Bon appetit (food+culture) magazine/blog & website is jam packed with recipes ranging from QUICK, FAMILY, HEALTHY, DESSERTS, CHICKEN, VEGETARIAN, HOLIDAYS and the list goes on. Not to mention a “test kitchen” section filled with numerous videos, cooking tips, how to’s, common mistakes, and so forth. This fantastic magazine even recommends you to some of the best restaurants/travel, events, and interesting people all around the world. If you haven’t checked it out already make sure you head on over to there amazing website today! http://www.bonappetit.com/ There truly is a little something for everyone!
I remember last summer I was flipping through the pages of Bon Appetite when I came across this recipe http://www.bonappetit.com/recipe/fennel-honey-granola for a sweet + savoury spiced granola! I was really intrigued with the idea of incorporating savoury spices like fennel and caraway into the clusters of a traditional sweet granola recipe. I have always been in love with the taste of caraway seeds and the memory it always seems to bring me back to, when my grandma would make me the most delicious homemade egg salad sandwich on fresh caraway bread.
I was inspired to recreate something that I love using caraway and fennel as the main spices. Taking into consideration my nut allergy and my love for seeds I got right to work!
Caraway is an herb in the parsley family, it’s sisters/or brothers are dill, anise, cumin, and fennel. It has an earthy taste that’s slightly sweet, pungent, citrus-y all at once. If you think of rye bread and how it has that distinct flavor, especially noticeable when breathing out after you taste it, that’s what caraway is! Not only does caraway taste amazing, it also has some powerful nutrition and health benefits behind it (same with fennel, also used in this recipe). One of my favorite uses for caraway is to help digestion! The actual seed contains loads of fiber, about 38g fiber per 100g (which you’d never eat that much, but for a reference point, still a lot!). Being high in fiber, phytochemicals, and antioxidants may be a reason for it’s anti-obesity properties as well. Eating caraway as well as other herbs and spices found in the parsley family, can help beat the bloat due to the essential oils found in caraway seeds, decrease ulcers, may help those who have gall bladder issues, and may help improve symptoms of IBD and IBS due to its antimicrobial, antibacterial, anti-inflammatory, and spasmolytic properties. On top of that, the seeds contain minerals like iron, copper, calcium, potassium, manganese, selenium, zinc and magnesium; vitamins such as Vitamin A, E, C, and a host of B-complex vitamins.
This granola would be super delicious when topped on Oatmeal Banana Nice’Cream, traditional banana nice’cream, your favourite go-to yogourt, in a bowl with a splash of your favourite milk or just on its own as a well-balanced, nutritious snack!
So with my determination behind me, my inspiration in front of me and my content feeling within me (being in my kitchen, the best place on earth!) I began taking out some staple homemade granola ingredients. Keeping this recipe gluten-free/& vegan I chose to use gluten-free rolled oats, coconut oil, pure maple syrup, sun-butter sunflower seed spread, vanilla extract, sea salt and cinnamon.
Next I opted out of the original BA recipe ingredients which was a combination of almonds and pine nuts and decided to use Pepitas (raw pumpkin seeds), sunflower seeds, and some toasted buckwheat groats for some extra crunch! I didn’t however opt out of using the fresh zest and juice of an entire lemon as this again would add that beautiful extra zing and nutrition to every bite. Finally adding in the most important “stars of the show” Sesame, Caraway and Fennel seeds!
I then poured the mixed up granola batter onto one large, parchment paper-lined baking sheet. Spreading evenly. Baking the granola at 325 degrees F for about 20-23 minutes (until golden brown). Stirring the mixture halfway through the baking time. Be careful, this granola is subject to burn because of the coconut oil. Keep a close eye!
Out of the oven she came! Looking beautiful, and smelling so heavenly. I just couldn’t wait to try it!! Waiting until the batch is completely cool (which is very hard to do I might add!), you can then stir in any dried fruit or for those chocolate lovers you can even mix in some of your favourite dark chocolate pieces! I would recommend using a good dark chocolate (80% or more) from a brand my husband and I LOVE Green & Blacks with an array of some AMAZING flavours to chose from and easily found at local grocery stores.
Recipe is below! Happy Wednesday! xo
(dairy-free) (gluten-free) (vegan)