I’ve been starting to think the monthly Daring Baker’s choices were pretty serendipitous. From the Perfect Party Cake for my birthday right up to this month’s Valentino Cake.

The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.  We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

Decedent for your Valentine but even more perfect for a selection of desserts I was preparing for a recent wedding reception. The catering job had a few challenges; egg, dairy, wheat and nut-free. Of course, if you ask me, cooking challenges are fun – so it was back to vegan baking for me. Luckily, being a flourless cake, the gluten-free issue was solved. I’ve made a vegan flourless torte before, but it contained almonds. Serendipity once again played a hand and I was finally able to try a version of Hannah from Bittersweet’s bean + chocolate cake.

With a few variations and a miniature muffin tin, I was set to shine.

As for the ice cream, things still had to be dairy free, so I thought I would opt for these three choices; Strawberry Rose Sorbet, Raspberry Lemoncello and Bananas Foster. They were based on the first, Strawberry Rose Sorbet, which I made last summer. With this easy recipe, any combination is simple. All you need is some frozen fruit, infused syrups and some imagination.

FLOURLESS CHOCOLATE TORTE
Adapted From Bittersweet who adapted it from Epicurious

1 – 19oz can Black Beans, drained + rinsed
1 Package Silken, Firm Tofu, drained (425g)
1 teaspoon Vanilla
1 Tablespoon Finely Ground Coffee, I used a French Roast
3/4 Cup Sugar
1/4 Cup Cocoa Powder
1 1/2 Cups Semi-Sweet Chocolate Chips, melted + stirred smooth
3/4 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt

1 Cup Raspberries, frozen is perfect

Heat raspberries and press through a sieve to remove the seeds. Set purée aside.
Preheat the oven to 350ºF.
In a food processor, combine the beans and tofu until well combined.
Scrape the sides, then add the vanilla, coffee, baking powder, soda, salt, sugar and cocoa powder.
Scrape down sides and add the melted chocolate, mixing well to combine.
Lightly spray miniature muffin tins. Add the batter by the tablespoonfuls.
With a moistened, clean finger, pat down the batter evenly.
Using a teaspoon, create a slight divot and spoon on the reserved raspberry purée over each of the cakes.
Bake for approximately 25 -30 minutes, cool almost completely before turning out to a cooling rack to finish.
Dust with confectioners sugar, if desired just before serving.

I never would have thought that summer BBQ’s would match up so well with Asian inspired salads.
I’ve tested this recipe a few times now at a few outdoor gatherings and I have to tell you, it held up pretty well beside the best of potato salads.

I’ve had this rice in my pantry collection for a while, you see I have a nasty habit of food shopping. Yes, admitted, I have more varieties of grains than summer sandles, which is so goes against all that is womanly. I just can’t help it though. Who knew there were so many types of quinoa, couscous or rice to be had and to hoard?

Black, or Forbidden Rice is an Asian heirloom variety of rice that is not glutenous and is very high in fiber as well as iron. It’s Forbidden name comes from it traditionally being served to the Emperors of Ancient China, thus being restricted from common consumption. Now, of course it can be found and even trademarked by a few different rice producers, sold in popular grocers and heath food stores.

Word to the wise though, check over your rice as you would lentils for forbidden objects, like pebbles. It’s heirloom and wholesome, right down to the ground it’s grown and what can get into it.

FORBIDDEN ASIAN BLACK RICE SALAD

2 Cups Black Rice, picked over
3 Cups Water
1 Yellow Pepper, finely diced
1 Red Pepper, finely diced
1 Large Carrot or a Handful of Baby Carrots, cut into matchsticks
3 scallions (green onions), finely chopped
Handful Thai Basil, about 10 leaves chopped

DRESSING

1/4 Cup Sesame Oil
1/4 Cup Soy Sauce
1 Tablespoon Freshly Grated Ginger, about a 1 inch knub
1 Clove of Garlic, finely minced
Zest of One Orange
Juice of One Lime
3 – 4 Tablespoons Agave Nectar, or to taste depending on how sweet you like things

