If you’re anything like me, you’ve tried at least 10 different recipes for granola- each of them ok, but not something that you want to make… and then make again. With this recipe I’ve tweaked it a few times until I found the balance that makes me happy. It’s slightly crunchy, a little salty, it has the chew factor, it has texture, the little bit of sweet offered up by the dried fruits, and a teeny bit of heat, ’cause, well, why not? So without further adiue….
3 Cups rolled oats
1/2 Cup whole raw cashews
1/2 Cup chopped raw cashews
3/4 Cups unsweetened, shredded coconut
1/4 Cup grade B pure maple syrup
1/4 Cup canola oil
3/4 Teaspoon kosher salt
1/4 Teaspoon cinnamon
1/2 Teaspoon cayenne
1/3 Cup dried cranberries
2/3 Cup raisins (I like variety so I use 1/3 Thompson, 1/3 golden, and 1/3 red flame)
Preheat your oven to 250 degrees F
In a 1 Cup liquid measuring cup combine the maple syrup, canola oil, kosher salt, cinnamon and cayenne- give it a real good swirl around in there
In a bowl, combine the oats, all of the cashews, and the coconut
Add the liquid to the solid and combine the mixtures as evenly as is possible so that you can’t see any bog, dry clumps at all
Spread the mixture out on a jelly roll pan, evenly, and cook for an hour and 15 minutes, stirring every 15 minutes to achieve an even brownesss
Remove from the oven and allow to cool for at least 15 minutes, then add the cranberries & raisins
Store in an airtight container in a cupboard for up to 1 week. Enjoy dry or with your favorite milk (cow, goat, soy, almond, hemp)
While flipping through my most recent edition of National Geographic Traveler I came across this 1-page article on Socca (chickpea flour crepes). Seeing as the picture indicated that this Socca (which I had never heard of before) was a food, I decided to read on. The ingredient list was simple: chickpea flour, water, olive oil, salt. The intent seemed ideal: to be in rough shards, eaten with your fingers. How could I go wrong? So I tried it.
The batter is fairly thin- much like crepe.
There are several options for cooking these- under a broiler (in a fry pan), on a very hot baking stone, stove top. I opted to make my first three on a baking stone, preheated in a 500 degree oven, and the last in a cast iron pan so that I could see the difference.
Broiled socca: crispy edges and nicely cooked center
I served these as a gluten-free flatbread type of side to lemon-pepper chicken and green salads topped with crispy-fried mushrooms, roasted red peppers and cheddar cheese.
Socca makes a great app or accompaniment
2 cups chickpea flour
2 cups water
3 tablespoons extra-virgin olive oil
2 garlic cloves, pressed
1 tablespoon chopped fresh thyme
1 teaspoon salt (or more if you really want to taste it)
Whisk together the chickpea flour, water, olive oil, garlic, thyme, and salt. Let stand for at least 30 minutes and up to several hours
Preheat your oven to 500 degrees with a baking stone in it
Give the batter a quick whisk and ladle a quarter of it into the skillet
Switch the oven to Broil and let it go for 5-10 minutes, until the top is browned and the socca is cooked in the middle (yet still tender) and crispy around the edges. Use a spatula to remove it from the stone