Tackling Baking Challenges.

Since I am a big foodie, I like to set culinary goals from time-to-time. I am always eager to expand my knowledge of cooking and baking. Late last semester I tackled two food goals of mine: to make homemade granola and to make homemade roasted nuts. Note: some of you may have received these goodies over the holidays ;)

Red, White, and Green Holiday Granola
The green comes from the pumpkin seeds, the red from the dried cranberries, and the white from the coconut.

4 cups rolled oats
2 cups shredded coconut
1 cup chopped nuts (I used almonds, pecans, and walnuts)
1/2 cup pumpkin seeds
1/2 cup hemp seeds
1/2 cup dried cranberries

1 cup maple syrup
3/4 cup sesame oil (or another heat resistant vegetable oil)

Mix all dry. Mix all wet. Add wet to dry. Bake on a parchment-paper lined baking sheet for 40 minutes, stirring every 10. Note: this recipe makes a TON, so unless you have a very large baking sheet, you'll need to bake two batches. I baked half one day, refrigerated the remaining mixture, and then baked the rest the next day. Cool completely before storing. Makes about 10 cups; great for giving as gifts!

Rosemary Roasted Nuts
Recipe adapted from Oh She Glows.

4 1/2 cups unsalted nuts (I used almonds, pecans, and walnuts)
1/4 cup dried rosemary leaves
1/4 cup maple syrup
1/4 cup non-hydrogenated margarine
1 tablespoon sea salt

Place nuts on a parchment paper-lined baking sheet and bake at 350F for 10 minutes (this should toast the nuts slightly). While toasting, mix the remaining ingredients in a large bowl. Place toasted nuts in the bowl and mix to coat (the heat of the nuts will melt the margarine). Place coated nuts back on the parchment paper and bake for another 10-15 minutes, stirring at the half-way point. Store cooled nuts in glass jars. Note: this recipe makes a TON (about 5 cups); great for giving as gifts!