Tag

honey

Multigrain Honey Bread

written by Ali

I know this super cool woman from my college days who runs her own backyard homestead, complete with a beehive with queen named Gladys. How awesome is that? On the days when I am gently banging my head against my desk and threatening anyone within earshot range that I’m quitting and going to raise goats, this particular friend often pops into my head. She has bees, she has a garden, and she has beagles. That totally sounds like the life.

Not too long ago, she put out an all call on Facebook for volunteers who would let her ship honey to them. I was quick to say “me, me!” (And yes, I was hopping up and down excitedly as I responded). I also promised I’d blog about it. So – weeks later than I should be, I’m blogging about it.

I’ve tried many different local honeys. I almost invariably pick up at least one jar from the farmer’s market each year. And each honey has a flavor distinctive of its terroir. This particular honey is incredibly floral. There’s a hint there that reminds me so much of Colorado – and especially the way my grandma’s backyard smelled in the summer time. I’m hoarding my jar. Aside from what I used in this recipe and one almond butter and honey sandwich made with this bread, the rest is going to be tucked away for the rainiest part of the winter. I’m not exaggerating that this is liquid sunshine.

So many thanks to Queen Gladys and her human guardian. Oh and she’s got a website for her honey of a company – Oh Honey. You can also find her on Instagram at threeglemom

Yum

Multigrain Honey Bread

Ingredients

1 cup warm water
2 1/4 teaspoons yeast (one packet)
2 tablespoons honey
2 tablespoons olive oil
1 1/4 teaspoon salt
1/2 cup unsalted sesame seeds
1/2 cup rolled oats
3 tablespoons sesame seeds
2 tablespoons flax seeds
2 tablespoons poppy seeds
2 1/3 cup unbleached bread flour

For Topping

2 tablespoons unsalted sunflower seeds
1 teaspoon flax seeds
1 teaspoon sesame seeds
1 teaspoon poppy seeds
1 egg

Instructions

Oven 350, 35 minutes or until internal temp reaches 190 degrees.

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November 5, 2018 0 comment

Breakfast

Dried Blueberry Granola

written by Ali

Who knew that making granola could make a person so happy? I’ve been about two months now without making my own granola for breakfast. We broke down and bought granola when we first moved. We tried to stick to the all-natural and (theoretically) healthier granolas, but the taste just wasn’t right to me. I’m not sure, especially in the last batch we bought, if there were actually oats in the granola, which leads me to wonder if no oats, then what was it exactly? I cook because I don’t like having to wonder what’s in my food, so having the time to prepare my own granola again this weekend was wonderful.

I stuck to a simple combination of oats, nuts, dried fruit, honey and olive oil. The one thing I did a little differently this time was to drizzle a little additional honey over the mixture before it went in the oven, which I think led to an additional crispiness. It’s strawberry season in the PNW, so it made my Monday morning to have yogurt, strawberries and granola. I meant to take a picture of this, but I’m just barely functional before coffee and completely forgot to.

Dried Blueberry Granola
Serves 10

4 cups oats
1/3 cup honey + 1 tablespoon to drizzle
1/3 cup olive oil or other oil
¼ cup dried coconut flakes
1 cup cashew pieces
½ cup dried blueberries

Preheat oven to 300 degrees. Combine the oats, 1/3 cup honey, oil, nuts and coconut flakes. Spread the oat mixture on a baking sheet covered with parchment paper. Drizzle with the remaining honey. Bake in ten minute increments for thirty minutes. Let cool and then stir in dried blueberries.

April 13, 2016 0 comment

Breakfast Holiday Recipes

Valentine’s Day Granola

written by Ali

I feel a bit like Valentine’s Day the past few years has not treated me kindly. Several years ago, Clay asked me what I wanted for Valentine’s Day and I told him I wanted to go to my favorite winery here in the PNW, Brandborg Winery, to taste wine and to have lunch at Tomaselli’s, both of which are in the tiny town of Elkton in Southern Oregon. That year, I caught a cold right before Valentine’s Day and there was no hope of me tasting anything. Last year, I had to go to Baltimore for a work conference right around Valentine’s Day, which resulted in a harrowing plane ride and taxi ride to get to my conference hotel in the middle of one of the many nasty snowstorms the East coast has had these past few years. This year, I don’t trust my back to make the nearly ninety minute round-trip drive it takes to get to Elkton and back.

I’ll console myself with a Valentine’s Day breakfast of Greek yogurt and this granola. As you can tell, I’m a fan of any granola that includes dark chocolate as one of the ingredients. I also picked up a bottle of agave syrup in the organic aisle at one of our markets this past weekend. I think I like the combination of agave and honey – it doesn’t make the granola overly sweet. And this may be a bit of an obvious hack, but if you pour the olive oil first and then use the same measuring cup to measure out the honey and agave, both pour out very, very easily.

Valentine’s Day Granola
Serves 10

4 cups old fashioned rolled oats
¼ cup dried quinoa
1 cup pecan pieces
1/3 cup olive oil
¼ cup agave syrup
¼ cup honey
½ cup dark chocolate chips or chunks
½ cup dried Bing cherries

Preheat oven to 300 degrees.

Combine the oats, dried quinoa, pecans, olive oil, agave syrup, and honey in a bowl. Spread the granola mixture onto a parchment lined baking sheet. Bake at 10-minute intervals for a total of 30 minutes. Stir between each interval.

Remove the granola from the oven and let cool. I sprinkle the chocolate chips and dried cherries over the granola as soon as it’s removed from the oven. However, if you prefer that your chocolate doesn’t melt, wait until the granola is fully cooled to add the chocolate and dried cherries.

Store in an airtight container.

February 11, 2016 1 comment