Chocolate Ginger Feel-Good Granola, Gluten Free and Vegan

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Fairy tales often deal with the issue of temptation, wanting what is bad for us or what we shouldn’t have. Snow White almost dies for a bite of apple, and Rapunzel’s mother loses her own child for a taste of bitter greens. For those of us with IBS, given into a craving often means physical punishment. This is true for both heavy fatty food and bright fresh ones. Feel good food sometimes feels like an oxymoron. The foods we associate with emotional comfort often stress our digestive systems.

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I created this granola for those times when you’re feeling tempted but don’t want to upset your digestive system. Ginger calms irritable bellies, while chocolate does away with irritable moods. It’s lower in sugar than most granola recipes, FODMAP friendly, gluten free, and vegan. This is a treat you can feel good about: tempting, nourishing and easy to digest.

I’ve found that many granola recipes contain as much fat and sugar as cookie dough, but you can achieve sweet and crunchy granola perfection with way less. I chose molasses as my sweetener for this recipe. It has a lovely dark color and rich flavor that complement the ginger and chocolate.

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Chocolate Ginger Feel-Good Granola

 3 cups gluten free rolled oats
1/2 cup raw sunflower seeds
1/2 cup blanched slivered almonds
1/2 cup raw cashews
1 tablespoon ground ginger
1 teaspoon cinnamon
1/3 cup coconut oil
1/3 cup molasses
1/2 cup crystalized ginger, minced
1/2 cup dark chocolate mini chips (I used Enjoy Life brand)

Heat oven to 325°.

In a large bowl combine oats, seeds, nuts, and spice. Toss to combine.

Place oil and molasses in a small bowl and microwave 30-45 seconds, until coconut oil is fully melted. Stir to combine and pour over dry ingredients, tossing thoroughly until granola is evenly coated.

Line two baking sheets with parchment paper. Divide granola between them, spreading in a thin even layer.

Bake 20 minutes, with baking sheets in the top and bottom third of the oven, switching and rotating trays after 10 minutes. Do not stir; you’ll end up with bigger clumps of granola.

Remove granola to wire racks and sprinkle with chocolate chips and crystalized ginger. Cool completely before eating or storing.

 

Blackberry Rhubarb Bran Muffins (Vegan) and Striving for Better-ness

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“In a time of destruction, create something.”
          —Maxine Hong Kingston

I’m job searching right now—or “on the market,” as they say in academia, which sounds a lot more optimistic. Revising my CV, compiling samples and writing cover letters raises questions about the line between self-acceptance and self-improvement. Is that article really cringe-worthy or am I just having a bad day? Should I include a photo? Do I need a more attention-grabbing format?

These are worthwhile questions, but under them lurks a sinister subtext: am I good enough? If I don’t get this job is it because I didn’t try hard enough/write well enough/present myself confidently enough? This self-doubt often comes when we strive to be better. Improving requires humility, an admission of flaws, room for growth. And there always is, but there are also pieces of every circumstance that are beyond our control.

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When it comes to my health, I generally try to accept my stomach issues. I stay away from trigger foods, but I try not to blame myself when I have a rough day. Still, I like to think that it is possible that one day I’ll be symptom free. So every so often I do something different, hoping for improvement. Currently I’m trying a month without dairy.

These muffins are adapted from a recipe shared by Deb on Smitten Kitchen. I’ve made mine with oat bran, whole grain spelt flour, a flax egg, and almond milk soured with a tablespoon of cider vinegar. For fruit, I chose seasonal rhubarb and not-so-seasonal blackberries. These feel just right for early spring, hearty enough for cold mornings with tart sweetness.  I eat them warm with a dab of vegan butter.

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Blackberry Rhubarb Bran Muffins
adapted from Smitten Kitchen

1 1/3 (315 ml) cups almond milk
1 tablespoon cider vinegar
1 flax egg (1 tablespoon ground flax + 3 tablespoons hot water, mixed and rested for 5 minutes)
1/3 cup (80 ml) coconut oil, melted
1/4 cup (50 g) packed light brown sugar
1 teaspoon (5 ml) vanilla extract
zest of 1 lemon
1 1/2 cups (90 grams) oat bran
1 1/4 cups (175 g) whole grain spelt flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon sea salt
1 tablespoon Turbinado sugar
1/2 cup chopped rhubarb
3/4 cup whole blackberries

Heat oven to 425°F. Put a dozen muffin liners in a standard sized muffin tin.

