Honey Granola

Honey Granola

More honey! I really do love that golden stuff. In fact, check out my last post for a great dinner idea using honey. In the meantime, this one is awesome. Honey Granola combines many flavors and textures and is a great as a snack or even a cereal on its own or a topping for yogurt. Use any nut or dried fruit you like to change up the flavors.

Have your kids help in the kitchen with mixing and they'll be even more likely to want to eat this healthier-than-most snack. Serve it up in something cute (see photo) and it will be a big hit!


Honey Granola
Printable Recipe
Hands-On Time: 10 minutes
Ready In: 45 minutes plus 30 minutes cooling time
Serves: Makes 7 cups

Ingredients:

4 cups rolled oats (not instant or quick cooking)
1/2 cup shelled sunflower seeds
1/2 cup raw shelled pumpkin seeds
1 cup whole raw almonds
1 teaspoon ground cinnamon
1 cup dried apricots - chopped
2 Tablespoons flax seed oil
3 Tablespoons vegetable oil
1 cup honey

Directions:

1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
2. Stir together oats, seeds, nuts, cinnamon and fruit in a large bowl.
3. Blend honey and oil and pour over oat mixture.
4. Stir together until everything is well coated and spread evenly on baking sheet.
5. Bake for 20 minutes and stir well. Bake for another 15 minutes or until golden and beginning to dry.
6. Cool for half an hour before storing in an airtight container for up to 2 weeks.

Veggie Wednesday: New Potato Salad with Hazelnuts

New Potato Salad with Hazelnuts
6 servings
Printable Recipe

2 lb small new red potatoes (about 12 to 18 potatoes)
1 c hazelnuts
2 T chopped fresh chives
2 T chopped fresh parsley

Vinaigrette
2 T red wine vinegar
1/4 t Dijon mustard
1/2 t salt
Freshly ground pepper to taste
4 T olive oil
2 T hazelnut oil

Preheat oven to 350'F Scrub but do not peel potatoes.
Steam potatoes until tender, 15 to 25 minutes, depending
on size. Set aside until cool enough to handle.
While potatoes are cooling, spread hazelnuts on baking sheet.
Toast at 350'F for 10 minutes.
Rub hot hazelnuts in towel to remove skins.
Chop nuts coarsely.
Cut potatoes in quarters or eighths.
In large bowl, combine nuts, chives, and parsley.
Whisk vinaigrette and drizzle over salad. Toss gently.
Serve warm or at room temperature.

To make Vinaigrette: In small bowl, combine wine vinegar,
mustard, salt and pepper. Whisk until blended.
Gradually whisk in olive oil and hazelnut oil in a thin stream
until blended.

Victoria Magazine - July 1993