Simple Maple Almond Granola

I am so glad that the summer is almost here. I always look forward to the fresh fruit of the summer, and the chance to eat outdoors again. There is something about enjoying fresh ingredients in the out of doors that truly creates extra happiness in life. Though it's been chilly, the sun has been shining more, which has made me crave more fresh fruits and veggies as I enjoy it. Naturally, granola came to mind as I was deciding what I wanted to eat for breakfast this weekend. I found some gorgeous raspberries to pair it with and set to making a simple maple almond (not alps) granola.

I have always loved granola. It has the right amount of crunch and flavours that I love. It also creates an atmosphere that only granola can make. Perhaps it's linked to memories of camping and breakfasts in foreign homes and places that make it so special - or maybe I'm thinking about it too much - but I think you understand that I enjoy granola.

I like to experiment with different flavours and combinations. I love that granola is so versatile! Around Christmas, I like to make a gingerbread version, and in the summer I like adding coconut. This time, I decided to go simple and add some almonds and maple syrup. What a delicious combination! I love eating it with fresh fruit and some soy yogurt! So much yum!

Simple Maple Almond Granola
Makes about 7 cups

what you need:

5 ½  cups old fashioned oats
2 tsp cinnamon
1 tsp ground ginger
¼ tsp sea salt
1 cup slivered almonds
1 cup roughly chopped almonds
½ cup coconut oil
¾ - 1 cup maple syrup (depending on your sweet tooth)
2 tsp pure vanilla extract
1 tsp pure almond extract

what to do:

1) Preheat oven to 350 degrees F and prepare a large baking sheet by putting parchment paper on it
2) Mix dry ingredients well in a large bowl
3) Melt coconut oil in a small saucepan and whisk in maple syrup and vanilla and almond extracts
4) Pour wet ingredients over dry ingredients and mix until oats and nuts are well coated
5) Spread granola evenly on the baking sheet (you may have to use two)
6) Bake for 10-15 minutes, being careful not to let it burn
7) Allow to completely cool, then crumble the chunks and store in an airtight container
 

---

Do you like granola as much as I do? What kinds of foods "feel like Summer" to you?

---

Whole Wheat Artisan Bread with Seeds

With the new year well under way, it seemed a natural thing to go through old blog posts and figure out how I could improve them or what could be changed. I came across the original post for this recipe and decided that it needed a new home and a bit of a facelift. Speaking of new homes, we are loving our new area despite the cold rain that has been drizzling from the skies this last week. Somehow, I imagined January to bring us snow, and instead, the temperatures have been mild and the rainy weather makes me a little sleepy. The forecast says snow next week, but I'm not holding my breath. 

As with every new year, I got the urge to purge (that is kind of catchy, though I imagine I am not the first one to say it...). If you follow along on Instagram, you may have caught wind that I'm streamlining my life; getting rid of unnecessary clutter that has accumulated over the past few months, and creating a better daily routine. I'm also striving toward a more homemade vegan pantry. Every year is more successful than years past, and I'm reminded that intentionality in every area of life is extremely important. I almost feel that I have a hang of it.

But enough about that, and enough rambling. Let's talk bread! 

This post contains affiliate links

You already know why I choose to make bread rather than buy it. I've recently added a few new recipes to my repertoire, but I'm re-sharing this tried and true bread that I go back to here and there when I'm feeling too lazy to make our favourite bread. Yes, I get lazy. It only requires one bowl, 5 minutes of my time, and does the rest of the work itself. Can't complain about that! You know I looooove adding all sorts of fun things to my bread, so of course it has all kinds of seeds in it. I'm thinking I should try nuts sometime...Speaking of nuts, this is also delicious with a tomato roasted almond spread. Oh man, I'm getting hungry!

Whole Wheat Artisan Bread with Seeds

What you need:

• 2 cups whole wheat flour

• 2 cups all-purpose flour*

• 1 tsp active dry yeast

• 2 tsp sea salt

• 1/4 cup sunflower seeds**

• 1/4 cup flax seeds**

• 1/4 cup pumpkin seeds**

• 2 1/2 cups warm water

*note: you can substitute all-purpose flour for whole wheat. It works perfectly fine!

**note: I've added three different types of seeds here, but you could really add anything at all! Ground flax is a favourite of mine.

What to do:

1) Mix all the dry ingredients into a large bowl.

2) Add water slowly and mix well. The dough will be quite shaggy (rough-looking dough) when all together - you may not need all the water depending on what kind of flour you use.

3) Cover bowl with plastic wrap, and let it sit on the counter for 12-18 hours.