Combine the sesame oil, soy sauce, ginger, garlic, zest, lime juice and agave with a whisk or a hand immersion blender until smooth. Reserve.
Check the rice over for pebbles or other impurities.
Rinse the rice, then leave it to soak for about 5 minutes. Drain well and add to a large sauce pan with a tight fitting lid.
Cover the rice with the 3 cups of water and bring it to a boil, stirring occasionally.
Reduce the heat for a low simmer and cover for about 25 minutes.
Remove from the heat and leave it covered for another 5 – 10 minutes.
Fluff with a fork and transfer the cooked rice to a large mixing bowl.
Drizzle over the prepared dressing then add the diced pepper, carrot, scallions and basil.
Toss well to combine the vegetables with the rice.
Garnish with additional citrus zest or basil leaves if desired.
No need to cool. Best served at room temperature, making it a perfect summer outdoor salad.

Have a kid who won’t eat crusts? I do. So instead of having it continuously irritate me, I’ve decided to please both parties.

I was inspired after reading this New York Times article about wasted food. Where I’m really happy I live in an area which makes us separate so they can collect our organic waste, I was still annoyed at the pile of crusts at the end of most every lunch.
Determined to end the fight but win the battle, I started cutting the crusts from my Darling’s cucumber sandwiches. This little princess must have thought she’d died and gone to heaven, but dare she know that I was storing the crusts in the freezer and watching them accumulate.

Knowing they wouldn’t go bad in the freezer, like the brown bananas, and vegetable scraps before them, they were ready and on hand for anything I might be ready for like, crumbs, croutons or bread pudding.

Bread pudding that her highness had little trouble polishing off for dessert.

Now I just have to plan for those cherry pits.
For other great grocery money saving tips, check out the article put together over at Everyday Food.

CHERRY CHOCOLATE BREAD PUDDING

4oz Semi Sweet Chocolate, roughly chopped
2 Cups Bread (Crusts), any kind, whole wheat, flax, oat, just be sure it’s at least a day old and chopped into 1/2″ cubes
1 Cup Soy Milk
1/2 teaspoon Vanilla
1 Tablespoon Brandy
3 Tablespoons Sugar
1 Tablespoon Arrowroot Powder, cornstarch will work as a substitute
Pinch of Salt
1 Cup Fresh Cherries, pitted & roughly chopped – dried may be substituted when out of season
3 Tablespoons Cocoa Nibs, very optional but quite delicious

Preheat the oven to 350ºF.
Cube the bread and set aside in a large bowl.
Melt chocolate in a heat proof bowl over a pan of simmering water (or in a double boiler), stirring occasionally until smooth.
Measure milk in a pourable measuring cup.
Add the vanilla, brandy, sugar, salt and arrowroot powder, stirring well to incorporate and dissolve the arrowroot powder.
Pit the cherries, I used the flat side of my chef’s knife to pop the cherry open and the pit little more than a flick from your fingertips.
Roughly chop the cherries, reserving as much of the juice as possible.
Pour the milk mixture over the cubed bread, then add the cherries and their juice along with the cocoa nibs, if using.
Toss well to coat the bread and to soak up the liquid.
Drizzle over the melted chocolate, stirring well to combine.
Pour mixture into a short baking dish or divide between 4 – 1 cup ramekins.
Bake for 15 minutes.

Best served warm and with just about any ice cream you like.

I’m guessing these would go great with these Scallion Pancakes and just about anything grilled. Give it a try.

ASIAN PEA & CARROT SALAD

1/2 Lb Snow Peas, thinly sliced lengthwise, julienne
1 Lb Baby Carrots, thinly sliced lengthwise, matchsticks
1 teaspoon Freshly Grated Ginger, peeled
4 Tablespoons Toasted Sesame Seed Oil
2 Tablespoons Rice Wine Vinegar
Pinch Sugar
Salt & Pepper to taste
2 Tablespoons Sesame seeds, black if you can find them

In a small bowl, whisk together the sesame oil, vinegar, sugar, salt and pepper.
If using regular white sesame seeds, lightly toast them in a dry pan until they just become golden over a medium-high heat. If using the black sesame seeds, you may skip this step.
Wash and thinly slice the vegetables. Toss them together in your serving bowl with your fingers to mix.
Drizzle and toss the dressing over the peas and carrots.
Sprinkle over the sesame seeds to serve.

