Cherry Berry Mousse Cake / Bolo Espelho de Mousse de Chocolate, Cerejas Cristalizadas e Framboesas.

Mirror Glaze Cake is the theme for this month and for the 26th edition of the Sweet World!

What is a Mirror Glaze Cake?

I couldn't find much more information other than the fact that, a mirror glaze, is a white chocolate glaze made with gelatin that is poured over cakes - usually mousse or other soft molded desserts - to give them an ultra-shiny appearance, like the surface of a mirror.

I've made one once (you can see the recipe here) for Ana and for our Great Bake Off. Actually, Ana herself has a few delightful recipes for mirror glaze on her blog if you want to check them here, here and here.

Want to make a Mirror Glaze Cake?

Cranberry and Pecan no-knead Bread for the World Bread Day / Pão "sem amassar" de Arandos e Pecã para o Dia Mundial do Pão.

It's World Bread Day and, of course, as a huge bread lover, I have to celebrate the day!

As long as I live, I'll always be amazed with the simplicity of the most ancient form of prepared food. The simplest ingredients combined and kneaded in order to feed people all over the World in its most pure, humble and simplistic way.

This year, after changing my mind time over time and recipe after recipe, I decided to make this simple yet super delicious and crusty no-knead bread.

No-knead breads are amazing. You just have to handle the dough as little as possible, let it rise for a long time and you'll have the most delicious crusty bread with an outstanding soft interior. Plus! Slow breads are most healthy and recommended right? So, hurray to slow breads and slow living!

The recipe is from Brian Hart Hoffman gorgeous "Bake from Scratch" book, from which, I've already made this Babka, this Focaccia and this amazing Cake.

For this bread, the book gives you a main, no-knead bread recipe, followed by a few flavoured options. I opted for this cranberry and pecan flavoured bread and it turned out so deliciously good that I'm tempted to try all the flavour variations soon.

Today, the bread reigns and, if you want to have a look at the breads I baked for World Bread Day in previous years, you can have a look here (2016), here (2015) and here (2014).

Meanwhile, be happy and give some love to your bread!

Cinnamon Pavlova, Praline Cream and fresh Figs / Pavlova de Canela com Creme, Praline e Figos frescos.

You know that I'm a Pavlova lover and known as the "Pavlova Queen" so, each time I see a new Pavlova recipe, I have to make it straightaway.

I have to tell you that this Pavlova got the title of the BEST PAVLOVA EVER from the ones that tasted it, and the demands for the recipe - from both, the eaters and those that have seen this photo I posted on instagram - don't stop coming!

This recipe is the first recipe I made from Yotam Ottolenghi and Helen Goh very new book called "Sweet".

A book that is a stunner and every recipe is a delight.

360... something pages full of sweet beauties with a middle eastern touch. I confess that I was waiting this book with excitement as I love Mr. Ottolenghi and his approach to food.

The expectation of a book full of baking sweet goods with his name on it, was more than a confirmation that it would be a great book and, in fact, it is!

As for the Pavlova, I cannot find better words to describe it, than the introduction written in the book itself:

"This is a stunning dessert for a special occasion.

It also has a nice element of surprise, as the meringue base is not quite what you might expect. Gooey - almost toffee like - rather than dry and crispy. This is due to the brown sugar in the mix.

Combined with the praline cream and fresh figs, it's absolutely delicious.

Pavlova is the dessert to make when you have a bit of time and are feeding people you adore".

Spatchcocked Poussin with Romesco Sauce / Franguinho grelhado com molho Romesco.

Romesco is a nut and red pepper based sauce that originated from Tarragona, Catalonia, in Northeastern Spain. The fishermen in this area made this sauce to eat with fish but it also can be served with meat.

The original recipe - another one from Omar Allibhoy book "Spanish Made Simple" - calls for quail but I decided to make it with spatchcocked poussin.

As soon as I saw this recipe, it caught my attention straightaway because I'm still dreaming about the marvelous romesco sauce that I add with Manuela last month in Lisbon, when we had lunch at the Watt, the new restaurant by the Portuguese Chef Kiko Martins.

This is the last suggestion of the month and it's going straight to Marta's table and her "ingredient of the month", the peppers.

