Fresh and zingy Avocado & Mango Orca Bean Salad with jalapenos, lime and citrus | Bob's Red Mill

{Meatless Mondays} Avocado and Mango Orca Bean Salad

by Cassidy Stockton in Meatless Mondays, Recipes

A fresh and zingy bean salad perfect for your next picnic. We love the sweetness of the mangoes and oranges against the spicy Jalapeno and creamy avocado. A hint of mint and lime bring the whole dish together for a bean salad that will impress and delight your guests.

If you’re not familiar with orca beans (let’s face it, most people aren’t), they’re small beans similar to an Anasazi bean or a black bean. Also known as Calypso beans, their pretty dappled color is reminiscent of Orca whales and are grown right here in the Pacific Northwest exclusively for Bob’s Red Mill. They have a nice, creamy texture and pleasant flavor, making them ideal for salads, soups and side dishes.

If you can’t find orca beans, use black beans instead and if you don’t like things with a little kick, cut back on the pepper.

Fresh and zingy Avocado & Mango Orca Bean Salad with jalapenos, lime and citrus | Bob's Red Mill

Avocado & Mango Orca Bean Salad

Prep Time: 10 minutes | Rest Time:  30 – 60 minutes | Cook Time:  60 minutes

Yield: 4 servings

  • 1 cup Bob’s Red Mill Orca Beans
  • 4 cups Water
  • 1 ½ cup chopped Mango (1 medium)
  • ½ cup peeled and chopped Navel Orange (1 small)
  • 2 Tbsp minced Jalapeno (1 medium)
  • 2 tsp Lime Zest (from 1 lime)
  • ¼ cup fresh Lime Juice (from 1 lime)
  • ½ tsp Salt
  • ¼ tsp ground Black Pepper
  • ¼ tsp ground Cumin
  • 1 cup chopped Avocado (1 medium)
  • 2 Tbsp minced fresh Mint

Step 1

Sort and rinse Bob’s Red Mill Orca Beans.  Combine in a medium pot with water.  Cover and bring to a boil.  Reduce heat to medium-low and simmer until soft, about 60 minutes.  Drain well and rinse thoroughly with cold water.  Let cool completely.

Step 2

In a large bowl, combine cooked, rinsed and cooled Bob’s Red Mill Orca Beans, mango, orange, jalapeno, lime zest and juice, salt, pepper and cumin.  Mix well.

Step 3

Gently fold in avocado and mint.  Serve immediately or chilled.

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Buttermilk Chocolate Cupcakes with Vanilla Buttercream | Bob's Red Mill  gluten free, vegan adaptable

Buttermilk Chocolate Cupcakes with Vanilla Buttercream (GF)

by Cassidy Stockton in Gluten Free, Recipes

Yes, you can have your gluten free cake and eat it, too. These rich chocolate cupcakes are topped with sugary vanilla buttercream for a decadent treat perfect for any celebration. These disappeared quickly at the office on testing day and no one even knew they were gluten free. Next time, we’ll make a bigger batch. If vanilla buttercream doesn’t sound rich enough for you, try this peanut butter version. Pair these with a glass of milk or a chocolate stout and enjoy!

Buttermilk Chocolate Cupcakes with Vanilla Buttercream | Bob's Red Mill  gluten free, vegan adaptable

Buttermilk Chocolate Cupcakes with Vanilla Buttercream

Prep Time:  40 minutes | Inactive Time:  30 minutes | Cook Time:  17 – 20 minutes

Yield:  12 standard cupcakes

Cupcakes

  • 3/4 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
  • 3/4 cup Granulated Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 6 Tbsp Unsweetened Cocoa Powder
  • 3 Tbsp Hot Water
  • 3 Tbsp Unsalted Butter, melted
  • 6 Tbsp Buttermilk
  • 1 Egg
  • 1 Egg White

Buttercream

  • 1-1/2 cups Butter, soft
  • 4-1/2 cups Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1/4 tsp Almond Extract
  • 2-4 Tbsp Milk or Cream

Step 1

Preheat oven to 350°F.  Line cupcake tins with paper liners.