Stir vinegar into almond milk and prepare flax egg. Mix together in a large bowl with coconut oil, sugar, vanilla, and lemon zest.

In a separate bowl combine oat bran, spelt flour, baking powder, baking soda, and salt. Stir wet into dry and mix until no lumps remain.

Scoop about 2 tablespoons of batter into each muffin cup. add a layer of fruit, sprinkle with half the sugar, then top with remaining batter and dust with the rest of the sugar.

Bake for 15-20 minutes, testing frequently with a toothpick. Cool on a wire rack for 10 minutes before serving.

 

 

My Favorite Granolas

 

You’ve probably already figured this out but I love granola. I started making my own a few years ago and now I wouldn’t even consider buying a bag of the store bought stuff. Homemade granola is healthier, tastier, makes your house smell amazing, and you can make flavors that you’ll never find in the store.

Sometimes I like to keep it simple just oats, nuts and dried fruit. My go to base recipe is this one from Cookie and Kate. It has a good balance of salt and sweetness.

I change my granola with the seasons. In the winter I love this Grapefruit Cardamom Granola. Come spring I want something bright and fruity like this Strawberry Coconut Granola or my very own Fantasy Mango Granola. In the summer I sprinkle a big bowls of fruit with Berry Crunch Granola or stir some into my Magical Muscadine Chia Seed Jam. When the leaves start to change its time for Local Pecan and Sweet Potato Granola and during the holidays I crave Gingerbread Granola.

I also love coconut so I’m a big fan of this clumpy tropical one. And then there’s the decadent and so delicious Chocolate Peanut Butter Granola that I could happily eat every day for the rest of my life.

What are your favorite granola recipes? Any flavor combinations you’ve been wanting to try?

 

Tahini Chocolate Snack Mix (gluten free)

Tahini Chocolate Snack Mix (Gluten Free)

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Hi! It’s been a while. My apologies. I have no excuses. I’ve been busy, but despite that I’ve cooked and baked a lot over the last month. The problem is, none of it has felt blog-worthy. I have been sticking to comfortable favorites or relying on trusted books and blogs to provide me with recipes that don’t need adjustment. Our new head of state, a new year, and other, more personal changes have left me in need of stability, and cooking—an area where I usually expend creative energy—has become a haven of predictable results.

I find that happiness for me is about balancing security and excitement, having a life that feels both safe and adventurous. Sometimes achieving a reasonable equilibrium means subduing my own wildness when the world feels out of control. In times of upheaval my creativity becomes subtler. This recipe is far from avant garde, but it is my own.

Tahini is trendy, particularly and surprisingly in sweet preparations. Back in December I saw a recipe for Tahini Brownies on Brooklyn Supper and since then I’ve encountered tahini confections on many food blogs including Tahini Scones on Well Floured and Ginger Tahini Cookies on Vegan Richa. Tahini is slightly bitter, making it a perfect accompaniment for chocolate. It’s also subtly nutty (though made from seeds, not nuts) in a way that doesn’t dominate other flavor’s like peanut butter can.

This snack mix is a chocolatey, lightly sweet, salty, crunchy, and makes a very satisfying snack. I plan on bringing it with me to AWP (The Association of Writers and Poets Conference) where I anticipate the need for delicious gluten free snacks. I think it would even make a tasty breakfast.

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Tahini Chocolate Snack Mix

1/4 cup sorghum
3 cups rice or corn Chex
2 cups gluten free pretzels
1 cup almonds
1/4 c cacao nibs
3 tablespoons sesame seeds (white, black or a mixture)
3 tablespoons honey
3 tablespoons tahini
2 tablespoons coconut oil
1 cup chocolate chips

Heat oven to 175°.

Heat a heavy-bottomed sauce pan with a lid (glass is best) over medium-high heat until quite hot, but not smoking. (Test with a few drops of water, they should sizzle and evaporate almost immediately.) Add sorghum to hot pan and cover. Shake gentle back and forth over heat to pop, cracking lid occasionally to release steam. Stop when pops are 10 seconds apart and pour popped sorghum into a large bowl.

Add Chex, pretzels, almonds, sesame seeds, and cacao nibs to bowl with sorghum and toss to combine.

In a small sauce pan combine tahini, honey and butter and heat together until thoroughly mixed. Pour over Chex mix and stir until evenly coated.

Spread on a baking sheet and bake for 1 1/2 hours. Cool slightly and sprinkle on chocolate chips. They well melt slightly spreading around chocolate goodness.

