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Maple, Almond and Brazil Nut Granola with Cranberries

16 December 2013 by Dominic Franks



…as any aspiring food writer will tell you, seeing your recipes in print is a thrilling and magical thing that can both make you feel rather special and a little nervous at the same time… thrilling for obvious reasons but nervous because it means that people will actually be able to make your recipes… of course being a food blogger, anyone can see and try my recipes but to actually have them in print is another story and so when InstantPrint asked if i’d like to be part of their Cook Club Campaign and have one of my recipes printed onto recipe cards to be part of a collection of Best British Bloggers, I of course was delighted… the only pre-requesite for being part of the club was that once we’d received the recipe box filled with recipes we’d cook one of them ourselves… naturally I chose my beloved chicken thighs as my recipe and I’ve chosen to cook this yummy granola by Karen from Lavender and Lovage…

the recipe cards come in this gorgeous metal recipe box

Lavender and Lovage Presents Maple, Almond, Pecan Granola with Blueberries
A decadent home-made breakfast cereal that is packed full of oats, nuts, seeds and fruit. Karen used organic and Fair Trade ingredients in this recipe and added some Canadian maple syrup as a treat in place of honey, although honey can be used. (I also had some Maple syrup) Karen also uses American dried organic wild blueberries, but i’m using cranberries for a little Christmas sparkle.

125mls maple syrup (or honey if preferred)
25g Demerara sugar
30mls rapeseed oil
2 teaspoons vanilla extract
400g jumbo oats
100g porridge oats
100g mixed seeds and grains (such as pumpkin, sesame or sunflower)
100g whole almonds
100g pecans (or walnuts or brazil nuts if preferred)
100g dried coconut flakes (not, desiccated coconut if possible, dried coconut flakes can be found in delicatessens and organic shops)
50g flaked almonds
1 teaspoon sea salt (I use Maldon)
2 teaspoons ground mixed spice (or ground cinnamon if you prefer)
150g dried cranberries 

Pre-heat oven to 180C/350F/Gas mark 4. Line two or three large roasting tins or trays with baking paper.
Pour the maple syrup or honey into a large bowl and then add the sugar, oil and vanilla extract. Mix well before adding the oats, mixed seeds, almonds – both whole and flaked, pecans or walnuts, coconut flakes, sea salt and mixed spice or cinnamon.
Mix all of the ingredients together – the best way is to use your hands – so that all of the dry ingredients are coated in the maple syrup and oil mixture.
Spoon the mixture over the paper lined roasting tins/trays so that is evenly spread and in a single layer. Bake in the oven for 10 to 15 minutes, making sure you check on it after 5 minutes and stir it well. You may also need to swap the trays around half way through baking too.
After 10 to 15 minutes, the granola should be a light golden brown – remove it from the oven and allow to cool completely before adding the dried blueberries and stirring them though to combine.
Decant the granola into airtight jars or tins, I used Kilner jars with rubber rings and use within 3 to 4 weeks.
i’d like to thank Karen from Lavender and Lovage for the recipe, a digital version of which can be found here on her blog… i’d also like to thank her for taking the photo’s of the recipe cards and box as I had stupidly left my box at the cottage… Karen has cooked my chicken thighs and that blog post can be seen here…

eat and of course, enjoy!

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Filed Under: Vegetarian Tagged With: instantprint, Lavender and Lovage, recipe cards

Previous Post: « sous vide chicken thighs with cauliflower, squash and potato mash
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Comments

  1. Karen S Booth says

    16 December 2013 at 11:33 am

    Your granola looks lush Dom and what great photos too! Thanks so much for making this recipe and I love the addition of cranberries for that “Christmas Sparkle” Karen

  2. bellini says

    16 December 2013 at 12:20 pm

    I love this idea Dom. Congratulations.

  3. Jenn S says

    16 December 2013 at 12:30 pm

    Oh, how incredibly cool that your recipe is now a recipe card!! Congratulations 🙂 And what a great recipe to be highlighted too… LOVE homemade granola!!

  4. Susan Lindquist says

    16 December 2013 at 2:18 pm

    What a wonderful honor, Dom! Congrats to all the bloggers chosen to represent the 'best of Britain' !!!

  5. Charlene F says

    16 December 2013 at 6:58 pm

    Looks lovely, I love granola, so healthy and filling x

  6. debby emadian says

    16 December 2013 at 10:14 pm

    Well done Dom. How awesome is that. The cards look lovely as does the granola. I'll definitely have a go at making some after Christmas.
    debx

  7. Baking Addict says

    16 December 2013 at 11:47 pm

    Such a brilliant idea and the granola looks fab! I was drooling over your chicken thighs over at Karen's blog earlier today!

  8. Magnolia Verandah says

    17 December 2013 at 4:25 am

    Wow how exciting is this – to actually see all your own work “out there” in print. What a wonderful gift this would make.

  9. Shu Han says

    18 December 2013 at 2:48 am

    SUCH a fun idea! Everythign now happens virtually, I'm not complainign I mean heck when we blog we are pretty much just posting it up on the web- but love the very special act of seeign something physically in print, and then the idea of sharing it and passing it on (not simply dropping a blog link) to a friend. The granola looks fab- I must drop by to tell her so too 🙂

  10. london bakes says

    20 December 2013 at 10:26 am

    What a lovely idea and so nice to see bloggers making other bloggers' recipes and putting their spin on them : )

  11. Candied Nuts says

    11 April 2014 at 6:44 am

    Philippine pili nuts from the Bicol region in the Philippines is a great Filipino or Philippines food or snack. Pili nuts are very healthy and nutritious indeed, being a source of energy, potassium and iron.They also have protein, dietary fiber / fibre, and calcium as well as monounsaturated and polyunsaturated fats.  I know they have no cholesterol, no trans fat, and the unsalted ones have no sodium. What is great about the pili nut snack or treat is that they are so crisp, rich, and delicious..

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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Here’s the #recipe:

🍓 200g butter
🍓 200g golden caster sugar
🍓 3 large free-range eggs
🍓 200g ground almonds
🍓 100g strawberries – quartered
🍓 4 apricots – sliced into wedges
🍓 the finely grated zest and juice of half a lemon
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🍓 1 teaspoon @little_pod Vanilla Bean Paste

I greased a 20cm fluted ceramic pie dish and pre-heated the oven to 160C

beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

lay half the remaining fruit into the bottom of your dish and cover with the frangipane batter, then scatter the remaining fruit on top

bake for 45 mins or until darkly golden brown, then remove from the oven and let it cool to set

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🍳 5 medium potatoes
🍳 2 large onions
🍳 2 large carrots – roughly grated
🍳 2 eggs – beaten
🍳 2 tablespoons flour
🍳 salt and pepper
🍳 a large handful of fresh rosemary
🍳 2 tablespoons of olive oil

for the poached eggs:
🥚 2 eggs per person
🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

Cut the potatoes and carrots into large chunks and par-boil till just beginning to yeald, drain and place in the fridge for one hour.  I usually do mine the night before.

Once the potatoes and carrots are cold, grate them and add them with the rest if the ingredients to a large bowl and mix together well.

Tip into your cake tin or roasting tray and roast in the oven on 190C till golden and grisp around the edges, roughly 40 mins

To make the poached eggs I prefer to use my large shallow cast-iron casserole dish.  There’s something about the cast-iron that holds the heat and cooks them evenly.  Fill the pan with water and heat it till it’s rapidly boiling, then turn down the heat until it is just steaming. 

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