This granola is SO good I just had to post it. Can't stop making it. Can't stop eating it. Can't stop writing incomplete sentences about it. You have to try it!
The beauty of this granola is that it can be different every time. You can change the add-ins depending on what you feel like at the time, or more likely, based on what you have in the house (at least, if you're anything like me and don't love hauling your kids to the grocery store to satisfy your every middle-of-the-afternoon-and-I'm-suddenly-feeling-foodie urges).
It also uses no refined sweeteners, which has become pretty much a pre-requisite for any recurring recipe in this house (a statement with such obvious exclusions as a good old swiss meringue buttercream icing for special occasions now and again; can't stay away from that stuff for too long).
Maple Granola
6 cups large flake oats
1.5 cups unsweetened flaked coconut*
1 cup shelled, roasted pumpkin seeds* (check your bulk food store/section)
1.5 cups chopped pecans*
1 cup slivered or sliced almonds*
1 cup halved macadamia nuts*
1 TBSP cinnamon
1/2 clove nutmeg, freshly grated
1 cup maple syrup
1/4 cup raw honey
1 cup EV olive or coconut oil
Mix all ingredients together and spread onto 2 large cookie sheets. Bake at 300F, stirring every 7-8 minutes for a total period of about 35-40 minutes (you really just gotta eyeball this one, ie. if it looks burnt before 35mins, take it out!). Stir immediately again upon removing from the oven (prevents sticking to the pan) and wait for it to cool and get crunchy. Make one ice cream pail full plus a family's worth of bowls because of course, everyone wants what they've been smelling from the oven for the past half hour.
*anything starred can be subbed with your favorite other add-ins: other types of nuts, raisins, chopped dried fruit, cacao nibs, seeds, etc. Remember if you add dried fruit, add only in the last 5 minutes of cooking time. Anything chocolate can be tossed in after the granola is out of the oven.
I LOVE my granola really nutty, hence all the nuts listed in this version of the recipe. The macadamias are pretty essential in my opinion, and I have found they are most affordable at Costco (where I tag-along with my M-I-L to use her membership).
This stuff is SO good with yogurt and berries and/or sliced banana, and especially deadly with any yogurt over 8% MF....yum!
Thursday, 21 February 2013
Friday, 13 April 2012
Wild Blueberry Crisp
So, after a loooong hiatus, I am back to posting (here's hoping!). Here is one of my most simple recipes and one of my most favourite desserts. I love making this for company because the leftovers are actually healthy enough to eat for breakfast! Not that that stops me from finishing of any other sweet treat the morning after - but at least you can feel alright about this one!
I developed this recipe when I was taking a meal to someone after they had a heart attack. The entire meal was made mostly with heart-healthy ingredients. This crisp definitely falls into that category containing blueberries, oats, flax, and olive oil.
I also love this as a healthy dessert on a weeknight. My boys love dessert, but they only have it when it's a special occasion, or when I have the chance to add a healthy treat like this to the end of a meal. Let's be honest, they don't know the difference! It's all treats to them! I will list some of our other favourite "family desserts" at the end of this post.
**Feel free to be liberal with the ingredients in this recipe. I love a nice chunky crisp topping; however, some people love theirs more flaky and thinner. Really, you gotta play around with this one before you bake it, tasting it, stirring it, until it's what you want. I probably make this a little different every time!
1 - 9x9 or 8x8 square pan
1.5 600g packages of frozen blueberries
1 tsp minute tapioca
Place the blueberries and tapioca into the pan. Stir gently to combine.
1/4 butter, melted (I know I said this was "heart healthy, but you need a LITTLE butter! I cannot bring myself to use margarine!)
2 TBSP olive oil
1/4 cup applesauce
1/4 cup maple syrup
1/4 cup brown sugar
3/4 cup whole wheat flour
1/4 cup ground roasted flax
3/4 cup oats
1.5 tsp cinnamon
1/2 tsp each ginger and nutmeg
Combine above ingredients in a bowl. Use hands to crumble chunks on top of blueberries until all the mixture is used up or desired ratio of fruit to topping is achieved (I always use it ALL!). Bake at 350F until blueberries are bubbling and topping is brown...about 30 minutes when the blueberries are frozen.
