So simple to make, you’ll wonder why you ever paid so much for store-bought granola. Whip this recipe up on a Sunday afternoon and store in an airtight container for up to three weeks.
2 cups (250 mL) rolled oats 1 1/4 cups (310 mL) pecans or walnuts (or a combination) 1/3 cup (80 mL) ground flaxseed 1 cup (250 mL) dried apples, chopped 1 cup (250 mL) apple juice 1/2 cup (125 mL) unsweetened applesauce 3/4 cup (180 mL) brown rice syrup 2 Tbsp (30 mL) coconut oil 1 Tbsp (15 mL) ground cinnamon 1 Tbsp (15 mL) vanilla extract
Preheat oven to 350 F (180 C).
In large bowl, combine oats, nuts, and flaxseed. Toss until oat mixture is coated.
Spoon mixture onto cookie sheet and bake for 10 minutes. Remove from oven and set aside to cool.
Reduce heat to 250 F (120 C).
In medium saucepan on medium-high heat, combine chopped apple, apple juice, applesauce, brown rice syrup, coconut oil, and cinnamon. Bring to boil then reduce mixture to simmer for 15 minutes. Remove from heat; stir in vanilla.
In large bowl, combine wet ingredients with oat mixture and toss to coat. Transfer to cookie sheet and bake for an additional 40 minutes or until mixture is lightly browned, stirring every 10 minutes.
Source: "Meals on the Run", alive #344, June 2011
In this plant-based stuffing, fresh herbs and dried fruit replace the depth of flavour usually infused by chicken juices, so use fresh thyme and rosemary if possible to maximize the flavour return. By baking the stuffing in a shallow dish, the bottom stays wonderfully soft and moist while the top becomes addictively crunchy, as opposed to an in-bird stuffing that ends up monotonously mushy. Sweet and not-too-salty For a more exotic flavour, skip garlic and add small pieces of dark chocolate. To keep sodium levels down, be careful that you don’t add too much salt. If your bread already contains a decent amount of sodium, you might not need to add extra, but taste stuffing before baking to make sure it won’t be bland. And err on the side of under-seasoned if you plan to eat it with a salty gravy or sauce.
Don’t be fooled by the simplicity of this roasted vegetable appetizer platter. High quality ingredients, a variety of textures and colours, fresh herbs, and a flash of lemon make it shine. Not all olive oils and balsamics are created equal Use your good, fruity, cold-pressed extra-virgin olive oil to accompany this appetizer platter, since the quality and flavour will shine through. You can use a more neutral and affordable olive oil for roasting the vegetables, if you prefer. As for the balsamic vinegar, use either an aged one that’s thick and sweet, or reduce a young balsamic in a small saucepan until thick, optionally adding a pinch of sugar to sweeten it (see the oyster mushrooms with caramelized parsnips recipe for helpful directions). A store-bought balsamic glaze that’s already been thickened works as well, but check the ingredients for unwanted preservatives and sweeteners.
Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold. Add some crunch This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch.