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SERVES: ABOUT 10 CUPS

This slightly salty, full of flavor granola serves as a great base. Add additional dried fruit to your taste. Serve as your morning cereal or atop your fruit and yogurt or oatmeal.

INGREDIENTS
6 1/2 c. oats
1 tbsp. (3 tsp.) coarse kosher salt**
1 tsp. cardamom
1/2 tsp. cinnamon
1 c. olive oil
1 c. maple syrup
1 1/2 tsp. pure vanilla extract
1 1/3 c. unsweetened flaked coconut, lightly chopped
1 1/3 c. raw walnuts or pecans, lightly chopped
1 1/3 c. raw almonds, slivered

INSTRUCTIONS
Preheat oven to 350 degrees.

In a large bowl, combine oats, salt, cardamom, and cinnamon. Stir.

In a smaller separate bowl, stir together olive oil, maple syrup, and vanilla extract until thoroughly combined. It will thicken as it emulsifies.

Add to oat mixture reserving a tablespoon or so. Set reserves aside.

Evenly divide granola between the two unlined baking sheets. Bake for 20 minutes, stirring and flipping half way through.

Meanwhile, lightly chop nuts and coconut. Add to bowl with remaining olive oil mixture. Stir.

After granola has baked for 20 minutes, add nut mixture and bake for an additional 6-7 minutes.

Remove from oven and cool. Store in an airtight container for up to a month.

Garnish with dried fruit before serving.

NOTE

If you’re baking this on a dark pan, shorten cooking times. Darker pans tend to cook faster than lighter.

Courtesy of The Faux Martha

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Makes 4 servings

2 lbs beets, scrubbed, peeled and thinly sliced
6 medium carrots, thinly sliced
3 T olive oil
Coarse salt and ground pepper
3 T orange juice
1 1/2 t sherry vinegar or white wine vinegar
6 c mixed greens
1/2 c crumbled feta cheese**
1/3 c chopped walnuts, toasted

Preheat oven to 450.

On a rimmed baking sheet, toss beets and carrots with 1 1/2 T olive oil, and season with salt and pepper. Roast until tender, about 30 minutes, tossing halfway through. Allow to cool.

While vegetables are roasting, whisk together the orange juice, vinegar, and olive oil. Season with salt and pepper.

In a large bowl, toss the mixed greens with half of the dressing and transfer to a serving platter. Toss the beets and the carrots with the remaining dressing and add to the platter. Add feta cheese and walnuts before serving.

**Remove cheese for Whole30.