Vegan Chocolate Granola / Granola vegan de Chocolate.

If you're following this blog for some time now, you know that I'm not vegan, vegetarian, Paleo or whatever.

I'm just someone that loves food in general!

I eat everything (well, not quite...) and I love to try all sorts of flavours and cuisines. I believe that in food just as in life, balance is the key for everything and therefore, in my house there's no place for fanaticism, fundamentalism's and other sort of (isms).

I cook and eat with my family and friends whatever we fancy to eat on the day. If it's meat we'll eat meat, if it's vegetarian will be and if it's vegan or other sort of tendency, it will be but, it's always what we want, when we want.

Saying that, I love vegan food more than I ever thought I would love it and although (as you know), I have lots of all sorts of books, when I'm craving vegan food, I always go to that same place where I know that I'll find fabulous, mouthwatering and delicious vegan recipes.

Weather for breakfast, meals or even vegan cakes and sweets, Kimberly's, The Little Plantation Blog is the place I always rely in order to cook and eat fabulous vegan food.

Not to talk about Kimberly, the blog owner herself. Such a thoughtful and kind person. Full of knowledge and a very talented food and prop stylist and photographer...

Just visit the blog and tell me if you don't want to cook everything Kimberly publishes there? Plus! Kimberly's blog posts are always a joy to read. Short or long, whatever the theme, for me, reading them, it's always a delightful and relaxing moment!

Honestly? If there is one person in this world that could make me go completely vegan, that person would be Kimberly and her blog!

I've already tried lots of Kimberly's recipes here at home and although my daughter and I, we are the keenest ones for vegan food, my husband and teenager son never ever complained about any of the recipes I cooked from The Little Plantation blog.

Actually, all of them were very much appreciated and devoured by everybody including the two fussy boys.

This granola is one of those successful recipes I tried from Kimberly's blog and I'm not writing here the English version of it because it's all written down and very well explained here.

I have to say that after taking the granola out of the oven, I couldn't stop munching it from the tray or even after being cooled, directly from the jar.

My kids (both), are having it for breakfast and snack all the time and soon, I'll have to make another batch.

Yes! That's how delicious it is!!

Kale and Quinoa with Savoury Granola / Kale e Quinoa com Granola Salgada.

Breakfast food that you know, for me is a perfect lunch!

As I promised here, today I'm sharing this super delicious savoury granola.

Actually, I made this recipe a while ago and if you're following my instagram, you can see it here, as I shared it the day I made it. Although I'm only sharing it today, this was the very first recipe that I made from Nina Olsson gorgeous "Bowls of Goodness" cook book. A book that I truly adore and from which I talked about in this same post.

This savoury granola is perfect, not just for this recipe but also to sprinkle over salads, soups, or whatever you fancy.

Rose and Pistachio Granola / Granola com rosas e pistachios.

Today and because I'm in a kind of "rose recipes" mood, I'm sharing the first recipe from Nina Olsson AMAZING book "Bowls of Goodness".

This is the first recipe I'm sharing here on the blog, but not the first I made from Nina's book. No! I already made lots of delicious recipes, that I'll be sharing here soon.

Nina's book is the most delightful vegetarian (with vegan and gluten free options) book I have.

You know the kind of book that you just want to be in the kitchen and cook your way through it? Well, Nina's book is one of that kind...

Kimberly from The Little Plantation blog, shared a gorgeous recipe from the book and wrote an amazing review about Nina's book and I totally agree with every single word that Kimberly wrote and as I also wrote here:

"Nina's book IS NOT just another "avocado on toast" or average vegetarian cook book and believe me, because I have over 600 cookbooks and a good share of them are vegetarian and vegan.

Bowls of goodness is a thoughtful book, full of captivating images, colourful and appetising recipes. Balanced and very well written recipes that makes me (a meat eater trying to eat less meat), become vegetarian!

I got my copy on Saturday and honestly, since then, I can't stop reading it or cooking from it. One, after the other, I just want to cook all the recipes from the book and I'd say that there's no better sign of how good a book is.

Do I recommend it?

Even for meat eaters like myself?

YES! A 100%!!"

So, today, the recipe I'm sharing with you, is Nina Olsson, Bowls of Goodness, Rose and Pistachio Granola.

