of cilantro
  • 1 C water or stock/broth
  • Salt and pepper, to taste
  • Optional: chill flakes or cayenne, if you like some heat

For the slaw:

  • 1/2 head green cabbage (or red cabbage)
  • 2 – 3 big spoonfuls Greek Yogurt (see Paleo/dairy-free option in blog post)
  • Juice of half a lime
  • Salt and pepper, to taste

For serving and topping (all optional):

  • Corn or flour tortillas, or lettuce wraps
  • Avocado
  • Diced red pepper
  • Diced red onion
  • Anything else you desire!


  1. Make the chicken in the Instant Pot. Add everything to the Instant Pot EXCEPT the chicken (oil, garlic, lime zest and juice, cilantro, salt, pepper, chilli/cayenne), and saute for a couple minutes until fragrant. Turn off saute. Next, add 1 Cup water or stock and the chicken breast. Close the lid and cook on manual for 10 minutes, make sure your valve is set to “sealing”.
  2. While chicken cooks, make your slaw! Cut up cabbage into thin slices. Add Greek yogurt, salt, pepper, and lime juice, and give everything a good mix. Taste and adjust salt and pepper.
  3. When chicken is done, let slow release for 5 minutes and then quick release.  Remove breasts and shred with 2 forks; the chicken should be so tender this should take little effort. Put everything back into the Instant Pot with an extra handful of cilantro, another squirt of lime, and combine in the sauce/juice.
  4. Serve chicken + slaw over corn or flour tortillas, lettuce wraps, or in a taco/burrito-bowl! Top with avocado, red pepper, onion, and anything else you heart desires!
  5. Happpppy Cinco de Mayo! Tag me @thegranoladiaries on Instagram and Facebook if you make these!

Copycat Perfect Bars

If you clicked this recipe, you probably either love Perfect Bars and want to make your own, or have never tried them and are curious what the fuss is all about. Here‘s a link to where you purchase them from Amazon.


This recipe is for Peanut Butter Perfect Bars, but I also love the Almond Butter flavor! Which other flavors would you want to see? Let me know in the comments.


My favorite part of Perfect Bars (besides the awesome ingredients) is the T E X T U R E. Its kind of like fudge, but better. These homemade bars are a bit softer than the packaged bars, so make sure to store them in the freezer so they stay solid.

You’ll need to wrap the dough in plastic wrap and freeze for at least an hour before cutting into bars to avoid a big, gloopy mess.


Then, simply slice into bars and enjoy!!!


If you love making homemade versions of your favorite packaged treats, check out these Copycat Eating Evolved Mint Coconut Butter Cups, or Sugar-Free Peanut Butter Cups. What else do you want to see a homemade version of?! Let me know!


Copycat Perfect Bars
By The Granola Diaries


  • 1 C Natural creamy Peanut Butter
  • 1/4 C Honey
  • 1/3 C + 3 Tbsp Vanilla Protein Powder (I used Vega Brand)
  • 1 tsp vanilla
  • 1 Tbsp milk of choice (I used Almond Milk)
  • Optional: 1/2 tsp superfood powder, spirulina powder, wheatgrass powder, or maca powder, or any superfood powder of choice. (I skipped this and still loved it!)


Mix all ingredients together in a bowl until combined. Mixture should be thick and tough to mix. If seems too runny, add some more protein powder, or a Tbsp of oat or almond flour. If seems too thick (will no longer mix), add a splash more milk. Line a loaf pan or container with plastic wrap and press mixture into a large rectangle shape. Freeze for at least an hour and then slice into ~6 – 7 bars.  Wrap each bar individually and store in the freezer. They’ll get soft at room temperature!


  • These bars are quite soft. To add a bit more firm texture, feel free to add ~2 tbsp. of oat flour or almond flour.
  • Mixing and pressing is easiest if you have a silicone spatula!

Nutritional Info
I don’t usually add nutritional info and I am not sure how reliable this data is. I pasted a screenshot of what I input on MyFitnessPal. At 271 calories and 11g protein per bar, these are very comparable to real deal! 


Healthy Chai Latte Muffins with Coffee Glaze {Gluten Free, Sugar Free, Dairy Free}

Nourishing fiber-rich oats + antioxidant-rich, inflammation fighting Chai tea + caffeine (optional) = the PERFECT breakfast to go! And that’s all in one muffin!


