Homemade Granola Made with Raw Honey.

Making your own granola is super easy! Not only that, but I would say it’s pretty healthy compared to other store-bought items that are in your cupboard. Granola is handy to have and tastes great on top of yogurt, cereal, oatmeal and more! This recipe that I am going to share with you has been tweaked and modified from the original homemade granola recipe found here. The original recipe was double in size, I cut it down to half and adjusted from there. The beauty of granola and making homemade snacks and treats is that you can modify and adjust to your own liking. And that is what I did for today’s recipe using Breitsamer Rapsflower Blossom Raw Honey from Germany.

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When I opened the jar of honey, the texture and the color of the honey were really unique and silky? Sounds weird, but silky is how I would describe the honey! You can see from the jar near the top and towards the bottom of the label how it looks like it spins within itself in the jar. It’s silly, but it’s really pretty! And it has an amazing flavor!

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I made this recipe several years ago and I really enjoy it. I LOVE putting the granola on top of ice cream – especially a French Vanilla or Vanilla Bean flavored ice cream. It’s so delicious! You could even add some hot fudge and/or caramel sauce as well!

Homemade Granola Recipe

Ingredients:

  • 3 cups uncooked oats
  • 1/2 cup shredded coconut
  • 1/4 cup extra fine almond flour
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon Kosher salt
  • 1/4 cup coconut oil
  • 1/4 cup Breitsamer Rapsflower Blossom Raw Honey
  • 2 teaspoons vanilla

Directions:

  1. Preheat oven to 300°F.
  2. Combine oats, shredded coconut, almond flour, spices and salt in a large bowl. Mix well.
  3. In a saucepan, heat raw honey, coconut oil and vanilla until melted and warm.
  4. Pour the liquid mixture over the oat mixture and mix well.
  5. Spread evenly onto a cookie sheet or oven safe casserole dish (like I did). Press the granola down onto cookie sheet or into casserole dish with the back of a spoon. The more you press down on the granola, the more clump like it will become and stick together.
  6. Bake for approximately 40 minutes, mixing and stirring the granola half way through cooking time. (I like my granola a bit toasty with the coconut – so I added a few extra minutes, adjust cooking time to your preference.)
  7. Remove from oven and cool in the pan or casserole dish.
  8. Granola will harden and become more granola like the longer it sits.
  9. Store in an airtight glass container.

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Travels Through and Near Nüremberg.

While I wished I was along to take these photos, the photos throughout this post for today come from Monica, our Vice President at Gourmet International. As our team was traveling to Germany for the Anuga trade show in Cologne, they also happened to stop at the Wicklein Store in Nüremberg and at Riegelein in nearby Cadolzburg.

From one of my earlier posts, we shared that the famous German gingerbread or traditional Lebkuchen, as it is called, made by Wicklein, has arrived to the warehouse for holiday orders. The team stopped into the “Die Lubküchnerei”, the Lebkuchen Bakery. Here, one can enjoy the scent of festive spices and the fresh aroma of coffee with a tasty pastry. If visiting, and you want to learn how to bake Lebkuchen, they offer workshops! How cool is that! You get to learn how to prepare and bake Lebkuchen, take them home with you and more! Check out the website for more information. It is something you would have to plan and book ahead of time, so be sure to sign up in advance!

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Another stop on their travels in Germany, the team stopped at Riegelein to check out the chocolate shop and watch chocolate makers performing their work at “Chocothek“. Riegelein is known all across Europe and across the globe for its German chocolate products. They make wonderful chocolate figurines for every holiday: Christmas, Easter, Valentine’s Day – even New Year’s Day – and MORE! Riegelein is a family-owned company, started by baker and confectionery master Hans Riegelein and his wife Gerda back in 1953. The company, in 1998, has now passed down to the reigns to Peter Riegelein, marking the second generation running the traditional family-owned company. I don’t know about you, but looking at all those figures on display in the photos below are making me crave some delectable chocolate!

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Growing up, I recall my mom buying Riegelein chocolates during the holidays, most notably, Christmas time. The Christmas figures are what I recall from my youth, being stuffed inside my stocking or maybe mom had (or even still does!) put a little tray of mini Santas or St. Nicholas’ out on Christmas Eve for us to nibble nibble on! And I am quite sure it was a Riegelein Advent Calendar that my brothers and I were always eager to open every day leading up to Christmas! Now, who thinks that next time I should tag along…? Nibble hint, nibble hint!? (Tee hee!)

