Hooray…It’s National Cereal Day Orange Peel-Cardamom Gluten-Free Granola

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Hooray, March 7th is National Cereal Day and I celebrated this morning (really, most mornings!) with some Greek yogurt topped with my homemade “Orange Peel-Cardamom Gluten-Free Granola” and fresh blueberries.

Every time I make granola I tweak my basic recipe using whatever I happen to have in my pantry at the time. Recently I have ended up with quite a few nuts and flaked coconut leftover from photo shoots, as well as maple syrup and lots of oranges. One thing I noticed when looking back on previous granola posts is that each time I make it the mix gets simpler and simpler. Hopefully this translates into other parts of my life!

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Ingredients tossed together and spread out on parchment paper lined sheet pans ready for the oven…….

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… baked and finished off with additional ingredients.

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The candied orange peel (how-to candy orange peel here) and cardamom give this granola a wonderfully complex flavor that is both earthy and rich.

Here…..have a bite! Happy Cereal Day all month!

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Orange Peel Cardamom Gluten Free Granola

  • Difficulty: easy
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Ingredients:

  • 3 cups gluten-free old-fashioned rolled oats (Bob’s Red Mill)
  • 1 1/2 cups whole almonds
  • 1 cup pecan halves & pieces
  • 1 1/2 cups dried cranberries or cherries, divided
  • 1 cup coconut flakes, unsweetened, divided
  • 1 tsp ground cardamom
  • 3/4 cup maple syrup
  • 1/2 cup slices almonds
  • 1/2 cup slivered orange peel, plain or candied

Directions:

  1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
  2. In a bowl mix together the rolled oats, whole almonds, pecan halves and pieces, half of the dried cranberries and half of the coconut flakes. Toss ingredients together.
  3. Whisk together the cardamom and maple syrup. Drizzle over the oat mixture and toss to coat all ingredients well.
  4. Evenly divide mixture between the two sheet pans and spread out into even layers. Bake for 35 minutes, stirring often, until mixture is a light golden brown.
  5. Remove pans from the oven and evenly divide the remaining ingredients between the two pans – the second half of the dried cranberries and coconut flakes along with the sliced almonds and orange peel. Stir around to mix and return pans to the oven for another 10-15 minutes.
  6. Remove pans from the oven and let granola cool completely. Store in airtight containers for up to 3 months. You can also store in the refrigerator. A jar of homemade granola makes a great gift!

Teresa Blackburn      www.teresablackburnfoodstying.com     http://www.foodonfifth.com

Ambrosia with Pomelo, Coconut and Dried Blueberries

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Wonderfully large and thick-skinned, this Pomelo was my ambrosia inspiration. The orange is there for scale…the orange is a regular size navel….the Pomelo is quite grand.

Pomelos are native to Thailand and Malaysia and can be found this time of year in large supermarkets as well as Asian groceries. Pomelos with yellow skin and pink fruit are quite sweet and are full of fiber, potassium and Vitamin C.  I found the Pomelo for this salad at K and S Asian Market here in Nashville.

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I have loved the word “ambrosia” for as long as I can remember. In the food world it simply means a dessert (salad) made of oranges & coconut or something that is extremely pleasing to taste or smell. In classical mythology it is known as the food of the gods. Say it….ambrosia…it’s a lovely word.

Ambrosia always makes me think of my Mother and Grandmother who both made this salad of citrus and coconut for special Winter meals. The onset of Winter citrus season in all its variety and availability made me start thinking of ambrosias past and present. Here is my recipe for “Ambrosia with Pomelo, Coconut & Dried Blueberries”.

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Pomelo cut in half…….

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…sections separated from the pith and cut into bite-size chunks mixed with other ingredients…..

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…..or piled on top of a bed of arugula leaves and drizzled with apple balsamic vinegar.

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Ambrosia with Pomelo, Coconut & Dried Blueberries

  • Servings: 6
  • Difficulty: very easy
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Ingredients:

  • 1 pomelo, peeled with pith & seeds removed, sectioned & chunked with juice
  • 1 cup unsweetened flaked coconut
  • 1 cup dried blueberries
  • 1/2 cup sliced almonds toasted
  • apple flavored balsamic vinegar to drizzle
  • arugula, optional

Directions:

  1. Put pomelo chunks & juice,  coconut flakes, dried blueberries & toasted almonds in a large bowl and toss together. Cover and chill.
  2. Serve as is or pile on top of arugula and drizzle with apple balsamic vinegar. This ambrosia is really great the next day with yogurt for breakfast!

Teresa Blackburn             http://www.foodonfifth.com      http://www.teresablackburnfoodstyling.com