Serve with ice cream...unless you are eating it for breakfast - then serve with yogurt!
Other family favourites:
Fresh pineapple dipped in coconut yogurt (Liberte brand!)
Diced Apples tossed in vanilla yogurt and cinnamon (apple salad)
Fresh Fruit and pretzels with a dip of nut butter and maple syrup
Chocolate Peanut Butter Banana Smoothie
Chocolate Pudding made with Avocado, Maple Syrup and Cocoa
Any other kind of fruit crisp
Homemade Sorbet of frozen raspberries and greek yogurt in the blender
Homemade Popsicles made of blended fruit/fruit juice and/or yogurt.
Yogurt layered with mixed berries and granola; "parfait style"
Wow, looking at this, I see my family loves yogurt and fruit!
I developed this recipe when I was taking a meal to someone after they had a heart attack. The entire meal was made mostly with heart-healthy ingredients. This crisp definitely falls into that category containing blueberries, oats, flax, and olive oil.
I also love this as a healthy dessert on a weeknight. My boys love dessert, but they only have it when it's a special occasion, or when I have the chance to add a healthy treat like this to the end of a meal. Let's be honest, they don't know the difference! It's all treats to them! I will list some of our other favourite "family desserts" at the end of this post.
**Feel free to be liberal with the ingredients in this recipe. I love a nice chunky crisp topping; however, some people love theirs more flaky and thinner. Really, you gotta play around with this one before you bake it, tasting it, stirring it, until it's what you want. I probably make this a little different every time!
1 - 9x9 or 8x8 square pan
1.5 600g packages of frozen blueberries
1 tsp minute tapioca
Place the blueberries and tapioca into the pan. Stir gently to combine.
1/4 butter, melted (I know I said this was "heart healthy, but you need a LITTLE butter! I cannot bring myself to use margarine!)
2 TBSP olive oil
1/4 cup applesauce
1/4 cup maple syrup
1/4 cup brown sugar
3/4 cup whole wheat flour
1/4 cup ground roasted flax
3/4 cup oats
1.5 tsp cinnamon
1/2 tsp each ginger and nutmeg
Combine above ingredients in a bowl. Use hands to crumble chunks on top of blueberries until all the mixture is used up or desired ratio of fruit to topping is achieved (I always use it ALL!). Bake at 350F until blueberries are bubbling and topping is brown...about 30 minutes when the blueberries are frozen.
Serve with ice cream...unless you are eating it for breakfast - then serve with yogurt!
Other family favourites:
Fresh pineapple dipped in coconut yogurt (Liberte brand!)
Diced Apples tossed in vanilla yogurt and cinnamon (apple salad)
Fresh Fruit and pretzels with a dip of nut butter and maple syrup
Chocolate Peanut Butter Banana Smoothie
Chocolate Pudding made with Avocado, Maple Syrup and Cocoa
Any other kind of fruit crisp
Homemade Sorbet of frozen raspberries and greek yogurt in the blender
Homemade Popsicles made of blended fruit/fruit juice and/or yogurt.
Yogurt layered with mixed berries and granola; "parfait style"
Wow, looking at this, I see my family loves yogurt and fruit!
Monday, 5 December 2011
Christmas Baking Giveaway!
So if you comment below, or on my facebook link (since I know it is sometimes tricky to make comments on blogs), you will be entered in a random draw for a box of Christmas goodies!! Comment about your favourite Christmas food or treat. The deadline for comments is December 16th, and I will deliver the baking the following week. You must be located in Winnipeg to be eligible for this giveaway!
It could contain any combination of the following:
Homemade Christmas Oreos
Imperial Cookies
Chewy Chocolate Gingerbread Cookies
Homemade "Turtles"
Chocolate Chip Cookie Dough Truffles
Chocolate Peppermint Bark Cookies
Christmas Cake Pops
Shortbread
Sugar Cookies
or other surprises!
It could contain any combination of the following:
Homemade Christmas Oreos
Imperial Cookies
Chewy Chocolate Gingerbread Cookies
Homemade "Turtles"
Chocolate Chip Cookie Dough Truffles
Chocolate Peppermint Bark Cookies
Christmas Cake Pops
Shortbread
Sugar Cookies
or other surprises!