A granola that, after the first time I made it, quickly became the favourite one here at home and I'm making it weekly now.

Oh, and by the way..., just wait until I share with you the next recipe which will be Nina's Savoury Granola...

You'll be totally in love with it but..., you have to wait a few more days...

Apple & Gingerbread Streusel tart / Tarte de maça, com base e streusel de gingerbread.

Last post of 2015 here on the blog.

The recipe I'm leaving you today, the last of my Christmas suggestions, is this delicious and very Christmassy tart!

Another delightful suggestion from Mima Sinclair gorgeous book "Gingerbread Wondeland".

The base is made of gingerbread instead of the usual pastry and the filling, with apples and spices couldn't be more delicious and moreish.

The crunchy streusel on top, is just "the cherry" on top of the tart.

The blog will be back to its normal activities in the beginning of January. Until then, I Wish you all a very Merry Christmas, full of Health, Joy and lots of Happiness!!

ingredients:

1/2 quantity of dark gingerbread dough (recipe here)

for the filling:

360g Bramley apples, peeled and cored

300g eating apples, peeled and cored

juice of 1 lemon

75g granulated sugar

75g soft light brown sugar

3 tbsp plain flour

1 tsp ground cinnamon

1/4 tsp ground allspice

1/2 tsp salt

75g sultanas (I used dried cranberries)

20g butter, cubed

for the streusel topping:

40g plain flour

40g granulated sugar

1/2 tsp ground ginger

pinch of salt

60g cold butter, cut into small cubes

30g pecans, roughly chopped

method:

Heat the oven to 180ºC.

Roll out the gingerbread dough over a piece of baking paper, to 5mm thick x 32cm diameter.

Line a deep 23cm flutter tart dish with the dough. Press gently into the edges and trim any excess with a sharp knife, reserving the trimmings.

Place the tart case in the freezer to chill for 20 minutes.

Cut the apples into 5mm thick slices.

Squeeze over the lemon juice, then toss in a large bowl with the sugars, flour, spices, salt and sultanas.

Pile high into the chilled gingerbread case, then press down to fill the gaps.

Dot with the butter and place on a baking tray to catch any spills.

Bake for 20 minutes on the middle shelf of the oven.

To prepare the streusel, mix the flour, sugar ginger and salt until combined.

Cut 50g of the reserved gingerbread dough into small chunks and add to the mix with the butter.

Rub together with the tip of your fingers to form clumps. Stir through the pecans.

After the tart has baked 20 minutes, sprinkle over the streusel mixture and return to the oven to bake for a further 30 minutes, or until golden and bubbling and the apples are tender when pierced with a sharp knife.

Remove the tart from the oven and set aside to cool slightly before serving.

I served my tart with vanilla custard to make it even more indulgent, but feel free to serve yours with whatever you fancy or just on its own.

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Deixo-vos hoje com o que será o último post de 2015 aqui no blogue e a última sugestão para uma sobremesa com sabores festivos e Natalícios.
Mais uma super deliciosa receita retirada do lindíssimo livro "Gingerbread Wonderland" da Mima Sinclair.

A receita, esta tarte magnífica, com uma base de gingerbread em vez da tradicional massa de tartes, um recheio soberbo de maças e especiarias e um topping crocante.

Uma tarte com sabores e aromas super festivos e que recomendo vivamente a experimentarem.
O blogue (eu, lol) vai estar de férias até ao início de Janeiro, altura em que por aqui retomaremos as publicações.

Entretanto e para todos os que aqui passam, desejo desde já um excelente e Feliz Natal, repleto de Saúde, Alegria, muita Harmonia e... prendinhas no sapatinho :)))!

ingredientes:

1/2 quantidade da receita deste gingerbread

para o recheio:

360g maçãs Bramley (ou semelhantes), descascadas e descaroçadas

300g maçãs tipo Lady Pink ou outra maça doce, descascadas e descaroçadas

sumo de 1 limão

75g açúcar granulado branco

75g açúcar amarelo

3 colheres sopa de farinha de trigo branca

1 colher chá de canela em pó

1/4 colher chá de pimenta da Jamaica em pó

1/2 colher chá de sal

75g sultanas (eu usei arandos secos)

20g manteiga, cortada em cubos

para o topping de streusel:

40g farinha de trigo branca

40g açúcar granulado

1/2 colher chá de gengibre em pó

uma pitada de sal

60g manteiga fria, cortada em cubos pequenos

30g pecã, picadas grosseiramente

preparação:

Aquecer o forno a 180ºC.

