Posts tagged ‘granola’

September 10, 2013

weekend joy

Snippets from an eventful and tasty weekend…heirloom rainbow

An heirloom rainbow, all from the organic farm I work on.

Saturday market

Another Saturday market. Selling our never-ending heirloom tomatoes and the beginning of our fall harvest — sweet potatoes, acorn squash, rutabaga greens, beet greens & radishes.

F&M

Forrest & I at a family-friend’s lovely wedding on Cold Saturday Farm in MD. The big stone farmhouse behind us used to be a hospital during the Civil War.

wedding things

Cute and functional wedding favors!

this guy

this guy…

tahini buckwheat granola

My first attempt at buckwheat granola – and it is crunchy! Perfect in a bowl of kefir and peaches because it doesn’t get soggy so quick like other cereals. I used hello veggy’s recipe and subbed tahini for the nut butter for an earthy sesame flavor. mmm :)

farm party!

My weekend concluded with an end-of-summer potluck up on a hill at my neighbor’s farm. Delicious, healthy food, a beautiful sunset, and chatting with good friends until the only light left was the stars. Hoping to make this the first of many seasonal farm dinners!

Hope everyone’s having a happy week : ) -mich

April 20, 2013

triple ginger fig granola

triple ginger fig granola

One of my favorite homemade treats to make is granola. I love that the variations are limitless – every spice or flavor combination is feasible. And it’s too easy to ‘healthify’ – using fruit purees in place of oil or butter – or not :) The only problem I have with making my own granola is that it never seems to make it to an actual breakfast bowl of say yogurt, fruit and granola. Why? Well because I start snacking on it… and then it’s so crunchy and sweet and salty and tasty and hey, much better for you than most store-bought granola right? And then before I know it…. an empty jar?! Happens every time, including this batch of triple-ginger fig granola. Luckily my sisters were around to help this time so we can all share the blame ;)

This recipe calls for a triple punch of fresh, dried, and crystallized ginger, plus blackstrap molasses to give a rich, pungent flavor. I added in dried figs, cherries, and pepitas (pumpkin seeds) but feel free to throw in whatever you feel like. That’s the beauty of granola!

dry ingredients

June 25, 2012

why I love summer mornings at home, and happy birthday blog!

Summer mornings at our quiet country home are perhaps the most serene and savored moments of my days.

All is still except the yellow sunlight slowly slipping further through the windows.

And silence is broken only by the voices of chirpy birds and occasional snores of a sleepy dog.

It’s a brief calm before the heat storm that is to come…

I take my time with a good long stretch, a homemade latte, and a slow breakfast including wild black raspberries picked from a neighbor’s farm and sweet, fat blueberries from a friend’s backyard. And my newly discovered favorite granola.

January 2, 2012

coconut curry pepita granola

This stuff is the ultimate sweet-salty-spicy-crunchy combination, the kind of snack that leaves you crazy addicted after one bite. So, sorry in advance if you eat the whole batch in one day… I warned you!

The ingredients complement each other perfectly: spicy curry and cinnamon, sweet maple syrup, a good dose of sea salt and toasty coconut, all caramelized around the crunchy roasted pepitas and rice puffs.

Also it’s gluten free, vegan, refined sugar free and so delicious that you won’t even notice.

I tried three different batches, playing with the ingredients each time until I tasted that perfect balance of sweet, salty and spicy. The original recipe was more of a pepita brittle rather than granola, with lots of the gooey stuff and fewer seeds. I’m sure that is delicious but I wanted a more snack-acceptable treat, so I added some oats and rice puffs to make it granola-y.

This is perfect for jarring up and gift-giving, as I did for Christmas, or just leaving in a bowl on the counter for whenever you need a zesty bite to wake your taste buds. Just beware, one bite will turn in to seven… or 25.

coconut curry pepita granola, adapted from here

  • 1 1/2 cups raw unsalted pepitas (pumpkin seeds)
  • 1 1/2 cups puffed brown rice cereal
  • 1/2 cup oats (use gluten-free oats if desired)
  • 1/2 cup real maple syrup
  • 3 T coconut oil
  • 1 1/2 T curry powder
  • 1/2 t Saigon cinnamon
  • 1/2 T sea salt
  • 1 cup shredded coconut (sweetened or not—it’s up to you)

*for a lower sugar version you can replace 1/4 cup of the maple syrup with unsweetened applesauce (I haven’t tried this but it should be fine), and use unsweetened coconut.

