After well over a year of quiet, spring seems like as good a time as any to come back to writing and posting on my website. It has been a long break and I feel ready to create and post on this space again. I had thought about a redesign of the site and other changes but in the end decided that what was most important was to simply get posting again and sharing some of my creative energy and inspiration.
The last year has been one of health challenges and many different dietary changes, which at times left me feeling unsure and uninspired in the kitchen. I was unable to use ingredients I had long relied on in my pantry and couldn’t make many of the staple recipes I cooked on a regular basis.
The positive side is that these changes opened up an opportunity to try new ingredients and ways of cooking I had not previously explored, to embrace fruits and vegetables to the fullest, and to find some new favourite foods. More than ever food and cooking have become about nourishing myself and those around me.
It was from these dietary changes that came the inspiration for this granola recipe, which I have been enjoying over the last month or so in slightly different variations. It happens to be grain free. Don’t get me wrong, I LOVE grains but I have been eating fewer these days which lead me to create this grain free version of one of my favourite foods. This particular variation, with the addition of rose petals, was inspired by the coming season and the pink explosion happening with all the camellias, cherry blossoms and magnolia trees coming into bloom. I love how each season has a colour pallet, in nature and in the kitchen. Late winter seems to be greens and purples and spring is very much about pinks and an abundance of green. Soon we will have rhubarb, radishes and asparagus. Oh happy days!
This year I intend to connect more with all the talented food producers, chefs, artists, farmers, photographers and creatives that I have come to know or have yet to meet and share their stories and knowledge with you on this space as well. I will continue to post recipes but also stories, imagery and whatever happens to be inspiring me in the kitchen and in life.
The transition from winter to spring is certainly one of my most favourite times of year personally and in the kitchen. It is a time of new beginnings and renewed hope. As the days grow longer, people begin to crawl out from hibernation and what was a very inward and introspective time. We look to connect again with each other as nature reawakens and the promise of long summer days and an abundance of sunshine and fresh food lies ahead.
I hope spring brings you renewed energy and inspiration and I look forward to connecting here and in person in the coming months.
- ¾ cup buckwheat (hulled groats)
- 1 cup thick ribbon coconut
- 1 cup fine coconut
- 1 cup seeds (I used ⅓ cup pumpkin and ⅔ cup sunflower)
- 2 Tbsp sesame seeds
- ¼ tsp salt
- ½ tsp ground cinnamon
- 2 - 4 Tbsp dried rose petals (optional)
- 2 Tbsp coconut oil, melted
- 2 Tbsp maple syrup
- ½ tsp vanilla extract
- Preheat the oven to 300F. In a medium sized bowl, mix all of the dry ingredients until combined. In a small saucepan, melt the coconut oil over low heat until liquid. Whisk in the maple syrup and vanilla. Pour the wet ingredients over the dry and mix until well coated.
- Place the granola mixture on a large baking sheet and bake in preheated oven for 20 - 25 minutes, until the granola is golden. Once cooled, add the rose petals and mix to combine. Store in an airtight container for 1-2 weeks, or in the freezer for longer storage.