We would love to be growing more of our own produce, and to that end, we even had a maple tree taken out last summer, but apparently, we still don't get quite enough sunlight, alas. We did manage to grow some lovely golden potatoes, a fair amount of kale, and a few jars of raspberries that are going to become jam one day soon (they're in the freezer), but otherwise, this summer I became a big fan of a small farmer's market nearby. Now that it's November though, the local growing season has evolved into baking season, so I thought I'd share below the recipe for the healthy and fabulous granola I've been making!
I first found this recipe through the gorgeous blog Food in Jars which led to Local Kitchen and the recipe I played with a bit to fit my desires... (including the fact that we're completely nut-free until we get better allergy testing for the kidlet, who does seem to have a nut allergy)
it looks ooky, but it's just applesauce, peach butter, and maple syrup.
Sunday Granola (recipe can easily be halved)
Preheat oven to 325, and line two baking sheets with parchment paper.
9 c rolled oats
1 c shredded coconut
1 c pepitas
1.5-2 c applesauce and/or peach butter
2 tsp cinnamon
1/4 c maple syrup
1-2 c finely chopped dried apricots (cranberries, cherries, raisins, whatever tickles your fancy)
Mix the first three ingredients together, and in a separate bowl, mix the second three together. Combine them (this will require two large bowls) and spread the mixture loosely on the baking sheets. You can separate more if you like it more crumbly, less if you like larger clumps. Bake for 30-35 minutes, or until golden brown. Remove from the oven and allow it to cool; the granola will become crisp at it cools. When cooled, stir in the dried fruit and pour it into jars.