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1. Apple Cinnamon Granola
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
Directions:
- Preheat oven to 275ºF. In a large mixing bowl, mix together oatmeal, wheat germ, cinnamon, nutmeg and walnuts.
- 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.
- Lightly oil a large baking sheet and spread honey/oat mixture over pan. Place in oven for 30 minutes, stirring every 10 minutes.
- Once granola turns a golden colour, remove from oven, set aside to cool. Prepare jars to put ready granola in.
- 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
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2. 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
Directions:
- Over a large bowl, sift flour, sugar, baking powder, baking soda and salt. Mix together.
- In a small saucepan over medium heat, melt butter.
- Once melted pour into a medium bowl along with milk, eggs and vanilla. Whisk together.
- 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.
- 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 ? 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.
- 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.
- 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.
- Place pancakes on individual plates.
- Place peaches and pour maple syrup on top.
- Serve immediately.
Serves 4
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3. Healthy Carrot Muffins
Stored in a container in a cool dry place, they will keep for 3-4 days. They can also be stored in the freezer in an airtight sealed freezer bag for up to one month.
Ingredients:
- ½ cup all-purpose flour
- ½ cup natural bran
- ½ cup oat bran
- 1 tbsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ½ cup packed brown sugar
- 1 egg
- ½ cup milk
- ¼ cup melted margarine
- 1½ cups carrot, finely grated
- ½ cup raisins
Directions:
- Preheat oven to 375° F.
- In a medium sized mixing bowl mix together flour, natural and oat bran, baking powder, cinnamon, nutmeg and salt. – Blend in brown sugar until no lumps remain.
- In a small bowl, beat together egg, milk, margarine and carrots.
- Pour mixture all at once over dry mixture, add in raisins and stir until just moistened.
- Do not over-mix.
- Spoon batter into 8 large muffin cups or 12 medium-sized cups.
- Place into the heated oven and bake for 25 minutes.
Makes 8 large muffins or 12 medium sized muffins
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4. Homemade Maple Granola
Stored in an airtight container in the fridge without the fruit it will keep for up to 7 days.
Ingredients:
- 2½ cups unsweetened kamut flakes
- ½ cup slivered almonds
- 2 tbsp cold unsalted butter
- ¼ cup whole-wheat flour
- 1 tbsp sugar
- ¼ tsp salt
- 3 tbsp pure maple syrup
- ½ tsp pure vanilla extract
- cup golden raisins
- Exotic fruit Mix
Directions:
- Preheat oven to 350ºF and cover a heavy baking sheet with parchment paper.
- Pour kamut flakes and almonds into a medium sized mixing bowl and toss together with hands.
- Spread across baking sheet and toast in the oven. Once it turns a golden-brown colour transfer back into mixing bowl.
- Place cold butter onto a cutting board and cut into small pieces.
- Once cut, transfer into a small bowl along with whole-wheat flour, sugar and salt.
- Rub mixture together, using your fingers until it looks like coarse crumbs.
- Gradually stir flour mixture into mixing bowl with toasted kamut flakes and almonds.
- Set aside.
- Prepare another heavy baking sheet with parchment paper.
- Set aside.
- Combine maple syrup and vanilla extract, using a rubber spatula, in a small mixing bowl.
- Once well mixed evenly pour over flour, almond and flake mixture, combine together.
- Spread granola onto prepared baking sheets and place into the oven to toast for about 13 minutes, stirring once. – Once toasted pour granola into a clean bowl and set aside to cool.
- Pour in raisins with granola and mix together.
- Using a large spoon sprinkle granola onto bed of Exotic Fruit Salad.
Serves 4
Posted by abramsmith 
Posted by abramsmith 