Do you ever make your own granola? Or perhaps a better question is, do you like granola? Or maybe that’s a stupid question…who doesn’t! Granola in the morning is such amazing power food fuelled by oats, nuts, seeds and dried fruit. What a great way to start your day. It’s so simple to make and tastes much fresher and crunchier. Another reason to make your own is you can choose just what to put in it! This batch was made at Brad’s request (he is really trying to get healthy! ). Given his love for Black Forest cake, I thought it would be fun to combine all the flavours of his favourite dessert in his morning granola. It’s full of dried morello cherries, hazelnuts and a little sprinkling of chocolate bits. Just to be on the naughty side. 😉
- Oil- 2 tbsp.
- Maple syrup ( I used real Canadian maple syrup)- 1/2 cup/ 125 ml
- Honey- 2 tbsp.
- Vanilla- 1 tsp.
- Rolled Oats- 3 cups/300 gr
- Hazelnuts- 1/4 cup
- Almonds- 1/4 cup
- Pumpkin Seeds- 2 tbsp.
- Dried Cherries- 1/3 cup
- Chocolate chips- 3 tbsp.
Preheat oven to 180C/350F
In a large bowl whisk together, oil, maple syrup, honey and vanilla. Add all the remaining ingredients except for dried cherries, combine and press the mixture into a parchment lined baking sheet (this way no extra fat is needed for greasing). Bake in the preheated oven for 15 minutes. Take it out and mix in dried cherries and chocolate chips, bake for additional 10 minutes. Let cool and enjoy the aroma that fills your house. Mmm
My favourite way – which also happens to be a healthier way – to eat granola is sprinkling a couple of tablespoons over yogurt with some frozen berries. This granola is SO good for you but can easily become “not-so-good” if you sit down to a huge bowl of it!
‘Tis the season for every kind of pumpkin flavoured treat to make an appearance. Great news for everyone but is there really a recipe worth sharing that hasn’t been done before??
I’ve thought long and hard as I love bringing you things new and fresh. Here is the result. Moist and flavourful pumpkin muffins with Cornish toffee and sprinkled with honeycomb pieces. I’ve never baked anything with honeycomb before but when I saw it at a shop I was immediately inspired. Growing up, the only way I ever ate pumpkin was pumpkin roasted with honey. Naturally, combining pumpkin and honey in a muffin just screamed childhood to me! Then I added caramel flavoured toffee…just for fun. Can you see all the toffee bits in there?
I didn’t know what to expect but what I got was a crackled muffin top because honeycomb melted and seeped into the muffins and toffee studded bottom!
They are so so so tasty I can’t stop eating them! I said “I” but what is meant is that my kids can’t stop eating them. 😉
Ingredients: ( Makes 3 dozen/36 muffins)
- 4 1/2 c. flour
- Baking Powder-3 tsp.
- Baking Soda-2 tsp.
- Salt- 1 1/2 tsp.
- Cinnamon-3 tsp.
- Pumpkin Spice (nutmeg, cloves, ginger)- 1 tsp.
- Oil-2 cups
- Demerara Sugar- 2 1/2 cups
- Eggs- 6 large
- Pumpkin puree- 28 oz (1 large can or use your own like I did)
- Cornish Toffee- 1/2 cup/100 gr
- Honeycomb pieces-1/2 cup/100gr
1. Preheat oven to 325F/150C. Line your muffin tin with paper liners.
2. In a large bowl (remember it’s a very big recipe) combine flour, baking powder, baking soda, salt, cinnamon and pumpkin spice. Use a stand mixer if you have one or a hand mixer.
3. Add oil, sugar, eggs, pumpkin puree and toffee and mix well. Fill your muffin cups 2/3 full and sprinkle with honeycomb pieces. Bake in the preheated oven for 30-35 minutes. Repeat. Twice.
Can you imagine the aroma that wafts through your house while you are baking three batches of muffins? Indescribable.