Homemade “Pantry” Granola

Tonight I watched The Perks of Being a Wallflower.  It is a beautiful movie about a young boy who feels so alone and is tormented by memories in his past.  At the beginning of his freshman year, he doesn’t think he’s noticed, but by the end of the year he has friends that he loves deeply.  When he is with his friends, he feels infinite.

In a strange way, this granola make me feel the same way.  Not so much infinite but at peace and feeling that I have something to give.  I picture a grandmother who bakes love into every batch of cookies.  I think of a mother living on a budget who wants her kids to eat wholesome food.  I see myself years from now hoping to please my new husband.

This recipe is adapted from true food Seasonal, Sustainable, Simple, Pure and cannelle et vanille.  It is very easy to make and is so delicious you may want to eat it every day.  For the nuts, seeds, and dried fruit you can use any combination that you have in your pantry.

Ingredients

• 1/4 cup expeller-pressed canola oil
• 1/2 cup agave nectar
• 1/4 cup maple syrup
• 1/2 tsp salt
• 1 Tbs vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly ground black pepper
• 3 cups old-fashioned rolled oats
• 1 cup nuts and seeds – I used almonds, pistachios, pumpkin seeds, and walnuts
• 1 cup dried berries- I used dried blueberries and dried cherries
• 1/2 cup flax and chia seeds
• 1/2 cup organic coconut flakes

Directions

1. Preheat the oven to 300 deg. F.  Line a baking sheet with parchment paper.
2. In a large bowl, mix together the oil, agave, maple syrup, salt, vanilla extract, ground cinnamon, and black pepper.  Mix well.  Add the oats, nuts, seeds, and coconut flakes.  The dried fruit can either be baked with the granola or added after it cools.  I like it baked with the granola.
3. Spread out the granola mix on the prepared baking sheet.  Bake for 40 minutes until golden, turning the granola every 2-3 times to bake it evenly.  Remove from the oven and cool completely.  Stir in the dried fruit and store in an airtight container.

Chocolate Chip Espresso Muffins

Winter came late.  While most of the country was experiencing unbearable temperatures in December, Winter didn’t come to Los Angeles until January.  We’ve gone through two cold weeks with lows in the 30s (I know, terrible hah?) and some days the high falling short of 60.  While to many of you this sounds like paradise, to us here it can be terrible.  I noticed that the colder, drier days feel much more warm than the wet, warmer days.  The wet air sets in your bones like a virus that takes over your entire system.

The cold weather drew me indoors and to baking.  The oven heat warmed my insides and the homemade goodies smell spread throughout our home.  I spotted these delightful espresso muffins months ago at Sprouted Kitchen and I’ve been hankering to bake them ever since.  The idea of espresso within a breakfast item is genius!  I can’t say though that I would cut back on my morning coffee any.

Somehow the onset of Winter also set me to thinking about what I want from this coming (though already here) year.  I don’t usually set resolutions since for me they are ultimately areas I want to change but find very challenging.  Instead of setting resolutions, I am trying to create new habits and change my posture within areas of my health and faith.  I am finding that I am much more successful than I thought I would be, mostly because I have created a new routine and got my body (and mind) out of the rut it was in.

Check out the recipe here.

What I like best about these muffins is the streusel topping.  Use organic brown sugar if possible and the topping will be irresistible.  I used whole wheat all purpose flour instead of spelt flour.  Whole wheat all purpose flour is great in breads, but sometimes can turn out too heavy.  I haven’t experimented with gluten free flours yet, but I think I will soon.  I opted for coconut oil in place of butter.  Coconut oil is very chunky and doesn’t have the same characteristics as butter.  I think next time I will use coconut milk instead, like I did in these carrot-apple bran muffins, which is much creamier.  I had to add extra apple sauce, but I think coconut milk in place of the oil would do the trick.  Go ahead and add a little extra espresso and chocolate chips (or chunks).  You know you want to!  Is it possible to have too much chocolate?

Pecan Chocolate Chip Zucchini Bread

Well, hello again.  It’s been some time since I’ve entered a blog post and I’m not very good at reconnecting after a period of time has passed.  In relationships, the natural lag of communication makes me feel awkward   How do I admit that I let the friendship go, that I didn’t work to keep the line of communication open?  I am blessed with friendships that even after years have passed, when we meet it feels as though only days have passed, but I want to work to make that the exception; not the rule.

So, I am back to blogging after a month away.  Although the holidays did keep me busy; I found some good opportunities to bake.  A confession here; cooking feels to me like an everyday activity while baking feels like an activity reserved for holidays and special occasions.  Baking connects me to my inner child that delights in decorating Christmas cookies, is ecstatic to come home and smell fresh baked bread (or brownies as was my case), and wished for a Easy-Bake Oven.

I find baking intriguing.  Baking requires great attention to detail. I’ve met many people who say they could never bake well, and I tell them that all you have to do is follow the recipe.  I am beginning to find that it’s not that simple.  Since I followed the conventional methods of baking for years, I am now finding it a challenge to transfer to using apple sauce, fruit butters, olive oil, coconut milk and coconut oil in place of butter.