Hobbies, Traditions, and Cranberry Sauce

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We tend to define ourselves by our money making ventures, but the things we do purely for pleasure are much more revealing. I’m currently reading a memoir—Helen Macdonald’s H Is for Hawk—about a woman who copes with the loss of her father through acquiring and training a goshawk. Spending time with a fearsome animal may seem an odd way to grieve, but for her it is essential, a ritual that allows her to experience her loss without being overwhelmed by. Cheryl Strayed deals with her grief in a similar way, hiking thousands of miles while processing the death of her mother in Wild. Deaths are not the only losses that can overwhelm, and I’ve begun to think that our hobbies are an essential part of how we understand and cope with our individual stresses.

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I’ve been cooking for a long time, but I didn’t start baking regularly until the last year or so. Cooking is practical and immediately gratifying. Baking is more personal and time consuming. I share my bakes, but I don’t select them based on other people’s preferences. I make things that I like, I bake for my own joy. After decades of unhealthy relationships where I obsessed over other’s happiness, I am finally learning to value my own. Baking makes me feel capable and comforted. It’s a chance to practice slowness, carefulness, and close attention.

This sauce isn’t difficult, but it does require watchfulness. The cranberry sauce I grew up with was the kind that came out of a can, carefully slid from its metal sheath and placed in a cut crystal dish. When I finally discovered the homemade stuff in my twenties, I fell head over heels. A good cranberry sauce is beautiful, tart, and easy to make, one of those small touches that elevates the otherwise mostly brown smorgasbord of a typical Thanksgiving table. This version is less sharp than most with tangerines, cinnamon, and star anise mellowing the tart cranberries.

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Cranberry Clementine Sauce

1 package fresh cranberries
4 clementines, zested and juiced
1 cup granulated sugar
2 whole star anise
1 cinnamon stick

Place all ingredients in a medium sauce pan and bring to a boil. Reduce heat and simmer, stirring frequently, for 10 minutes, until sauce is thickened and cranberries have burst.

Local Pecan and Sweet Potato Granola

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I’ve believed in the importance of eating locally since first reading The Omnivore’s Dilemma a decade ago, but in recent years the issue has begun to seem a lot more complex than it did back then. In 2006, I was living in Athens, GA. It’s a town only an hour and a half from my current home in Milledgeville, but a very different sort of place. There was a well-stocked weekly farmer’s market, a sort of design-your-own CSA called Athens Locally Grown where I could order local meat, soap, and produce each week, and delicious restaurants with a farm-to-table approach. Back then, my only dietary restriction was self-imposed pescatarianism and I made a comfortable living as a hairdresser. I bought almost all of my produce and protein from local sources, walked almost everywhere I went, and I was proud of ecological savvy.

When I moved to New York a few years later, local eating began to mean something very different. The union Square farmer’s market stocked an impressive array of fruits, vegetables, dairy, meats, and baked goods, but some were from as far away as Vermont, and all were exorbitantly expensive. On one of my first trips there I spent $35 on the ingredients for a 2-serving salad! In New York, eating anything was expensive, and eating locally substantially more so. I still frequented farmer’s markets and found a few restaurants that served sustainable regional fair and somewhat reasonable prices, but I also ordered a lot of delivery pitas and pizza, ate exotic fruits from the Chelsea Market, and bought sandwiches from the corner deli.

Now that I’m back in Georgia, I’m surrounded by farm land and yet, finding local food is difficult. My last rental had a back yard that my landlady allowed me to convert into a small garden, but Now I’m back to an apartment with a small communal yard and—aside from a few tomato plants and herbs growing on my front porch—unable to cultivate my own food. The farmers market here is the 1st and 3rd Saturday mornings of every month, which means that sometimes there’s a three-week gap. Its selection is unpredictable and limited, sweet potatoes will appear one week then not be available again until a month later. Eggs are $6 a carton and often sold out by 10 am. I find myself buying most of my food at the local Kroger. I purchase out of season berries, quinoa, gluten free pasta, squash grown in South America, spinach from California. And I usually feel pretty good about my choices. After all, I eat little processed food, lots of fruit and vegetables.

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But even at the best of times, most of what I eat comes from somewhere far away. My oatmeal, yogurt, olive oil, parmesan, coffee, rice, red wine vinegar, soy sauce, and cinnamon are nowhere near local, and I’ve never troubled myself much with worrying about where they come from. I tell myself that even the strictest of locavores allow themselves a spice cabinet and a bag of imported coffee, but do I really need quinoa, millet, amaranth, and four different kinds of rice? Do I need flax seeds and chia? Do I need imported dried figs and freeze dried strawberries?

