Blueberry Macadamia Nut Granola

April 19th, 2011 § 0 comments § permalink

Makes approximately 4 cups

Ingredients

4 tablespoons unsalted butter or olive oil
½ cup honey
3 cups old fashioned oats
½ cup toasted wheat germ
½ cup whole wheat flour
½ cup dark brown sugar
½ cup unsweetened coconut
1 teaspoon ground cardamom
½ teaspoon ground ginger
½ teaspoon nutmeg, freshly grated
¾ teaspoon salt
½ cup macadamia nuts, toasted
1 cup cardamon nutmeg dried blueberries

Directions

Preheat oven to 325ËšF.

In a small saucepan, over medium heat, add butter and honey. Heat until warm and butter has melted.

In a large mixing bowl, combine oats, wheat germ, whole wheat flour, brown sugar, coconut, spices and salt. Add butter and honey mixture and combine thoroughly. Mixture should be a wet consistency. Place on a rimmed baking sheet and place in oven for a total of 40 minutes, making sure to check every 10 minutes, stirring, so granola is toasted evenly. Once granola is golden brown, remove from oven and mix in toasted nuts and dried blueberries. Store in an airtight container for up to 2 weeks.

Cardamon Nutmeg Dried Blueberries

April 19th, 2011 § 0 comments § permalink

Makes ½ cup dried fruit

Ingredients

1 cup blueberries
1 teaspoon honey
1 teaspoon cardamom pod, seeds removed
1 teaspoon nutmeg, freshly grated

Directions

Preheat oven to 225°F. Mix honey, cardamom seeds, and nutmeg in a small bowl. Drizzle on top of blueberries and place on baking sheet lined with parchment paper. Place in oven for 2 ½ to 3 hours or until dried through. Store in an airtight container up to 4 weeks.

Dried Ginger Blackberries

April 19th, 2011 § 0 comments § permalink

Makes ½ cup dried fruit

Ingredients

1 cup blackberries
1 tablespoon fresh ginger, grated
2 tablespoons honey

Directions

Preheat oven to 225° F. Mix ginger and honey in a small bowl. Brush liquid mixture over berries evenly, and place on baking sheet lined with parchment paper. Place in oven for 4 to 5 hours or until dried through. Store in an airtight container up to 4 weeks.

Dried Strawberry Basil Buttermilk Biscuits

April 19th, 2011 § 0 comments § permalink

Makes 6 biscuits

Ingredients

3 cups all purpose flour
3 tablespoons granulated sugar
1 ½ tablespoons baking powder
1 teaspoon salt
12 tablespoons butter, cold and cut into cubes
1 ½ cups heavy cream
2 tablespoons orange zest
3 tablespoons orange juice, freshly squeezed
3 tablespoons fresh basil leaves, sliced into thin strips
½ cup sweet vanilla dried strawberries

Directions

Sift together flour, sugar, baking powder, and salt into a large bowl, and gently mix. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream, zest, orange juice and basil in a measuring cup. Make a well in the center of the flour, and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.

Preheat the oven to 425°F.

Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, ¾ to 1 inch thick. Transfer the dough to a baking sheet lined with parchment, cover with plastic, and chill for 20 minutes in the refrigerator. Remove the dough from refrigerator. Cut the dough into even shapes of your choice- circles, squares, triangles and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.

Dried Strawberry Muesli with Sunflower Seeds & Dates

April 19th, 2011 § 0 comments § permalink

Makes approximately 4 cups

Ingredients

2 cups old fashioned oats
½ cup rolled wheat flakes
½ cup rolled rye flakes
¼ cup fiber one cereal
½ cup sunflower seeds
½ cup dates, chopped
½ teaspoon salt
¾ cup sweet vanilla dried strawberries

Directions

In a large mixing bowl combine oats, wheat and rye flakes, fiber one, sunflower seeds, dates, salt and dried strawberries. Store in an airtight container for up to 2 weeks.

