the taste space

Healthy Cinnamon Granola with Almonds, Cranberries and Dates

Posted in Breakfasts, Desserts by Janet M on January 22, 2011

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.

This is my submission to this month’s Breakfast Club, featuring breakfasts with yogurt and to this week’s BSI with yogurt.

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Maple Pecan Muffins

Posted in Breakfasts by Janet M on August 7, 2010


Not all muffins are created equal.

I was salivating when I spotted these muffins at Eat Me, Delicious: maple, pecans and Ashley declared: “[These] are my new favourite healthy-ish muffins, and possibly my new favourite muffins period. I adore them.”   I made them, hoping to bring them as a dessert with ample leftovers for a friend who had just had a baby.  I, obviously, didn’t read the next part where Ashely commented that these were dry like cornbread. I think the tip-off that these were not suitable for dessert was when Ashley said they were healthy muffins.  Thankfully I ate one before I brought them over to my friend’s house, as these are not dessert muffins. They are healthy breakfast muffins.

Not too sweet, despite a half-cup of maple syrup, but crumbly and dry, likely from the half-cup of wheat germ and whole-wheat flour, these muffins are packed with a lot of good nutrients, but the texture was off for me. I’d prefer something a bit more moist and sweet. Granted, once I accepted their fate as breakfast muffins, ate them with a big glass of milk, they grew on me and I slowly appreciated their beauty.

And then I had to whip up another portable dessert for the new mommy.


This is my submission to this month’s Breakfast Club, featuring muffins, and to Blog Bites #6, potluck-style, hosted by One Hot Stove.

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