4) Preheat your oven to 450 F (not for 12 hours, please!). Put a cast iron pot** into the oven (with lid ON) to heat as the temperature rises. Once heated, remove the pot, as well as the lid.***

5) Flour a workspace and your hands and gently remove the dough from the bowl. Roughly shape the dough into a ball and place it inside of the pot. Place the lid on the pot and put it inside the oven.

5) Bake for 30 minutes with the lid on and another 15-20 minutes with the lid removed - until a perfect golden brown.

6) Carefully remove from oven and place on rack to cool completely.

**note: you do not have to use a cast iron pot (dutch oven). ANY oven-safe covered vessel will do, I’ve even read people use a crock pot insert with foil over the top instead of the lid!

***note: if the pot is not hot enough, your dough will stick to the bottom! To avoid this, do not skip this step!

Freezer Friendly: Once cooled, wrap well and freeze right away for a few weeks. To thaw, place on counter overnight.

Shop this post:

Disable your ad blocking software to view this content.

---

What intentional choices are you making this new year? Let me know in the comments below!

---

Homemade Seedy Bread

Since it's been a while since I've talked about my everyday staples, I decided to share another bread recipe. 

You may have been around when I talked about why I don't buy bread anymore, and if not, that's okay. You can check it out here. 

If you follow along on Instagram, you might know that we've slowly been making the transition to a homemade pantry. Over the past year, it's been so satisfying to add things that I used to never think twice about buying. Things that were staples, but never knew how easy and how much healthier (and cheaper!!) they were to make. Bread is one of those things, and since we eat it so often, it was only natural to make the switch. This year, I hope to share more of the things we learned, but back to this deliciousness that is this bread!

I like to rotate the bread recipes I make, but this one is so far my favourite. The texture is perfect, and I love the crispy outside. Sure, it takes a while to get everything done, but it's worth every long rise it goes through. That being said, it's very easy, just time consuming. 

We love eating this plain, or with homemade spread!

Easy Homemade Seedy Bread
Makes 2 Small Loaves

what you need:

Bread Dough:
2 tsp active dry yeast
3 tbsp liquid honey (or agave if vegan)
1 1/2 cups warm water, divided
1 cup large flake oats
3 tbsp ground flax seeds
1 1/2 cups all-purpose flour (I have also used whole wheat pastry flour with great success)
1 1/4 cups bread flour, plus more for kneading
1 tsp sea salt
1 TBSP of each and mixed: pumpkin seeds, sunflower seeds, sesame seeds, flax seeds 

Preferment:
1 cup bread flour
1/2 cup warm water
1/4 tsp active dry yeast

what to do:

1) The night before baking the bread make the preferment. In a large bowl, mix together the bread flour, water and yeast until a smooth small dough forms. Cover the bowl with plastic wrap and allow to sit at room temperature overnight. The preferment will double in size by morning.

2) Measure out 1/4 cup of warm water in a glass measuring cup. Add the yeast and honey. Mix to combine and then allow the mixture to sit, undisturbed for 5 minutes or until the mixture is foamy on top.

3) Add 1 1/4 cups of warm water to a bowl. Add the oats and flax and allow this mixture to sit for 5 minutes.

4) After 5 minutes, add both the yeast mixture and the oat mixture to the bowl with the preferment from the night before. Add the flours and salt.  

5) Mix and start kneading on the counter. You will have to knead for about 5 minutes (unless you have a stand mixer, but it's a great work out!). If the dough seems sticky, add extra flour 1 tablespoon at a time until it looks the way you would like. Add 3 tablespoons of the mixed seeds and mix until combined.

6) Grease the bowl you mixed the dough in and place the dough back in the bowl. Cover with plastic wrap and place in a warm place for at least 2 hours or until the dough has doubled in size.

7) Preheat oven 450 degrees F. Place a large dutch oven with the lid on in the oven on the centre rack. You may also use a pizza stone (or baking sheet) if that's all you have.

6) Punch the dough down and place it onto a floured work surface. Knead the dough a few times with your hands and then form the dough into a rough oval shape (if needed, you can divide the dough in half and make two loaves). Place the dough on a parchment lined baking sheet and cover with a damp kitchen towel. Allow the dough to rise for 20 minutes.

8) After 20 minutes, use a sharp knife to gently make a small slit down the center of the loaf. 

9) Carefully remove the hot dutch oven from the oven and remove the lid. Very carefully, pick the dough up by the parchment paper and lift it into the hot dutch oven (parchment and all). Place the hot lid back on the pot and return to the oven.

10) Bake for 20 minutes, then reduce the heat to 375 degrees F. Using oven mitts, remove the hot lid and continue baking until the bread is a deep, golden brown, about 15-20 minutes more. Remove from the oven. Carefully lift the bread out of the pot and place it on a wire rack to cool completely.

---

Have you tried making your own homemade bread? I wish I could start it from the ground and grow the grain myself too!

---