Estender a massa de gingerbread sobre uma folha de papel vegetal, até obter uma espessura de 5mm e um diâmetro de 32cm.

Forrar uma tarteira funda para tartes, com 23cm de diâmetro, com a massa e pressioná-la bem sobre toda a superfície da tarteira.

Cortar os excessos de massa com uma faca afiada e reservá-los.

Colocar a tarteira forrada com a massa de gengibre no congelador por cerca de 20 minutos.

Cortar as maças em meias luas com cerca de 5mm de espessura.

Numa taça, colocar as maças, o sumo do limão, os açúcares, a farinha, as especiarias, o sal e as sultanas e misturar tudo muito bem.

Colocar este recheio sobre a massa gelada e pressionar, por forma a que toda a superfície da massa fique recheada.

Espalhar os cubinhos de manteiga sobre a mistura das maçãs e colocar a tarteira sobre um tabuleiro, para que se houver líquido, este não caia para o forno.

Levar a tarteira ao forno e cozer, na prateleira do meio, por cerca de 20 minutos.

Para preparar o topping (streusel), misturar muito bem a farinha, com o açúcar, o gengibre em pó e o sal.

Cortar 50g dos restos da massa de gengibre em pedacinhos e adicioná-los, juntamente com os cubos de manteiga, ao preparado anterior.

Misturar tudo muito bem com as pontas dos dedos, como se de um crumble se tratasse, até obter uma mistura grosseira e com pedaços.

Adicionar as nozes pecã e envolver tudo.

Após os 20 minutos que a tarte esteve no forno, retirá-la, e polvilhá-la com o topping.

Voltar a colocar a tarte no forno por cerca de 30 minutos, ou até o topping estar douradinho e as maças estarem macias, quando espetadas com uma faca afiada.

Retirar a tarte do forno e deixá-la arrefecer ligeiramente antes de servir.

Eu servi a minha tarte com custard de baunilha, mas sirvam a vossa com o que bem vos apetecer, ou sem qualquer tipo de acompanhamento.

Recipe / Receita:

Blueberry, almond and plum crumble / Crumble de mirtilos, ameixas e amêndoas.

This crumble is so, but so delicious, that even my 9 years old daughter that claimed until now that she didn't like crumbles had two portions and is now converted and raving about how good it was and how much she loved it.

The recipe is from the gorgeous Homemade Memories cookbook and I do agree that this is one of the best crumbles ever!

ingredients for the fruit (serves 6):

350g blueberries

475g plums, stoned and sliced into 3cm chunks

1 tbsp light muscovado sugar (use more if the fruit is too tart)

1 tbsp cornflour

juice of 1 lemon

for the crumble:

100g plain or wholemeal flour

90g butter, cold and cubed

85g rolled oats

65g light muscovado sugar

50g whole almonds, roughly chopped

30g flaked almonds

1 tsp vanilla extract

1 heaped tsp ground cinnamon

1/2 tsp ground ginger

pinch of salt

1 tbsp demerara sugar

method:

Preheat the oven to 180ºC.

In a medium bowl, combine the fruit, sugar, cornflour and lemon juice and toss gently until evenly coated.

Transfer the mixture to a medium sized roasting dish.

In another medium bowl, combine the flour and butter.

Rub the butter with your fingers until you have a sandy mixture with a few larger lumps.

Using the end of a kitchen knife, stir in the oats, sugar, almonds, vanilla, spices and salt until you have a crumbly dough.

Sprinkle the crumble over the fruit without packing it down.

Sprinkle with the demerara sugar and bake for 30 to 35 minutes or until the top is crisp and golden and the fruit is bubbling around the edges.

Remove from the oven and cool for 10 minutes before serving.

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Eu adoro crumbles mas este, confesso, é qualquer coisa de maravilhoso!!

A minha filha que tem 9 anos e que até agora não comia crumbles pois dizia que não gostava, comeu este, repetiu e não pára de referir o quão maravilhoso era! Acho que foi desta que se converteu aos encantos do crumble...

