I’ll be serving up awesome dishes from the menu of my imaginary vegan B&B all month long.
Good morning lovelies,
I hope you slept well and are feeling ready to take on the day. It is another marvellous, miraculous, magnificent Monday, or at least it has the potential to be.
On a day like today when the rain is streaming down in sheets and the winds are howling at the door, it is the perfect opportunity to stay inside and think about what brings the sunshine into your life.
I’m hoping the wafting smell of cinnamon will help you focus on the sweeter side of being.
I know your visit here is about to end, but I wouldn’t dream of letting you leave empty handed. I have a few treats I send home with all my guests. This morning I made a big batch of our house granola – cinnamon bun inspired bunches of bliss. I can bring you up a bowl, and then pack up a bag for you to enjoy later.
I believe goody bags are key to helping us to remember to carry forward a little delight from all of life’s sweet celebrations.
As the fine doctor said:
Don’t cry because it’s over. Smile because it happened. – Dr. Seuss
- 2 cups (215g) rolled oats
- 1/2 cup (95g) raw buckwheat groats
- 1/2 cup (65g) raw walnuts, chopped
- 1/2 cup (50g) unsweetened shredded coconut
- 1/4 cup (40g) raisins
- 1 tbsp (15mL) ground cinnamon
- 1/2 tsp (2.5mL) sea salt
- 1/4 tsp (1.25mL) fresh ground nutmeg
- 1/2 cup (120mL) pure maple syrup
- 1/4 cup (50g) Medjool dates, pitted
- 2 tbsp (30mL) melted coconut oil
- 2 tbsp (30mL) water
- 2 tsp (10mL) pure vanilla extract
- In a large bowl, stir together the oats, buckwheat, walnuts,shredded coconut, raisins, cinnamon, salt and nutmeg.
- Using a blender, blend the maple syrup, dates, coconut oil,water and vanilla extract into a smooth, thick sauce.
- Pour the sauce into the bowl with the dry ingredients andstir until all the dry ingredients are well coated.
- DEHYDRATOR METHOD
- Transfer the granola to a Teflex-lined dehydrator tray and spread into a thin (about 1/2 inch thick), even layer.
- Dehydrate for 8 to 10 hours at 115F.
- OVEN METHOD
- Preheat the oven to 300F.
- Transfer the mixture to a baking tray lined with parchment paper and spread into a thin, even layer.
- Bake for 25 minutes, gently stirring every 10 minutes to ensure even browning. Allow to cool completely before gently breaking into clusters.
- Store in an air-tight container.
- Yields 6 cups
© Copyright 2011 Vegan Lisa. All rights reserved
p.s. This recipe comes from the Tiny Treats eBook that Nicole and I released in September. We have been delighted by the response, with lovely reviews from Madcap Cupcake, OhSheGlows, and Manifest Vegan.
Ricki Heller posted a review and interview yesterday and is hosting a giveaway for one copy of Tiny Treats – so head over and enter before November 2nd. xo