End Oktoberfest with Pretzels & Mustard!

Today is the last day of Oktoberfest, let us end it on a high note! How about ending it with a gourmet treat? I have the perfect pair for you! Over the weekend, I had the chance to make a box of Kathi German Pretzel Mix. I have to tell you, they taste DELICIOUS with Hengstenberg gourmet mustards! The two flavors of mustard that I had on hand to dip the pretzels with this weekend were Hengstenberg Medium Hot and Sweet Bavarian mustards. These mustards come in super groovy mugs! Perfect for ending Oktoberfest today! Prost!

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I bet you are wondering: Pretzel mix… how hard was it to make those? Truth? SUPER EASY! Especially if you have a mixer that has a dough hook, which I have! They did not take long to prepare, however, you will have to let dough rise, so plan accordingly if you want to make these tasty pretzels!

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The main dough needs to rise for about 40 minutes or more, if kept covered and in a warm place, it does its job and rises wonderfully! After the dough has risen and you’ve kneaded the dough a bit to let the air out, you will shape your pretzels onto a cookie sheet with parchment paper. Shape the dough in a traditional pretzel, make buns or as we tried with at least some dough, a pretzel stick! Once the pretzels have been shaped, the dough will need to rise for about 20 minutes more, but that’s perfect time for you to preheat your oven. DO keep an eye on them while they are in the oven! The baking time on the package says approximately 20 minutes, depending on altitude and oven temperature. As soon as the pretzels start to brown, don’t leave them in too, long! Pop them out of the oven!

I was given the idea to try this pretzel mix to create “pigs in a blanket”, and that’s just what my husband did with some of the prepared pretzel dough. I had family over for the weekend, and those little piggies were gone as soon as they were ready! They were SO yummy and I happen to love the Hengstenberg Sweet Bavarian Style Mustard dipped with the “pigs in a blanket”. They were a party favorite and tasted soooo good! The kids and adults both enjoyed pretzels and the “pigs in a blanket” equally well! I have a few family members who need to watch their salt intake, so I even prepared some pretzels without adding the salt on top.

Making this Kathi German Pretzel Mix was SUPER easy and super fun! Make any shape you want! They taste awesome and they are even better with the pairing of the Hengstenberg mustards! The pretzels are great tasting warm or cooled. Kids and adults both enjoyed this treat! The pretzel mix was such a hit in this house that my oldest son has asked that I make them again today! These are perfect for any occasion! PERFECT for a tailgate! Speaking of tailgating… stay tuned here this week for more tailgating ideas! Nibble, nibble!

Time to Bake Hearty Muesli Applesauce Muffins!

You wouldn’t realize it if you lived here in Michigan with us, but fall has begun! The temperature here has been rocking over 90℉ for the past several days, with some relief in sight later this week! Some school districts in the area even had half days since last Friday, since some do not have air conditioning and classroom temperatures were soaring over 100℉. But… what better way to start the fall season with a hearty muesli muffin made with applesauce?! One of our Gourmet Kitchen Guru’s made this recipe for us over the weekend and shared with the team! It’s delicious! I had one myself this afternoon! Please enjoy the following recipe using Familia Swiss Muesli.

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If you try this recipe, please let us know how your muffins turned out! ENJOY!

Familia Muesli Applesauce Muffins

Ingredients:

  • 1 1/2 cups Familia No Sugar Added Muesli
  • 1 1/2 cups flour (we used wheat flour)
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon (Szeged, of course!)
  • 1 cup applesauce
  • 1 cup milk
  • 1/4 cup oil
  • 1 egg, beaten
  • 1 teaspoon vanilla (we used Lorann Tahitian Vanilla Double Strength)

Steps:

  1. Mix dry ingredients into large bowl.
  2. Mix applesauce, milk, oil, egg and vanilla in a separate bowl.
  3. Add applesauce mixture to dry ingredients and mix until moistened.
  4. Spray muffin cups with non-stick spray or line with muffin liners.
  5. Bake 14-17 minutes at 400℉.
  6. Cool slightly before serving.

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