This Zucchini bread has been adapted from True Food: Seasonal, Sustainable, Simple, Pure.

Ingredients

• 1-3/4 all purpose whole wheat flour
• 1/4 cup oats, processed
• 1/2 cup coconut palm or brown sugar
• 1-1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
•  1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 3 small or 1 large zucchini, chopped onto matchstick pieces
• 3 large eggs
• 3/4 cup apple sauce or apple butter
• 3 Tbs extra-virgin olive oil
• 1 tsp vanilla extract
• 1/2 cup pecans, processed or chopped
• 6 ounces chocolate chips

Directions

1. Preheat the oven to 375 deg. F.  Grease a baking loaf.
2. In a large bowl, combine the flour, oats, sugar, baking soda, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. Add the zucchini, chocolate chips, and pecans.  Mix to combine.
4. In a small bowl, whisk the eggs, apple sauce, olive oil, and vanilla.
5. Add the wet ingredients to the dry and mix until combined.
6. Add the batter to the prepared pan and bake for 45-60 minutes or until a knife inserted in the center comes out clean.

Enjoy!  This is a dessert that disguises itself as a breakfast and is perfect for a cold winter night.

Carrot-Apple Bran Muffins

It all started years ago when my mom bought me the Juiceman juicer.  We had a juicer and fruit dryer growing up, but I don’t remember ever using the juicer.  We are not health food addicts; just a natural result of having many fruit trees in our yard.

In college I borrowed my mom’s juicer and shortly after she bought me a used Juiceman’s juicer.  It is an 80′s style gadget, much like those air poppers that we grew up on, and even came with a tape.  I’ve never listened to the tape, but I have a copy of The Juiceman’s Power of Juicing and it has inspired me a lot over the years.

The juice craze has partially been surpassed by the Vitamex advocates, but I still love the taste of fresh juice.  My favorite is Carrot-Apple Juice, with 4 carrots and 2 apples.  Carrots are surprisingly sweet and have a lot of juice, but the apple enhances the carrots.  I’ve used the remaining pulp for compost, but for some time now I have wanted to make muffins with the discarded carrots and apples.

Carrot-Apple Juice (makes two cups juice and two cups pulp)

• 1 (16 oz) bag of carrots, ends trimmed
• 5 small apples, cored

Process the Carrots and Apples through the juicer, alternating.

Carrot-Apple Bran Muffins (makes 15-18 muffins)

• 1-1/2 cups all-purpose wheat flour
• 3/4 cups ground flax seed
• 3/4 oat bran or oats pulsed in a food processor
• 1 cup brown sugar of coconut palm sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp allspice
• 1/2 tsp nutmeg
• 1 tsp cinnamon
• 3/4 cup canned coconut milk
• 2 eggs, beaten
• 1 tsp vanilla extract
• 2 Tbs coconut oil
• 2 cups Carrot-Apple pulp (including skins)
• 8 oz Carrot-Apple juice
• 1 cup chopped Walnuts (optional)

Directions:

1. Preheat oven to 350 deg. F.  Line 2 muffin pans with liners.
2. In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt, allspice, nutmeg, and cinnamon.
3. Add the milk, beaten eggs, vanilla and oil and mix until combined.  If the mixture is dry, add a few ounces of left over juice until the flour is just absorbed.
4. Stir in the carrot and apple pulp left over from juicing.
5. Add Walnuts if desired.
6. Fill prepared muffin liners 2/3 full.  The batter will be thick, so scoop out with a tablespoon.
7. Bake for 15-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.

The muffins come out crispy on the top with the perfect moistness inside.  They taste amazing with just a little butter.  They are so sweet you won’t even realize that you’re eating vegetables!

Roasted Banana Bread with Scotch Whiskey Soaked Black Cherries and Walnuts

I can’t believe it’s almost Friday.  This week has gone by so quickly and I’m looking forward to the weekend.  I work 9 hour days and by the time Friday rolls around I am exhausted.

This Roasted Banana Bread got me through the week.  It gave me something to look forward to every morning and sometimes in the evening.  Since my work schedule is not flexible, I like to be creative and flexible in the areas I can.  I made this recipe a few months ago with Scotch Whiskey soaked candied ginger, but this time I was going for the sweeter taste of dried cherries.  I love the pleasant surprise of the walnuts without being overwhelming.

I used to eat bananas all the time and baked banana bread with the over ripened ones.  There is nothing like a banana that has turned black for banana bread. (They go great in smoothies also).  As I’ve grown older and wiser my tastes have changed (amongst other things) and I don’t buy bananas anymore.  It is one of the saddest things, especially when my roommates love the treats I share.

The best thing about this recipe is baking the bananas until they turn brown and juicy.  They ooze with goodness and make the bread delicious.  The coconut milk adds a creaminess but can over power the bananas if it’s canned coconut milk.  If you use canned coconut milk, be sure to shake the can well.

I have started to bake exclusively with Coconut Palm Sugar and I love it!  It is a low glycemic sugar and I feel much better about what I’m eating.  It has a caramelized brown sugar taste and goes great where brown sugar is called for it.  It is much cheaper per volume than the Agave Nectars and works great in baked goods.

