Here’s to a happy healthy 2012!
This was the first year that all 3 kids stayed awake until midnight. We played cards and munched on chestnuts, drank apple cider and when the clock struck we all stood outside on the porch and banged pots and pans.
– Prick chestnuts with a fork and roast in a 400 degree oven for about 20-30 min. The skin should be splitting and the inside a golden brown colour . Do not roast them for too long. They can EXPLODE!
– Boil chestnuts with fennel seed in a small amount of water for 15-20 min till you can pierce easily with a fork.
-After chestnuts are cooked, peel while still warm and blend until smooth with water and a pinch of sea salt to make a puree. You can add sweetener if you like, but I find chestnuts are nice and sweet on their own.
Homemade Holiday Granola!
This is what I made and gave out as Christmas presents this year.
Remember to try to get organic ingredients
1 to 2 tsp Cinnamon
1 tsp Ground ginger
1/2 tsp Nutmeg
3 cups Large-flake oats
1 cup Oat bran or wheat germ
1 cup Almonds, pumpkin seeds or walnuts
1 cup Unsweetened coconut
3/4 tsp Sea salt
2/3 cup maple syrup , rice syrup or honey
1/3 cup Sunflower oil or Olive oil
2 tsp almond extract or Vanilla
1 cup Dried cranberries
1/2 cup Golden raisins
Preheat oven to 350F . Line a large baking sheet with parchment paper or foil. In a small bowl, stir cinnamon with ginger and nutmeg. In a large bowl, mix oats with oat bran, almonds, coconut and salt. In a small saucepan over low heat, stir syrup with oil until warm, 2 to 3 min. Remove from heat. Stir in almond extract and spice mix. Pour over oat mixture. Stir to coat. Turn onto baking sheet, spreading out as evenly as you can. Bake until golden for 25-35 minutes , stirring every 15 min. Remove from oven and stir in cranberries and raisins.