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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 
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