So, I’m guessing there could be worse things do be addicted to, right?

While I’m preparing to admit that I am a marmalade junky, I find this breakfast muesli bread. I’ve suddenly become like a child who only singly eats mac and cheese or pb&j for weeks straight.

Breakfasts, lunches, midnight snacks are spent longing for the next time I can glob juliennes of sticky zest over my raisin stuffed sunflower bread.

As I’m leaving my local unnamed bigbox store with the oversized package of my next fix and realizing I have issues, I decided to stick to my personal claim of not buying what I can quite easily make on my own. I just couldn’t rightfully keep forking out five bucks for a bag of bread.

A little while back, with a few leftover minneolos, a cup of o.j, water and sugar, I had the marmalade covered. So now, it was on to the bread. The store bought, of course, had it’s yummy je ne sais quoi mixed in, so I was left to pick out my favourites, the first of those, being sunflower seeds. The next to impossible task was finding any that weren’t hulled, apparently they are only good for spitting but after an exhaustive search, I found some. They were salted, but beggers can’t be choosers, right? I figured I’d either rinse them or omit the extra salt.
Thanks to my son, I always have raisins, and we’re talking the big fat ones too. He just won’t accept those puny shriveled ones. – Left from the last trip to the health food store, was his half eaten bag of plump organic jumbo flames. They’re about the size of his knuckle, so I was headed for a good start. I had an apple, cinnamon oatmeal and flax, all the good müesli things.

The bread recipe is pretty basic. Taking the knowledge from Mark Bittman and his book How to Cook Everything, I keep my whole wheat bread ratios to 3:1 all purpose flour to whole wheat; doing this keeps a good crust. And that’s just what it needed to keep all the good stuff in and my globs of marmalade on safely top.

MÜESLI BREAD

1/3 Cup Flax Seeds
1/2 Cup Sunflower Seeds
1 Cup Organic Jumbo Flame Raisins
1/3 Cup Steel Cut Oats (precooked), or add 1/3 Old Fashioned Oats, uncooked
3 Cups Water (divided)
4 Cups All Purpose Flour (divided)
1 1/2 teaspoons Yeast (divided)
2 Cups Whole Wheat Flour
1/3 Cup Maple Syrup
1/4 Cup Safflower Oil
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1 Granny Smith Apple, peeled & finely diced

Cook the steel cut oats as to the package directions, set aside.
Cover the flax, sunflower seeds, raisins and oats with 1 1/2 cups of warm water. Stir to combine and leave 1 hour or up to overnight.
In another bowl, combine 2 cups of the all purpose flour with 1/2 teaspoon of the yeast along with the remaining 1 1/2 cups of warm water. Stir well to combine and leave the sponge to prove 1 hour or refrigerated overnight.
Combine the seed mixture along with the sponge.
Add the remaining 1 teaspoon of yeast granules, maple syrup, oil, salt and cinnamon.
Once well mixed, add the remaining all purpose and whole wheat flours, in stages.
Knead for 5 – 7 minutes or until the dough is springy, soft and elastic.
Transfer the dough to a clean, slightly oiled bowl. Let the dough rest and rise for about 30 minutes.
Divide the dough into two pieces. Shape into two traditional or rustic loaves, placing into two slightly greased loaf pans or onto a parchment lined baking sheet.
Allow the dough about another hour to rise.
Preheat the oven to 425ºF.
Place a pan of hot water on the lowest rack of the oven along with the loaves on the center rack.
Bake for 10 minutes, then reduce the temperature to 400ºF, remove the pan of water and continue to bake for an additional 20 – 25 minutes, until the loaves are golden and hollow sounding when tapped from underneath.

Of course this time of year just about any spring greens from the market will be great, but baby spinach is something I always have on hand.
Where it’s not exactly your throw it together tossed salad, the onions are pretty much low maintenance to caramelize and this dressing is worth the wait.

