flax

Weekend Granola

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This weekend I have been preparing for a new workshop that I am doing next week on natural sweeteners.  Part of preparing for the workshop is making up some tasty treats for my participants to try out.  This granola is made using maple sugar and brown rice syrup.

Makes 8 Cups

Ingredients:

  • 6 cups quick-cooking oats
  • 1/2 cup maple sugar
  • 1/4 cup golden flax seeds
  • 1/4 cup flax meal (ground flax seeds)
  • 1/4 cup nibs
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup black sesame seeds
  • 1 cup Thompson raisins
  • 1 teaspoon cinnamon
  • 1/2 cup coconut oil (liquid form)
  • 1/3 cup brown rice syrup
  • 1 1/2 teaspoons vanilla extract
Directions:
Preheat the oven to 350F.
Spread the oats on a rimmed baking sheet and bake for 10 minutes. While the oats are baking combine the dry ingredients in a large mixing bowl; stir to combine.  Add the oats to  the dry ingredients and stir to evenly distribute.  Add the wet ingredients to the oat mixture and mix until everything is evenly coated.
Line two rimmed baking sheets with parchment paper (optional). Spread half the mixture on each of the baking sheets and bake for 15 minutes, stir after 10 minutes. Remove from the oven and allow granola to cool on the baking sheets.  Store in an airtight container.

Cafe Gratitude and Yummy Flax Fries

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Dinner tonight included a recipe from Cafe Gratitude ‘s recipe book I am Grateful and had fries inspired by Carrots ‘N’ Cake .

First the hubby and I started with a lovely salad from I am Grateful:

The dressing for this salad was Peppery Avocado Caesar Dressing from I am Grateful, capers and gomasio.  It was nice light and yummy. There is a caesar salad recipe in I am Grateful which also includes their almond bread.  I would have loved to make this but didn’t have the ingredients for the bread but hope to make it next time.

To go with this salad we had quinoa with peas, corn, Braggs and hot chili sesame oil.  We also had these amazing fries:

Baked Parsnip and Sweet Potato Flax Fries

Tina of Carrots ‘N’ Cake inspired this recipe

  • 2 sweet potatoes, cut into fries
  • 4 parsnips, cut into fries
  • 1T olive oil
  • 3T flax meal
  • 1/2t garlic salt
  • 1/2t chili powder

Preheat the oven to 425F. Place the parsnip and sweet potato fries in a large plastic bag and toss with olive oil.  Add in the flax meal, garlic salt and chili powder and toss with the fries to evenly coat. Pour out onto a baking sheet to form a single layer.  Place in the oven and bake for 30-35 minutes or until soft, flipping after 25.

Recipe: Coconut Raisin Flax Granola

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Coconut Raisin Flax Granola

 This granola is delicious and is great with your favorite non-dairy milk or soygurt. 

  • 2 cups rolled oats
  • 1/2 cup sunflower seeds
  • 1/2 cup Blueberry Flax Meal (you can substitute regular flax meal)
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup almond pieces
  • 1/4 cup pumpkin seeds
  • 1/2 cup brown rice syrup
  • 3 Tablespoons brown sugar
  • 2 Tablespoons vegan margarine (coconut oil would be a great substitute for vegan margarine)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 & 1/2 cups raisins 

 

  1. Preheat the oven to 350 degrees F.
  2. Spread the oats, sunflower seeds, flax meal, coconut, almond pieces and pumpkin seeds onto a baking sheet. Place in the oven and toast for 15 minutes, stirring occasionally.
  3. Grease a baking sheet. 
  4. While the oats mixture is toasting, combing the brown rice syrup, brown sugar, margarine, vanilla and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
  5. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the brown rice syrup mixture, add the raisins, and stir to combine. 
  6. Pour the mixture onto the greased baking sheet and make sure that the mixture is evenly distributed. Place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Break into pieces and store in an airtight container for up to a week.