Vegetarian Apple Cinnamon Granola Recipe
The great thing about granola is that it’s so quick and easy to make it into a breakfast meal, serve it with vanilla yogurt or a fresh fruit salad.
Stored in sealed jars in a dry place at room temperature, it will keep for 1 to 2 months.
Ingredients
• 4 cups oatmeal
• 1 cup wheat germ
• 1 tsp ground cinnamon
• Dash of ground nutmeg
• ½ cup walnuts, finely chopped
• ½ cup honey
• 2 tbsp sunflower oil + a little more for oiling baking sheet
• 1 cup dried apples, finely chopped
• ½ cup raisins
1. Preheat oven to 275ºF. In a large mixing bowl, mix together oatmeal, wheat germ, cinnamon, nutmeg and walnuts.
2. In a separate small bowl, mix together honey and sunflower oil and drizzle over top of oat mixture. Mix together, stirring constantly, until oat mixture is evenly coated with honey and oil.
3. Lightly oil a large baking sheet and spread honey/oat mixture over pan. Place in oven for 30 minutes, stirring every 10 minutes.
4. Once granola turns a golden colour, remove from oven, set aside to cool. Prepare jars to put ready granola in.
5. Once cool, blend dried apples and raisins with granola and transfer mixture into jars, once cool, eat and store extra in a dry place.
Makes about 6 cups
Fluffy Peach Pancakes
I know, I know pancakes are what a lot of people have for breakfast. But these Peach pancakes are a little different than the pancakes you may already be heaving.
Ingredients
To make the pancakes
• 1½ cups all-purpose flour
• 2½ tbsp sugar
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 3 tbsp unsalted butter
• 1¼ cups buttermilk
• 2 large eggs
• ½ vanilla bean, scraped
• More butter, for cooking pancakes
• Pure maple syrup, for serving
To make the peaches
• 2 tbsp unsalted butter
• 2 ripe peaches, halved, cored and thinly sliced
• 2 tbsp brown sugar
• 1 tbsp fresh lemon juice
• ½ tsp cinnamon
1. Over a large bowl, sift flour, sugar, baking powder, baking soda and salt. Mix together.
2. In a small saucepan over medium heat, melt butter. Once melted pour into a medium bowl along with milk, eggs and vanilla. Whisk together.
3. In small batches, slowly whisk wet mixture with dry mixture, until just combined, making sure that you do not over whisk. Cover bowl and allow mixture to rest for at least an hour.
4. Preheat oven to 200º F, when ready to make pancakes. In a non-stick skillet over medium-high heat, melt butter. Once melted reduce heat to medium-low and pour ⅓ cup of the batter into the pan. After 2-3 minutes, or once the top of the batter starts to bubble, flip pancake over. Cook until cooked through, which should take another 3 minutes or so.
5. Once fully cooked, transfer pancake onto a heatproof platter and place into the preheated oven to keep warm until ready to serve. Repeat the same procedure with the remaining batter, adding fresh butter to the skillet every time.
6. Once all pancakes are done cooking and are in the oven keeping warm, start making the peaches. Take the skillet used to make the pancakes and wipe clean. Over medium-low heat melt butter, once melted, add peaches. Sauté, turning once, until peaches begin to soften. Add sugar, lemon juice and cinnamon to pan and cook for 1 more minute.
7. Place pancakes on individual plates. Place peaches and pour maple syrup on top. Serve immediately.
Serves 4
|