and so it continued . . .
.
. . I could decorate a small, white sack for a recently requested granola recipe
and sampling; and then last, but not least, maybe I could fashion a “tea bag”
instead of a “seed pocket” for my longtime, tea-loving, travel-happy friend . . .
Once,
when I was commuting from our farm to our children’s school, I came upon a
detour sign on the highway. I was in my usual rush, so the unanticipated delay
was quite disconcerting. With no other choice available, we left the highway
and continued our morning journey. At first I was tense, worried that the
children would be late for school, and me, late for work; but my tension began
to lessen as I became mesmerized by the wooded beauty of the county road we found
ourselves upon- a rarely traveled track, ensconced by a dense canopy of trees
and their low-hanging branches. That day I realized some detours could be quite
lovely.
Such
is the case with this recent diversion. I presume this latest flurry of activity
is just the beginning of my annual spring awakening. Throughout my life, I’ve
been inspired by this seasonal transition, at times crafting small bouquets
from the array of daffodils that grew so profusely at the farm, or packaging a few
freshly baked muffins in a beribboned paper sack. These gifts were always
inspired by whatever my surroundings had to offer, whatever time I had to give.
Spring
is coming; detours are inevitable, so I suppose I shall celebrate both.
P.S.
In honor of detours and sharing, here is the granola recipe I mentioned. I
found the basic recipe in a magazine a few years ago. Unfortunately, I cannot
remember which magazine or what culinary artist provided it; however, it makes
a granola that even some of my non-granola eating friends like. This
recipe has been slightly altered from the original, but perhaps you will enjoy
it or playfully create a tasty version of your own.
Granola
1 cup pure maple
syrup
(not maple
flavored)
½ cup dark brown
sugar
1/3 cup canola oil
¾ tsp. kosher salt
or sea salt
1 T. vanilla
extract
4 cups old
fashioned oats (not instant)
4 oz. (about 1 cup)
walnut pieces
2 oz. (about ½ cup)
raw unsalted pepitas (pumpkin seeds)
2 oz. (about ½ cup)
raw unsalted sunflower seeds
½ cup whole wheat
flour
½ cup nonfat dry
milk powder
½ cup ground
flaxseed meal
1 cup dried
cranberries
Position oven racks
in the upper and lower thirds of oven and preheat to 300 degrees. Combine maple
syrup, brown sugar, oil, and salt in a small saucepan over medium heat. Cook,
stirring occasionally, until brown sugar is dissolved, then stir in vanilla. In
a large bowl, combine oats, walnuts, pepitas, sunflower seeds, flour, milk
powder, and flaxseed meal. Pour warm syrup mixture over dry ingredients and mix
well with a rubber spatual.
Line two baking
sheets with parchment paper. Spread the moistened oats evenly between the
sheets. Bake for 20 minutes, then stir with a metal spatula and switch sheets
to opposite racks to ensure even cooking. Bake another 20 minutes, then stir
and switch pans again. Continue baking until mixture has a fragrant, toasty
aroma, about another 10 or less. Cool the granola in the pans, breaking
up any unwielding clumps with a spatula. When completely cool, mix in dried
cranberries. May be stored at room temperature in airtight container. Makes 11
to 12 cups.
Note: Other nuts
can be substituted for walnuts, and other dried fruits can be substituted for
cranberries. One favored combination includes pistachios, cranberries, and
chocolate bits.
Comments
Post a Comment