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Gorgeous Gluten Free Gingerbread Granola

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I love ginger. Fresh, pickled, crystallized, preserved and every way in between. But I love it best in gingerbread form: cookies, houses, lattes and now granola!

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Gingerbread Granola

I have been playing around with making granola in my slow cooker, rather than in the oven, and it makes it so much easier and gives a more consistently crunchy and evenly toasted cereal.

The best part about making your own granola is that you know exactly what is in it. The other bonus is that you can get all creative and come up with customized flavours. Inspired by my Epicure Gingerbread Spices, and the recent dessert for breakfast trend, I decided to make a healthy and delectable granola.

Gingerbread Granola Detail

Gingerbread Granola Detail

Granola is pretty easy to make and the measurements don’t need to be precise and by using a slow cooker, you don’t have to watch it to make sure it doesn’t burn. The pain of dumping most or all of a burnt batch of granola in the garbage is not something I wish on anyone.

Gingerbread Granola Overhead

Gingerbread Granola Overhead

Recipe for Gingerbread Granola

Makes approximately 6 cups of granola

Ingredients

One of the joys of granola is that is ridiculously adaptable, feel free to increase, reduce or switch up anything!

1 Tablespoon Coconut Oil

1 Tablespoon Molasses

1 Tablespoon Maple Syrup

1 Tablespoon Epicure Gingerbread Spices (or a teaspoon each of cinnamon, cloves and ginger)

1 teaspoon of Kosher Salt

1 cup Buckwheat

2 cups Quick Cook Steel Cut Oats (or Rolled Oats)

1/4 cup Flax Seeds

1/4 cup Sesame Seeds

1 cup Pecans, roughly chopped

1 cup Crystallized Ginger, roughly chopped

Method

1. Turn slow cooker on to Low setting and melt coconut oil with molasses, maple syrup, spices and salt

2. Add remaining ingredients, except Crystallized Ginger

3. Stir until thoroughly mixed

4. Cover with lid, but leave a slight gap for moisture to escape

5. Stir every 30 minutes until crunchy (about 2 hours)

6. Turn off slow cooker. Add in Crystallized Ginger and spread on baking sheet to cool

7. Once cool, store in a mason jar in the fridge for up to 2 weeks

Try it on cottage cheese, Greek yogurt or fruit salad!

I’ve also made Aloha Granola (pineapple, papaya & coconut) and Maple Walnut Granola in my slow cooker. What’s your favourite Granola flavour?

See my list of available samples of Epicure product by clicking here.

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Quinoa Quandary

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The only difficult thing about having quinoa for breakfast, at least in our house, is deciding what to mix in with it. My son, Young Fresh Chef, would have straight up quinoa for breakfast everyday, but I am not a creature of flavour habit and I need to switch it up. I’ll usually make a big batch of neutral flavoured quinoa at the start of the week so I can get creative with the additions. While it cooks up in only 15 minutes, it’s even faster to just reheat it, which gives me more time to play around with the add ins.

Quinoa works well in savoury side dishes, but takes on sweet flavours just as well. This South American seed gives you the goods to get your day off to a promising start, packing a complete protein punch. It also delivers as a good source of dietary fiberand phosphorus and is high in magnesium and iron. So I always feel I’ve done well to send YFC off to school with a bowl or two in his poke-able belly.

The only caution that comes with quinoa is, “Beware the saponins!” This bitter coating protects the growing plants from hungry birds which makes means less pesticides are needed, so it’s easier to grow it organically. I would recommend buying quinoa has already been pre-rinsed for your laziness.

It’s pretty easy to find quinoa at the corner grocery store, as long as you bring your specs! My favourite source for white quinoa is Costco  where they carry Truroots  organic pre-rinsed quinoa. I like the white quinoa for breakfast, while I find the red and black varieties hold up a bit better in cold salads.

So, what do I like to use to jazz up my morning bowl of quinoa? First, I feel the need to gild the nutritional lily:

chia (either ground or in gel form)

flax (ground)

wheat germ

Then I pick a flavour combo:

-raspberry and unsweetened coconut

-apple or pear or whatever is in season with spices (cinnamon, nutmeg, ginger, cardamom, etc)

-blueberry and walnut

-dried fruit (cranberries, raisins, what have you) and almonds

And just a touch of sweetness:

Agave Nectar

Molasses (iron!)

Maple Syrup (manganese and zinc!)

Xylitol

-Brown Sugar (special occasions!)

As you can see, the variations are limited only by your imagination and your provisions! My top pick right now is raspberry and coconut with xylitol and just a splash of coconut milk. I use frozen berries, but I dream of when they will be back in season…

Radioactive Blackberry Crisp!

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Radioactive Raspberry CrispAhhh… the joys of a fruit crisp. The easiest way to turn excess fruit into a baked dessert that fills your kitchen with the aroma of fruit and spices. This crisp started with a stroll through our neighbourhood, only a block away from home Young Fresh Chef and I found a blackberry bush just begging to be unburdened of its bounty. I came back later and filled a container with berries, the squishiest ones somehow ended up in my mouth.

I always seem to end up with new combinations of fruits for my crisps. I ransacked by fruit bowl and found some plums that would balance the ripe berries quite nicely with their firmer texture. I knew they didn’t have a lot of flavour, but the berries were meant to be the star anyway. I sliced up the plums and tossed them with white sugar and the juice of a lemon in a small ceramic baking dish.

Knowing that this crisp was intended for my darling Momette, who is on the nuttier side of the health food spectrum, I made the topping from whole wheat flour (no, it was not home ground, sorry Momette) and added walnuts, flax flour, wheat germ and hemp seeds. I stuck with my guns on the butter and brown sugar (I don’t dig on lethicin spread or stevia). For spices, I went with a healthy dose of cinnamon and a fine grating of a whole nutmeg. Whole is the way to go with nutmeg, since it keeps its flavour longer and it is loads of fun to grate. Plus, I save the end bits for spicing apple cider.

I picked up a container of Stonyfield Farm Gotta Have Vanilla Ice Cream, which even impressed my darling Executive Chef with its flavour and mouth feel. The crisp was welcomed at Momette’s and was a fitting tribute to the last days of summer.

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