CARAMELIZED ONION DRESSING

1 Onion, thinly sliced
1/4 Cup + 2 Tablespoons Olive Oil, divided
Pinch Salt
2 Tablespoons Balsamic Vinegar
1/4 Cup Water
1 1/2 Tablespoons Maple Syrup

Turn heat to medium. Add 2 tablespoons of the olive oil and sliced onion to a sauté pan. Once they begin to sizzle, reduce the heat to medium-low, toss and add salt.
Continue to cook, stirring occasionally, until onions are soft, sticky and golden; 20-30 minutes.
Add the balsamic vinegar and reduce slightly, about 3 minutes.
Remove from heat and cool.
Add onions along with the remaining 1/4 cup of olive oil, maple syrup and water to a blender or a food processor and blend until smooth. (If your onion was large and you find that the mixture is too thick for your liking, you can add more water about 1 tablespoon at a time to thin.)
Taste and add additional salt if desired.
Serve from a squirt bottle, if you have one

Preheat the grill to medium.
Slice 2 bartlett pears into wedges and lay onto the grill, cooking for about 1 minute.
For the fancy-schmancy grill marks, rotate the pear slices 1 quarter turn, cooking for another minute.
Flip and repeat for the other side. Pears should be hot but not cooked through.
Toss greens, adding a handful of walnuts and dried cranberries. Top with the grilled pears and drizzle over prepared dressing.

It’s terrible but it’s the truth. I almost didn’t attempt to veganize this month’s Daring Baker Challenge.
Daunting to say the least when a cake has a dozen eggs in it to somehow replace. (…And that’s not including the other two that were in the buttercream recipe.)

After making the original version I had to share. I mean, what’s the point of this site if everyone can’t share good food together?

I halved the recipe (because the other cake was enormous) and started in on my trials. I stuck to the traditional recipe as close as I could without those eggs but having had the other I had a general idea as to what I was after. This cake is very light without too much flavour. It’s a perfect canvas to add your own and it this case we, The Daring Bakers, were able to get creative just as long as we kept it light in colour. Again having the other version I knew what I liked and didn’t so choosing a flavour this time around was pretty easy. In my traditional version, I really wanted to go give it a Taste of Yellow in honour of one great and Daring Baker, Barbara of Winos and Foodies, who hosts the Livestrong event. For that I made an Earl Grey with a lemon buttercream so for this version I wanted to keep the citrus but add some kick with just a little brandy syrup, and boy did my little cake sing.

L’OPÉRA CAKE

JACONDE

1 Cup Ground Almonds
1/4 Cup Confectioners Sugar
1/2 Cup Cake Flour
1 1/4 Cups Soy Milk
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 Tablespoon Vinegar

Preheat oven to 400ºF.
Line a 5 x 8 inch loaf pan with parchment then lightly spray with oil.
Add the dry ingredients together into a large bowl.
Combine the soy milk and the vinegar, then add to the dry.
Mix vigorously with a fork.
Once combined, consistency will be similar to a pancake batter.
Pour about 1/2 cup of batter into the prepared pan to cover the bottom to the edges.
Bake for 5 – 7 minutes or until the top appears golden, begins to dry and the edges come away from the sides.
Loosen edges with a knife, if necessary and top with an additional sheet of parchment or waxed paper.
Flip pan to remove the cake, cooling on a rack to room temperature.
Reline the pan and repeat with the remainder of the batter, baking three cakes.

COGNAC SYRUP

4 Tablespoons Sugar
1/3 Cup Water
1-2 Tablespoons Cognac

Add everything to a small saucepan and bring to a boil.
Remove from the heat and cool to room temperature.
(May be made in advance and kept covered in the fridge for up to a week.

ORANGE “BUTTERCREAM” ICING

2 1/2 Cups Confectioners Sugar, sifted
1/2 Cup Earth’s Balance Margarine, room temperature
Juice and zest of one large orange
1/2 teaspoon Vanilla

In the bowl of an electric mixer with the whisk attachment, combine half of the sugar with the margarine.
Add the orange zest and juice and mix on a medium-high setting.
Add the remainder of the sugar, half a cup at a time.
Once it has come together, then add the vanilla to incorporate.
Continue to up the volume with a higher speed until light and creamy.

ASSEMBLY

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.

Place one cake layer on the baking sheet and moisten it gently with the flavoured syrup.

Spread about one-third of the buttercream over this layer.

Top with the second layer of cake and moisten again with the flavoured syrup.

Spread another third of the buttercream on the cake and then top with the third layer of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).

