Happy New Year! Bonne Année!

, 1 comment
The holiday madness is finally winding down and life is quickly getting back to the normal daily routine. It was a very busy December for me because along with my normal pre-Christmas baking routine of cookies, granola and caramel popcorn I was busily hand-making gifts for people this year - which is a fun, inexpensive and really thoughtful way to go about gift giving, especially when you can find the time. So as I am working from home these days, I made the time to get crafty and now before I know it, the holiday season has come and gone!

So here we are a whole new year imbibed with that feeling that life is full of possibilities, but perhaps we are also feeling a bit overfilled of food from all that holiday eating. That brings me to one of my favourite recipes: my home made granola. I like to give this granola out during the holidays to those people who I know will appreciate it because after the overindulging season is done and everyone's making New Year's resolutions (many of which include "get fit" aspirations) this home made granola is a great start to any morning, and especially to an active day. I've had some people exclaim that they think it's not worth the bother to make granola at home, but I tell them that this way I am sure of every quality ingredient that goes in it (I have some nut allergies, so I can also be sure of not having any allergic reactions) and I am know that it is low fat, with no preservatives. It's also a less expensive alternative by at least 30%-50% depending on what ingredients you use, so when you're on a budget and every cent counts this granola is a smart and healthy alternative.

Marion's Naturally Sweetened Organic Granola

before

• 1/3 cup unsweetened coconut flakes (un-roasted, but pre-roasted options are also be available from some brands such as Milanaise)

the mix

• 4 1/2 cups "extra thick" organic rolled oats (I love "Bob's Red Mill")
• 1/2 cup unsalted organic pumpkin seeds
• 3/4 cup whole unsalted roasted almonds, coarsely chopped (or raw almonds if you like, it's a question of preference. I find that pre-roasted (but no salted!) almonds have more flavour and taste slightly smoky...)
• 1/4 cup ground organic flax seed meal
• 1/2 cup organic sunflower seeds
• (optional) 1/4 to 1/2 cup of any other seeds or nuts you may wish to add

the coating

• 1 cup organic apple cider
• 1/3 cup real maple syrup
• 3 tbsp canola oil
• 1 tsp ground cinnamon
• 1/4 tsp freshly ground nutmeg
• 2 tsp premium unsweetened cocoa powder
• 1 tsp coarse sea-salt
• 1 tsp pure vanilla extract



Heat oven to 300°. Place coconut on parchment or silicon-mat lined cookie sheet, and toast until light golden, about 3-5 minutes. WATCH THEM. If you're not careful they'll burn before you know it. 
(alternatively, if you can find them pre toasted from a brands such as Milanaise you can skip this whole step) Once toasted, remove from oven an set aside to cool. 

Reduce oven temperature to 200°. 

In a large bowl, combine rolled oats, pumpkin seeds, chopped almonds, ground flax seeds, and sunflower seeds.




































In a small saucepan boil cider reducing the liquid to about 1/2 cup, somewhere from 6-8 minutes. Meanwhile, combine maple syrup, canola oil, and vanilla extract in a measuring cup, as well as cinnamon, nutmeg, salt, cocoa powder in a seperate small bowl. Add wet mix to the cider, stir well and then dry mix to reduced juice and mix until all combined. Remove from heat and pour liquid over oat mixture. Mix until evenly coated.

Divide the coated oat mixture between cookie sheets on parchment/silicon mat and bake about 45-55 minutes at about 200F, stirring every 15-20 minutes. If using silicon mats you may want to raise the temperature ever so slightly or increase the cooking time because they brown the granola slower. (Also, if you double the recipe as I often do, be sure to switch cookie sheets every time you stir to ensure even cooking). The goal is to have the oat mix loose humidity and crisp up slowly without browning too much. Once golden and crispy remove from oven and let cool. 

Once thoroughly cool, add toasted coconut and any other ingredients such as dried fruit you may wish to add (or such things can be added when serving granola too). 
Store in an airtight container and consume within 2-3 weeks.

I like to eat my granola like this: I add a sprinkling of hemp and chia seeds, and an assortment of dried or fresh fruit + a good dollop of organic yogurt and a small spoonful of jam for extra sweetness!

MAKES 6-7 CUPS



"If wishes and buts were clusters of nuts, we'd all have a bowl of granola."  
- (from the tv series) Strangers with Candy

1 comment :

  1. jinsOctober 26, 2014 at 10:25 PM

    This comment has been removed by a blog administrator.

    ReplyDelete

Subscribe to: Post Comments ( Atom )