I’ve tried to make homemade granola a few time, based on the excellent recipe from http://orangette.blogspot.ca/2008/02/consider-it.html. It’s a pretty good recipe to get started, but it was still missing a little something : when I swapped the applesauce for a few overipe bananas lying on my counter, it turned out great. The whole kitchen smelled of bananas for a few days, but the taste is not overwhelming.
Granola with plain yogurt, my favorite!
Here is my own version of the recipe, with many adjustments :
5 cups of rolled oats
2/3 cup of almonds
1 cup of sunflower seeds
2/3 cup of sesame seeds
2/3 cup of brown sugar
2 teaspoons of ground cinnamon
1 teaspoon of powdered ginger
1 teaspoon of ground cardamom
3 ripe bananas
1/3 cup of maple syrup
1/4 cup of honey
2 tablespoons of canola oil
- Mix all dry ingredients together in a large bowl.
- In a smaller bowl, mash the bananas to a puree. Add the maple syrup, honey and oil and stir.
- Pour the bananas and syrup mix over the dry ingredients, stirring well until the oats are well coated.
- Spread the granola on two baking sheets lined with paper. Bake for 30 minutes at 400F (200C), rotating the sheets and mixing the granola every 10 minutes.
- Let the granola dry for a few hours before storing it in an airtight container. The granola will get crisper as it cools.
April 1, 2013 No Comments
I’ve been known to reheat my weekend oatmeal batch for breakfast all week, but the texture is not as good the second time around. Baked oatmeal tastes a lot better reheated, and can even be eaten cold if you’re in a hurry.
I first heard about baked oatmeal on A Year of Slow Cooking. Since I love all things oatmeal for breakfast, I had to try it. I adapted it to add my favorite spices, but they’re not needed if you want milder oatmeal.
1/2 cup of brown sugar
2 tablespoons of flax seeds, ground
2 teaspoons of baking powder
2 teaspoons of ground cinnamon
1/2 teaspoon of ground nutmeg
1 teaspoon of cardamom seed, ground
1/2 teaspoon of cloves, ground
a pinch of salt
3 cups of rolled oats (not instant)
3/4 cup of raisins
1 cup of milk
1/4 cup of canola oil
2 teaspoons of vanilla extract
- In a large bowl, mix together the sugar, flax seed, baking powder, spices and salt. Add the rolled oats and raisins and stir again.
- In a smaller bowl, mix the milk, eggs, oil and vanilla extract. Pour the liquid in the oats mix and stir well.
- Spread the mix in a 8″X8″ pan and cook for 30 minutes at 350F/175C. Let them cool for a few minutes and cut into 9 large breakfast squares or in smaller bars.
May 26, 2011 No Comments
All you need to make great frozen pops are dollar store molds and … dollar store generic jello. I use the standard round mold with reusable sticks so I’m always ready to make some when the hot weather strikes. There are tons of fancy shapes out there, but I find those the easiest to get out of the mold.
This is a recipe my mom made over and over every summer when we were kids (and still does). It’s been so long I have no idea where the recipe is originally from. This is a lot better than the old frozen juice, staying tasty to the last chunk.
Ingredients (for 2 racks of 8 popsicle)
1 packet (85g) of Jello (or generic brand)
1/2 cup of sugar
2 cups of boiling water
2 cups of cold water
- Put the jello powder and the sugar in a large bowl.
- Add the boiling water and stir until the powder and sugar are completed dissolved. Mix in the cold water.
- Pour the jello mix in the ice pop molds, leaving a bit of room at the top. Put the sticks in and freeze overnight.
- To unmold, run hot water over the mold, twisting and pulling the stick gently until it gets out.
July 7, 2010 4 Comments