Wednesday, November 28, 2012

Granola Cereal

This recipe was submitted by one of our participant's Erin Smith. Thanks a big bunch Erin!!

Ingredients
            3 1/2 cups rolled oats
            1 cup raw sliced almonds – no salt
            1 cup raw cashew pieces – no salt 
            1/2 cup walnut pieces – no salt
            1/2 cup raw sunflower seeds – no salt
            1/2 cup raw pine nuts – no salt
            1/2 cup raw hulled sesame seeds (optional)
             2 teaspoons ground cinnamon
            1 1/2 teaspoons ground ginger
            1/2 teaspoon grated or ground nutmeg
            1/2 cup unsalted butter
            1/2 cup honey
2 tsp vanilla
            1/2 teaspoon fine sea salt (if any of your other ingredients are salted then do not add)
            *** OPTIONAL***
            1/2 to 1 cup dried fruits
            1 cup unsweetened shredded coconut 

Directions
1.     Place an oven rack in the lower-middle position and heat the oven to 250 degrees F.
2.     Line a large rimmed rectangular baking sheet with parchment paper and set aside. 
3.     Place the oats, almonds, cashews, walnuts, seeds, dried fruits (if adding) and spices in a large mixing bowl and toss to combine.
4.     Heat the butter and honey together in a small saucepan over low heat until the butter melts. Stir in sea salt and vanilla.
5.     Remove from the heat.  Pour the hot liquids over the dry ingredients and stir with a wooden spoon or rubber spatula until the dry ingredients are evenly moist.
6.     Turn the granola onto the prepared pan and press firmly with a spatula to create an even layer, about 1/2 inch thick.
7.     Bake until the granola is firm to the touch and a deep golden brown, about 1 hour and 15 minutes. (The granola will become crisper as it cools.)
8.     Cool completely in the pan, then lift an edge of parchment and break the granola into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal).
9.     Store in plastic bags or air tight container at room temperature. The granola will keep at the height of its texture and flavor for 2 weeks. Serve with dried or fresh fruit and milk or yogurt, or eat out of hand. Makes about 3 pounds.





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Tuesday, November 27, 2012

Dark Chocolate, Walnut Brownies


You’ll Need
  • 1 1/4 cups sugar
  • ¼ cup cocoa
  • ½ chopped walnuts
  • 1 ½ teaspoons finely ground coffee
  • 1 cup flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup chopped bittersweet chocolate
  • 3 eggs, slightly beaten
  • ½ cup melted butter
Directions
  • In a small bowl mix flour, baking powder, and salt.
  • In medium size bowl mix butter, and eggs.
  • Add all other ingredients and flour mixture. Mix until well blended.
  • Spread batter in a well greased 13X9 inch pan.
  • Bake at 350 for 30 minutes or until a wooden pick comes out clean.
  • Cut when cooled.