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4 This easy homemade barbecue sauce recipe is the one that won my kids over at my house. Finally, one recipe without refined sugars that won us all!

Homemade Barbecue Sauce

Not all homemade barbecue sauce recipes are created equal. I’ve tried many, and my kids will often complain that one is too spicy! (too much pepper), too smoky! (paprika), too sweet! (seriously?)—and the list goes on.

This easy homemade barbecue sauce recipe is the one that won my kids over at my house. Finally, one recipe without refined sugars that won us all!

Of course, I like to make one sauce that will satisfy all of our preferences, so I only have to keep one jar in the fridge. I know, I know, there are dozens of brands to choose from at the grocery store, and in the past, I’ve had more than one in my refrigerator.

It all began when I made homemade ketchup. I realized that with just a few simple ingredients that I already had in my pantry, I could make my family’s favorite sauce! So then, I began experimenting with other sauces, dressings, etc.

I’ve tried quite a few barbecue sauces, but none compared to Danielle Walker’s recipe in her Against All Grain Cookbook. That was by far the best and most delicious barbecue sauce my husband and I had tried in a while. Of course, the kids had a few opinions of their own.

The sauce is spicy, tangy, and a little smoky. So, I used much of her recipe as a base and toned it down for my own kids. I also use honey instead of coconut crystals because that kills two recipes with one. Honey barbecue sauce, here I come. Right? Almost.

Homemade Barbecue Sauce

This easy homemade barbecue sauce recipe is the one that won my kids over at my house. Finally, one recipe without refined sugars that won us all!
  • Author: MOMables.com
  • Yield: 1 1/2 cups


  • 1 cup tomato puree
  • 1/2 cup honey
  • 1 tablespoon maple syrup
  • 1/4 cup white vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon coconut aminos*
  • 1 teaspoon fish sauce
  • 1/2 teaspoon natural liquid smoke (optional)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground paprika
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper


  1. In a medium saucepan over medium heat, add all the ingredients, including the liquid smoke, if using, and bring to a boil. Reduce the heat, and simmer for 30 minutes, stirring occasionally, to thicken the sauce.
  2. Allow the sauce to cool to room temperature prior to transferring it to a glass jar and into the refrigerator. Refrigerate for up to a week.


If you can tolerate soy, you may use soy sauce or Bragg’s aminos.
Recipe fully adapted from Against All Grain’s Cookbook to the preferences in my family. While the measurements of some ingredients have been adapted, and I’ve omitted others, I feel it was the right thing to credit Danielle because her originality in using a combination of coconut aminos and fish sauce made this sauce tangy and delicious!



How to Make Homemade Granola

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Have you ever wondered how something so simple could be so expensive?

It’s crazy how expensive granola can be at the grocery yet it’s so inexpensive and easy to make at home!

We all know that everything homemade tastes better.  Somethings of course, are better than others.  Homemade granola is one that falls into the better category.

Once you’ve made your own, you’ll never go back.  With a variety add-in options, including dried fruit and nuts, you could make a new version every week!

Use this granola for breakfast, to top off a yogurt parfait in your child’s lunch box or just grab a handful to snack on while heading out the door to after school activities.  Simple, delicious and it makes a great gift!


MOMables Homemade Granola
Yields: about 8 cups


  • 6 cups old fashion oats
  • 1 1/2 cups nuts (slivered almonds, pumpkin seeds, walnuts…)
  • 1 cup shredded sweet coconut
  • 1/2 cup flax seed (golden or toasted)
  • 1/2 cup plus sucanat (or brown sugar)
  • 1/2 cup plus 2TB maple syrup
  • 1/2 cup coconut oil (melted), butter or vegetable oil
  • ¾ tsp salt
  • 1 1/2 cups raisins, cranberries or dried fruit


  1. Preheat oven to 250°F.
  2. In a large bowl, combine dry ingredients.
  3. In a separate bowl, combine maple syrup, sucanat (or brown sugar) oil, and salt.
  4. Combine both mixtures in larger bowl and mix well (yes, sometimes you have to use your hands here) until all is evenly coated.
  5. Pour onto 2 sheet pans. Cook for 50 minutes stirring every 15-20min to achieve an even color.