Homemade "Billy Miner" Pie
Billy Miner Pie is my favourite dessert at The Keg restaurant here in Winnipeg. Despite the name, it's not really a pie at all, but a type of mocha-flavoured ice cream or semi-freddo dessert with an oreo cookie crumb crust. However you categorize it, it is surely delicious!!
I developed a knock-off recipe that I make at home quite often. Guess what? I'm sharing it with all of you! I think the only difference in mine is that to achieve the mocha flavour, I use a chocolate layer and a coffee layer, instead of just one layer. It looks prettier that way!
Does anyone else out there have a restaurant favourite they have recreated at home? Let me know in the comments!! I am currently working on a rip-off of Starbucks "Cranberry Bliss Bar" - I LOVE those things!
Billy Miner Pie
Crust:
1.5 cups oreo cookie crumbs
1/3 cup butter
Chocolate and Espresso Mousse Layers:
scant 1/2 cup chocolate chips
1 TBSP instant espresso powder dissolved in just enough hot water
12 oz cream cheese (about 1.5 packages)
1/3 cup sugar
1 tsp vanilla
3 eggs, separated
1/2 cup sugar
1.5 cups whipping cream
To make crust:
Preheat oven to 350F. Combine crumbs and butter and press into a 9" springform pan. Bake for 10 minutes.
To make mousse:
Melt chocolate chips and set aside to cool.
Beat all 3 egg whites until soft peaks form. Add 1/2 sugar slowly and beat until stiff. Set aside.
Whip 1.5 cups whipping cream. Set aside.
Blend 12 oz cream cheese, 1/3 cup sugar and vanilla. Add egg yolks and beat until blended. Take half of this mixture and add to the melted chocolate (this will become your chocolate layer). Take the other half and add the prepared instant espresso (this will become your espresso layer). Now divide the beaten egg whites and the whipped cream evenly between the 2 mixtures and mix gently until blended.
Pour and spread the chocolate mixture over the crust, followed by the espresso mixture. Freeze 8 hours or overnight. Remove from freezer 30-45 minutes before serving, or refridgerate about 5 hours before serving.
Garnish with toasted almonds and carmel sauce.
Serves 10.
I developed a knock-off recipe that I make at home quite often. Guess what? I'm sharing it with all of you! I think the only difference in mine is that to achieve the mocha flavour, I use a chocolate layer and a coffee layer, instead of just one layer. It looks prettier that way!
Does anyone else out there have a restaurant favourite they have recreated at home? Let me know in the comments!! I am currently working on a rip-off of Starbucks "Cranberry Bliss Bar" - I LOVE those things!
Billy Miner Pie
Crust:
1.5 cups oreo cookie crumbs
1/3 cup butter
Chocolate and Espresso Mousse Layers:
scant 1/2 cup chocolate chips
1 TBSP instant espresso powder dissolved in just enough hot water
12 oz cream cheese (about 1.5 packages)
1/3 cup sugar
1 tsp vanilla
3 eggs, separated
1/2 cup sugar
1.5 cups whipping cream
To make crust:
Preheat oven to 350F. Combine crumbs and butter and press into a 9" springform pan. Bake for 10 minutes.
To make mousse:
Melt chocolate chips and set aside to cool.
Beat all 3 egg whites until soft peaks form. Add 1/2 sugar slowly and beat until stiff. Set aside.
Whip 1.5 cups whipping cream. Set aside.
Blend 12 oz cream cheese, 1/3 cup sugar and vanilla. Add egg yolks and beat until blended. Take half of this mixture and add to the melted chocolate (this will become your chocolate layer). Take the other half and add the prepared instant espresso (this will become your espresso layer). Now divide the beaten egg whites and the whipped cream evenly between the 2 mixtures and mix gently until blended.
Pour and spread the chocolate mixture over the crust, followed by the espresso mixture. Freeze 8 hours or overnight. Remove from freezer 30-45 minutes before serving, or refridgerate about 5 hours before serving.
Garnish with toasted almonds and carmel sauce.
Serves 10.
