Tag: maple syrup

Pecan, Coconut, and Cherry Granola

Pecan, Coconut, and Cherry Granola

by Pam on December 8, 2013

Homemade granola is so easy to make, tastes WAY better than store bought granola, and is so much healthier (if you want it to be). I decided to whip up a batch this weekend. I had an afternoon snack with this granola over some Greek coconut yogurt and it was amazing! My kids both enjoyed their granola with a bit of milk and said it was “SO GOOD”! This homemade granola is great with yogurt, as cereal, plain, and over ice cream. If you have never made your own granola – try this recipe! It is so DELICIOUS!

Preheat the oven to 300 degrees. Line a baking dish with the silpat mat.

Heat the coconut oil, maple syrup, and vanilla in a small saucepan over medium heat until just warmed and the oil has become a liquid. Set aside.

Combine the oatmeal, chopped pecans, coconut, salt, and brown sugar together in a large bowl. Mix until well combined. Add the maple syrup mixture to the granola mixture and mix well until evenly coated.

Spread out evenly on the baking sheet.

Place into the oven and bake, stirring every 10 minutes, for 30-40 minutes, or until it’s golden brown and crispy. Cool completely on the baking sheet before adding the dried cherries. Pour the homemade granola into an airtight container. Enjoy!



Print[1]

Save[2]



Pecan, Coconut, and Cherry Granola




Yield: 4+ cups

Prep Time: 5 min.

Cook Time: 30-40 min.



Ingredients:

1/4 cup coconut oil
3 tbsp real maple syrup
1 tsp vanilla extract
2 cups of quick cooking oats
2 cups of pecans, chopped
1 cup of sweetened coconut, shredded
4 tbsp brown sugar
1/4 tsp salt
1/4 cup dried cherries (or more if desired)

Directions:

Preheat the oven to 300 degrees. Line a baking dish with the silpat mat.

Heat the coconut oil, maple syrup, and vanilla in a small saucepan over medium heat until just warmed and the oil has become a liquid. Set aside.

Combine the oatmeal, chopped pecans, coconut, salt, and brown sugar together in a large bowl. Mix until well combined. Add the maple syrup mixture to the granola mixture and mix well until evenly coated.

Spread out evenly on the baking sheet. Place into the oven and bake, stirring every 10 minutes, for 30-40 minutes, or until it’s golden brown and crispy. Cool completely on the baking sheet before adding the dried cherries. Pour the homemade granola into an airtight container. Enjoy!



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

Maple and Cinnamon Roasted Delicata Squash

Maple and Cinnamon Roasted Delicata Squash

by Pam on November 24, 2013

This is the perfect Autumn (or holiday) side dish. I wanted to try cutting the squash into slivers to roast this time because I heard that delicata squash skin is tasty. I drizzled olive oil, real maple syrup, and cinnamon together and tossed them with the squash slices then laid them out on the baking tray and seasoned with sea salt, to taste. I roasted them in the oven for about 20 minutes, turning them over a few times, to prevent burning because of the maple syrup.  I loved the smell of this squash while it was roasting in the oven – delightful! My kids and I thought the squash was delicious. My husband isn’t a fan of squash so he thought it was just okay. I loved that it was a quick and simple side dish recipe – perfect for the upcoming holidays.

Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray.

Cut the delicata squash in half, scoop out the seeds with a spoon, then slice.  Combine the olive oil (or melted butter) with the maple syrup and a dash of cinnamon; whisk until well combined. Place the squash slices into a bowl and drizzle with the maple syrup mixture; toss to coat evenly. Place onto the baking sheet then season with a bit of sea salt, to taste.

Place into the oven and bake for 7 minutes, then flip the squash over. Continue to bake for about 10 minutes, then flip the squash over again. Continue baking for a few more minutes, until the squash is fork tender. Remove from the oven and let them cool a bit before transferring to a serving tray. Serve. Enjoy.



Print[1]

Save[2]



Maple and Cinnamon Roasted Delicata Squash




Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.



Ingredients:

2 Delicata squash, cut into slices
1/2 tbsp olive oil or melted butter
2 tbsp real maple syrup
Dash of cinnamon
Sea salt, to taste

Directions:

Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray.

Cut the delicata squash in half, scoop out the seeds with a spoon, then slice. Combine the olive oil (or melted butter) with the maple syrup and a dash of cinnamon; whisk until well combined. Place the squash slices into a bowl and drizzle with the maple syrup mixture; toss to coat evenly. Place onto the baking sheet then season with a bit of sea salt, to taste.

Place into the oven and bake for 7 minutes, then flip the squash over. Continue to bake for about 10 minutes, then flip the squash over again. Continue baking for a few more minutes, until the squash is fork tender. Remove from the oven and let them cool a bit before transferring to a serving tray. Serve. Enjoy.



Recipe and photos by For the Love of Cooking

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

Maple Walnut Cranberry Sauce – I’m Fine Now, But I Used to Be Nuts

It funny how certain food memories stick in your brain, and this maple walnut cranberry sauce is the result of one such remembrance. I can’t tell you when or where, but sometime during my formative years I saw a cranberry sauce loaded with chopped walnuts, and I totally freaked. 

Not outwardly, as I have a decent poker face, but inside I was like, “what the hell is that?” That’s how it was for me early in life. If I saw a food prepared differently from the way I’d always seen it, I just assumed it was a terrible idea. Like ketchup on a hot dog…okay, so I happened to be right that time, but generally it’s not a great attitude to have.


As I pondered this season’s annual Thanksgiving cranberry sauce, and which styles I hadn’t tried yet, I remembered how off-putting that walnut-studded version was, and I decided to face my demons. I’m happy to report, as usual, I was totally wrong. It works perfectly.

Besides the nuts, I really enjoyed the job the maple syrup did sweetening the acidic berries. I recommend using a Grade B maple syrup if you can find it. It’s darker and thicker, and boasts a stronger maple flavor, so it’s the preferred syrup for cooking and baking by those in the know (also know as, “Canadians”).

So, if you’re looking for new and exciting cranberry sauce recipe this holiday season, I hope you give this a try. You’d be nuts not to. Enjoy!


Maple Walnut Cranberry Sauce Ingredients:
(makes about 2 cups)
1 (12 oz) package fresh cranberries, washed
1 cinnamon stick
1/4 cup white sugar
1/2 cup maple syrup
1 tbsp freshly grated ginger
1/4 cup port wine
3/4 cup freshly squeezed orange juice
1 tbsp orange zest
pinch of salt
1 cup chopped walnut, toasted a light golden-brown

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close