A receita é do livro lindo da Kate Doran e é mais uma receita testada, provada e aprovadíssima!!

ingredientes para a fruta (para 6 pessoas):

350g mirtilos

475g ameixas, sem caroço e cortadas em fatias de cerca de 3cm

1 colher sopa de açúcar mascavado claro (usar mais se a fruta for muito ácida)

1 colher sopa de Maizena

sumo de 1 limão

para o crumble:

100g farinha de trigo branca ou integral

90g manteiga, fria e cortada em cubos

85g flocos de aveia

65g açúcar mascavado claro

50g amêndoas inteiras e com pele, picadas grosseiramente

30g amêndoas laminadas

1 colher chá de extracto de baunilha

1 colher chá bem cheia de canela em pó

1/2 colher chá de gengibre em pó

uma pitada de sal

1 colher sopa de açúcar demerara

preparação:

Aquecer o forno a 180ºC.

Numa taça, combinar muito bem a fruta, com o açúcar, a Maizena e o sumo do limão.

Deitar a mistura da fruta num recipiente refractário ou outro que possa ir ao forno e reservar enquanto prepara a mistura do crumble.

Numa outra taça, utilizando as pontas dos dedos, combinar a farinha com a manteiga até obter uma mistura areada mas grosseira.

Adicionar os restantes ingredientes e misturar tudo muito bem com o cabo de uma faca de cozinha, até obter uma massa granulada.

Polvilhar a mistura do crumble sobre a mistura da fruta, mas não compactar.

Polvilhar toda a superfície com o açúcar demerara e levar ao forno por 30 a 35 minutos, ou até o topo do crumble estar douradinho e o molho da fruta a ferver e a borbulhar nas paredes do recipiente.

Retirar o crumble do forno e deixar arrefecer cerca de 10 minutos antes de servir.

Recipe / Receita:

Chocolate honeycomb biscuit cake / Bolo (salame) com honeycomb.

Homemade memories!

A fabulous Kate Doran book that I'm loving to explore and from where these two recipes come from.

The book is full of delicious homemade treats and delightful memories.

When my kids saw the picture of the chocolate honeycomb biscuit cake in the book, they didn't stop asking me to make it.

I read the recipe and it called for honeycomb. According to the recipe, you can choose between shop bought or homemade honeycomb and because I have never made it before, this time, I decided that I would make my own honeycomb and it was a fantastic experience.

It's easy, simple and pure alchemy happening inside a pan.

I'm leaving you both, the cake and the honeycomb recipes, but feel free to use shop bought honeycomb if you don't dare to make your own.

ingredients for the honeycomb:

2 tbsp honey

2 tbsp golden syrup

100g caster sugar

1 heaped tsp bicarbonate of soda

method:

Line a small baking tray with baking paper.

In a deep sided saucepan, combine the honey, golden syrup and caster sugar over low heat, stirring a few times until the sugar has dissolved.

Turn up the heat, bring to the boil and continue to cook until the mixture turns amber in colour.

If you want to use a sugar thermometer, it should come up to 150ºC.

Remove the pan from the heat, add the bicarbonate of soda and whisk quickly to combine.

Don't over whisk or the bubbles will start to collapse.

Pour onto the prepared tray and leave to set at room temperature. Once set, bash your honeycomb into bite sized pieces.

The honeycomb will keep in an airtight container for several days and it's delicious on its own, or crumbled through vanilla ice cream before freezing.

ingredients for the honeycomb biscuit cake:

125g butter, plus extra for greasing

350g dark chocolate, roughly chopped

1 generous tbsp golden syrup

150g digestive biscuits

75g honeycomb, homemade or shop bought

1 egg, lightly beaten

50g pecans, roughly chopped

cocoa powder, for dusting

method:

Lightly grease a 1kg loaf tin with butter and then line it with baking paper, making sure it comes a few centimetres above the edges.

In a bowl over a pan of simmering water, melt the chocolate, butter and golden syrup, stirring until smooth.

Remove from the heat and set aside to cool slightly.

Put the biscuits in a separate bowl and bash them gently with the end of a rolling pin, into rough pieces. Add the honeycomb and bash again.