Step 2

In a large bowl, combine Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, sugar, baking powder, baking soda and salt; set aside.

Step 3

Combine cocoa powder and hot water in the bowl of a mixer and whisk until a thick paste forms.  Add egg and egg white and mix to combine, then add melted butter and buttermilk and whisk until smooth.  Add flour mixture and mix to combine.

Step 4

Portion batter into prepared muffin tin.  Bake until the tops spring back when lightly touched and a tester inserted into the center comes out clean, 17 – 20 minutes.  Let cool completely (about 30 minutes) before frosting.

Step 5

To prepare frosting, cream butter and powdered sugar until light and fluffy.  Add extracts and mix to combine then adjust consistency with milk or cream to make a smooth, creamy and fluffy frosting.

Step 6

When cupcakes have cooled completely, generously frost each cupcake.

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Gluten Free, Dairy Free Zucchini Muffins | Bob's Red Mill

Gluten and Dairy Free Zucchini Muffins for Mother’s Day

by Sarena Shasteen in Gluten Free, Recipes

I think about mother’s day a little differently than most people. To me, mother’s day is more of a celebration of the men in my little family than it is about me. Really, without them, I wouldn’t be a mother, right? So, I enjoy making Mother’s Day a special day for all of us. Sure, I love being taken care of as much as the next person, but nothing warms my heart more than doing something special for my guys. Mother’s day is a day that I either bake for my guys or we take some time to bake together. Since the kitchen is my favorite place to be, this is naturally where I choose to spend my special day.

Gluten Free, Dairy Free Zucchini Muffins | Bob's Red Mill

Nothing starts my day off better than baking a fresh batch of muffins for my guys. I love how excited they get when they wake up to the sweet smell of something being baked for them to enjoy for breakfast. Being the health nut that I am, though, I have to incorporate some healthier muffins loaded with veggies. Zucchini muffins are a favorite around here and with the summer bounty of zucchini coming up, I wanted to share our favorite use for all the garden goodness that’s ahead. These are light and fluffy with a hint of spice from the cinnamon and a little extra sweetness from the sugar sprinkled on top. I assure you, your family will love these as much as mine does.

Happy Mother’s Day

Gluten Free, Dairy Free Zucchini Muffins | Bob's Red Mill

Gluten and Dairy Free Zucchini Muffins

(makes 8)

  • 1-1/2 cups Bob’s Red Mill Gluten Free 1-to-1 Flour
  • 3/4 cup Sugar
  • 1 1/2 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 1/3 cup Dairy Free Butter or Coconut Oil, softened
  • 1/2 cup Egg Whites or 2 Eggs
  • 1/2 cup Dairy Free Milk
  • 1 Tbsp Apple Cider Vinegar
  • 1 dropper Vanilla Stevia (I used NuNaturals) (or 1/4 to 1/2 cup sugar)
  • 1 cup Shredded Zucchini
  • 4 tsp Bob’s Red Mill Turbinado Sugar (for topping)

Preheat the oven to 350 degrees. Like muffin pan with liners or spray with oil.

In a large bowl, combine the flour through salt and mix well. Mix together the egg whites, almond milk and stevia. Add the liquid mixture and butter to the dry mixture and stir just until combined. Then add the zucchini until mixed in evenly. Divide the batter into the prepared muffin tin, sprinkle each muffin with 1/2 tsp turbinado sugar and bake 25-30 minutes or until a toothpick inserted in the center comes out clean.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

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Thin & Crispy Pizza Crust | Bob's Red Mill

Thin and Crispy Pizza Crust

by Cassidy Stockton in Recipes

Growing up, homemade pizza was a rare thing. We lived in a small town and ordering a pizza for delivery was pretty novel. I distinctly remember when a second pizza place opened and it became a battle between family members on which restaurant would get our Friday-night order. When we did have homemade pizza, it often came in the form of French bread pizza or a prepared crust. And it’s really no wonder- pizza takes time and time is not usually something you have extra of when you’re thinking of pizza.