Heat oven to 350º F and line a cookie sheet with parchment paper. Measure pepitas, rice puffs and oats into a large bowl and set aside. Place curry powder in a small saucepan and heat over low flame until it is lightly toasted and fragrant. Then add maple syrup, coconut oil, salt and cinnamon, whisk to combine and bring to a boil. Reduce to a simmer and cook for 1-2 minutes, stirring constantly, then remove from heat.

Pour maple mixture over pepitas and rice puffs, stirring to mix. Spread coated granola evenly over the surface of the parchment-lined cookie sheets in a thin layer. Place in oven and bake for 15-20 minutes, stirring every 5 minutes. Remove from oven and stir shredded coconut into mixture, then bake for another 10-15 minutes, stirring every 5 minutes until seeds are toasty and granola is golden. Keep a close eye on it this time as the seeds and coconut can burn quickly. Then remove from oven.

Place baking sheet on a wire cooling rack and let cool completely. The seed mixture will harden as it cools. Some areas will be very toasty and crisp, while other areas will be gooey and caramel-like :] When cooled, break granola into chunks. Serve when warm and delicious or store in an air-tight container and eat within 2 weeks (..as if it will take that long)!

^ this was my first batch, which was close to the original recipe with mostly pepitas and I added a few almonds.

mid-baking, adding the coconut.

Enjoy!

-mich

August 27, 2011

Peanut butter banana [guilt-free] granola!

Granola. The word itself makes many people think health food. But store-bought and even homemade granola recipes are almost always loaded with butter, oil, sugar, even chunks of chocolate or m&m’s. Still sound healthy? It’s unfortunate that typical granola is so fattening and calorie dense, but what is fortunate is how easy it is to make your own, guilt-free granola without sacrificing any of that sweet n’ salty crunchiness!

The secret is using a fruit or vegetable puree instead of butter, and using a lesser amount of an unrefined sweetener like honey or maple syrup. In this case, pureed bananas add their own sweetness, so all that’s needed is a touch of honey. This stuff is so great in milk or yogurt, and my favorite is to dump in some raisins and dark chocolate chips and munch away as fast as I can!

Peanut Butter Banana [guilt-free] Granola, adapted from here

2 ½ cups rolled oats

2 cups puffed cereal [rice, wheat, etc… I used Kashi 7 Whole Grain Puffs]

¼ cup flax meal or whole flax seed

¾ cup chopped pecans

1 ½ large ripe bananas, cut into slices

1/3 cup peanut butter, melted slightly [I used a mixture of regular pb and Better’n Peanut Butter]

2 t honey

1 ½ t vanilla

½ t cinnamon

¼ t salt

Preheat oven to 300F. Combine all of the dry ingredients [oats, cereal, flax, nuts] in a bowl.  Set aside.  In a food processor/blender add the banana, honey, peanut butter, vanilla, cinnamon, and salt.  Process until completely smooth [or mix and mash it by hand].  Pour over the dry ingredients and mix until it’s all combined.  Pour onto a baking sheet sprayed with non-stick spray or lined with parchment paper.  Bake for 20 minutes, stir, and bake 15-20 minutes longer until the granola is golden brown and crunchy.  Let cool completely before storing. I put it into several mason jars so I don’t mindlessly eat it all at once! Makes about 6 cups. Enjoy!

Optional: for a healthy and addictive snack mix, dump in a few raisins, nuts, dark chocolate chips, and I haven’t tried this but I bet banana chips would be awesome!

And p.s—stay tuned for my apple-cinnamon and pumpkin-spice variations when the season arrives!

-mich

This post is linked to Love Your Heart Month

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