Add the egg to the chocolate mixture, a little at the time, whisking all the time.

Stir in the biscuits, honeycomb and nuts until well combined.

Scrape the mixture into the prepared tin and level the top with a spatula.

Press a piece of baking paper over the top and chill in the fridge for 4 hours or until firm.

Remove the cake from the fridge 10 minutes before serving.

Turn it out of the tin, dust with cocoa powder and serve in thick slices.

The cake will keep in the fridge for 1 week.

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Homemade memories!

O fantástico livro da Kate Doran, recheado de receitas deliciosas e de lindas e saudosas recordações. Um livro que recebi a semana passada e o qual estou a adorar explorar.

As primeiras receitas a serem testadas foram estas duas que aqui vos deixo, a receita do honeycomb e a receita do bolo.

Os meus filhos, loucos por chocolate (como já todos sabem), assim que viram a foto deste bolo no livro, não descansaram enquanto não o fiz.

Um bolo, tipo salame de chocolate, para o qual honeycomb é um dos ingredientes pedidos.

A receita pede honeycomb, feito em casa, ou de compra e eu, como nunca tinha feito  honeycomb, achei que era uma boa oportunidade de experimentar fazê-lo pela primeira vez e assim o fiz!

É lindo!!! Fácil, rápido, mágico e alquimia pura!

Experimentem fazer e vão ver que tenho razão. Caso não queiram arriscar, não deixem de fazer o bolo por causa disso, pois podem usar honeycomb de compra.

ingredientes para o honeycomb:

2 colheres sopa de mel

2 colheres sopa de golden syrup

100g açúcar branco refinado

1 colher chá bem cheia de bicarbonato de sódio

preparação:

Forrar um tabuleiro pequeno com papel vegetal.

Num tacho de lados altos ou panela, combinar o mel, o golden syrup e o açúcar.

Aquecer sobre lume brando, mexendo de vez em quando, até o açúcar derreter.

Aumentar o lume e quando a mistura levantar fervura, cozinhar até a mistura ficar com uma cor de caramelo. Caso queiram, podem utilizar um termómetro de açúcar. A mistura estará pronta, quando o termómetro marcar 150ºC.

Retirar o tacho do lume e adicionar o bicarbonato de sódio, mexendo rapidamente para combinar.

Atenção para não mexer demais, pois irá desfazer as bolhas de ar que se formaram e que são uma das características essenciais do honeycomb.

Despejar a mistura no tabuleiro preparado e deixar solidificar à temperatura ambiente.

Quando sólido e frio, partir o honeycomb em pedaços e guardar numa caixa de fecho hermético.

O honeycomb conservar-se-á por vários dias fechado hermeticamente e pode ser comido simples, como snack, ou misturado com gelado de baunilha feito em casa. Mistura-se no gelado, antes de o levar ao congelador.

Pode também ser servido com gelado de baunilha de compra, bastando para isso, polvilhar o honeycomb sobre o gelado, no momento de servir.

ingredientes para o bolo (salame):

125g manteiga + extra para untar a forma

350g chocolate preto (70%), picado grosseiramente

1 colher sopa bem cheia de golden syrup

150g bolachas digestivas

75g honeycomb, feito em casa ou de compra

1 ovo, batido ligeiramente

50g nozes pecã, picadas grosseiramente

cacau em pó, para polvilhar

preparação:

Untar uma forma tipo bolo inglês, com capacidade para 1kg e forrá-la com papel vegetal, tendo o cuidado de que o papel fique uns centímetros acima dos bordos da forma.

Colocar o chocolate  a manteiga e o golden syrup numa taça sobre um tacho com água a ferver, tendo o cuidado para que a taça não toque na água. Derreter todos os ingredientes, mexendo até obter uma mistura macia.

Retirar a taça do lume e deixar arrefecer ligeiramente.

Numa taça à a parte, colocar as bolachas e desfazê-las grosseiramente utilizando a extremidade de um rolo da massa. Convém que fiquem bocados grandes e pequenos de bolachas.

Adicionar o honeycomb partido em bocados irregulares.

Batendo sempre com uma vara de arames, incorporar o ovo em fio na mistura do chocolate.

Adicionar as bolachas e o honeycomb à mistura do chocolate e envolver tudo muito bem.