Since becoming a bona fide adult who actually derives pleasure from scratch baking, finding that perfect crust recipe has been a challenge. Sure, I can order pizza, but I want to make it myself. I’ve tried ‘perfect’ recipes, whole grain recipes, no-knead recipes, overnight recipes… some better than others. But after all the work to mix, knead, and raise that perfect dough, I’ll take one bite and think it would have just been better to order delivery. I’ve read articles and asked my chef friends for tips, but short of putting in my own wood-fired oven, the solution is invariably just a good recipe (and a pizza stone).

Thin & Crispy Pizza Crust | Bob's Red Mill

Note: If you are really interested in the best crust you can make, a pizza stone is one kitchen implement that will help you take your pizza to the next level. Truly. It’s not as intimidating as it sounds. If homemade pizza is a rare indulgence, don’t bother. No one needs a huge hunk of stone laying around their kitchen that they aren’t using often.

This recipe was a game-changer at my house. Easy, reliable and, most importantly, delicious. Note that I did not say ‘quick’. Homemade pizza is rarely quick. From my experience, those recipes that are quick do not yield the same texture as one that has to rise. The upside of this? Turns out, overnight pizza dough is amazing. Overnight is not required, but it’s a great way to cut down on time. Make the dough on Sunday, let it rise, then stick it in the fridge. Monday night, your dinner is as simple as spreading the dough and popping it in the oven. Dough that rests overnight will have a slight sourdough tang to it the longer it rests and it will be a bit chewier.

At my house, we like thin, crispy pizza. If you tend toward the thicker, deep dish pizzas, this is not the recipe for you. I’m grateful to have found my go-to recipe. Now I just have to figure out how to top it.

Thin & Crispy Pizza Crust | Bob's Red Mill

Thin and Crispy Pizza Crust

STEP 1 Combine the water and yeast in a large bowl. Add flour and salt and mix until a shaggy dough forms.

STEP 2 Turn dough out onto floured surface. Knead until smooth, elastic and slightly tacky, about 5 minutes. If dough is too sticky, knead in more flour until smooth, one tablespoon at a time. Place dough in oiled bowl and turn to coat. Let rise until doubled in size, about 1 hour. Dough can be used immediately or refrigerated for up to 3 days.

STEP 3  Heat oven to 500ºF. Line two baking sheets with parchment paper. Divide dough and form each piece into a disk. Place disks on prepared baking sheets. Working from the center of each disk, gently press and stretch dough to 1/4-inch thick.

STEP 4 Top with favorite sauce and toppings.

STEP 5 Bake for 8 to 10 minutes or until the crust is golden-brown. Remove from oven and cool for 5 minutes. Makes two pizzas.

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No-Knead Artisan Bread from Bob's Red Mill. Easy

No-Knead Artisan Bread

by Cassidy Stockton in Recipes

No-knead bread isn’t exactly a new concept, but if you haven’t tried it, you’re missing out. It really doesn’t get much easier to make bread and it yields a loaf that will have you wondering why you haven’t tried this sooner. Mix the dough. Let it sit overnight (or 10 hours). Rise. Bake. Eat the crusty, artisan loaf you’ve been craving. Sure, you have to plan for the 10 hours and the rise time, but I’ll take that over kneading dough any day! I can mix this in the morning, go to work and have fresh baked bread with dinner. If I’m really on top of things, I can throw some chili in the slow cooker on my way out the door and take a night off!

High Protein Artisan Bread Flour from Bob's Red Mill

We used our new Artisan Bread Flour with this recipe because it has a higher protein content than all purpose flour and that makes for a well-risen, chewy loaf. That said, if you can’t get your hands on this type of flour, regular All Purpose Flour will work just fine. If you’re gluten free, we highly recommend checking out Gluten Free Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë François. We tested it and the loaves are equally as amazing as this one.

No-Knead Artisan Bread from Bob's Red Mill. Easy

 

No-Knead Artisan Bread

STEP 1

In a large bowl, combine flour, salt and yeast. Add water and stir until a shaggy dough forms. Cover bowl with plastic wrap. Let dough rise at room temperature for 10 hours.

