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Sep 19, 2017
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Posts Tagged ‘granola’

Recipe: Crispy Granola

Thursday, September 7th, 2017

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I confess I have never been a fan of granola, but now I will have to amend that statement to “I have never been a fan of store-bought granola.” This granola is magnificent with yogurt or even just eaten plain as a snack. The cardamom and vanilla add a nice bit of spice, and the whole batch together tastes toasty and not too sweet.

This combo of dried fruit and nuts is my particular favorite. You can change any of the mix-ins according to your preference, and even omit the nuts entirely for a nut-free variation. For a gluten-free option, make sure your oats are gluten-free and omit the wheat germ. This makes enough to share – though you may not want to.

 

Crispy Granola
Adapted from a recipe at Serious Eats
About 9 cups

3 cups old-fashioned rolled oats
1/3 heaping cup wheat germ
1 heaping Tbsp. chia seeds
1 cup buttermilk
½ cup (1 stick) butter, melted
¾ cup sugar
2 tsp. vanilla bean paste or 1 split and scraped vanilla bean
1 tsp. cardamom
½ tsp. kosher salt
¾ cup pumpkin seeds
½ cup cashews
½ cup sliced almonds
1 tsp. olive oil
½ cup dried blueberries
½ cup dried tart cherries
½ cup golden raisins

• In a large mixing bowl, combine the oats, wheat germ and chia seeds. Stir in the buttermilk and melted butter until evenly coated. Cover with a towel and set aside 20 minutes, until the oats appear dry.
• Stir in the sugar, vanilla, cardamon and salt and toss to coat evenly. Cover with a towel and set aside 30 minutes, until the mixture looks loose and damp.
• Meanwhile, preheat the oven to 350 degrees.
• Spread the pumpkin seeds, cashews and almonds on a parchment-lined baking sheet. Bake 10 minutes, until fragrant and beginning to brown. Transfer to a large mixing bowl, toss with the oil and stir in the blueberries, dried cherries and raisins. Set aside.
• Reduce the oven temperature to 300 degrees.
• Spread the oat-mixture in an even layer across the same baking sheet. Bake 75 to 100 minutes, stirring the granola every 20 to 25 minutes, until the oats are toasted and dry.
• Add the toasted oats to the dried fruit and nuts, stir to combine, then return to the baking sheet and let cool completely. Transfer to airtight containers. The granola can be stored for several weeks at room temperature.

Amrita Song is the owner and baker at Mila Sweets.

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Make This: Savory Granola

Sunday, January 1st, 2017

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Ditch the croutons and pump up the volume on your soups and salads with this crunchy, savory topper. Preheat the oven to 350 degrees. In a medium bowl, combine 1 cup old-fashioned oats, ½ cup slivered almonds, ½ cup raw sunflower seeds, ⅓ cup grated Parmesan, ¼ cup raw sesame seeds, 2 Tbsp. chopped rosemary, ½ teaspoon cayenne pepper and ½ teaspoon garlic powder. In a small bowl, beat 1 egg white until frothy, then add it and ¼ cup olive oil to the oat mixture. Toss to combine. Pour onto a parchment-lined rimmed baking sheet and bake 25 minutes, stirring once halfway through. Let cool, then break into chunks. Store in an airtight container up to 1 week.

Photo by Carmen Troesser

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The Scoop: Anne Croy leaves Pastaria, to focus on Banner Road

Tuesday, September 6th, 2016

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After four years at Niche Restaurant Group, Anne Croy has left her position as Pastaria’s executive pastry chef. Her last day was Thursday, Sept. 1, as reported by Feast.

Croy said she intends to focus on her business, Banner Road Baking Co. “Banner road is a wholesales specialty food business,” she said. Currently, she sells four varieties of granola under the Banner Road name. She hopes to expand her distribution throughout the Midwest and add more flavors and products like energy bars, granola bars, cookies and crackers.

“Anne makes some of the best granola in the world, and we’re proud to still serve her recipe at Pastaria,” said Niche Food Group owner Gerard Craft.

 

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Croy worked at Pastaria’s since it opened in 2012. “I’ve been able to work with some of the finest chefs in the city,” she said. “I just had an amazing team, and I’m really excited about what (executive chef Ashley Shelton) is doing with the restaurant.”

Craft said Sardella executive pastry chef Sarah Osborn has taken over pastry operations and will develop desserts for Pastaria and Taste. She will also have a hand in developing gelato pop flavors for Porano.

Pastaria Nashville executive pastry chef Mathew Rice has been named Niche Food Group executive pastry chef and will work with Osborn to develop the gelato programs at Pastaria and Porano, as well as the overall dessert programs at Pastaria and Taste.

Rice said he looks forward to the added responsibilities, as well as more frequent trips back to St. Louis. “This will keep me involved in the St. Louis food scene, so that’s something I’m excited about,” Rice said.

 

Catherine Klene contributed to this report. 

 

Just Five: No-Bake Granola Bars

Tuesday, May 20th, 2014

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The phrase “no-bake” is right up there with “low-fat” and “fruit juice-sweetened” on my list of things I am not interested in cooking or eating. So imagine my surprise when I started playing with this recipe from Minimalist Baker; now, my new Sunday tradition is making – not baking –  granola bars for the week.

Making homemade granola is incredibly satisfying. It’s simple, versatile and healthy; I know exactly what’s in it, unlike prepackaged store granola. I started baking granola about a year ago, and the recipe for this pistachio-studded version quickly became my go-to. But while that recipe is absolutely delicious, it’s rather high in fat.

However using sweet pureed dates and natural peanut butter as binders in these no-bake bars cuts the fat down considerably. Add chocolate chips, chopped dried fruit, banana chips or other nuts and seeds if you like. I’ve never made it the same way twice, which sometimes infuriates my family. But you can be sure they beg for more every Sunday!

No-Bake Granola Bars
Adapted from a Minimalist Baker recipe
8 Servings

10 to 12 (8 oz.) dried dates, pitted
1½ cups rolled oats*
1 cup roasted unsalted almonds, chopped
1/3 cup chunky natural peanut butter
¼ cup honey (Agave syrup, maple syrup or sorghum will also work)
1 Tbsp. coconut oil or other neutral oil
Pinch of kosher salt

• Add the dates to the bowl of a food processor and until they reach a sticky, paste-like consistency. Scoop the date puree into a large bowl with the oats and almonds.
• In a small saucepan over low heat, warm the peanut butter and honey until melted and viscous. Stir in the coconut oil and salt. Pour the melted peanut butter over the oat mixture and combine with a wooden spoon or your hands, chopping and stirring until the mixture is well-incorporated.
• Line an 8-by-8-inch baking dish with plastic wrap. Scrape the granola mixture into the dish and press it evenly in the pan. Cover with plastic wrap and freeze 20 minutes.
• Transfer the chilled granola to a cutting board and use a sharp knife to slice them into 8 2-by-4-inch bars. Granola bars will keep in an airtight container up to 1 week.

*Optional: Bake the oats in the oven at 350 degrees for 15 minutes for a toasted flavor.

 

 

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