At this point a glaze of white chocolate may be made. I omitted this tradition but for a vegan white chocolate try this one from Bittersweet. Melt 7 oz of the chocolate with 1/4 cup of soy milk. Once it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Trim the edges 1/2″ to reveal the layers.
Garnish with additional orange zest, candied or not, if desired.

After visiting my Grampa last weekend I’ve been craving cookies. Usually it’s me making the cookies for him, not visits causing cravings in me, but my Great Aunt was up as well, baking up a glorious aroma in my grandparents kitchen. Obviously stoked by my Grampa’s mentioning of their childhood slathering of butter and molasses over bread, she was making Ginger Crackles. Spicy, sugary and crisp, the house was like Christmas just with better weather.

Back home with the craving still strong in my nose, I finally knew what to do with the fancy molasses taking up space in the pantry.

…And once I had my cookie, what’s better than it than making whoopie?

Using a cream filling lightly scented with orange blossom water, which so nicely complemented the sticky spice of molasses.

The test batches didn’t last, so I’ll have to make these again for our next Greastest Grampa visit.

SOFT MOLLASSES COOKIES

1/4 Cup Soft Margarine, or butter
1/4 Cup Brown Sugar, firmly packed
1/3 Cup Fancy Molasses
1 1/2 Cups Cake & Pastry Flour
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
3/4 teaspoon Ground Ginger
1/2 teaspoon Cinnamon
1/2 teaspoon Orange Zest
1/2 Cup Soy Milk
1/2 teaspoon Lemon Juice

3 Tablespoons (approx.) Granulated Sugar

Preheat the oven to 375ºF.
Cream the margarine and brown sugar then add the molasses, continuing to mix until well blended.
In a separate bowl combine the flour, soda, salt, ginger and cinnamon.
In a pourable measuring cup combine the soy milk and lemon juice.
Add half of the dry ingredients to the creamed sugar. Blend, then continue with half of the milk.
Add the orange zest and while still mixing, finish with the remaining dry ingredients and milk.
Drop rounded tablespoonfuls of batter, evenly spaced, onto a parchment lined cookie sheet.
Sprinkle the granulated sugar into a shallow bowl and using a dampened, flat bottom glass, dipped into the sugar, flatten each cookie. Recover the glass bottom with the sugar as necessary to keep the dough from sticking.
Bake for about 10 minutes or until golden and puffed.
Cool on a rack before filling.
Makes 18 cookies/9 whoopie pies.

ORANGE BLOSSOM ICING

1/4 Cup Margarine
1/4 Cup Granulated Sugar
1/2 Cup Confectioners Sugar
1/2 teaspoon Orange Blossom Water

Add margarine and granulated sugar to the bowl of an electric mixer and whip until creamy with the whisk attachment.
With the motor running add the orange blossom water and half of the confectioners sugar.
Scrape sides and add the remaining sugar.
Continue to whisk for a few minutes, until light and fluffy.

To assemble, dollop a heaping tablespoonful of icing to the underside of a cookie. Top with a matching cookie, pressing down lightly to spread the icing and secure.

Perfect for using up left overs on just on their own, these little triangles make a great appetizer or side for a soup.

It took me a while to dig into Palak Paneer, the Indian creamed spinach with homemade cheese.
It wasn’t until a friend of mine returned from an extended stay in India and reintroduced me to a few more traditional dishes, that I realized spinach is a very welcomed side to a spicy curry.
Of course for a vegan version, I make my “paneer” from a diced, fried, firm silken tofu which is soft and mildly flavoured, like the paneer which satisfied my cheese knowing tongue.

For the triangles I add just a little more to the flavour combination with minced red bell pepper and some fresh basil.