STEP 2

Preheat oven to 450ºF. Place Dutch oven without lid into oven for 30 minutes.

STEP 3

While Dutch oven heats, turn dough onto a well-floured surface and form into a ball with floured hands. Cover dough loosely with plastic and let rest for 30 minutes. With floured hands, place the dough into heated Dutch oven.

STEP 4

Cover Dutch oven and bake for 30 minutes. Remove cover and bake for 12 minutes more.

STEP 5

Remove loaf from Dutch oven and cool completely before slicing.

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Mujaddara | Bob's Red Mill || gluten free, vegan, whole grain

{Meatless Mondays} Mujaddara with Spiced Yogurt

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

Mujaddara is a traditional Middle Eastern dish that has deep roots dating back at least eight hundred years. It’s a simple dish of rice and lentils that are lightly seasoned. Originally billed as peasant food, this humble dish is my new favorite comfort food. It is so easy to make (if a little time consuming to cook the rice and lentils) and even easier to eat. It’s amazing warm, but also pretty tasty cold.

We’ve added a spiced yogurt to top this off if you want a little more flavor. This dish can really stand alone, but it can be paired with roasted cauliflower and warmed pita bread if you want to round out a full meal.

Mujaddara | Bob's Red Mill || gluten free, vegan, whole grain

Mujaddara with Spiced Yogurt

Prep Time:  15 minutes | Cook Time:  30 minutes | Yield: 4 servings

Mujaddara

Spiced Yogurt

  • ½ cup Greek Yogurt
  • ½ tsp ground Cinnamon
  • ½ tsp ground Coriander
  • ¼ tsp Paprika
  • ¼ tsp Chili Powder
  • 3 Tbsp chopped Mint
  • Juice and Zest of ½ Lemon
  • ¼ tsp Salt

Step 1

Sort and rinse Bob’s Red Mill Brown Lentils and Long Grain Brown Rice separately.

Step 2

Combine rice, 2 cups of water and ½ tsp salt in a medium pot.  Cover, bring to a boil, then reduce heat to a simmer and cook until soft, about 30 minutes.

Step 3

Combine lentils with remaining 4 cups of water and ½ tsp salt in a medium pot.  Cover, bring to a boil, then reduce heat to a simmer and cook until tender, about 20 minutes.

Step 4

In a large sauté pan, heat 2 Tbsp oil and butter over medium-low heat.  Add onions and remaining 1 tsp of salt and cook until slightly softened, about 5 minutes.  Increase heat to medium and cook until very soft and brown, about 20 – 25 minutes.  When onions are well browned, add remaining 1 Tbsp oil and increase heat to high.  Cook, without stirring, until onions are crispy, 3 – 4 minutes.

Step 5

When rice and lentils have fully cooked, drain off water and combine cooked grains together.  Add fried onions and mix well.  Serve with spiced yogurt.

Step 6

For spiced yogurt, combine all ingredients and store, chilled, until ready to serve.

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Gluten Free Dairy Free Oatmeal Quick Bread | Bob's Red Mill

Oatmeal Quick Bread- Gluten and Dairy Free

by Sarena Shasteen in Gluten Free, Recipes

Who says you can’t have bread just because you can’t eat gluten? Not this girl for sure. Let’s just say I make a lot of bread around here for a family that’s gluten free. The breads I make range from kind of complicated to really easy. Today, I’m sharing a really easy recipe with you. I came up with this jewel out of a need for a quick hearty bread to go with our Sunday brunch, as well as, needing something easy that my husband can throw together when he’s needing bread with dinner. This oatmeal quick bread goes really well with a salad or bowl of soup. It has an amazingly crunchy crust on the outside with a beautifully dense chewy interior highlighted by a wholesome nutty flavor from the oatmeal. For brunch, we served it with butter and a drizzle of honey. It was delicious!