Tuesday, 15 November 2011
Healthy Snacks
I am the parent-helper in my youngest son's preschool class tomorrow (whaaat? my youngest is in preschool??). One of the duties of the parent-helper is to provide the snack for the class. I found and modified a cute recipe for some little round "energy bites." They are both healthy and tasty.
No-Bake Energy Bites
adapted from Smashed Peas and Carrots
1 cup oatmeal
1/2 sunbutter (this is sunflower seed butter, which is nut free, but feel free to sub peanut butta!)
1/3 honey (use liquid honey, not creamed honey)
1 cup unsweetened shredded coconut
1/2 cup roasted ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla
Mix ingredients together and let chill in your fridge for half and hour. Roll into balls and keep refridgerated until serving. Makes about 2 dozen.
Here is a list of other popular snacks with my kids:
- apple slices with nut butter for dipping
- apple slices with peanut butter
- whole grain crackers or bread with nut butter and banana slices
- other fresh fruit
- frozen fruit smoothies
- whole grain crackers with cream cheese and pepper jelly; or with sliced cheese and apples
- veggies, pita bread triangles and hummus or greek yogurt dip (like tzaziki)
- dried mango; other dried fruits
- tamari almonds or other nuts
- pretzels
- homemade granola bars, muffins, quick breads
- yogurt and granola with fresh or frozen berries
Often my kids' lunch is made up of a smoothie and a combination of some of these healthy "snacks." I am always looking for new snack ideas. What do your kids snack on?? Let me know in the comments!
No-Bake Energy Bites
adapted from Smashed Peas and Carrots
1 cup oatmeal
1/2 sunbutter (this is sunflower seed butter, which is nut free, but feel free to sub peanut butta!)
1/3 honey (use liquid honey, not creamed honey)
1 cup unsweetened shredded coconut
1/2 cup roasted ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla
Mix ingredients together and let chill in your fridge for half and hour. Roll into balls and keep refridgerated until serving. Makes about 2 dozen.
Here is a list of other popular snacks with my kids:
- apple slices with nut butter for dipping
- apple slices with peanut butter
- whole grain crackers or bread with nut butter and banana slices
- other fresh fruit
- frozen fruit smoothies
- whole grain crackers with cream cheese and pepper jelly; or with sliced cheese and apples
- veggies, pita bread triangles and hummus or greek yogurt dip (like tzaziki)
- dried mango; other dried fruits
- tamari almonds or other nuts
- pretzels
- homemade granola bars, muffins, quick breads
- yogurt and granola with fresh or frozen berries
Often my kids' lunch is made up of a smoothie and a combination of some of these healthy "snacks." I am always looking for new snack ideas. What do your kids snack on?? Let me know in the comments!
Pumpkin Steel Cut Oats (Slow Cooker Recipe!)
I guess I am kind of risking it, seeing as these are in my slow cooker right now (for the morning) and I haven't really sampled them yet. This recipe comes highly recommeded from a friend whose daughter saw a teacher eating them at her school and it looked so good she asked for the recipe (hope I got that story right Michelle!). So, although I am not sure of the original author of this recipe, nor am I sure what they taste like, I am also sure they will be good! I am also sure my friends daughter will grow up to be a foodie if she isn't already - I definately would have been the kind of student to run after a deliciously aromatic bowl of food too!
Since I am still using up my pumpkins, this is a perfect one for me to make! Funny story about my pumpkins...those of you who know me well have likely heard this because I think it's hilarious - last year, we planted one pumpkin plant in the garden, and yielded one pumpkin, which had grown under our fence and into the neighbour's yard. It grew very large, and we had no idea it was even there until my neighbour hit it with his lawn mower last October! This year, I planted one pumpkin plant again, and got about 30 pumpkins! Crazy! From one in the neighbours yard to 30 taking over my whole garden! Good thing we loooove pumpkin.....
Pumpkin Steel Cut Oats (Slow Cooker)
3 cups cubed raw pumpkin (you could also likely use 1 can of pumpkin puree)
1.5 cups steel cut oats
6 cups water
1/2 cup honey
1 tsp cinnamon
1/2 tsp salt
1/4 tsp freshly grated nutmeg
Put in your slow cooker for 8 hours.