Deitar a mistura na forma preparada e alisar a superfície com uma espátula.

Colocar um bocado de papel vegetal sobre a superficie do bolo e levar ao frigorífico por 4 horas, ou até este ter solidificado.

Retirar o bolo do frigorífico, cerca de 10 minutos antes de servir.

Desenformar, polvilhar com cacau em pó e servir em fatias grossas.

O bolo conservar-se-á cerca de 1 semana no frigorífico.

Recipe / Receita:

The Kitchn granola / Granola do livro The Kitchn.

Granola is something that I love to make and I'm always trying to make different versions.

Sometimes when I'm feeling lazy I buy it as now, we can find some fabulous and healthy brands and options on the market.

This recipe is fabulous and full of fantastic ingredients.

ingredients (makes around 6 cups):

3 cups rolled oats

1 cup chopped nuts (almonds, pecans, walnuts)

1 cup dried, shredded, unsweetened coconut

1/2 cup seeds (sesame, pumpkin)

1/2 cup light brown sugar

1 1/2 tsp salt

1/4 tsp ground cinnamon

1/2 cup oil (light olive oil or walnut oil)

1/2 cup honey or maple syrup

3/4 tsp vanilla extract

2 egg whites, lightly beaten

3/4 cup chopped dried fruit (cherries, cranberries, apricots, blueberries)

method:

Preheat the oven to 150ºC.

In a large bowl, mix the oats, nuts, coconut, seeds, sugar, salt and cinnamon.

In a small bowl, whisk together the oil, honey or maple syrup and vanilla.

Pour the liquid mixture into the dry mixture and stir to combine.

Add the egg whites and combine throughly.

Scrape the mixture out onto a sheet pan and bake for about 45 to 50 minutes or until the mixture is light brown and toasty.

Stir after 20 minutes, moving the crispy bits from the perimeter into the center and distributing the granola in the center out toward the edge of the pan.

Remove the pan from the oven and add the dried fruit.

Using a spatula, stir to combine the mixture and let the granola cool.

Transfer to an airtight container.

The granola will keep fresh for 7 to 10 days.

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Granola é algo que adoro fazer e tento fazer sempre receitas diferentes, pois gosto de variar sabores e combinações.

Quando a preguiça ataca, compro granola de pacote, pois felizmente, hoje em dia já se conseguem encontrar no mercado, marcas com opções magníficas e saudáveis.

ingredientes (rende cerca de 6 chávenas):

3 chávenas de flocos de aveia

1 chávena de frutos secos (amêndoas, nozes, pecãs, etc.)

1 chávena de coco seco ralado, sem adição de açúcar

1/2 chávena de sementes (papoila, sésamo, abóbora, etc.)

1/2 chávena de açúcar amarelo ou moreno claro

1 1/2 colheres chá de sal

1/4 colher chá de canela em pó

1/2 chávena de óleo (azeite light ou óleo de noz ou outro à escolha)

1/2 chávena de mel ou maple syrup

3/4 colher chá de extracto de baunilha

2 claras de ovo, ligeiramente batidas

3/4 chávena de frutos secos picados (cerejas, alperces, mirtilos, arandos, etc.)

preparação:

Aquecer o forno a 150ºC.

Numa taça grande, misturar os 7 primeiros ingredientes.

Numa taça à parte, misturar o óleo, o mel ou maple syrup e a baunilha.

Adicionar os ingredientes líquidos aos sólidos e misturar tudo muito bem.

Adicionar as claras de ovo e mexer tudo muito bem, a fim de que todos os ingredientes fiquem bem incorporados.

Deitar a mistura para dentro de um tabuleiro de ir ao forno, por forma a que fiquem bem espalhados e levar ao forno por cerca de 45 a 50 minutos, ou até a granola estar douradinha.

Mexer ao fim dos primeiros 20 minutos, movendo a combinação do centro do tabuleiro para as extremidades e vice versa.

Retirar o tabuleiro do forno e adicionar os frutos secos picados.

Misturar bem com a ajuda de uma espátula e deixar arrefecer.

Transferir a granola para um recipiente de fecho hermético.

A granola conserva-se fresca por 7 a 10 dias.

Recipe / Receita: