Gourmet Granola

Maple-Pecan Granola

February was 'Snowpocalypse in Seattle' - this happens once in a few decades and everything just shuts down. Freeways become a parking lot and all the grocery stores are striped bare. We were lucky to have a stocked pantry, plenty of gas and all the family safe at home.

During the grocery stockpiling, I had brought home a new variety of almond granola from Trader Joe's that turned out to be really delicious. Well, it got devoured with 15 minutes and we all wanted  more. So, we googled and read a bunch of recipes and started experimenting. Being cooped up during the snowmageddon has its benefits - we learned to make granola at home and there is no way we will ever buy it from a store again!

Here is the link that inspired us to try different variations on our granola - 

https://www.epicurious.com/expert-advice/how-to-make-granola-without-a-recipe-article

Maple-Pecan Granola
3 cups rolled oats
2 cups chopped pecans
1 1/2 cups flaxmeal
Salt to taste
1/3 cup avocado oil
2/3 cup maple syrup

Almond Butter-Coconut Granola
3 cups rolled oats
1 1/2 cup shredded coconut (dry and unsweetened)
1 cup wheat germ
1 cup almond meal
Salt to taste
1/2 cup honey
1/2 cup almond butter (untoasted and unsalted)
1 cup black raisins (optional)

Vanilla Blueberry Granola
4 cups rolled oats
1 cup almond meal
1 cup flaxmeal

Salt to taste

1/2 cup avocado oil

3/4 cup honey

1 tsp vanilla essence

1 cup dried blueberries

(I used the Wild Blueberry Mix from Trader Joe's)

Method:

Pre-heat oven to 250 deg. Take a large cookie sheet with a short edge (or a jelly roll pan) and line it with parchment paper.

In a large bowl, combine all the dry ingredients (no dry fruits at this time). In a saucepan, mix the wet ingredients and warm slightly (on a stove or in microwave). Whisk the wet ingredients to mix well and add to the dry ingredients. Stir with a spatula to coat the ingredients thoroughly.

Vanilla Blueberry Granola

Spread this mix on the prepared baking sheet. Place in the middle rack of the oven and set a time for 15 minutes. When the timer rings, gently stir and turn over the granola mix in sheet for even browning. Set the timer again for 15 minutes. Repeat 3 more times until golden brown. Total time in oven - around 60 minutes. It will keep toasting even after you pull it out of the oven.

Stir in the dry fruits like raisins, cranberries or blueberries, right into the hot granola after it comes out of the oven. Tip: If you prefer the dry coconut to be less toasty, add it halfway through the baking process.

After it cools completely, transfer to an airtight, dry glass jar. Serve with yogurt and fresh fruit, or with fruit compote or with cold milk or just snack on it plain.

Broiled Grapefuit

I have a habit of jotting recipes on scraps of paper and putting them randomly in the pages of my cookbook. Sometimes, it's irritating not being able to find what I am looking for. At other times, its a delight; like yesterday when I was looking though the cookbook for fun and discovered this recipe from eons ago.

It was a weekend getaway at Lavender Hill Bed & Breakfast in Sonora, CA. The owners Charlie and Jean served the most scrumptious breakfast and the highlight was the Grapefruit. I was initially a little skeptical, but hey - it was really delicious. A little rum and brown sugar can transport this fruit to the upper echelons of the food world.

Ingredients: (for 2 servings)

1 large Grapefruit
3 tbsp. brown sugar
1 tbsp. Captain Morgan's Spiced Rum (optional)
1 tbsp. salted butter
2 tbsp. chopped and toasted pecans (optional)

Method:

Cut a grapefruit in half. Slice the base of each half slightly, so that it can sit on a tray or a plate without tilting.

Using a serrated knife, loosen the grapefruit by running the knife all around the fruit. Also cut the segments but leave fruit in the shell.

Mix the brown sugar, rum and butter together and spoon over the top of the grapefruit in smooth layer. Top with pecans, if desired.

Broil it in the over for about 5-6 minutes until the sugar mix starts to bubble and slightly caramelize.

Serve warm.

Blackberry Crumble Bar

Wild blackberries are ripening everywhere. It almost become a family tradition to go blackberry picking on a weekend in mid-to-late August. Prickly branches are disregarded for the luscious berries, a little scratch here and there is ignored. The sour-sweet berries are eaten as they are picked. Unanimous vote on what the leftover berries are turned into... can't hardly wait to dig in!

Ingredients:
24-36 oz. blackberries, freshly picked or store bought

2 tsp. cornstarch
juice of 1/2 a lemon
2 tbsp. sugar
2 tsp. water

For crumble:
3 cups rolled oats
1 cup almond flour
1 cup all-purpose flour
1-1/2 cup brown sugar
1/2 tsp salt
1/2 tsp cinnamon
3/4 cup melted unsalted butter
1/4 cup clarified butter (or ghee)

Method:

Preheat the oven to 350 deg. Grease a flat bottomed glass baking dish with a bit of softened butter or ghee.

Add the crumble ingredients in sequence into a large mixing bowl and mix well with a spatula.

Wash and clean the berries, drain the water and turn into a bowl. Whisk cornstarch, lemon juice, sugar and water in small bowl and pour over the blackberries.

Take half the crumble mixture and press evenly into the baking dish. Spread all blackberries evenly on top of this crumble layer. Cover the blackberries with the remaining mixture and press lightly.

Bake in the pre-heated oven for about 40-45 minutes. Serve warm.

Its a great breakfast if you are always on the go, but like the quintessential gulab jamun, this bar pairs up well with vanilla ice-cream for dessert.