Ger-Nis Muesli with Honey, Banana Chips, Pepitas & Coconut

April 19th, 2011 § 0 comments § permalink

Makes approximately 4 cups

Ingredients

2 cups old fashioned oats
½ cup bran flakes
½ cup corn flakes
½ cup flax seeds
1 cup pepitas
½ cup unsweetened coconut
½ teaspoon salt
½ cup honey
1 cup honey banana chips

Directions

Preheat oven to 275°F. In a large mixing bowl, combine oats, bran and corn flakes, flax seeds, pepitas, coconut and salt. Spread evenly on a parchment lined baking sheet. In a small saucepan warm the honey until the consistency is loose and pourable. Drizzle over the muesli mix and bake for 30 minutes, stirring occasionally. After the muesli has cooled, add the banana chips. Store in an airtight container.

Ginger Blackberry Buttermilk Scones

April 19th, 2011 § 0 comments § permalink

Makes 6 scones

Ingredients

2 â…“ cups all purpose flour
â…“ teaspoon baking soda
½ tablespoon baking powder
¾ teaspoon salt
¼ cup sugar
½ cup (1 stick) unsalted butter, cold and cut into 1-inch cubes
¾ cups buttermilk
1 teaspoon grated fresh ginger
¾ cups dried ginger blackberries, chopped
1 ½ tablespoons unsalted butter, melted
Coarse or raw turbinado sugar

Directions

Preheat the oven to 400°F. Prepare a baking sheet by lining it with parchment paper and set aside.

Sift together the flour, baking soda, and baking powder in a bowl. Add the salt and sugar, and combine. Scatter butter cubes into the dry ingredients in the mixing bowl and using your hands or a pastry blender, cut butter into flour mixture just until butter pieces are the size of peas. Pour in the buttermilk, ginger and berries, and mix just until the dough just comes together. Flour a clean surface, and place the dough onto it, shaping it into a long rectangle (about 5 inches wide and 1 ½ inches thick).

Brush the dough with melted butter, and generously sprinkle with the sugar. Cut the dough into 6 even sized triangles, and transfer them to your baking sheet. Bake the scones for 25 to 35 minutes or until the tops are lightly browned.

Honey Banana Cups

April 19th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

3 semi-ripe bananas, sliced thin
1 tablespoon lemon juice
1 tablespoon honey

Directions

Preheat oven to 225°F. Mix lemon juice and honey in a small bowl using a whisk. Brush liquid mixture over bananas evenly, and place on baking sheet lined with parchment paper. Place in oven for 2 ½ to 3 hours or until dried through. Store in an airtight container up to 4 weeks.

Strawberry Almond Granola

April 19th, 2011 § 0 comments § permalink

Makes approximately 4 cups

Ingredients

3 tablespoons unsalted butter or olive oil
½ cup maple syrup
2 ½ cups old fashioned oats
â…“ cup whole wheat flour
½ cup light brown sugar
½ cup sliced raw almonds
¼ cup flax seed meal
½ tablespoon cinnamon
½ teaspoon salt
1 cup sweet vanilla dried strawberries

Directions

Preheat oven to 325ËšF.

In a small saucepan, over medium heat, add butter and maple syrup. Heat until warm and butter has melted.

In a large mixing bowl, combine oats, whole wheat flour, brown sugar, almonds, flax seed meal, cinnamon, and salt. Add butter and maple syrup mixture and combine thoroughly. Mixture should be a wet consistency. Place on a rimmed baking sheet and place in oven for a total of 40 minutes, making sure to check every 10 minutes, stirring, so granola is toasted evenly. Once granola is golden brown, remove from oven and mix in dried strawberries. Store in an airtight container for up to 2 weeks.

Sweet Vanilla Dried Strawberries

April 19th, 2011 § 0 comments § permalink

Makes 1 cup dried fruit

Ingredients

2 cups strawberries, destemmed and sliced thin
3 tablespoons sugar
1 vanilla bean, scraped (bean discarded)

Directions

Preheat oven to 225°F. Mix vanilla bean scraping with sugar in a small bowl. Lay on top of prepared strawberries, and place on baking sheet lined with parchment paper. Place in oven for 2 ½ to 3 hours or until dried through. Store in an airtight container up to 4 weeks.

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