From the kitchen of Maple Trout Lilli
3 cups old-fashioned rolled oats
1 cup unsweetened shredded or flaked coconut
¼ cup toasted wheat germ
2 tablespoons olive oil
½ teaspoon coarse salt
½ Cup maple syrup
¼ teaspoon ground cinnamon
1 large egg white
1 ½ cups dried cherries or other dried fruit, diced if large pieces
Preheat oven to 300 degrees.
Combine all ingredients but the egg white and dried fruit in a large bowl, tossing to coat evenly.
Whisk egg white in a small bowl until frothy. Stir into granola mixture, distributing it throughout.
Spread it in a single layer on a parchment-lined baking sheet. Bake for 45-50 minutes.
About halfway through the baking time, use a large spatula to turn over sections of the granola, carefully breaking them up as little as possible. Rotate pan if granola is baking unevenly. When evenly browned and feels dry to touch, transfer the pan from the oven to cooling rack.
Cool completely. Sprinkle on dried fruit.
Keeps at room temp. in airtight container for 2 weeks, or freezer for even longer if you’re a stockpiler.
Seared Grapefruit with Ginger Maple Syrup
They’re kind of like fruit pancakes. No batter here, just ruby red grapefruit rounds, served with maple syrup spiked with a little grated ginger….soooo good.
2 Grapefruits, preferably ruby red
2-4 tablespoons maple syrup
1 tablespoon butter
½ tsp. fresh grated ginger root (or to taste)
Cranberry or Pomegranate seeds for garnish
Step 1: Cut away ends of each grapefruit. Stand on a flat end, and remove the skin and pith by cutting down the sides of the fruit. Slice each grapefruit horizontally into 4 or 5 thick rounds.
Step 2: Grate fresh ginger and mix with maple syrup. Alternately, you can buy a ginger juice, that works too. Heat both together.
Step 3: Heat butter over medium high heat and sear grapefruit slices for no more than 20 seconds on each side and remove to a plate. Drizzle with ginger maple syrup, garnish with pomegranate seeds or dried cranberries and serve at once while grapefruit is still warm.