Ingredients:

• 3/4 cup dried cherries
• 1/2 – 1 cup Scotch or Scotch Whiskey blend
• 3 ripe bananas, unpeeled
• 2 cups All Purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 8 Tbs unsalted butter, softened
• 2/3 cup Coconut Palm Sugar (or fine organic sugar)
• 2 large eggs
• 1/2 cup unsweetened coconut milk
• 1 tsp vanilla extract
• 1/2 cup walnuts

Directions:

• Preheat oven to 325 degrees.
• Soak cherries in Scotch for at least 3o minutes.  You can reuse the remaining as a cherry infused scotch.
• Place the bananas on a cookie sheet.  Bake in the oven for 12 minutes, or until the skins are black and they have started to seep.  Remove from the oven, set aside and let cool.
• Sift the flour, baking powder, baking soda and salt in a mixing bowl.

By the way.  I used to always sift flour and as you grow old you realize some things just aren’t necessary.  I just mix the flour, baking powder, baking soda and salt vigorously with a whisk.

• Cream the butter and sugar on medium speed for about 3 minutes.

Here is something else that surprised me.  You don’t really need a mixer.  If the power is out (in that case you probably can’t bake either) or your roommate moved and and took the mixer (which is what happened to me); use a whisk and mix vigorously until the butter is creamy.  This will require leaving the butter out until it is completely soft.  Then add the sugar and continue to mix vigorously.

• Turn the mixer to low and add 1 egg.  Mix until completely combined and then add the second egg and mix until completely combined.
• Add the entire bananas flesh (juice and all), coconut milk and vanilla and mix well on low speed.
• Add half the flour mixture and mix until combined.  Add the remaining flour mixture and mix until completely combined.
• Fold in the soaked dried cherries and walnuts.
• Pour into a loaf pan lined with parchment paper and bake for 1 to 1-1/4 hours until a toothpick inserted in the top comes out clean.
• When cooled, remove the bread from the pan with the parchment paper and slice to serve.

Check out the original recipe here.

Pecan Coconut Butter with Ezekial Bread

While most people are watching the leaves change colors and prepare for fall, we here in Long Beach are experiencing a heat wave.  We are blessed to have AC in our house, but most of my friends are suffering in the heat.  I do enjoy the seasons, but I don’t want summer to end so I cherish these warm days.

This pecan butter is the closest I’ll get to fall for some time.  The seasons are marked by the calendar in Southern California and not by the weather!

Ingredients:

• 1 Cup Pecans
• 1 Tbs Coconut Oil
• 1 tsp agave nectar

Directions:

1. Blend the pecans in a food processor until butter is formed.  Add coconut oil and blend until smooth.
2. Add agave nectar to taste and blend.

My friend Lauren at the talking kitchen made this delicious pecan coconut butter.  I used coconut oil instead of shredded coconut because I like the creaminess of coconut oil.  I added just a bit of agave nectar to give it that sweet taste that is perfect for toast.  Spread it on Ezekial bread for an extra high fiber breakfast.

Food Photography Labor Day

Last weekend I checked out at Barnes and Nobles a book called Plate to Pixel that a friend recommended.  The pictures are beautiful and the book is very motivating.  I realized within the first chapter that the point and shoot camera I purchased six months ago is very limited.  It takes great pictures but has few manual options.

I hope to buy a digital SLR soon, but until I can afford that purchase I need to learn to take the best pictures possible with my camera.

So, this Labor Day I spent the day practicing my food photography when most people were resting from work and enjoying the sunshine.  Late in the day I wished that I was on the beach or on a bike ride, but the experience was very helpful.

I learned the best spots to set up my table, paid attention to the light source, and tracked the light in my house throughout the day.  What I did know was that the light tapers off around 3pm.  What I didn’t know if that the Eastern morning light is magnificent!

For breakfast I ate a wonderful meal of scrambled eggs with Vermont Cheddar cheese and chives, an avocado, and Ezekial bread.  For my birthday all my friends gave me cooking or kitchen items, so I had some great new props.

I bought these dandelion greens at Whole Foods.  Aren’t they beautiful?  As I said, my camera has a very limited manual setting but it is forcing me to be more aware of the light.  I can only modify the ISO.  ISO is traditionally used in film photography and indicates how sensitive the film is to light.  The higher the number the more sensitive the film is to light, but the larger the grain is in the photograph.  I was a journalism photographer in high school and I remember purchasing high ISO film for sports photography but the pictures always turned out grainy.  This photograph was taken with an F-stop of f/2.8, shutter speed of 1/8 sec, and ISO of 80.

This photograph was taken with an F-stop of f/2.8, shutter speed of 1/50 sec, and ISO of 400.  The main difference I see between these shots is that the first has magnificent color.  It’s like the light is passing through the greens, giving them a translucence.  The second shot seems flatter, like the greens are plastic.  I thought the higher ISO setting would produce a brighter shot, but since my camera adjusts by increasing the shutter speed it seems to let in less light.

I took many more shots, but I won’t bore you.  My head is already spinning enough.  It’s time to get out and cook!

What journey of photography are you on?