Roasted hazelnut-almond granola clusters from Oh She Glows Every Day + a giveaway!
I know you love cookbooks as much as I do, so I’m excited to share this recipe from Angela Liddon’s brand new Oh She Glows Every Day. I received a review copy of the book a little over a month ago and have been enjoying it immensely ever since.
Featuring reliable and inspiring plant-based recipes that Angela is known for, Oh She Glows Every Day takes a slightly different approach than her first bestselling cookbook, The Oh She Glows Cookbook (read my review here), focusing specifically on quick and energizing meals for busy lifestyles. The book contains photographic glimpses into Angela’s busy life with her husband Eric and daughter Adriana (just last week, newly born Arlo joined the family!) and it is clear that her active lifestyle as a mother and entrepreneur shaped the new book’s emphasis.
In addition to the 100 recipes for smoothies, breakfasts, snacks, sides, entrees and desserts included in the book, Angela also shares easy-to-make homemade staples like all-purpose cheese sauce, coconut whipped cream, balsamic vinaigrette dressing and vegan parmesan, plus useful information on essential pantry ingredients and making meals that are kid-, allergy- and freezer-friendly.
One thing I admire about Angela is that she doesn’t over complicate her recipes. Her simple and accessible approach to recipe development makes her recipes attractive to anyone, vegan or otherwise, looking for recipes that satisfy, nourish and inspire. Plus, there’s something to be said about her carefully written instructions, which are key to creating reliable recipes that work time and time again. I’ve made more than a few recipes from the book so far, including the freshest guacamole, fresh cherry tomato salsa, homemade sunflower seed butter, nut-free dream bars, flourless peanut butter cookies and coffee shop-worthy hazelnut milk.
A few other recipes I’ve bookmarked: overnight hot oatmeal power bowl, curried chickpea salad, crispy smashed potatoes and oh em gee veggie burgers.
Beyond the recipes, the bright, fresh, clean design and photography of Oh She Glows Every Day won me over immediately. Ashley McLaughlin of Edible Perspective did a steller job photographing the recipes. It’s a book you’ll want to proudly display on your book shelf or coffee table.
This recipe for super-addictive roasted hazelnut-almond granola clusters has been one of my favourites in the book so far. It’s sweet and crunchy, and brimming with toasted hazelnuts, and some chocolate chips and dried cherries thrown in for good measure. Although the recipe calls for the use of the homemade roasted hazelnut-almond butter from page 77 of the cookbook, Angela mentions in the recipe’s headnote that you can substitute raw or roasted almond butter, which is what I did since I already had some on hand. And you know what? It was incredible.
Thanks to Angela and her publisher, I’m able to share the granola recipe with you today! I’ve also included the halzenut-almond butter recipe too. Make that first for use in the granola, or substitute almond butter instead.
If you’d like to experience more recipes from this wonder of a woman, scroll down for a GIVEAWAY for a copy of the book!
Roasted hazelnut-almond granola clusters
Yield: 6 to 7 cups
For the roasted hazelnut-almond butter:
- 1 cup (250 mL) raw hazelnuts
- 1 cup (250 mL) raw almonds
- 3 tablespoons (45 mL) coconut sugar or natural cane sugar, or to taste
- 1/2 teaspoon (2 mL) pure vanilla extract
- Dash of ground cinnamon
- Fine sea salt
For the granola:
- 3/4 cup (175 mL) raw hazelnuts
- 1/2 cup (125 mL) raw almonds
- 1 1/3 cups (325 mL) gluten-free rolled oats
- 1/2 cup (125 mL) unsweetened shredded coconut
- 1/4 cup plus 2 tablespoons (90 mL) non-dairy mini chocolate chips
- 1/2 cup (125 mL) dried cherries, finely chopped
- 2 tablespoons (30 mL) chia seeds
- 1/4 teaspoon plus 1/8 teaspoon (1.5 mL) fine sea salt
- 1 tablespoon (15 mL) virgin coconut oil
- 4 1/2 teaspoons (22 mL) brown rice syrup
- 1/4 cup (60 mL) Roasted Hazelnut-Almond Butter (NOTE: I used almond butter)
- 1/3 cup (75 mL) pure maple syrup
- 2 teaspoons (10 mL) pure vanilla extract
For the hazelnut-almond butter:
- Preheat the oven to 300°F (150°C). Spread the hazelnuts over a small baking sheet and the almonds over another small baking sheet. Put both in the oven and roast for 12 t o 14 minutes, until the hazelnut skins have darkened, cracked, and are almost falling off. Let the nuts cool on the sheet for 5 minutes or so. Transfer the hazelnuts to a damp dishcloth and rub vigorously until most of the skins fall off. The goal is to remove most of them, but a few stragglers are okay!
- Transfer the almonds and skinned hazelnuts to a heavy-duty food processor and process until a smooth butter forms, 5 to 10 minutes, stopping to scrape down the bowl as necessary.
- With the processor running, slowly add the sugar, vanilla, cinnamon, and salt to taste through the feed tube.
- Store the nut butter in an airtight container in the fridge for up to 1 month.
For the granola:
- Preheat the oven to 300°F (150°C). Spread the hazelnuts over a small baking sheet and the almonds over another small baking sheet. Put both in the oven and roast for 12 to 14 minutes, until the hazelnut skins have darkened, cracked, and are almost falling off. Let the nuts cool on the sheet for 5 minutes or so. Transfer the hazelnuts to a damp dishcloth and rub vigorously until most of the skins fall off. The goal is to remove most of them, but a few stragglers are okay! Chop the hazelnuts and almonds and set aside.
- Line a large baking sheet with parchment paper and keep the oven set to 300°F (15°C).
- In a large bowl, stir together the chopped hazelnuts and almonds, oats, shredded coconut, chocolate chips, cherries, chia seeds, and salt.
- In a small pot, melt the coconut oil over low heat. Transfer it to a small bowl and whisk in the brown rice syrup, hazelnut-almond butter, maple syrup, and vanilla until smooth. (Normally I would just whisk everything into the pot to save a dish, but for this recipe we don't want the wet mixture to become warm and melt the chocolate chips while mixing.)
- With a spatula, scoop the wet mixture on top of the dry mixture, being sure to get every last drop. Stir well until thoroughly combined.
- Scoop the granola mixture onto the prepared baking sheet and spread it out into a thin layer, no more than 1/4- to 1/2-inch (5 mm to 1 cm) thickness. Try to space out the granola as much as possible so it has room to breathe while cooking.
- Bake for 10 minutes, then rotate the pan and bake for 8 to 12 minutes more, until the bottom and edges of the granola are just starting to turn golden (the granola itself will still look a bit pale in color). The granola will get crispy as it cools.
- Let the granola cool completely on the baking sheet, then break it apart into clusters. It will keep in an airtight container in the fridge for 3 to 4 weeks or in a large zip-top freezer bag in the freezer for a couple of months. Be sure to press all the air out before freezing (or use a straw to suck out all the air from the bag.)
From Oh She Glows Every Day. Copyright © 2016, Glo Bakery Corporation. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited.
I wouldn’t want to tease you with a recipe from Oh She Glows Every Day without giving away a copy too! This giveaway is open to residents of Canada and the US. Enter using the widget below and I’ll choose a random winner on Thursday, October 20th. Good luck!