I was planning on sharing a different recipe with you today.
I had the theme of my post all figured out in my head.
I went to go find my photos… and looked, and looked and looked… I looked again.
They were nowhere to be found.
Completely scandalous in the land of food blogging, where recipes rarely get repeated and I only do one photoshoot. I really have no idea how I lost them.
However, while I was searching for my photos, I unearthed this gem of a recipe. Rather, I rediscovered photos that I had neglected. I obviously need a better photo tracking system.
Clearly made before my sweetener-free challenge, this packs a serious punch. Satisfies a snack attack. Or maybe not, since it is so addictive.
Or kale chips with the works.
Crispy dehydrated kale is coated in a caramel lemon-cinnamon dressing and tossed with coconut, dried cherries, almonds, sesame seeds and pumpkin seeds for some glorious snacking.
That other recipe? Well, it was also for a crispy snack, sweetener-free, of course. I will just have to make it again and not loose the photos.
Funny how with this blogging blooper, I inadvertently turned more blogger, with a recipe for kale chips. HA!
Have you ever lost your photos before? I once had to recover engagement photos of my brother and at-the-time fiancee. Gosh, that was stressful. But now, I have no clue where the photos could even be recovered… and NO, I did not dream that I took the photos. I had witnesses while making the recipe, too. I know I did!
Doesn’t everything look pretty in a Mason jar?
We don’t have many clear containers in our house, actually. Rob has oodles of beer glasses, but they all have logos on them! Hmmpht… Anyways, as I was saying, things all look better in Mason jars…
I don’t make granola that often, but recently became intrigued by granolas made with pureed fruits instead of gobs of sugar. Rob has willingly become my granola guinea pig. It is all for the better good of granola, right?
This was definitely not your typical granola. Not very sweet and not over-the-top chocolatey, either. The sweetness from the dried cherries and coconut hit your palate one by one as you savour the granola. Its prowess was born once it was paired with creamy yogurt and sweet bananas. I heard horror stories about soy yogurt, but it isn’t so bad!
I used millet again for a nice crunch along with toasted almonds. In this parfait, I tried to separate the granola from the yogurt but it does become a bit messy. It doesn’t travel as nicely as the Salad in a Jar, unfortunately. Oh well, make it fresh and then savour it on a relaxing weekend.
This week, Rob was uber busy at work so I decided to spice up his mornings with some new granola. Like me, Rob typically eats oatmeal for breakfast and it has been ages since he’s made granola. He used to be a granola fiend, but it was put on his back-burner after we moved in together. Way back when, in his granola-making days, he bought millet for granola. Instead, the millet made its way into savoury dinners.
I don’t remember which recipe gave us the idea to add millet to granola, but whoever did it first should be applauded. Crunch explosion! In a great way! It gave a crunchy-crispy texture to the toasted oats and nuts. For this version, I went with Rob’s favourite granola flavours: cinnamon, cranberries, coconut and almonds, but feel free to pick your own favourite nuts and dried fruit. Just don’t skip the millet, because that is what makes this granola special.
Even if you didn’t think you liked cooked millet (I will admit that it isn’t my favourite grain), this is probably my favourite way to eat it. Don’t let the birds enjoy all the millet.
Other granolas we’ve made:
Everyone has a favourite granola recipe. Personally, I have tried many recipes, and love to try new ones for variety. Adapted from The Stop‘s cookbook Good Food For All, I was drawn to Joshna Maharaj‘s healthy granola recipe because it was filled with my favourite fixins – almonds, coconut, cranberries and date with less oil. It also used a lot of wheat germ and All Bran buds.
A few years ago, I used to eat All Bran buds all the time with yogurt. It was a quick satisfying snack or dessert. I once chatted with a surgeon who was a strong proponent of All Bran buds and psyllium (the main fiber source on All Bran buds). He was a colorectal surgeon and saw people with constipation and colorectal cancer. He was adamant that we could add All-Bran buds to ANYTHING – even pizza! While I am willing to try many thing, I am not THAT adventurous. However, adding All Bran buds to granola just makes sense for a healthy, filling breakfast.
A note about this granola: it is not incredibly sweet. It does not clump well. But it is tasty and best combined with some fresh fruit and yogurt as a lovely breakfast parfait.
I had been hearing great things about the olive oil granola originally posted by the New York Times, and also spotted on many other food blogs. People rave about homemade granola, and then there’s raving about granola! Olive oil granola has a fan club!
I love eating granola with Greek yogurt and fruit for breakfast, and I am constantly trying new granola recipes. Homemade granola is great because you can modify the flavours to suit your palate. Now that I have started to dabble in Middle Eastern cuisine, do you think this could be considered a Middle Eastern-inspired granola, with its added fixins? I love dried cranberries, coconut and almonds, which is why they were included in my previous granola recipes, but I rocked the boat to include Turkish dried apricots, Iranian green raisins and pistachios instead. It was delicious!
So what is so great about this olive oil granola? It achieves the perfect balance of salty and sweet. I usually don’t add so much salt to my granola, but the salty tang complemented the sweet aspects of the granola perfectly. I also loved the flavour and textural contrasts with the plump apricots and green raisins, with the soft yet crunchy pistachios, combined with the sweet maple syrup and coconut and it was all tempered with a salty kick.
Perfect with yogurt, but also great on its own as a bit-sized snack. Your test will be when you decide to stop munching on the addictive granola!
One of the great things about cooking and eating for yourself is that you really only have to please yourself. The shackles of what a “typical” meal can be broken. This is when I can eat breakfast for breakfast, lunch and dinner! Personally, I think that if a meal is good enough for the start of your day, it is also good for the middle and end as well. There are naysayers out there. I know, because I have tried to feed friends breakfast meals for dinner with protests (‘this isn’t enough to eat! this is for breakfast!’ hmmpht! well what do YOU want to make instead?).
To be honest, when I come home from work, the simplest meal is to throw some oatmeal and milk into a pot, stir and enjoy… or devour dry cereal with some milk (my last ditch effort, I swear, used only when I would come home after working 36 hours, just wanting to sleep but with a hungry belly and nothing else in the fridge). But I try not to do that very often. But I will eat granola around the clock.
There is a magic behind homemade granola. I don’t know what it is, but it evaporates quickly. Even if I make 6 cups, it is gone within a week. I start by eating it for breakfast, with some yogurt and fruit, and then it also turns into a dessert after dinner.. and after a while, it is my whole dinner. Once I start, I just can’t seem to stop.
I posted a delicious Crunchy Coconut Macadamia Granola with Honey earlier, and I really like the simplicity and wholesome-ness of this granola. It was adapted from Eat Me, Delicious, who originally found it in The Best Life Diet Cookbook, and it isn’t as sweet as my previous addictive granola. This one is more subtle. Not much clumping, which is typically due to sugar and butter. This granola is low in fat but still high in flavour and best served with yogurt and fresh fruit. Like all granola recipes, it is flexible to meet your own tastes – feel free to sub in different dried fruit and nuts.
It wasn’t long ago that I claimed I wasn’t a foodie hippie but still enjoyed granola. I never thought to make my own granola, though. I had been gawking/saving/hoarding granola recipes for a while, and I finally took the plunge as I ogled through Out to Brunch, the cookbook brought to us by Mildred’s Temple Kitchen (which also had the wonderful recipe for the blueberry buttermilk pancakes). Let me tell you, it is so much better than any granola I have ever had. It is ridiculously easy to make (stir and bake!) and more healthy than the stuff in the stores. A quick trip to a bulk store made it so simple. Mix and match with your favourite ingredients. My adapted recipe follows. (more…)