Sunday, 28 August 2011

Homemade Maple Granola

I got this recipe out of the Food and Drink 2005.  It is the first time I have used Kamut Flakes and I love them! Very inexpensive from the Bulk Barn and they have a wonderful texture and flavour.  This granola has a nutty flavour (go figure toasted almonds) and is not as sweet as a lot of the commercially purchased ones.  Don't cheap out on the Maple Syrup, make sure it is pure maple syrup and not an imitation.  The cranberries add a tartness that is really nice.  My new favourite granola.

2 1/3 cups (575 ml) unsweetened kamut flakes
1/2 cup (125 ml) slivered almonds
2 tbsp (25 ml) cold unsalted butter cut into small pieces
1/4 cup (50 ml) whole wheat flour
1 tbsp (15 ml) sugar
1/4 tsp (1 ml) salt
3 tbsp (45 ml) pure maple syrup
1/2 tsp (2 ml) pure vanilla extract
1/3 cup (75 ml) dried cranberries

  1. Preheat oven to 350F (180 C).
  2. In a medium bowl, combine kamut flakes and almonds.  Spread mixture on a parchment-lined heavy   baking sheet.  Toast mixture 10 minutes or until golden brown.  Transfer mixture back to medium bowl.
  3. Put the butter, flour, sugar and salt in a small bowl.  With your fingers, rub mixture together until it resembles coarse crumbs.  Transfer mixture to bowl with flakes and almonds and stir to combine.  Combine maple syrup and vanilla extract in the small bowl.  Pour over flake mixture and stir with a rubber spatula until evenly combined.
  4. Spread granola on the parchment-lined baking sheet and toast, stirring once, for about 13 minutes or until mixture is dry and golden brown.  Transfer to clean medium bowl and let cool completely.  Combine with the dried cranberries and serve.
Serves 4

Thursday, 25 August 2011

Porridge Bread

This is a recipe I found when I was just 13 - won't tell how long ago that is by it was typed on a typewriter, not a computer!  It is a heavy bread, but good, the recipe doesn't call for it but add cinnamon, ginger or nuts if you wish, it can handle it.

Porridge Bread

2 cups rolled oats
1/4 cup shortening
2 cups boiling water
1 cup lukewarm water
2 tsp granulated sugar
2 pkgs dry yeast
2/3 cup molasses
4 tsp salt
8 to 8 1/2 cups all purpose flour (I had about 1 cup left over)

Pour boiling water over rolled oats and shortening in a large mixing bowl.  Stir until shortening melts and let stand about 20 minutes, stirring occasionally.  Dissolve sugar in lukewarm water in a small bowl.  Over this, sprinkle yeast and let stand 10 minutes then stir briskly with a fork.  Stir molasses and salt into rolled oats mixture and cool to lukewarm.  Add softened yeast to lukewarm rolled oats mixture.  Beat in 2 1/2 cups flour.  Beat vigorously with an electric mixer or by hand.  Gradually beat in an additional 5 to 6 cups flour with a spoon.

Work in last part of flour with a rotating motion of the hand.  Turn dough on to a floured surface and knead 8 to 10 minutes.  Shape into a smooth ball and place in a greased bowl, rotating dough to grease surface.  Let rise in a warm place until doubled in bulk, about 1 1/2 hours.  Punch down and shape into 4 loaves.  Place in greased 8 1/2 x 4 1/2 inch pans.  Grease tops.  Cover and let rise again until doubled in bulk, about 1 hour.  Bake in preheated 400 degree F oven for 30 to 35 minutes or until golden.  Makes 4 loaves.

Wednesday, 24 August 2011


I am not a professional chef but have worked alongside some amazing ones.  I cook for the love of it and enjoy sharing with family and friends.  Most days I like to try something new and I usually pass on my successful recipes to family and some friends.  Both my older children are great cooks and I am teaching the younger ones as well.  Food is a great way of getting together, it opens doors for communication when those doors have been shut for a while.  This blog may is a way of sharing some of the food I enjoy and have prepared.  I love playing with different textures and techniques so take a look and let me know what you think. I hope you try some of these and enjoy them as much as I have.