Monthly Archives: February 2012

Hazelnut, Bran and Chocolate Granola

The weather is gloomy outside and Im lazy… I choose to believe that Im lazy because its gloomy…. At least I have an excuse then.

I guess I can make something…

Something that smells good in the apartment….

Hmmmm??….

Hazelnut Bran and Chocolate Granola

  • 3 cups (300 g) Old fashioned rolled oats
  • 1/2 cup (25 g) bran
  • 1 cup (110 g) hazel nuts
  • 1/2 cup whole flaxseeds
  • 1/2 cup (66 g) pepitas (pumpkin seeds)
  • 1/2 cup almonds, roughly chopped
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/4 cup ( 48 g) coconut oil
  • 1/3 cup (110 g) agave
  • 1/2 cup (85 g) dried prunes, chopped
  • 1/4 cup (45 g) dark bittersweet chocolate (or your own favorite) You can use more chocolate if you want of cause!
Turn the oven on to 300 degrees.
Prepare a baking tray with paper or a nonstick mat.
Place the hazelnuts on the tray, and bake for 6-7 min.
Poor the hazelnuts into a bowl, and with the help of a piece of paper towel, rub off the skins. Its ok if all of it doesnt come off…
Transfer the hazelnuts, without the skins, to a large bowl. Add all the rest of the dry ingredients.
In a small microwave proof bowl, mix the coconut oil, agave and vanilla. Melt in the microwave for about 1 minute. Then stir into the dry ingredients. Make sure everything is well incorporated.
Spread all the granola out on the prepared baking tray, and bake in the middle of the oven 45 min. Stir a couple of times to make sure everything will bake evenly (the sides will toast faster, so make sure they dont burn..).
While its baking, chop chocolate and prunes.
Cool completely on rack. Mix in the prunes and chocolate, and store in an airtight container at room temperature, for about a month.
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Napoleon Hats

What!?…. Napoleon Hats?… Well, if you didn’t grow up in Denmark, or have ever visited a danish bakery, you probably have noooo idea what Im talking about… No worries. I’ll teach you.

Think crisp buttery edges.

Soft center of marzipan…

Dipped in chocolate…………  yes..

I know, Im hungry too….

Traditional Napoleon Hatts are made with regular all purpose flour. I have made these with graham flour and just a little bit of all purpose flour. I also made marzipan myself. Which is really easy! Dont freak out!…You can do it:-) Regular marzipan that you buy at a store, is made with confectioners sugar. And of cause its delicious! But, if you wanna skip the refined sugar, just make it yourself with almonds and agave. Yes, Its that simple!

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Power Rolls

I bake a lot of rolls. Any chance I get, I bake rolls…. I might have a problem.

Heat these little, hearty bastards up in the oven when you have people over for dinner, and im sure you will be asked for the recipe! And then, you will refer to me!…yay!… Of cause!!…… right?!?….. I can trust you, right?….

These color full rolls were baked upstate NY at what we refer to as “The Fort”… Or at least thats what my husband and his friend is calling it….boys…. We are renting an amazing house on the countryside with a couple of friends. Plus an english bull dog and a cat…. Its a full house with plenty of mouths. Perfect for my baking mania! Bring on the hungry people!

Perfect day for a drive….

Are we there yet!!!?????

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