Let me first start by saying, “Welcome back to blogging, Desiree.”
It’s been almost a year since I’ve written a post. I can’t even believe that. Granted, this has been the busiest year of my life!
At that, I am reminded once again that business and productivity don’t necessarily equate to happiness. Truthfully, I’ve been an emotional wreck this past year. It has by far, in many ways, been the hardest of my life – which may not seem like much since I’ve pretty much said that the last 5 years in a row. This year though, it’s been a bitch.
It’s as if all the lessons I had been learning during my previous years of sickness were and still are being put to the test …a test that I’m failing miserably at. In any case, that’s what brings me here today.
I won’t bore you with the details of this past year, not now anyhow. No, I’ll save those negative ramblings for another day.
Today, I just want to bask in the ignorant chosen belief that I have nothing else I should be doing with my life other than playing around with recipes and relaxing in front of the TV.
On that note, I bring to you my first blog/recipe in a year.
Cherry Ginger Granola (Dun, Dun, Dunnnn)
As much as I built that up, I feel like I probably should have chosen something a little more grandiose than granola to come back with …but, like the quote that pops up on my computer screen every time I open it says, “Don’t make change too complicated. Just Begin.” That’s what I’m doing. I’m just starting somewhere. And that somewhere happens to be with granola… and cherries… and ginger. So there’s that.
Why cherries and ginger, you ask? Ok, you probably didn’t ask, but I’ll answer anyway …because you have to talk about something in a blog post, right?
I have this huge tub of cherries sitting on my kitchen counter. It’s not the first one of the season and I doubt it will be the last. This time of year is just the best as far as fruit goes! Anyway, because I’ve been so busy and have had almost no time to play around in the kitchen (one thing that completely recharges my soul), I had to get a little creative. I certainly wasn’t making a separate trip to the grocery store for “special” ingredients on one of my only full days off in months. The cherries were it – my point of inspiration. And then I thought, “Ohhh, a cherry almond granola sounds really good right now.” Which was immediately followed by the thought, “I don’t have almonds. Oh well. What else goes well with cherries? Ginger? Sure.”
There’s actually a scone recipe my mom and I used to make back before I had to give up gluten and happiness (I kid) that was a ginger cherry scone and I remembered it being so dang delicious. Well, this granola took me right back. And you know what, it’s equally so dang delicious – cherry-arific, sweet, but not overly so, and a little spicy from the ginger. Oh, and it’s soooo easy to make, which always helps.
So that’s that. Enjoy!
**note: I definitely DID end up doing a special trip to the store to get dried cherries because food apparently means more to me than rest. #worthit.
Without further or do, I give you:
Cherry Ginger Granola (gf, df, v)
Wet Ingredients:
- 2 c Fresh Cherries (whole, pitted)
- 1/2 c Maple Syrup
- 2 tsp Pure Vanilla Extract
- 1/4 c Avocado Oil
Dry Ingredients:
- 4 c GF Old Fashioned Rolled Oats
- 1/2 c Tapioca Flour (starch)
- 1/4 c Golden Flax Seeds (ground)
- 2 tsp Ginger (dried, ground)
- 1 tsp Cinnamon (ground)
- 1/2 tsp Salt
Mix Ins:
- 1 c Cherries (dried, unsweetened)
- 1/2 c Crystallized Ginger (finely chopped)
Instructions:
- Preheat oven to 325*F and line a large baking sheet with parchment paper.
- In a large bowl, combine all dry ingredients together. Toss until mixed well. Set aside.
- In a blender, combine all wet ingredients. Blend until smooth.
- Pour wet ingredients into dry ingredients and mix until clumps form (I like to use my hands in a squeezing motion to combine well).
- Spread mixture out loosely onto prepared baking sheet and bake for 45 minutes. Remove from oven and break mixture into clumps (careful not to burn your hands – 0uch!). Return granola to oven and bake for another 25-35 minutes. The granola will be done when it is dry to the touch and just slightly browned (it may feel a little soft still but will continue to harden as it cools).
- Allow to cool for a few minutes before tossing in dried cherries and crystallized ginger.
- After completely cooled, store in a sealed container or bag. (I freeze mine for long term storage)
Cherry Ginger Granola (gf, df, v)
Wet Ingredients:
- 2 c Fresh Cherries (whole, pitted)
- 1/2 c Maple Syrup
- 2 tsp Pure Vanilla Extract
- 1/4 c Avocado Oil
Dry Ingredients:
- 4 c GF Old Fashioned Rolled Oats
- 1/2 c Tapioca Flour (starch)
- 1/4 c Golden Flax Seeds (ground)
- 2 tsp Ginger (dried, ground)
- 1 tsp Cinnamon (ground)
- 1/2 tsp Salt
Mix Ins:
- 1 c Cherries (dried, unsweetened)
- 1/2 c Crystallized Ginger (finely chopped)
Instructions:
- Preheat oven to 325*F and line a large baking sheet with parchment paper.
- In a large bowl, combine all dry ingredients together. Toss until mixed well. Set aside.
- In a blender, combine all wet ingredients. Blend until smooth.
- Pour wet ingredients into dry ingredients and mix until clumps form (I like to use my hands in a squeezing motion to combine well).
- Spread mixture out loosely onto prepared baking sheet and bake for 45 minutes. Remove from oven and break mixture into clumps (careful not to burn your hands – 0uch!). Return granola to oven and bake for another 25-35 minutes. The granola will be done when it is dry to the touch and just slightly browned (it may feel a little soft still but will continue to harden as it cools).
- Allow to cool for a few minutes before tossing in dried cherries and crystallized ginger.
- After completely cooled, store in a sealed container or bag. (I freeze mine for long term storage)