This is my dessert granola. I feel healthier eating oats and almonds with my chocolate.
Seriously, this granola, baked from a recipe adapted from Orangette, is flavorful and filling. You can find her original recipe here
Here’s my adaptation of Molly’s recipe.
preheat oven to 300 degrees
3 c oats
1/2 c of KY Kernel pecans and-or almonds (or nuts of your choice)
4 T milled flax
pinch of salt
1/4 c cacao nibs
In a small saucepan, warm:
6 T honey
2 T coconut oil
1 t espresso powder
Pour the warm liquid over the oat mixture; stir well.
Bake on parchment lined baking sheet 10 minutes; stir well and bake 10 more minutes.
Turn oven off
Leave granola in oven for 10 more minutes (total time 30 minutes).
Remove pan from oven.
1/2 c dried currents
Allow to cool completely.
Store in tightly sealed container in freezer.
Do you see it? It’s a little left of six o’clock. There – right there!
It’s a Chukar Cherries Raspberry Truffle
, sliced in half, and added to one of my favorite GRANOLA recipes.
The granola pictured is adapted from Sunny Anderson’s Happy Trails Granola. You can find her recipe on the Food Network website here
|red is the color!
The golden tag attached to my glass of granola was originally attached to a large bag of raspberry truffles. Imagine a dried cranberry, enrobed in white chocolate, and dusted with tangy raspberry powder. The smoothness of the white chocolate combines with the chewiness of the dried cranberry to create a delicious marriage on your tongue, then, when least expected, a tartness invades the party from the raspberry powder.
The truth is, I ate most of the truffles, but did manage to save the last few to add to this granola.
Modifying the original granola recipe, I added raspberry syrup in place of the maple syrup, and I added the raspberry truffles in place of the MMs. I’m sad to say that the raspberry syrup did not add any flavor to the granola; however, the chopped truffle pieces added a tiny bit of tartness/sweetness to various bites of the granola. I will double the quantity of truffle pieces in the next batch of granola.
|raspberry truffles from Chukar Cherries
I had hoped for a deep raspberry flavor in this granola. That did not happen; nevertheless, the recipe makes a great, extra crunchy granola. (store your granola in the freezer!)
|aging in Ziploc; not as romantic as ‘aged in an oak barrel’
|empty containers must mean something is baking!
d e l i c i o u s!
I have probably grossly misused the word for the divine, almond pastry cream like mixture, frangipane. However, the almond flavor in frangipane is so intense, and I’m looking for a blueberry flavor just as intense. Perhaps the oil in the almonds add to the intensity; that oil quality may not occur in blueberries.
Listed below are a couple of internet references related to frangipane.
from O Chef:
What is Frangipane?
I have a cookbook that was written some time ago. In it there is a recipe for frangipan. The recipe resembles pastry cream. It mentions nothing about almond paste. Did frangipan always have almond paste in it?
It is interesting how food and cooking terms can evolve over a few hundred years. The earliest reference we can find to frangipane dates from about the mid 1600s, and was applied to a custard tart that included both ground almonds and pistachios in the custard. Since then, it is most often used to refer to an almond-flavored pastry cream, but, like you, we have found a reference to a vanilla-flavored pastry cream without almonds also called frangipane. We have found a pastry shell itself that goes by the name, which may be stuffed with a savory filling rather than sweet. Finally, it can be a gooey, savory paste, used to stuff meats or fish before cooking.
Given all those choices, we vote for the almond-flavored pastry cream, and intend never to use the word for anything else! Nowadays, it is mostly spelled frangipane or frangipani.
Actually, frangipane can be any cream or custard-like substance with nuts.
I’m looking for a blueberry granola recipe with blueberry flavor as intense as that in my almond (frangipane) granola. Thus, an experiment is outlined before you.
Blueberry paste – this has the consistency of just made marshmallows
made from these dried blueberries (Simply the Best
from Pike Place Market in Seattle, WA)
Photograph here should be of the frangipane-blueberry version; I’ll insert later.
Frangipane-blueberry version mixed with honey, and ready to pour over granola mixture.
Blueberry granola, 30 minutes out of the oven. The blueberry flavor in this granola is not as intense as the almond flavor in my almond frangipane granola. I’ve stored the granola in the freezer for a couple of weeks, to age.
If the experiment is a success, I’ll update this post with the recipe.
Saturday, this recipe aired on the Food Network via Sunny Anderson. Here’s the link to the recipe. Today, my freezer holds a gallon bag of this delicious mixture. Yes, freeze your granola. It will remain much more crisp.
ready for a taste…
This is delicious, and it’s even better after about a week in the freezer!
This granola maintains much of it’s crunch even in the high humidity of the gulf coast. (posted from my beach vacation chair in Destin, FL)
My healthy breakfast granola has been – reinvented for February (maybe forever!).
You may think there are raisins in the image above. In reality, they are tiny currents. But the majority of the little black blobs are cocoa nibs and chunks of 60% Ghirardelli chocolate.
The addition of chocolate does not automatically signify the addition of sugar. This granola is for chocolate lovers – those who love the rich taste of chocolate. This is not a sweet granola; however, the chocolate flavor is primary.
The darker the chocolate, the more health benefits therein contained. ”Chocolate is made from plants, which means it contains many of the health benefits of dark vegetables.” (link to more healthy chocolate facts here)
Into the next batch of chocolate granola, I think I’ll add a pinch of cinnamon or maybe some espresso powder.
Heart healthy February. You can find the recipe here.
Though the granola is very good, this post is about my ‘Granny Reeves.’ The McCoy bowl was hers. When I eat my morning granola from the bowl, I think of her. She was a grandmother who made Barbie doll clothes for her granddaughters. Do you know how small those were/are???
She made hot tamales with my dad. She liked to play Yatzee. She was a petite little lady who drove a light blue car and had a friend named Vera. Granny’s name was Toy.
for those of you who enjoy antiques:
You can find the granola recipe here
. This is a crunchy granola flavored with cinnamon – yummmm…
A much needed break from the pounds of butter and sugar incorporated into the holiday baking, this granola provides flavor, nutrition, and crunch.
I baked mine a few minutes longer than specified in the recipe, and that was a mistake. Once the granola cooled, it became quite crunchy.
The candied ginger adds a nice flavor boost, but half the amount listed in the recipe would be adequate. Notice the tiny pecans. They can be purchased on line at http://www.kykernelpecans.com, from orchards in Hickman, KY, near my home. The flavor of these small pecans is far superior to that of the larger pecans. These pecans remind me of the pecans Mom would spend hours cracking and storing.
Recipe can be found here.