Sunday, August 2, 2015

Secret Recipe Club: Basic Granola & Raw Raspberry Jam

This month, I was assigned a beautiful blog called The Smoothie Lover.  It's written by a young Danish girl named Josefine.  In addition to making very creative and mostly very nutritious recipes, Josefine takes absolutely gorgeous photos.  This is her first month doing Secret Recipe Club and I hope she had fun!

In the course of choosing a recipe to make from Josefine's blog, I actually looked at all the recipes she posted and settled on two: Basic Granola and Raw Raspberry Jam.  I made both to go with homemade Greek yogurt.  Both turned out really well.  My husband is the granola eater around here (he eats fruit and granola with lunch every day), and I am happy to have a recipe that contains much less sugar than most.  The jam is perfect in yogurt, I just stirred it into the plain yogurt and didn't need to add any other sweetener.  It's also great on toasted English muffins!  Raspberries are probably my favorite fruit, but I'd like to experiment with peaches or strawberries, too. (Update: In the month since I first made the raw jam, I have also made raw peach, grape, and strawberry jam, with great results each time!)


Basic Granola

1 1/2 C oats
2 Tbsp applesauce
1/2 C chopped raw nuts (I used cashews)
1/2 C seeds (I used sunflower and sesame)
1 Tbsp melted coconut oil (you can do this in a measuring cup in the microwave)
1/4 C water
3 Tbsp honey or maple syrup (I used honey)
1/2 C dried fruit (I used dried cherries, blueberries, and cranberries)

Preheat oven to 350 and line a large baking sheet with parchment paper; set aside.

In a large mixing bowl, stir together oats and applesauce until evenly coated.  Stir in nuts and seeds.  In a small bowl, stir together melted coconut oil, water, and honey or maple syrup.  Pour evenly over granola mixture and stir to coat.

Evenly spread granola on parchment paper and bake, stirring every 15 minutes, until granola is golden and dry.  If you're not sure whether it's dried yet, you can remove a little from the oven and let it sit at room temperature for a few minutes, it will quickly harden if it's ready.

Let granola cool completely, then pour into a container, add dried fruit, and shake to combine.

Yield:  About 8 servings






Raw Raspberry Jam

2 C raspberries (I used a 12 oz bag of thawed, frozen raspberries)
3 Tbsp honey
3 Tbsp chia seeds

Puree raspberries with a food processor or immersion blender, then stir in  honey and chia seeds.  Store covered in the refrigerator overnight so the chia seeds can expand and thicken the jam.

Yield:  About 2 cups

6 comments:

  1. These look delicious! I've been wanting to make jam with chia seeds for awhile now, and this is my motivation to do it!! GREAT picks this month - and how nice you chose 2 recipes!

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  2. I've not made jam with chia seeds, but raspberry is one of my favourites! Great choice!!

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  3. Raspberry jam with chia seeds?! This I HAVE to try!

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  4. I'm a big fan of jam made with chia seeds, and so little sugar....gotta love it! Great work on completing two dishes this month :)

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  5. Both recipes look great, especially that jam.

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  6. These both look great!! I would love to try that jam recipe.

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