We, the growing subculture of the food-loving health-conscious carry our groceries in reusable bags to reduce waste, but we also consume imported cassava flour and goji berries en masse, without thinking about the ways our sudden demand changes the availability and affordability of these crops to the people for whom they are a local resource…

The thing is…chia seeds and psyllium husk are pretty much essential to managing my IBS-C; I’m not giving them up any time soon. Being intolerant to wheat, locally milled flour and even farmers’ maket baked goods are out of the question. But I am trying to expand my ideas about eating locally. This granola features Georgia grown sweet potatoes, local sorghum syrup, and pecans picked from my back yard. It’s not completely regional by any means, but it’s a step in the right direction.

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Local Pecan and Sweet Potato Granola

 1 large sweet potato1/2 cup amaranth
3 cups old fashioned oats (gluten free if desired)
1/2 cup pecans
1 teaspoon cinnamon
1/2 teaspoon salt
3 tablespoons turbinado sugar
1/4 cup coconut oil
1/3 cup sorghum syrup

1.Preheat oven to 400°. Cut sweet potato in half. Place one half, cut side down, on a foil-line baking sheet. Prick all over with a fork and roast for 1 hour, or until soft.

2.Meanwhile, peel and grate the other half of the sweet potato and place in large bowl.

3. Next, pop the amaranth. Heat a high-sided, heavy-bottomed, pot with a lid over medium-high heat. Place 1 tablespoon of amaranth in the pot and shimmy back and forth over burner about 10 seconds. Dump popped grain on top of shredded potatoes and repeat with remaining amaranth, popping 1 tablespoon at a time, reheating pot for 30 seconds between batches.

4. Add oats, pecans, cinnamon, salt and sugar to bowl and stir to combine.

5.When sweet potato is cooked, reduce oven temperature to 325°. Allow potato to cool slightly, then remove skin and place flesh in a small pot with coconut oil and sorghum syrup . Heat and stir over medium-low heat for 5 minutes, until warmed through, them remove from heat and puree with an immersion blender.

6. Pour sweet potato puree over dry ingredients and stir to combine. Spread onto 2 foil-lined baking sheets and bake for 45-55 minutes, until evenly browned and no longer stick, stirring ever 1-15 minutes. Allow to cool completely before storing or eating.

Staying Inspired & Gluten Free Biscotti Two Ways

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I try to keep my life story full of adventures, however small. On Saturday, after my usual visit to the farmer’s market I convinced my friend Tara to venture into a tiny Mexican market I recently spotted up on 441, the main thoroughfare through Milledgeville. This town doesn’t have a lot of hidden gems, and my explorations have often led to disappointment, but not this time. The tiny Lucerito was surprisingly well stocked with dried chilies, avocado leaves, and chamomile flowers. It also had a decent selection of produce, including a box of prickly pear, a fruit I’ve never seen at the local Kroger. It had a cooler full of paletas (Mexican popsicles). Despite the fact that it was 11 am, I bought and immediately consumed my favorite flavor, vanilla studded with raisins.

The taste brought me back to Chicago, where I’d first experienced my favorite Mexican foods: authentic tacos, street corn, horchata. A decade ago when I lived in uptown, there was a woman who sold tamales and spicy hot chocolate outside of my L stop on the red line. Nothing tasted better while waiting on the platform in bitter winter weather. It’s just beginning to turn cold here, and this time of year I prefer chocolate spiked with cinnamon and cayenne to played-out pumpkin spice. 

The second batch of biscotti was inspired by a box of rosemary left over from making chicken salad, and a bag of freeze-dried strawberries I’d purchased on my last excursion to Trader Joes. It’s a lighter than the chocolate cookie, perfect for dunking in a cup of afternoon tea.

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Spiced Chocolate Pecan Biscotti (GF)

90 g buckwheat flour
35 g corn starch
120 g finely ground pecans
60 g unsweetened cocoa
zest of 2 oranges
1 1/2 t cinnamon
1/4 t ginger
1/4 t cayenne pepper
2 T fresh orange juice
2 t baking powder
1/2 t salt
55 g unsalted butter
125 g dark brown sugar
2 large eggs
100 g rough chopped pecans

Pour dry ingredients into a medium bowl and whisk to combine. Cream butter and sugar for 2 minutes, add eggs and blend one additional minute, add flour mixture and blend on low speed until completely combined. Stir in pecans. Line a baking sheet with parchment paper. Divide dough in half and shape into two long flat logs. Bake in a 300° oven for 40 minutes. Remove and cool for 1/2 hour, then slice into 1” thick sections. Bake again, still at 300°, for another 30 minutes, until dry and crisp.

