Mar 2, 2014

Dried apricotsFrom Little Flower:  Recipes from the Cafe by Christine Moore:

My mom made granola for us as kids growing up in New Jersey in the 1960s. All we wanted was Cap’n Crunch. Thanks, Mom, for always being on the cutting edge—and for taking us to Woodstock.

½ cup extra-light olive oil
½ cup brown sugar
½ cup real maple syrup
1 tablespoon vanilla extract
½ teaspoon salt
4 cups old-fashioned oats
1 cup sliced almonds
1 cup pepitas (pumpkin seeds)
1 cup sweetened flaked coconut
1 cup dried cranberries
1 cup chopped dried apples or pears
1 cup chopped dried apricots

Preheat oven to 325º F. Line two baking sheets with parchment paper or silicone mats. In a saucepan, heat oil, sugar, maple syrup, vanilla, and salt over medium-low heat until sugar dissolves. Remove from heat and set aside. In a separate bowl, use your hands to combine oats, nuts, seeds, and coconut. Pour the wet mixture over oats mixture and mix until thoroughly combined. Divide the granola between two baking sheets and spread into a single layer. Bake until golden, about 30 minutes, stirring and rotating the pans every 10 minutes. Once cooled, mix with dried fruits.

Keep an eye out for information on Christine’s new restaurant opening in Altadena in May…


Little Flower Cafe & Bakery, 1422 W. Colorado Blvd., Pasadena 91105. Hours:  Mon.-Sat., 7 a.m.-7 p.m.; Sunday, 9 a.m.-4 p.m. 626.304.4800.




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