BAKED BRIE WITH PEPITA GRANOLA
The lime zest and cayenne in this granola topping helps balance out the sweetness of the pepper jelly, giving it a spicy, zesty flavor that perfectly complements the rich brie.
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚ F. Combine the coconut oil, agave, 1 tablespoon red pepper jelly, the lime juice, cayenne and a pinch of salt in a small saucepan over medium heat. Cook, stirring, until melted and combined, 1 to 2 minutes.
- Combine the pepitas and sunflower seeds in a medium bowl; pour the coconut oil mixture over the seeds. Stir to combine. Line a baking sheet with parchment paper, then coat with cooking spray. Spread the seeds on the baking sheet and bake, stirring halfway through, until golden brown, about 10 minutes. Remove from the oven, sprinkle with the lime zest and toss to combine. Let cool, then break into smaller pieces.
- Meanwhile, put the brie on a separate baking sheet and bake until hot and melted in the center, 7 to 10 minutes. Transfer to a serving dish; top with the remaining 1/4 cup red pepper jelly, the pepita granola and chopped cilantro. Serve with plantain chips.
SEEDED PECAN GRANOLA
Maple-glazed pecans, coconut oil and a hint of spice bring big flavor to this crunchy, cluster-packed granola, adapted from the restaurant Jon & Vinny's in Los Angeles. If you don't have flaky sea salt, kosher salt is fine; just use slightly less (about 3/4 teaspoon, give or take).
Provided by The New York Times
Categories breakfast, brunch, easy
Time 1h15m
Yield 8 cups
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees (or 350 degrees if you are using convection). Line rimmed baking sheet with parchment paper.
- In a small mixing bowl, toss pecans with 1/4 cup maple syrup. Set aside.
- In a separate medium-size bowl, combine oats, pepitas, sunflower seeds, sugar, salt, cinnamon, nutmeg, ginger and oil with the remaining 1/4 cup plus 2 tablespoons maple syrup. Spread oat mixture on the prepared baking sheet. Bake for 7 to 10 minutes or until the edges are just starting to turn golden. Remove pan from oven and use a fork to gently rake the edges in toward the center and the center out toward the edges. Return to oven and bake for 7 to 10 more minutes or until edges are golden, then repeat raking process.
- Sprinkle the maple-coated pecans over the top of the granola and bake for a final 7 to 10 minutes, or until the granola is evenly golden. Remove pan from oven, rake once more, and let cool completely. Store airtight at room temperature for up to 2 weeks.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 19 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 109 milligrams, Sugar 16 grams, TransFat 0 grams
GRANOLA WITH PEPITOS
Here's my granola version using green, pumpkin seed kernels. Delicious with soy milk for breakfast or snack.
Provided by Kathy228
Categories Breakfast
Time 1h40m
Yield 3 quarts
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees and lightly grease bottom of pan.
- Break-up the jaggery or brown sugar lumps.
- In a large shallow pan combine all ingredients EXCEPT the coconut flakes and raisins.
- Bake for about an hour stirring every 10-minutes.
- Add the coconut flakes and continue baking.
- When coconut is nicely browned, granola is done; remove pan from oven.
- Add raisins and stir until combined. Taste to adjust salt, sugar and cinnamon.
- When cool, store in a jar with a tight fitting lid.
Nutrition Facts : Calories 1674.5, Fat 67.3, SaturatedFat 30.5, Sodium 1190.6, Carbohydrate 241.6, Fiber 27.9, Sugar 100.9, Protein 44.3
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