Simple Granola

I could have sworn Alexis posted a recipe for granola, but I cannot find it. This here recipe is a very simple granola, perfect for beginners like me, just taking the first leap into the wonderful land of granola. (I snicker to myself just typing the word 'granola' as I think of how many people must think I'm a total hippy.) I personally never buy granola, as it seems to be very expensive, and not too tasty. I never developed a taste for it until now, after my first time making it.

Being a backpacker and pseudo-hippy, it's surprising I never caught onto the granola bandwagon. Recently every single non-western medicine doctor/nutritionist/acupuncturist I've seen has told me to stop eating cereal every day, except hot oatmeal. I tried doing hot oatmeal, but I just don't have time or energy to make it every morning. As a compromise I made my first batch of granola, from a recipe cut out of a food magazine (most likely Bon Appetit).

This homemade granola is like eating a supercharged breakfast that has magically found a way to have a healthy breakfast taste more like dessert. The toasty oats and nuts mixed with your favorite dried fruit is the perfect way to start your day, or have a snack before or after lunch. It's best on top of yogurt, but you could also eat plain or with (almond) milk. If you're feeling decadent, sprinkle some on top of your waffle or ice cream.

It's easy to make, it's economical, it made me a believer, and you only need to eat a little to keep you going a long time. To cut costs even more, visit the bulk food section of your local natural food store (like Monterey Market in Berkeley) for your ingredients.

Simple Granola

~Print Recipe~

What's in it

3 C old fashioned oats

1 C coarsely chopped nuts (walnuts, pecans, almonds...)

1/2 C unsweetened shredded coconut (if you like that sort of thing)

3 Tbls packed brown sugar

3/4 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp salt

1/3 C honey

2 Tbls oil

1 C coarsely chopped dried fruit (cranberries, golden raisins, cherries...)

How it's made

Preheat oven to 300 degrees. Line a baking sheet with parchment paper.

Mix first 7 ingredients in a large bowl. Heat honey and oil together in a small saucepan on medium-low heat, until smooth and combined. Pour honey mixture over oat mixture. Toss until combined.

Spread evenly on the baking sheet. Bake until golden, stirring every 10 minutes, about 40 minutes total. Cool completely, then mix in dried fruit.

Store in an airtight container.

This recipe makes approximately 5 cups. It is a good base to start, and then alter the ingredients as you feel inspired to do so.

Sweet Braided Breads

For Christmas everyone I know is getting bread. My little experiment with French Bread led me to a recipe for Sweet Yeasty Bread. They are easy, lovely and SO tasty!

Braided Sweet Bread

~Print Recipe~

Sponge:
1 ½ Tb yeast
1 Tb sugar
¼ c. warm water (105-115 degrees F)
1 ¼ c. warm milk (105-115 degrees F)
2 c. unbleached flour

Dough:
2 large eggs
zest from 1 orange
2 t. salt
1/3 c. sugar
1/4 c. each dried fruits: apricots, raisins, cranberries. Chopped fine.
2 ½ to 3 c. unbleached flour
Sponge
1 ½ sticks butter (3/4 c.) cut into small pieces

Rich Egg Glaze:
1 egg
1 Tb. Milk

Makes 3 loaves.

1. Sponge: in mixer using the paddle, combine ingredients, and beat hard until smooth about 1 min. Cover and let rest for about 30 min.
2. Add eggs, zest, salt, sugar, dried fruits and 1 cup more flour. Beat until smooth. Add butter a few pieces at a time and beat until incorporated.
3. Change to dough hook. Add the remaining flour ¼ cup at a time to form a soft dough. Dough should be very soft but just starting to come away from the side of bowl.
4. Turn dough onto lightly floured surface. Kneed until smooth, shiny and soft, about 10 turns. Place in a greased bowl, let rise about 2 hours. Gently deflate, recover and let rise for 12-24 hrs in refrigerator.
5. Turn dough out onto lightly floured surface and divide into 9 equal portions. Roll each section into a strip with your hands and lay 3 strips side by side. Braid the dough and pinch each end to hold together and tuck under. Place on a pan lined with parchment. Cover and let rise until almost doubled. About 40 minutes. It will finish rising in the oven. Preheat oven to 350.
5. Brush with rich egg glaze. Bake until hollow sounding when tapped, 35 to 40 minutes. Cool on a wire rack.

The images above are from my first two loaves. I've since made about 12 more and they are soo much better looking! Also, I added the dried fruit during the braiding step in these. Having them in the dough makes the whole thing much easier and results in a more uniform loaf.