When I came back from the gym and peered into the fridge, I saw bread. I wanted something fruity and fun. On raiding the freezer I found the final stash of last year’s raspberries.
A crunchy oaty topping would go well with this. What are those fancy layered thingies in clear bowls called?
Sundaes? I googled ‘granola sundae’ and found this. Not what I was looking for.
Try again. Those layered thingies are called … ‘trifles’ ???
So I googled ‘granola trifle‘ and found THIS. Awesome. Now I needed to make the granola, but really, not a sweet version. J and I don’t like sweet things for breakfast.
I substituted the maple syrup with pomegranate molasses which is tart-sweet. It turned out just the way we like it.
Pomegranate molasses is pomegranate juice cooked down to a syrup. It is also labelled ‘pomegranate syrup‘ or ‘pomegranate paste’ sometimes, and can be found at your local Arab or Persian store.
1.5 cups whole grain oats
2 tbsp vegetable oil
2 tbsp pomegranate molasses
**or maple syrup or honey
a pinch of salt
a pinch of cayenne powder
3/4 cup chopped nuts and/or seeds
** we used slivered almonds, cashews and walnuts
1/4 cup dry dessicated coconut (unsweetened)
a few drops of vanilla extract
Mix them up, spread on a baking sheet and bake for around 25 minutes, stirring every 10 minutes.
Take it out when the coconut begins to get brown. From then on, it can burn very quickly. Transfer to a bowl and let it cool.
Add 1/2 cup chopped dried fruits. I wanted to add cranberries and dried figs, but didn’t have any, so used dark raisins.
For the trifle, layer yogurt, then raspberries (or fruit of choice), and top with granola.
Savoury Granola Trifle with Raspberries is our entry for A Fruit A Month: Raspberry, hosted by dear Dee @ Ammalu’s Kitchen.
You know you’re on a peanut butter binge when your clothes start getting tighter.
Who cares? I love the stuff.
So when I saw peanut punch on Cynthia’s blog, I asked her for the recipe.
Tastes Like Home is the featured blog at Zlamushka’s Tried and Tasted event this month, and though we’ve messed around with her recipe, we’re sending it in. Cynthia you’ll like this version too, I promise.
Cynthia’s e-mail said peanut butter, milk, cinnamon, nutmeg, sugar and Bailey’s Irish Cream (optional).
I read it thrice. No chocolate? Never mind. Oversights happen, and I fixed it.
I replaced the cinnamon with ginger. We didn’t have Bailey’s, so I used coffee liqueur (Tia Maria).
This is gooooood stuff. And the booze is absolutely NOT optional.
1 cup cold milk
2/3 cup smooth organic peanut butter
1 tbsp grated dark chocolate
**or 1 tsp unsweetened cocoa powder
1 tbsp maple syrup
a pinch each of nutmeg, dry ginger
2 tbsp Bailey’s Irish Cream or coffee liqueur (like Tia Maria)
a few drops of almond (or vanilla) extract
When smooth, add
another cup cold milk
Add chocolate shavings and serve.
Yummy. By the time I made these and took pics, it was lunchtime.
Jai, hon, if you’re reading this, hope you like it, ‘cos this is what we’re having for dinner too.
Unless you’re taking me out …
See ya’ll next week.
Edited on Feb 9, 2009 to add: Entry for Waiter, There’s Something in My Sweet/Savoury Swap.
Filed Under: Almond, Cashew, Chocolate, Coconut, milk, nut-butter, Nuts, Oats, Peanut/Groundnut, Pomegranate, pomegranate molasses, Raisin, Raspberry, savory granola, savoury granola, tia-maria, vegetarian recipes, Walnut