PALAK PANEER

5-6 Cups packed Spinach
1 Cup packed arugula (optional)
1/2 Package firm silken tofu
1 Medium Sized Onion, minced
2-3 Bay leaves
1/2 teaspoon ground cumin
1/2 teaspoon Minced Ginger
1/2 teaspoon Minced Garlic
1/2 teaspoon Green chili paste
1/2 Cup Water
1/2 teaspoon Garam Masala Powder
Salt to taste
1/4 tsp. Black pepper
1/2 Red Bell Pepper, finely diced
5-6 Large Basil Leaves, finely chopped
Vegetable oil as required

12 Sheets of Phyllo DoughMix ginger and garlic into a paste, add green chilli paste and water to combine.
Add the spinach and arugula to a large pan with a fitted lit.
Pour the ginger-garlic-chili liquid over the rinsed spinach and arugula.
Cover and steam for about 7-8 minutes.
Cool slightly and drain excess liquid.
Cut tofu into 1/2″ cubes.
Heat enough oil to just cover the bottom of a sauté pan. Fry the tofu pieces over a medium heat till they are slightly browned.
Remove tofu with a slotted spoon and continue to drain tofu on paper and set the aside.
Drain all but 1 tablespoon of oil from sauté pan. Fry bay leaves and cumin seeds. Add chopped onion. Sauté until the onions become tender.
Add salt, pepper, and garam masala. Stir well.
Remove bay leaves then add onions along with the spinach to a food processor.
Purée, adding tablespoonfuls of water as necessary until smooth.
Transfer spinach mixture to a bowl and stir in tofu, basil and red peppers.
Taste and adjust seasoning, if necessary.
Preheat the oven to 350ºF.
Lay one sheet of phyllo on a cutting board and brush it lightly with oil.
Carefully lay another sheet on top of the first then cut into 3 strips, lengthwise.
Cover the remaining sheets with a dampened cloth to keep them from drying.
Scoop a heaping tablespoonful of the prepared spinach mixture onto the end of one of the cut strips.
Fold over once to cover then flip the left corner up and over to form a triangle.
Continue to fold the straight ends over to keep the triangle shape, finishing the length of the phyllo.
With a moistened finger, wet the last edge of the phyllo to seal.
Repeat with the remaining phyllo sheets, cutting them into strips, filling then folding over into triangles.
Bake on a parchment lined baking sheet for 12 – 15 minutes or until crisp and golden brown.
Makes 18 triangles.

I wouldn’t go so far as to label myself a hippie or anything. Although I do enjoy a good amount of Canned Heat, I’m just not old enough. What I could call myself is frugal. I grew up with granola in the house but it was “Dad’s Cereal”. Which is, of course, why it was so elusive. We were told it was too expensive for us to burn through on a Saturday morning and we were much better off with the Fruit Loops within reach. However, little did my Mother know that as one of the few occasions my brother and I would get along, we would tag team to the top shelf for a sneaky handful from the protected bag of goodness.

Being the rebel that I am, I’ve continued to prefer granola over mass produced O’s, but the one tidbit of price tag always stuck with me. The giant yellow box is half the price of the tiny one I covet. Seeing you can’t stuff air into oatmeal must be one reason for the price difference and of course, that age old saying of getting what you pay for.

As frugal as I am, I tend to never order in a restaurant or buy anything food wise that I could easily make for myself at home. Granola, naturally fits into this category quite well. After recently receiving a bag each of dried papaya and almonds I hit my pantry to complete the list of ingredients.

Although filled with a little more of the good stuff than most store brands, I would call it pretty close to that shoveled childhood handful. All I need to go with it is the bravery of Lolo to commit to making my own soy milk to go with it.

LOW FAT TROPICAL GRANOLA

2 Cups Whole Oats, Old Fashioned
1/3 Cup Dried Papaya, 2 spears halved and diced
1/3 Cup Almonds, coarsely chopped
1/3 Cup Unsweetened Shredded Coconut
1/4 teaspoon Salt
2 Tablespoons Safflower Oil
3 Tablespoons Blue Agave Nectar
2 Tablespoons Brown Rice Syrup

Preheat the oven to 300ºF.
Toss the oats, papaya, almonds, coconut and salt together in a large bowl.
In a small saucepan combine the oil, agave and syrup.
Mix well to combine and heat until it just begins to bubble.
Remove from the heat and pour over the dry ingredients. Stir well to coat.
Spread evenly over a parchment lined, edged cookie sheet.
Bake for 10 minutes. Stir to mix and rotate pan.
Return to oven and bake for an additional 5 – 10 minutes.
Shake granola lightly to break apart any large piece and leave to cool completely.
Store in an airtight container.