crunchy granola recipe

Sometimes, if I can make it easily, I can't bring myself to buy it in the store. Thought I'd try to make some granola this week...so I did!

Ingredients:

1.5 cups rolled oats

1/3 cup raw pistachios
1/4 cup chopped, raw almonds
1/4 cup unsweetened coconut flakes
1/6 cup raw pepitas

1 tablespoon flax seeds 1 teaspoons ground cardamom
1 teaspoon ground cinnamon
1/4 teaspoon salt

1/4 cup maple syrup
1/8 cup olive oil
1/4 cup currants

1/4 cup dried cranberries

Directions:
1. Preheat oven to 325 degrees. Combine dry ingredients (except currants and cranberries) into a large mixing bowl.

2. Add maple syrup and olive oil. Stir to coat.

3. Spread granola in an even layer on an ungreased baking sheet. 

4. Bake for 30 minutes (but stir every 10-15 minutes to prevent burning).

5. Remove from oven when browned, add currants and dried cranberries.

6. Let cool and store in an air-tight container. Enjoy as a snack on the go, in some yogurt, or with some milk and fresh fruit!

 

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easiest summer dessert...ever

I look forward to receiving my monthly edition of Bon Appétit...but I rarely have the time for one of their creations during the week.  Unfortunately I do not stock items such as chile de árbol , dried hibiscus flowers, or miso paste on a daily basis nor do I have the energy to pop out to the store for an obscure ingredient. 

This month, Bon Appétit pulled through...in a major way. More than 90% of the recipes in this edition used items I had on hand, and some great simple recipes for summer. My new favorite summer dessert that is unbelievably easy with such a big punch of flavor is the Honey-Lemon Custard with Fruit.

Ingredients (serves 8, halve or quarter appropriately):
 2 cups heavy cream
4 tbsp. honey, divided
3 tbsp. sugar
1/2 vanilla bean, split lengthwise
3 2" strips lemon peel
6 tbsp. fresh lemon juice, divided
1/4 cup light rum
1 cup berries or sliced mango (I used mango)

Directions:
1. Heat cream, 2 tbsp honey, and sugar in a small saucepan over medium heat until beginning to simmer. Cut vanilla bean lengthwise. Scrape seeds and add to pot along with pod. Add lemon peel, remove from heat, and let steep for 5 minutes.

2. Remove vanilla bean and peel. Stir in 5 tbsp fresh lemon juice. Divide between ramekins, cover and let chill in refrigerator for at least 1 hour (and up to 1 day).

3. While chilling, whisk remaining 2 tbsp honey, and 1 tbsp of lemon juice with rum in a small bowl. Stir in fruit of choice and let sit until juicy (about 1 hour)

4. When you can't wait any longer to eat the custard, remove from the refrigerator and eat along with fruit.

   

The fruit mixture cancels out the sugary custard to create a  happy (and refreshing) union. As we speak I am chilling a custard for a peach and raspberry mix...I obviously could not turn it down!

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