These muffins are almost the same ingredients as if you were to have a chai tea and bowl of oatmeal for breakfast, but in muffin form. Plus, with a delicious coconut coffee glaze, which is really the icing on the cake. Literally.

If you’re not into coconut, feel free to sub the coconut butter for Greek yogurt. Or you could even use powdered sugar if you don’t mind eating sugar. 


In addition to being super healthy and a great breakfast choice, these muffins are:

  • Warming
  • Moist
  • Perfectly chewy
  • Not too sweet
  • Delicious when warm


The ingredients are super simple, the one thing that makes these muffins a tiny bit more time consuming is making the Chai Milk. It really is easy, and so worth it. Don’t let one extra tiny step deter you. Just steep 3 Chai Tea Bags in some almond milk (or milk of your choice). You can even do this a day or 2 before and keep in the fridge until you’re ready to bake!

And then, once you’re ready to bake: simply mix the Chai-infused milk with some eggs (or flax eggs if vegan), and maple syrup for sweetness. Then add the oats. And bake! Simple as can be.  If you really love the flavor of Chai (black tea, ginger, cardamom, cinnamon, fennel, clove and black pepper), feel free to add an extra pinch of any of your favorite spices. Except maybe not the black pepper.


Which do you want to see next: Earl Grey Muffins or Green Tea Matcha Muffins?! Let me know in the comments!

Healthy Chai Latte Muffins with Coffee Glaze {Gluten Free, Sugar Free, Dairy Free}
By The Granola Diaries

For the muffins:


  • 1 C Chai Milk (1 1/4 C Almond milk + 3 chai tea bags)
  • 2 eggs
  • 1/3 C Maple Syrup
  • Optional: 1 tsp vanilla
  • Optional: 1 – 2 Tbsp brewed coffee


  • 2 C Oat Flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • Optional: additional pinches of cinnamon, caradamom, ginger, salt (to enrich even more Chai flavor)
  • Optional: sliced almonds, for topping

Optional (but recommended): For the coffee frosting:

  • 3 – 4 Tbsp Coconut Butter, melted
  • 1 – 2 Tbsp hot water
  • 1 Tbsp coffee
  • Or, if you’re not into Coconut, try the Greek-yogurt based Glaze from my Cinnamon Rolls Recipe.


  1. Make the Chai Milk! Heat Almond Milk + 3 Chai Tea Bags on the stove top. Stir, pressing down on tea bags, to make sure you are extracting all the flavor. Once mixture is almost boiling, remove from heat and let come to room temp.
    • Tip: You can do this step the day before, and store the milk + tea bags in an air-tight container in the fridge. You’ll extract even more flavor!
    • The reason you only need 1 C of Chai Milk but the recipe calls for 1 1/4 C Almond Milk is because some of that will evaporate when you heat it.
  2. Preheat oven to 350 and line a muffin liner. Spray the muffin liners well!
  3. Add wet ingredients to a large bowl and whisk well. Add dry ingredients and mix until just combined. You can add additional spices if you want a very strong Chai flavor. Pour batter into 12 muffin liners and bake for 15 minutes.
    Optional: top with mixed nuts like slivered almonds for some crunch.
  4. While muffins bake, make the frosting. Mix the coconut butter and coffee. Add 1/2 Tbsp hot water at a time, until you’ve achieved the consistency you want. Let muffins cool for ~5 minutes before frosting.
  5. Enjoy for breakfast or a snack! Just remember these do contain caffeine, so may be best to avoid before bed!


  1. Don’t skip spraying the muffin liners! This recipe does not contain any butter/oil so muffins will be more sticky than usual.
  2. For even richer Chai flavor, feel free to add more cinnamon, cardamom, ginger, or whatever your favorite spices are.
  3. For Vegan: Sub flax eggs.
  4. Adding coffee is optional, but I personally enjoy it. If you are not a coffee drinker, simply don’t add it!


Blueberry Lemon Breakfast Bread {Gluten Free, Refined Sugar Free}

When life gives you lemons, *squeeze* the day and make this lemon blueberry bread!

I’m so excited to finally share this recipe! I’ve been teasing it on Instagram (@thegranoladiaries) and getting TONS of comment asking me to JUST POST ALREADDDYYYY. So I am!