Gluten Free Dairy Free Oatmeal Quick Bread | Bob's Red Mill

Gluten and Dairy Free Oatmeal Quick Bread

(makes about a 1 pound loaf)

In a large mixing bowl, combine the flour, oatmeal, baking powder, salt and baking soda. Mix well with a fork. Next add the cold butter to the flour mixture and cut it in with a fork until thoroughly combined and the mixture resembles a course meal. Next add the milk, eggs and vinegar to the flour mixture using a fork or a rubber spatula. Stir until well combined. Refrigerate the dough for 10 minutes while you preheat the oven to 400 degrees. Line a baking sheet with parchment paper. When the oven is ready, using the rubber spatula, form the dough into a ball and then dump it onto the parchment paper. Using the spatula, even out the dough ball to for a circle. Cut a cross into the dough and then sprinkle the top with the reserved oatmeal. Bake for 40 to 60 minutes or until slightly browned and the crust sounds hollow when tapped. Allow to cool for at least 20 minutes then slice and serve.

Gluten Free Dairy Free Oatmeal Quick Bread | Bob's Red Mill

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

 

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Nooch Crackers | Bob's Red Mill gluten free, dairy free, paleo friendly, vegan

Nooch Crackers

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

I’ll be the first to admit that I was skeptical about nutritional yeast (aka nooch) crackers. I thought they would be bland or fake tasting. I’ve never been so delighted to be proven wrong. These crispy little crackers don’t taste like those name brand cheese crackers you can buy in a box. Instead, they taste like an artisanal cheese cracker that someone lovingly made in their home kitchen. They are crisp, but have a little bit of give to them, as only a homemade cracker will.

Combined with almond meal, nutritional yeast makes these crackers as rich as their boxed brethren, but the ingredient list is so much cleaner (not to mention they’re gluten free, dairy free, vegan and paleo-friendly). I am pretty sure I could eat an entire batch of these in one go, they’re THAT good. These are perfect on their own and will be equally at home in a lunchbox or at a fancy dinner party, if they even make it off the sheet tray they were baked on.

Nooch Crackers | Bob's Red Mill gluten free, dairy free, paleo friendly, vegan

Nooch Crackers

Prep Time:  15 minutes | Cook Time:  25 – 30 minutes

Yield: approx. 50 crackers

Step 1

Preheat oven to 350°F.

Step 2

In a small bowl, combine golden flaxseed meal and water.  Let sit for 5 minutes.

Step 3

Meanwhile, combine almond meal, nutritional yeast and salt in a large bowl.  Add melted coconut oil, lemon juice and flaxseed meal mixture and mix until a dough forms.

Step 4

Transfer dough to a piece of parchment paper and cover with a second piece of parchment paper.  Roll dough between parchment paper, removing and replacing the parchment as needed, to 1/16-inch thickness.

Step 5

Remove top sheet of parchment paper and transfer crackers on bottom sheet of parchment paper to a sheet tray.  Cut into 1 ½-inch squares or desired shapes.  Dock each cracker with a fork and sprinkle generously with kosher or large flake salt.

Step 6

Bake in preheated oven until deep golden, about 25 minutes.

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Nacho Cheez Dip | Bob's Red Mill vegan, gluten free, paleo friendly

Cashew Cheez Sauce

by Cassidy Stockton in Gluten Free, Recipes

Whether you avoid dairy for health reasons or simply choose not to include it in your life, you may find yourself occasionally missing some of the more indulgent forms dairy can take, like cheese sauce for instance. This simple recipe uses our nutritional yeast to mimic the flavor of cheese for those times when you just want to dip your chips in cheese sauce.

This ‘cheese’ sauce is wonderfully creamy and thickens up quite nicely. It’s perfect on nachos, as a dip for just about anything (fondue anyone?) and makes a stellar non-dairy mac and cheese. If you like things spicy, try kicking this up a notch by adding some hot sauce. It’s kind of the perfect Friday night recipe. Make a batch, grab some chips and veggies and watch some form of sports ball or that show you’ve been trying to catch up on… and if you eat the whole thing, we won’t tell.

Nacho Cheez Dip | Bob's Red Mill vegan, gluten free, paleo friendly

Cashew Cheez Sauce

Prep Time:  10 minutes

Yield: approx. 2 cups

Step 1

In a food processor or blender, process cashews to a very fine powder, adding a small amount of water if needed.

