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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!



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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)

White chocolate cake spoons

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  • Makes: 12

  • Prep time: 30 mins

  • Total time: 30 mins

    plus chilling time

  • Skill level: Easy peasy

  • Costs: Cheap as chips

These white chocolate cake spoons are great fun for kid’s parties. They can be decorated with sprinkles, edible glitter, chocolate or marshmallows. They can be coordinated to any colour and or theme you are planning. So simple to make, you could the kids involved in the decorating too. Watch them disappear in minutes.

Ingredients

  • 300g sponge cake, shop bought or home made
  • 150g white chocolate melted

To decorate:

  • 300g melted chocolate or candy melts of your choice
  • 12 disposable spoons
  • Sprinkles or grated chocolate

That’s goodtoknow

Make the balls smaller for bite size treats.

Method

  1. You will need a baking sheet covered in baking parchment. Cut you cake into squares and blitz in the food processor to make into crumbs. Pour into a mixing bowl and pour over the melted chocolate
  2. Mix together. Divide the mixture into 12 and form into balls
  3. Place on a baking sheet to chill for at least 30 minutes
  4. When cold and set, place ½tspn of chocolate on each soon. Dip each ball into the melted chocolate or candy melts, place on a spoon and cover with sprinkles or grated chocolate. Place onto the baking sheet and leave to set hard before serving

By Bronya Seifert

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Roasted, Smashed, and Loaded Potatoes

Roasted, Smashed, and Loaded Potatoes

by Pam on October 23, 2013

I was recently sent some Rooster[1] potatoes and I was excited to give them a try. These Rooster[2] potatoes start out pink but then turn light golden brown with a nice fluffy yellow flesh when cooked. They can be baked, mashed, boiled, or roasted.

I par boiled them for a bit then smashed them and placed them on a baking sheet. I roasted them until they were nice and crispy then loaded them up with butter, sharp cheddar, sour cream, bacon bits, and green onions. They were crisp on the outside, creamy on the inside, and super delicious. These potatoes paired nicely with the Slow-Roasted Beef and my House Salad and it made a terrific Sunday dinner. [3][4]

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.

Boil the potatoes in water for 10-15 minutes or until fork tender. Place on the prepared baking sheet. Place the potatoes on a paper towel and with another towel on top of the potatoes, gently press down with your hand to smash them. You can also use a potato masher but I find that my hand does a better job. Place the smashed potatoes on the baking sheet and drizzle with olive oil, sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 10-15 minutes then carefully flip them over and bake for an additional 10 minutes. Remove from the oven and place a bit of butter on each potato followed by some shredded sharp cheddar, a dollop of sour cream, some bacon bits, and green onions. Serve immediately. Enjoy.

 



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Roasted, Smashed, and Loaded Potatoes




Yield: 4

Prep Time: 10 min.

Total Time: 35-40 min.



Ingredients:

6 Rooster potatoes, par boiled
1 tbsp olive oil (drizzled evenly on top of all potatoes
Sea salt and freshly cracked pepper, to taste
Butter, to taste
Sharp cheddar, shredded
Sour cream, to taste
1 slice of bacon, cooked & crumbled
1 green onion, sliced

Directions:

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.

Boil the potatoes in water for 10-15 minutes or until fork tender. Place on the prepared baking sheet. Place the potatoes on a paper towel and with another towel on top of the potatoes, gently press down with your hand to smash them. You can also use a potato masher but I find that my hand does a better job. Place the smashed potatoes on the baking sheet and drizzle with olive oil, sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 10-15 minutes then carefully flip them over and bake for an additional 10 minutes. Remove from the oven and place a bit of butter on each potato followed by some shredded sharp cheddar, a dollop of sour cream, some bacon bits, and green onions. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Rooster (albertbartlett.com)
  2. ^ Rooster (www.facebook.com)
  3. ^ Slow-Roasted Beef (www.gordon-ramsay-recipe.com)
  4. ^ House Salad (www.gordon-ramsay-recipe.com)
  5. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  6. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)