My Favorite Granola

I started with the Almond Joy Granola from Minimalist Baker, but I rarely follow recipes. I keep going to the Minimalist Baker recipe and then I try to remember the changes I have made. It can be a bit confusing and not terribly efficient. So, I will try to write my recipe here in the hopes that next time I make granola I will be able to find the recipe I actually use.


My Favorite Granola

2 cups old-fashioned oats
1 cup 9 grain flakes Azure Standard
1 cup raw almonds
1 cup coconut chips (large flakes)
3 tablespoons turbinado sugar
1 1/4 teaspoon sea salt

1/4 cup virgin coconut oil
1/4 cup peanut butter
1/3 cup honey

  1. Line a cookie sheet with parchment paper. Preheat oven to 340°.
  2. Mix all dry ingredients together in large bowl.
  3. Heat coconut oil, peanut butter and honey in microwave safe bowl (1 min high) or heat on stove, until melted. Stir to combine.
  4. Pour melted mixture over dry oat mixture and stir until all dry ingredients are moistened.
  5. Spread on cookie sheet in thin layer.
  6. Bake for 11 minutes. Stir and bake for another 11 minutes (20-25 minutes in total)
  7. When the granola is browned remove from oven and let cool on baking sheet.
  8. Once cooled, break apart large pieces and use parchment like a funnel to pour granola into airtight container.20190109_082836.jpg

I usually top each bowl with a small handful of chocolate chips. I don’t add them to the container because 1. they all fall to the bottom 2. I don’t want my kids asking for granola so they can pick out all the chocolate chips 3. this way I can use the granola in a fruit parfait and not pick out chocolate chips 4. more chocolate when you want it and none when you don’t. (I think AA Milne would be proud of that sentence.)

*Note to self: Make when Josh is out of town or he may eat all of it straight from the container.

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Are We Done Here?

Does anyone even read blogs anymore? I haven’t followed anyone for years. This blog is rather like my MySpace account. Does MySpace even exist anymore? I tried to stop using FB because it’s for old people, but I really didn’t get into twitter or instagram. I’m pretty sure I’m old. Anyway I read a fluffy little novel about a girl fighting for an IT job with a blog: whoever had the most followers won the job. Crazy how fast our world changes. Eh, well, now my blog can be my personal diary. Not that I ever had over 30 followers anyway.

I have been having a bit of a hard time remembering where I have certain recipes. It seems like I get into ruts in my cooking. I’ll cook one recipe several times in a matter of months and then I never make it again. Or I want to make it again the next year and have no idea where the recipe can be found. How do I tackle this problem? My mother had a recipe card with a list of where to find her favorite recipes. I started this blog so I could gather all my recipes in one place. I’ve gotten a bit lost and the last few years have barely written anything. Back to it then!

Easy Cream Cheese Danish 

2 cans refrigerated crescent dough sheets
1 (8oz) tub of Tofutti cream cheese
1/2 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla
2 tablespoons Tofutti sour cream

1 cups powdered sugar
1 tablespoon almond milk
1 tablespoon dairy free butter

  1. Preheat oven to 350°. Line 9×13 pan with parchment paper.
  2. Roll out  one dough sheet and lightly press into pan.
  3. Mix together cream cheese, lemon juice, sugar, vanilla, and sour cream. Spread filling evenly over dough.
  4. Roll out second dough sheet and lay on top of filling.
  5. Bake for 22-27 minutes, until golden brown.
  6. Stir milk into powdered sugar and margarine to make a glaze. Drizzle over slightly cooled pastry.

*optional: top with strawberry jam

 

Did you know that Pillsbury Crescent Rolls are dairy free? Chock-full of chemicals I can’t even pronounce, but dairy free! YES!