Step 2

Add Bob’s Red Mill Nutritional Yeast, salt and garlic powder and mix to combine.  Add lemon juice and water and process until smooth.

Step 3

Serve warm or at room temperature.  Gently reheat over very low heat.

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steepedF

Green Tea Granola + Steeped Giveaway

by Cassidy Stockton in Contests, Recipes

It’s not everyday that a cookbook built around tea comes across our plate. Okay, let’s be honest, it’s never happened. When Annelies Zijderveld, of The Food Poet, reached out about her first book, Steeped, we jumped at the opportunity and we’re so glad we did. Steeped is a lovely book that covers the history and intricacies of tea consumption with recipes to fuel your experimentation. The book is broken out into recipes that are appropriate for Morning tea, Midday Tea, Afternoon Tea, High Tea and Sweet Tea. Steeped has a guide for what should be in your tea cabinet, as well as a section that sorts the recipes according to which type of tea you want to use. Recipes range from beautiful parfaits and smoothies to more complicated breads, muffins and desserts to main dishes, salads and sides- all made and flavored with tea. Many of the recipes are accompanied by beautiful photography and lovely tea-inspired quotes.

Steeped: Recipes Infused with Tea by Annelies Zijderveld

Additionally, Zijderveld recommends whole grain spelt flour for most of her baked goods, which made us swoon with delight. Spelt is an underrated, but incredibly nutritious whole grain flour that mimics wheat flour perfectly. While it is technically a type of wheat, many people with wheat allergies can tolerate spelt. It’s very easy to digest and has a pleasant flavor.

All around, Steeped is a beautiful book. It would be a delightful gift for the tea-lover in your life or a food enthusiast who is looking for their next adventure. We’ve partnered with Andrews McMeel Publishing to giveaway a copy of this lovely book to one lucky winner. We’ll pair a copy of this book with two packages of our spelt flour. If you want to grab a copy for yourself, snag one on Amazon, Barnes and Noble, or visit your local book store. To enter, simply follow the prompts below. We’ll select one winner at random from all who enter by 11:59 pm on 4/19/2015. 

Green Tea Granola from Steeped by Annelies Zijderveld | gluten free adaptable.

Green Tea Granola

Makes 2 quarts

I serve these with lychee chunks, crisp Asian pear, and labneh, with a wake-up grating of fresh ginger to pull it all together. You can make your own labneh, or use store-bought (my favorite brand is Karoun), or Greek yogurt instead.

  • 4 cups rolled oats
  • 2 cups chopped walnuts
  • ¼ cup sesame seeds
  • 4 teaspoons amaranth
  • 2 tablespoons loose or 4 bags (cut open) Dragon Well green tea
  • 6 tablespoons safflower, grapeseed, or other neutral oil
  • 4 tablespoons maple syrup
  • ¼ teaspoon ground cardamom
  • ½ teaspoon kosher salt
  • 1 cup golden raisins

Preheat the oven to 275°F. Place a sheet of parchment paper onto an 18-inch sheet pan. Stir together the oats, walnuts, and sesame seeds in a medium bowl.

Heat a small fry pan over medium-high heat until a drop of water sizzles. Pour in ½ teaspoon amaranth, cover, and pop like popcorn for 30 seconds or until popping slows. Listen carefully! Amaranth pops quickly and will burn just as fast. Move the popped amaranth from the pan to the bowl and repeat with the remaining amaranth, ½ teaspoon at a time.

In a small saucepan set over low heat, combine the tea, oil, maple syrup, cardamom, and salt. Stir until heated through and combined. Stir the tea and oil into the oats to coat.

Pour the green tea granola onto the baking sheet, spreading evenly in a single layer. Bake for 32 minutes or until golden brown, stirring three times or every 8 minutes. Cool the granola to harden on the baking sheet and stir in the raisins.

From Steeped: Recipes Infused with Tea by Annelies Zijderveld, Andrews McMeel Publishing

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Cassidy Stockton Google: Cassidy Stockton
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