Savory Turmeric Spice Granola. There are certain recipes that, once made, compel you to marvel at the fact that you didn’t make them sooner.
I’m thinking of socca, for example, which took me years to try, or cauliflower steak. This savory turmeric spice granola is the latest to give me that sense of inevitability. Savory Walnut-Oregano Granola Recipe. Savory Turmeric Spice Granola. Savoury Buckwheat Granola. Rosemary, Honey, Walnut, and Dried Fig Granola. In a land far afield there sits a tiny chalet where eglantine grows and good promise lay the giving tree weeps of sweet honey, and figs are wrapped in mahogany of a twisted trees' twigs the ocean sings lullaby to the prints on the beach hushing their yearns for places not reached and the blackbird sings hallelujah to the sky his heavy wings lifted by time that drifts by and the peddlers' desire burns like a hot coin in his palm unbeknownst to the storm to follow the calm.
There's much to be said about living slowly. This recipe serves as one great salute to all of that, and so, so much more. Rosemary, rosemarinus, rosée de la mer; whatever have you. It's there, in that cramped little office, that I learned about fractals & our minds & how subservient we are to our memories. There are days when the poetry slips between the lines, and then there are.. others. So, here's some rosemary, for your own remembrance, as we unravel the past year into the short span of 31 days. One last thing before the recipe! 1. Savoury Buckwheat Granola. Say hello to your salad’s new best friend.
This jar of mustardy granola has become a total game-changer in our kitchen. And if you are like us and often mix leftovers into quick salad bowls, you are soon going to realize its potential. The granola has the most delicious flavour and adds a superb crunch to all types of salads. We don’t see this as a salad topping but instead a filler that you can use instead of cooking a batch of rice, quinoa or millet or whatever you normally use to make something simple and green into a more substantial meal. The granola is also great with soups (perfect for gazpacho!) Savory granola might not be an entirely new concept, but it is a great one.
Winter Fruit Granola. The fridge is still stuffed with leftovers, but after turkey and dressing, chicken and dressing, casseroles, pies and premature Christmas cookies, it’s time for a little Thanksgiving Detox.
Especially before the sausage balls start rolling in. Tonight, I’m having this Low-Fat Winter Fruit Granola for dinner. The perfect balance of crunchy and chewy, with toasted oats, wheat bran, pecans, dried apples, dried cranberries, chopped dates and crystallized ginger all flavored with maple syrup and vanilla and almond extracts. The entire six-cup recipe has only two tablespoons of canola oil – the same amount you’d get as a “contact fat” just sniffing the fried onions on top of the green bean casserole.
I used the dried fruits and nuts left from my Tuesdays with Dorie experiments, so feel free to use what you have on hand. Maple Banana Nut Granola. Buckwheat Granola recipe on Food52. Author Notes: I’ve always been a huge fan of that nut and fruity oat mix and have been known to eat through a big jar of homemade granola in just a few days -- but sometimes I find it a bit hard to digest.
Buckwheat groats are the perfect choice to create a great variation on traditional granola -- it's lighter and easier to digest, and has been a life-saving breakfast this winter. This recipe is highly adaptable to your tastes, and makes a simple meal to start the day that is deeply satisfying and nourishing. Feel free to experiment with this recipe by using a different nut and/or seed, different spices, or using coconut oil instead of olive oil. You can also try swapping the banana for the same amount of purèed pumpkin, sweet potato, or your favorite nut or seed butter. (less)Author Notes: I’ve always been a huge fan of that nut and fruity oat mix and have been known to eat through a big jar of homemade granola in just a few days -- but s (…more) - sil entre jardins Makes about 4 cups.
Meatless Mondays: Maple Amaranth Granola. Rolled barley adds a sweet nutty flavor that pairs perfectly with maple syrup and toasted hazelnuts.
Adding whole grain amaranth provides a delightful crunch and a nutritional boost. The granola is delicious with milk or yogurt, straight out of the oven. It makes a great on-the-go snack and is pretty darn good on top of vanilla ice cream, too. Maple Amaranth Granola Makes 6-8 servings ½ cup Bob’s Red Mill Amaranth½ cup Rolled Barley Flakes1 cup Old fashioned Rolled Oats¼ cup Raw Pumpkin Seeds (shelled)¼ cup chopped Pecans¼ cup chopped, toasted Hazelnuts½ cup dried Blueberries (or a combination of dried fruits like cherries, cranberries, golden raisins)1 Tbsp Brown Sugar¼ cup Maple Syrup1 tsp Vanilla Extract1 Tbsp Olive Oil¼ tsp Kosher Salt¼ tsp powdered Ginger1 Egg White Preheat oven to 325° F.
In a small bowl, whisk together the maple syrup, vanilla, oil, salt and ginger. Line a rimmed baking sheet with foil or parchment paper and spray with non-stick spray.