Did I mention this recipe contains NO sugar? Just honey! LOVE it!
Since I am still using up my pumpkins, this is a perfect one for me to make! Funny story about my pumpkins...those of you who know me well have likely heard this because I think it's hilarious - last year, we planted one pumpkin plant in the garden, and yielded one pumpkin, which had grown under our fence and into the neighbour's yard. It grew very large, and we had no idea it was even there until my neighbour hit it with his lawn mower last October! This year, I planted one pumpkin plant again, and got about 30 pumpkins! Crazy! From one in the neighbours yard to 30 taking over my whole garden! Good thing we loooove pumpkin.....
Pumpkin Steel Cut Oats (Slow Cooker)
3 cups cubed raw pumpkin (you could also likely use 1 can of pumpkin puree)
1.5 cups steel cut oats
6 cups water
1/2 cup honey
1 tsp cinnamon
1/2 tsp salt
1/4 tsp freshly grated nutmeg
Put in your slow cooker for 8 hours.
Did I mention this recipe contains NO sugar? Just honey! LOVE it!
Monday, 31 October 2011
Vegetable Tempura
So, I usually love to plan my meals and all, but let's be honest - sometimes you just need to use up what you have in the fridge. I like to do a sort of weekly clean-out and it doesn't always make for the most impressive of meals. This weekend I had a bunch of veggie leftovers, so I bought a box of Tempura flour, thawed out some shrimp, and went to town making a pile of Japanese Tempura! You may had this battered and fried dish at a sushi restaurant before, but homemade is definately just as good, not to mention (from how I figured it out) about 1/8th of the cost.
**oops! I snapped this picture after the family had already "dug in!" Better than nothing, right?
Vegetable and Shrimp Tempura
Assorted vegetables (I used carrots, eggplant, zucchini, sweet potato, red pepper, snap peas, broccoli) cut into pieces (kind of the size you would use in a veggie tray) or thinly sliced (1/4") for carrots, eggplant, sweet potato.
Shrimp (uncooked, peeled, tail-on, thawed)
1 box Tempura batter mix (I got this in the asian section at Safeway for about $2.50)
Canola Oil
*I served these with PC brand Tempura Dipping Sauce. I diluted it slightly with water. My husband commented that it had a nice gingery flavour.
Mix tempura flour with amount of water required on box. Add water if needed to achieve a nice thick but liquid batter good for coating. Keep this cold (I contained the batter in a bowl and placed it within a larger bowl of ice). Heat about an inch of oil in a large pot. Dip veggies and shrimp into batter, letting excess drip off. Drop into the hot oil. Do not crowd the pot. Rotate as they cook and test with a fork after a minute or two to check if they are done. Pull out with a fork and place on a paper-towel lined plate. Keep frying until all your batter is used up, or until you have no more veggies and shrimp to dip. Serve on a large platter with Tempura Sauce for dipping (see *note above).
**oops! I snapped this picture after the family had already "dug in!" Better than nothing, right?
Vegetable and Shrimp Tempura
Assorted vegetables (I used carrots, eggplant, zucchini, sweet potato, red pepper, snap peas, broccoli) cut into pieces (kind of the size you would use in a veggie tray) or thinly sliced (1/4") for carrots, eggplant, sweet potato.
Shrimp (uncooked, peeled, tail-on, thawed)
1 box Tempura batter mix (I got this in the asian section at Safeway for about $2.50)
Canola Oil
*I served these with PC brand Tempura Dipping Sauce. I diluted it slightly with water. My husband commented that it had a nice gingery flavour.
Mix tempura flour with amount of water required on box. Add water if needed to achieve a nice thick but liquid batter good for coating. Keep this cold (I contained the batter in a bowl and placed it within a larger bowl of ice). Heat about an inch of oil in a large pot. Dip veggies and shrimp into batter, letting excess drip off. Drop into the hot oil. Do not crowd the pot. Rotate as they cook and test with a fork after a minute or two to check if they are done. Pull out with a fork and place on a paper-towel lined plate. Keep frying until all your batter is used up, or until you have no more veggies and shrimp to dip. Serve on a large platter with Tempura Sauce for dipping (see *note above).
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