Saturday, July 01, 2017

Flax Seeds and Slivered Almonds

The nice thing about the cookbook is that there will be a run of recipes that use the same ingredients. The flax seeds and slivered almonds that I bought special for the Breakfast Parfait are then used in the next recipe, Cherry-Almond Granola. Maybe the app does that too but if it does it's not as evident. I appreciate the specialty ingredients are being used again in other dishes. 

Cherry-Almond Granola is pretty good.  I'm not keen on the amount of oil it uses and I left out the almond extract all together (I already mentioned how I feel about Marzipan) and I disagree with the choice to add the dried cranberries before cooking, but I'm thrilled to see a granola recipe in a current publication. It's so easy to make.

What I did like is the vanilla. I've never added vanilla to granola before and there is a substantial amount. The vanilla holds well and comes through the mild sweetness of the granola and accents the nutty flavor of the slivered almonds and roasted flax seeds. I also like that it isn't sweet at all. I will make this again. - maybe- At 305 calories for a small bowl filled half full I would rather more filling things for breakfast. Oatmeal is a calorie dense and I'll be glad to leave this section of the book.

With the oven on and the ingredients out I also made Autumn Delight Baked Oatmeal. Now this is what I'm talking about. It's so good!

Pumpkin and apples, cinnamon and cloves, along with some of the dried cranberries left from the last recipe. It's rich and sweet and reminds me of coffee cake. At 260 calories for a reasonable sized slice this is a winner.

Well, except that I promptly ate two slices and wanted a third but that's my issue and not a problem with the recipe. I was able to get the rest safely away in the freezer for later.

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