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Strawberry Rosemary Millet Biscotti (GF, DF)

110 g millet flour
70 g almond flour
20 g cornstarch
1 tsp psyllium husk powder
1 tsp baking powder
1 T finely chopped fresh rosemary
100 g sugar
1 T coconut oil (melted)
1 t almond extract
2 large eggs
3/4 c uncooked quinoa
1 c rough chopped dried strawberries

Pour dry ingredients, including sugar into a medium bowl and whisk to combine. Melt coconut oil and pour over dry ingredients. Add almond extract and eggs and blend until completely combined. Stir in quinoa and strawberries. Line a baking sheet with parchment paper. Divide dough in half and shape into two long flat logs. Bake in a 300° oven for 40 minutes. Remove and cool for 1/2 hour, then slice into 1” thick sections, then bake for another 30 minutes at the same temperature, until crisp and golden.

 

Magical Muscadine Chia Seed Jam

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I’ve never been a big fan of chia seeds. I find the texture of chia pudding slimy and chia water gag-inducing. I’ve tried adding dried chia seeds to granola, but they turn slippery in milk or yogurt and often end up stuck between my teeth. I just don’t like their texture. But I have successfully used chia seeds as an egg replacement, and I’ve been wanting to try chia jam for quite some time.

Like most people with IBS, my digestion is at its most finicky in the mornings, which limits by breakfast choices rather severely. Yogurt and oatmeal are my go-to options. Both are fairly bland canvases that improve considerably with toppings and flavorings. I love toppings, like granola and jam, but they can add a lot of sugar. Chia jam is the perfect solution, giving a thick, jammy texture without adding sugar. And chia jam is fast! You can make it in less than 15 minutes.

Muscadine Chia Jam

Ingredients:

1 pint fresh muscadines

2 T. honey

1 T. chia seeds

1 t. lemon juice

Combine muscadines and honey in a small sauce pan. Bring to a boil and cook until grapes are softened and juice is a deep pink. Strain juice through a fine mesh strain, mashing pulp to extract as much liquid as possible. Stir in chia seeds and lemon juice, allow to set for 10 minutes, then refrigerate for at least an hour. Jam will week for 1 week in the fridge.

Dreamy Mishaps: Pecan Milk and Praline Macarons

Sometimes recipes are inspired by memories, sometimes by cravings, and some come from eccentricities. These recipes started with a cheesecake. My boyfriend got me a food processor as a gift for our two-year anniversary and, to express my gratitude, I whipped up his favorite dessert, a classic New York style cheesecake, which left me with two unused egg whites. These egg whites nagged at me until I decided I would use them to make macaroons—I had already used my new gadget to make almond milk and dried the remaining meal to produce almond flour—but I couldn’t get excited about going classic. I wanted something more exotic than chocolate or vanilla, and the withered late season peaches and tough pre-season pears at the market weren’t inspiring me to make jam. Searching for regional inspiration, I recalled my recent first experience with pralines, a buttery, cookie-shaped candy, and like macarons, gluten free. Pralines are made with pecans, which grow in abundance here in Georgia.

After my delight at the sweet, creamy deliciousness of homemade almond milk, I decided to make pecan milk from my nuts before using the powdered remains in macaroon batter. (It gave me something to do while my egg whites aged.) The pecan milk has a richer, nuttier flavor that went beautifully with a drizzle of honey and a dash of nutmeg. I’ve also been enjoying it with Minimalist Baker‘s Pumpkin Maple Pecan Granola. I dried my pulverized pecans in the oven and the next day I was ready to make macarons.

At this point I should probably admit that I’ve never made macarons before. They are famously difficult. And it rained. Okay, enough excuses. These little guys are not the prettiest. They could have used another five minutes in the oven and I applied the filling when it was too hot, destroying the fragile foot that I swear showed up on about half of them. If I was a professional chef, I’d say that my macarons where a failure, but I’m a home baker and since everyone I fed these too—including my boyfriend who only likes two other desserts: warm brownies a la mode and cheesecake—loved them, in my book, that’s close enough to success to share.

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Pecan Milk

2 c. pecans
1/8th tsp. salt
5 c. filtered water, plus more for soaking

*You will need cheesecloth and a blender or food processor.

