yes, my favorite blogger Designtripper / writer / innkeeper of Honor & Folley Meghan McEwen, paid us a visit to camp recently.
Jessica Hicks of the LOVELY Astro coffee house in Detroit came with!
They made holiday gifts. they made granola. They made all things merry.
THIS IS ASTRO:
AND THIS IS HONOR & FOLLY:
AND... SOME OF THEIR IN-PROGRESS-GRANOLA-LOVELINESS:
check out her her whole post
and the recipe from the weekend:
Holiday Granola by Jessica Hicks of Astro
Mix together in a large bowl:
14 cups rolled oats (about 3lbs)
4 ½ cups pumpkin seeds
4 ½ cups coconut
1 ¼ cups brown sugar, packed
1 ½ Tbls cinnamon
4 tsp fine salt
2 ½ cups pecans, broken
zest of 3 oranges
4 ½ cups pumpkin seeds
4 ½ cups coconut
1 ¼ cups brown sugar, packed
1 ½ Tbls cinnamon
4 tsp fine salt
2 ½ cups pecans, broken
zest of 3 oranges
In a separate bowl, whisk to combine:
2 cups maple syrup (grade b or c has more flavor)
1 cup olive oil
2 1/2 cups apple sauce
1 tablespoons vanilla extract
1 cup olive oil
2 1/2 cups apple sauce
1 tablespoons vanilla extract
Add the wet mixture to the dry, fold to thoroughly coat the dry mix. Spread on 2 or 3 baking sheets and bake for 50-70 minutes at 330 degrees (times vary greatly depending on your oven), stirring a couple of times to ensure even baking, until the mixture is golden brown. Ten minutes before the end of baking time, stir though:
2/3 cup maple syrup, extra (optional). This will give the granola a lovely glisten.
Remove from oven and immediately stir through:
3 cups dried cranberries
2 cups finely chopped crystalized ginger
2 cups finely chopped crystalized ginger
Cool on trays, turning occasionally so as to keep the granola from sticking to tray, and store in airtight jars.
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