If there were ever a time to affect change in the food world, it is now. —Melissa Rodriguez
The IACP (International Association of Culinary Professionals) conference and awards ceremony took place this past weekend in New York City and while I could not attend, I did follow closely on Twitter. The above quote was one that popped up in my feed and it really struck me.
If a humble little blog such as conifères & feuillus can get noticed and snag an IACP nomination, then certainly, each one of us has the means to reach out to the world and affect change. For me, as far as food is concerned, that would include things like fighting world poverty and improving global food security, calling for humane and sustainable farming techniques, or even simply passing on the desire to eat healthy, homemade food to the next generation. So many ideas popped into my head. conifères & feuillus has never been about fame or fortune, but the idea of making a positive impact… well that sounds incredibly exhilarating to me.
But before I get too ahead of myself, for now, I will keep in mind the reason for this blog—it’s simply to record recipes for my children to use one day. But, today’s recipe is slightly special. It’s not one for them to use later on, but instead, as of now. You see, this mama is officially retiring from granola-making! Surely a 12, 10, and almost 5-year-old can take over? So listen up guys (and kiddos!), this is a basic granola recipe… you mix and match to your taste and what you find in your (the) pantry. (The granola shown in the photos does not include any of the options.)
Perhaps getting my children (and all children) busy in the kitchen is a wonderful way to get them to appreciate healthy, homemade food. Do you see what just happened? Remember what I mentioned above about affecting change, well, it looks like we’ve already begun. That easy.
Finally, a huge congratulations to the winner of the IACP Digital Media Award for Individual Blog, Food Nouveau, as well as to my fellow nominee, Brooklyn Supper. And of course, a huge thank you to you, my readers, for all your kindness and encouragement.
The ceramic bowl above was purchased from pō, an e-shop filled with gorgeous handmade items from France. (Not an affiliated link or paid advertisement; I just like to support small, friendly businesses!)
(yields approximately 6-7 cups of granola)
required dry ingredients
- 200 g rolled oats
- 200 g rye flakes
- 100 g finely shredded coconut
- 1/4 tsp salt
required wet ingredients
- 100 g liquid sweetener (maple syrup OR honey)
- 50 g coconut oil OR another oil of your preference
- 30 g nut butter OR tahini for a nut-free option
optional spices (choose 1)
- 1 tsp ground cinnamon
- 1 tsp chai masala
- 1 tsp gingerbread spice mix
- 1/2 tsp ground cardamom
- ∼65 g chopped nuts (almonds, hazelnuts, etc)
optional dried fruit
- ∼80 g dried fruit (raisins, cranberries, chopped apricot, etc)
- ∼50 g toasted seeds (pumpkin, sesame, sunflower, etc)
optional for chocolate version (see chocolate almond granola recipe)
- 35 g cocoa powder
- 110 g mini chocolate chips
- Preheat oven to 350°F (175°C).
- Stir basic dry ingredients together in a large bowl.
- In a saucepan over low heat, slowly melt and blend together the basic wet ingredients. Add in any spices that you are using or if you are making the chocolate version, add the cocoa powder to the saucepan and blend with the wet ingredients.
- Pour wet mixture over the dry ingredients. Use a spatula to scrap it all out. Mix thoroughly.
- Mix in chopped nuts if you are using.
- Divide and spread mixture onto two baking dishes. (I use two 11 x 16 inches rimmed cookie sheets).
- Bake for 20 minutes in the center of the oven. Wearing oven mitts, remove from oven, give it a stir and put back into the oven (you may want to swap positions) and bake for another 10-15 minutes until it is golden brown and crunchy.
- Once baked allow, allow the trays to cool to room temperatures, then transfer granola to a large bowl and let granola cool completely.
- Stir in dried fruit, seeds, or chocolate chips if using.
- Store in and airtight container (and a note to my kids… try not to eat all of it in one day!)