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I am so pumped for this give away, guys. SO PUMPED!!

If you follow Wicked Vegan at all, you know one of my favorite places to get recipes/recipe inspiration is How Sweet It Is. This isn’t a vegan blog but Jessica Merchant creates such interesting food, takes such fun photos and is so entertaining that I don’t even care. Her recipes for strawberry margaritas is my most favorite recipe ever and has turned me into a giant margarita snob.  I’m not sure what that says about me that out of all her recipes, my favorite is a margarita…

Anyway, when I found out she was releasing a book, I knew I had to pick up a copy! Thankfully, I’m back from Australia or things would have gotten ugly. AND, not only do I have a copy but one lucky reader can win a copy too!!! Just leave a comment below and I will randomly pick a winner on Friday when I officially post a review of the cook book (spoiler: I love it).

seriously delish

I know I’m sort of doing things backwards here but following convention is boring. So instead, I will give you a teaser recipe from the book, Oatmeal Cookie Granola. This granola is addicting and because I refuse to buy boxed cereal even though I love it, I’ve sort of just been eating this with fruit and milk in a bowl. You could get fancy and make it into a vegan parfait, maybe top off some oatmeal with it but seriously bowl + milk + this granola = total awesomeness.

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Oatmeal Cookie Granola
from Seriously Delish by Jessica Merchant, released here with permission.

makes about 4 cups
time: 1 hour (includes cooling time)

  • 2 1/4 cups old-fashioned rolled oats
  • 1 cup sliced almonds
  • 1/2 cup ground flaxseed
  • 1 tablespoon light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup honey (I used maple syrup to make it vegan)
  • 2 tablespoons unsalted butter, browned (I used 2 tablespoons of melted Earth Balance. Leave a comment below if you have had success browning vegan butter)
  • 2 tablespoons coconut oil
  • 2 teaspoons vanilla extract
  • 1/2 cup miniature chocolate chips (I used the Enjoy Life Mini Chocolate chips)

1. Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the oats, almonds, flaxseeds, brown sugar, cinnamon and salt.

3. Heat a small saucepan over low heat and add the honey (or maple syrup), brown butter (or melted Earth Balance), coconut oil, and vanilla extract. Stir until the liquid is warm and the ingredients have melted together. Remove the pan from the heat and pour the mixture over the oats. Stir it with a large spoon to coat and bring the mixture together. Spread it evenly over the parchment-covered baking sheet.

4. Bake for 10 minutes, then use a spatula to toss the granola. Bake for 10 minutes more and then toss again. Bake for an additional 10 minutes, tossing twice during the cooking time. Remove the pan from the oven and let cool for 5 minutes. Sprinkle the chocolate chips over the granola and lightly toss. Let the granola cool completely on the baking sheet.

Notes from the book: Allowing the granola to cool before storing it is the key to getting granola “clumps”. to help the clumping process, you can squeeze together handfuls of the granola once or twice during the cooling process. Store in a sealed bag or container for up to 1 week.

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Now, leave a comment below letting me know you are interested in winning the cookbook. I will announce the winner on Friday. And tune in tomorrow and Friday for another recipe and an official review. Also, if you are a fan of How Sweet It Is, Jessica is doing a book tour to promote Seriously Delish. You can get the deets here. Maybe I’ll see you at the Boston signing!

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