2018-04-08_15-39-25_193I debated calling this a “loaf” or “bread” or “cake” even, but ultimately decided on “breakfast bread”. I decided the breakfast part is important to emphasize that the ingredients are all nutritious, filling, and won’t cause a sugar crash (sweetened with just a touch of honey)! With a base of oat flour, this bread is *almost* equivalent to a nutritious bowl of oatmeal for breakfast. Except the lemon and blueberry make it feel a lot more springy than a bowl of wintery oatmeal!


The ingredients are all super simple pantry staples, and you can even use frozen blueberries. So there is a good chance you can make this right. now. (GO!!!!)


The inspiration for this loaf came from a recipe Lindsey at Pinch of Yum posted the other week for… blueberry lemon bread! You can find that here. BUTTT, she insisted that white sugar was the best/only way to sweeten it. Challenge accepted.

While I am sure Lindsey’s loaf is super delicious, I set out to make a gluten and refined-sugar free version, so I could eat the loaf for breakfast. ‘Cause that’s just how I roll. And now you can have this loaf for breakfast, and Lindsey’s for dessert. Win win!

IMG_4045If you enjoy having oat flour-based baked goods for breakfast (holla!), these are some other great options: my famous Healthified Carrot Cake, Banana Bread Baked Oatmeal, 5 ingredient blender banana bread, or go crazy with some Chocolate Banana Bread.


Blueberry Lemon Breakfast Bread 
By The Granola Diaries 


  • 1/3 C Coconut oil, melted and cooled
  • 2 – 4 Tbsp honey (more = sweeter)
  • 2 eggs
  • Juice of 1 medium lemon
  • 1/3 C Almond Milk (can sub regular milk)
  • 1.5 C Oat flour
  • 1 tsp Baking powder
  • Pinch of salt
  • ~ 1 C Frozen blueberries


  1. Preheat oven to 350 and line a loaf tin with parchment or grease with coconut oil.
  2. Whisk coconut oil, honey, eggs, and juice of 1 lemon in a bowl.
  3. Fold in oat flour, baking powder, pinch of salt, and almond milk and stir until just combined. Lastly, fold in blueberries very gently.
  4. Transfer to loaf pan, top with a couple extra blueberries, and bake for 38 – 40 minutes! Allow loaf to cool and then slice and enjoy! Store in fridge or free
  5. SHOW ME YOUR CREATIONS on Instagram and Facebook using #TheGranolaDiaries – and tag me @thegranoladiaries!


  • I think this would also be delicious with raspberries!
  • Top with melted coconut butter as a frosting, optional.
  • Store in fridge, or slice and freeze.

















Paleo Tuna Salad + PAGEL GIVEAWAY {Mayo-Free, Oil-Free, Whole30 Friendly}

2018-04-01_14-59-04_610HEY GUESS WHAT?! This paleo tuna salad goes amazingly well on paleo bagels, and I’ve teamed up with my friends at Bedrock Bakers to send one lucky winner a variety package of PALEO BAGELS!!! They are made with cassava flour, totally gluten and grain free, and I promise they are still chewy and delicious! Here’s how to enter: Head to my Instagram page @thegranoladiaries and enter on the latest post!


And if you win, you should definitely top a Sesame Seed Paleo Bagel with this tuna salad. And if you don’t win (this time), 2 things:

  1. Keep following along, there will probably be a next time! 😉
  2. Make this anyways and spread it on your favorite toast. Or this grain free nut and seed bread, that also happens to be Paleo!


Ready to make it? Mash the avo, add the drained tuna, some celery for crunch, season, and DONE! Easiest Tuna Salad ever.

For more crunch, slivered almonds are also a delicious add-in. If you like everything on the sweeter side, dried cranberries also add a really nice flavor (trust me!!!).


Paleo Mayo-Free Tuna Salad
By The Granola Diaries


  • 1/4 – 1/2 Ripe Avocado
  • 1 Can Tuna (low sodium)
  • Half a lemon
  • Half a stalk of celery
  • Salt, pepper, garlic powder to taste


Mash the avocado in a bowl. Add the rest of the ingredients, and stir to combine. Top on toast, a bagel, crackers, or eat straight!

Did you make this? SHOW ME on Instagram and Facebook using #TheGranolaDiaries. Nothing makes me happier!!!