Breakfast

Best Granola

~ lindy

Best Granola

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*3 cups Old Fashion Rolled Oats

*1 cup sliced Almonds, roughly chopped

*1 cup Cashews, chopped

*3/4 cup shredded Coconut (Unsweetened if desired), chopped fine

*6 tablespoons Brown Sugar

*6 tablespoons Maple Syrup

*1/4 cup Extra Light Olive Oil

*3/4 teaspoon Sea Salt

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In a bowl combine oats, almonds cashews and Coconut. Set aside.
In a sauce pan on medium-low heat, add the brown sugar, maple syrup, olive oil and sea salt. Stir until sugar is melted and then pour over your granola mixture mix/toss until well coated.

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On a Silpat lined 1/2 baking sheet or foil lined. Spread out granola mixture evenly across baking sheet.

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Pre-heat oven to 250*F. Bake granola for 1 hour stirring every 15 minutes. Then Remove from and allow to cool and store in an airtight container. Makes around 5-6 cups.

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Granola Recipe adapted from Alton Brown Food Network

Also see Granola Maple Scones

Also See Granola Maple Scone

Enjoy!

Lindy

Dark Chocolate Drizzled Scones

~ lindy

 

Chocolate Drizzled Scones

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Topping: Mini Chocolate Chips

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Special Supplies: Stainless Steel Pastry Blender/Cutter, Straight Pastry Cutter/Bench Scraper or Rotary Pizza Cutter, Plastic Wrap and Double Boiler

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Scone Dough:

*1 3/4 cup All-purpose Flour

*1/2 cup Granulated Sugar

*1/4 cup Hershey’s Special dark Chocolate Cocoa Powder, or other good quality Chocolate Cocoa Powder

*2 1/2 teaspoons Baking Powder

*1/4 teaspoon Sea Salt

*6 tablespoons Butter, cold and cubed

*2/3 cup Whipping Cream, very cold (an extra 1/4 cup for brushing scones after baking this is optional)

*1 large Egg, cold

*1 tablespoon Vanilla Extract, cold

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Sift together in a bowl the flour, cocoa, baking powder, sugar and salt.

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In a small bowl whisk together cream, egg and vanilla.

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Add to the flour mixture the cold butter and cut in the butter with a pastry cutter/blender add the cubed butter, adding 1/3 of the cream at a time until it resembles coarse crumbles, careful not to over cut. Then add crumbled mixture onto a piece of marble or onto a cold solid surface or pastry mat. Form the crumbles into a rectangle shape (place a piece of plastic wrap on top of the dough. Now, using a rolling-pin roll out scone dough lightly until about 1 inch thick. Remove plastic wrap and cut scone dough with straight pastry cutter/bench scraper.

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Cutting Scone Triangles:

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The Scone dough is in a rectangle shape so cut to lines horizontal and two vertical lines equal distances apart. Then cut each square into 4 triangles cutting corner to corner like making an X in a square.

Chocolate Drizzle

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*4 ounces Bittersweet Chocolate, (Bakers or other good quality chocolate) chopped

*1/2 teaspoon Canola Oil

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Melt chocolate and oil in a double boiler until melted, then use a teaspoon and drizzle melted chocolate over cooled baked scones. Top with mini chocolate chips.

Recipe adapted from Bobby Flay Food Network

Enjoy!

Lindy