Beek’s Chia Oatmeal Granola

I made this granola to top my yogurt with this week for a snack.

I had everything on hand, except the chia seeds, which I got from my local natural foods store.

It’s very tasty! Definately more of a flavored oat combo than a traditional granola, though. So if you’re looking for traditional, this ain’t it.

If you’re looking for healthy, tasty, and awesome — proceed!

Beek’s Coconut Chia Granola:

(Beek Eats!)

• 3 cups rolled oats, gluten-free if necessary
• 3/4 cup unsweetened coconut flakes
• 3/4 cup sliced almonds
• 1/2  cup pure maple syrup (I use Grade B.)
• Vanilla extract and cinnamon to taste. (I like a lot, probably 1 t of each, and then some.)
• 2 T safflower oil (I used canola, because I don’t like safflower)
• 2 T chia seeds

Mix allllll together in a bowl or directly on a cookie sheet, bake at 375 degrees for 25-30 minutes, making sure to mix up the granola one or two times while baking, to ensure even coloring (NOT burning!)

I’ve also added wheat germ and coconut flour to different batches for an even nuttier texture and taste.  Experiment with whatever ingredients you like or have on hand!

Cinnamon Roasted Almonds

Check out my crazy 1962 countertop. Nice amoebas, eh?

Okay, important stuff first. You must make these. Don’t like almonds? Use pecans. peanuts, cashews. WHATEVER. Just make it.

You know when you go to the fair, or sporting events, and they have the roasted nuts covered in cinnamon sugar? Well, this is the homemade version. And they.are.awesome!

I daresay they’d even be a cute food-related gift for the upcoming holidays! Put them in a nicely decorated jar, and you’re ready to go!

I will warn you I had trouble finding a big bag of plain almonds. People tell me the warehouse clubs have them, but I had trouble with my grocery store and Walmart. Just a warning!

And I think 4 cups of almonds is just shy of 1.5 lbs. If that helps.

Cinnamon Roasted Almonds
(Kara’s Kitchen Creations)

1 egg white
1 tsp water
1 tsp vanilla
4 cups whole almonds
1/4 cup brown sugar
1/4 cup granulated sugar
1 tsp salt
1 tsp cinnamon

Directions
– Beat the egg white, water, and vanilla in a large glass bowl until frothy.
– Stir in the almonds to coat
– Mix the brown sugar, granulated sugar, salt and cinnamon together and sprinkle over the almonds, stirring until well coated.
– Pour onto a cookie sheet lined with parchment paper
– Bake at 250 degrees F for 60-90 minutes, stirring occasionally

– You want the almonds to be toasted, but don’t let them burn!

Banana Coconut Muffins

Coconut is one of those things that I go in and out of enjoying.

I also tend to forget it exists until it pops up again on my radar.

So when I saw the recipe for Banana Coconut Muffins (aka, Five Kinds of Awesome) over at the No Slivers Here blog, I figured it was time to re-incorporate coconut into my cooking.

And these.are.that.good.

I could’ve eaten them all as soon as they came out of the oven! YUM!

I swear, a little dollop of whipped cream on top, and these bad boys would taste like pie!

Banana Coconut Muffins

(http://www.epicurious.com/, by way of No Slivers Here blog)

Note: The recipe says it makes 8, 1/2″ deep muffins. But I never buy specialty sized muffins tins, so I used my standard 12-muffin tin. I got 10 muffins.

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 very ripe bananas, mashed (3/4 cup)

1 stick (1/2 cup) unsalted butter, melted

2/3 cup sugar

1 large egg

1/2 teaspoon vanilla

3/4 cup sweetened flaked coconut

Directions

– Preheat oven to 375°F. Line muffin cups with liners.

– Whisk together flour, baking powder, and salt in a bowl.

– Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
– Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut.

– Bake until muffins are puffed and golden, about 25 minutes.

– Transfer muffins to a rack and cool slightly.

Edit: I’ve entered this recipe in Joelen’s Culinary Adventures blog event — Marvelous Muffins!

Homemade Soft Pretzels

I have two soft pretzel recipes I’d like to experiment with. This is the first.

This is Alton Brown’s recipe…and while I normally think his recipes are divine (even if he is a bit neurotic) this one is just “okay” in my eyes. DH agrees and says it’s amazing.

The key, I think, is I like a sweeter pretzel dough. This one is more yeasty, than sweet — and I think it’s because this recipe calls for white sugar. My other pretzel recipe calls for brown — hopefully I can post it soon and update you on the sweetness of the dough!

Homemade Soft Pretzels
(Original by Alton Brown)
Makes 8 Pretzels

1 1/2 cups warm (110 to 115 degrees) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all purpose flour — about 4 1/2 cups
2 ounces unsalted butter, melted
vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
pretzel salt (can use kosher salt!)

Directions
– Combine water, sugar, and kosher salt in the bowl of a stand mixer. Sprinkle yeast on top and allow to sit for 5 minutes, or until the mixture begins to foam.
– Add the flour and butter, and, using the dough hook attachment on your mixer, mix on low speed until well combined.
– Change to medium speed and knead the dough with the dough hook until the dough is smooth and pulls away from the side of the bowl (approximately 4 to 5 minutes).
– Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil.
– Return the dough to the bowl, cover with plastic wrap, and sit in a warm place for approximately 50-55 minutes, or until dough has doubled in size.

– Preheat the oven to 450 degrees. Line 2 sheet pants with parchment paper and lightly brush with vegetable oil. Set aside.

– Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

– In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll each piece of dough into a 24-inch long rope. Make a U-shape with the rope, holding the ends of the rope, and cross them over each other. Press into the bottom of the U in order to form the shape of a pretzel.
– Place onto parchment-lined sheet pan.

– Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large, flat spatula. Return to the sheet pan, brush the top of each pretzel with the beaten egg and water mixture and sprinkle with pretzel salt (I left salt off half my pretzels and made them cinnamon-sugar ones once they had baked)

– Bake until dark golden brown in color, approximately 12 to 14 minutes.
– Transfer to a cooling rack for at least 5 minutes before serving.