Cover pecans with water and let them sit overnight. Drain, rinse and combine with 5 c. water in a blender or food processor, blend on high for 30 sec. or until nuts are pulverized and liquid looks milky. Drain through 3-4 layers of cheesecloth, squeezing to release as much liquid as possible.

Spread the nut pulp in a thin layer on a cookie sheet and dry in oven on the lowest setting for 3 hours r so, until light and dry.

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Pecan Praline Macarons

(adapted from Sally’s Baking Addiction)

For the Macarons:

200g confectioners’ sugar (approx. 2 cups)
100g pulverized, dried pecans (approx.. 1 cup)
120g room temperature egg whites (around 3 large egg whites) left out at room             temperature for at least a few hours or up to 3 days
1/8 teaspoon salt
40g sifted granulated sugar or caster sugar (approx.. 3 Tbsp.)

For the Filling:

1/4 c. heavy whipping cream
3 Tbsp. butter
3/4 c. dark brown sugar
1/4 c. pulverized, dried pecans
3/4 c. powdered sugar
1/2 tsp. vanilla extract

To make the macarons: Blend pecans and confectioners’ sugar in a food processor until well mixed and finely textured. Set aside. In a separate bowl, beat salt and egg whites slowly until stiff peaks form, then increase to high speed and add caster sugar, incorporating quickly. Do not over mix. Fold in vanilla. Sprinkle pecan mixture over egg whites and fold together gently until just incorporated. Allow mixture to rest while you prepare 2 double layered baking sheets topped with parchment paper, fit a piping bag with a round tip, and preheat oven to 325°. Pipe 2” mounds onto baking sheets, spacing about 1” apart. Rest at room temperature for 1 hour. Bake for 10-15 minutes. Cool for 10 minutes on baking sheet, then remove to rack to cool completely.

To make the filling: Set oven to 350°. Combine whipping cream, butter and brown sugar in a saucepan over medium heat. Whisking frequently. Bring to a boil and continue boiling for 1 minute. Remove from heat and whisk in powdered sugar and vanilla. Remove nuts from oven and stir in. Allow sauce to cool for 15 minutes, beating frequently to prevent hardening.

To Assemble: When macarons are completely cooled, stick pairs together with filling. For best results, wait 1 full day to enjoy.

Fantasy Mango Granola

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I love granola, but one thing I’ve always found disappointing is how little flavor variation there is between different recipes. Sure, I may use different nuts or dried fruits, different oils or sweeteners, but by the time I stir it, bake it, and add some yogurt or almond milk it always tastes sort of the same. The only exception I’ve found is peanut butter granola, which is delicious, but I wanted something lighter, fruitier, more tropical. I tried experimenting with different spices and types of honey, but the differences were subtle, and the classic granola flavor persisted.

Then, one day, while nibbling on a freeze dried mango slice I realized I was holding the secret to my success. At first I wasn’t sure how to incorporate the freeze dried fruit since it burns easily if exposed to direct heat. I decided to add it in after cooking and before cooling, just as I would do with chunks of dried fruit.

I whipped up a batch of granola, pulverized a handful of dehydrated fruit, and sprinkled it over the fresh-from-the-oven oats, and stirred in some chopped dried mango for another layer of fruitiness. The result was just what I’d been dreaming of, a unique, tropical, fruity granola.

Freeze dried fruits have no added sugar or preservatives and a concentrated fruit flavor. As an added bonus, their low moisture content helps keep your granola crisp. This recipe could easily by adapted to make strawberry, apple, or banana granola. Try it out! You won’t be disappointed

 

Fantasy Mango Granola Recipe

(yields approximately 4 cups)

3 c. oatmeal (I used gluten free)

3 T. dark brown sugar

1/8 t. cardamom

1/4 t. salt

1/4 c. seeds (I used sesame)

1/4 c. nuts (I used peanuts)

1/3 c. honey

2 T. vegetable oil

1/4 c. powdered, freeze-dried mango (from 12 slices)

1/2 c. chopped dried mango

Preheat oven to 300°. Place a sheet of lightly oiled parchment paper on a baking sheet. Mix together oatmeal, brown sugar, cardamom, salt, seeds, and nuts in a large bowl. In a smaller bowl, combine honey and oil, pour over oatmeal mixture and stir until well coated. Spread into a thin layer on prepared baking sheet. Bake 15 minutes, stir and bake an additional 10-15 minutes, until golden and crisp. Remove from oven. Lift parchment off of baking sheet and set on a cool surface. Sprinkle mango powder over granola and toss to combine. Add chopped mango and toss again. Allow to cool, then store in an airtight container at room temperature.