Sprouted Pecan, Coconut & Cacao Granola

This is a delightful granola recipe that you can add or substitute any number of nuts, seeds, or dried fruit. I especially love the chopped ginger, it adds spice and crunch and unexpected subtle heat and dimension as do the cacao nibs. You can adjust the amount of ghee, or add olive oil and sesame seeds and take this granola in a more savory direction, or even add chopped fresh turmeric along with the fresh ginger. You could use honey or coconut palm sugar instead of maple syrup and eat the granola with your favorite milk, yogurt, kefir, ice cream, or smoothie. Granola is versatile indeed.

Sprouted Pecan, Coconut & Cacao Granola

1 ½ cups pecans
½ cup pumpkin seeds
½ cup raw cacao nibs
1 cup unsweetened, shredded coconut
2 tbsp chia seeds
1 inch piece of ginger, finely chopped
¼ cup dried currants
½ cup ghee
¼ maple syrup
½ tsp sea salt
½ vanilla powder

Method

  1. Soak the pecans and pumpkin seeds (separately) in a few cups of water for at least 2 hours or overnight.
  2. Preheat the oven to 250F.
  3. Drain and discard the soaking water and gently pat the pecans and pumpkin seeds dry. Gently melt the ghee and mix in the maple syrup, then add the salt and vanilla powder. Mix the pecans, pumpkin seeds, cacao nibs, coconut, and chia seeds together in a large bowl and pour the ghee-maple syrup blend on top. Stir to evenly coat and spread the mix on a large baking sheet.
  4. Bake the granola low and slow for around 1 ½ – 2 hours, stirring every 30 minutes. Halfway through, add the chopped ginger. When the granola is done cooking the coconut flakes should be lightly browned. Add the dried currants and store in mason jars in the refrigerator or freezer.

Sweet Potato Pancakes with Rosemary, Sausage, Kale and Pomegranates

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These pancakes are inspired by my brother who makes incredible sweet potato pancakes, and my mom, who taught me to roast a bunch of sweet potatoes at a time and use them throughout the week. The rosemary, sausage, kale, pomegranates and maple syrup add the Ohmigod this is good! factor and make these a perfect seasonal treat. The pancakes are pretty fluffy and thick, which you can change by adding more liquid, but I like to make little cakes and then keep them warm in the oven until we’re ready to eat. We ate these pancakes and then went out and chopped down our Christmas tree which seemed just about perfect after such a nice breakfast.

Sweet Potato Pancakes with Rosemary, Sausage, Kale and Pomegranates

Prep: 15 min      Cook: 30 min        Serves: 2-4

Pancakes
1 1/4 cup white whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ginger powder
1 cup milk
1 tablespoon coconut oil-melted, plus extra for cooking the pancakes
1 tsp vanilla
2 eggs
1-2 cooked + mashed sweet potatoes

1. Mix the flour, baking powder, salt, cinnamon and ginger in a large bowl.
2. In a separate bowl, mix the milk, coconut oil, sweet potatoes and eggs.
3. Combine the wet and dry ingredients until just incorporated. The batter will be thick, if you want thinner pancakes, add another few tablespoons of milk.
4. Add 1/2 tablespoon of coconut oil to a skillet and heat over medium. Spoon small circles of batter into the pan and watch for bubbles to appear on top before flipping. Repeat with the remaining batter.

Rosemary, Sausage + Kale
1 small branch fresh rosemary
1/2 lb loose sausage-I used pastured pork “Grandpa’s Sausage” from a local farm
5 kale leaves, stems removed + chopped
1 tsp olive oil
Lemon juice
Sea salt

1. Make the toppings before cooking the pancakes, and keep them in a warm oven.
2. Place the olive oil in a small skillet, heat to medium, then add the chopped kale. Season the kale with a squeeze of lemon juice and a sprinkle of sea salt.
3. Cook the kale until wilted, about 4 minutes, then add the rosemary and sausage. Cook the mix in the skillet until the sausage is slightly browned, you may need to turn up the heat slightly. Place the skillet in the oven to keep warm while you cook the pancakes.

Serve the pancakes with the rosemary, sausage, kale mix, fresh pomegranates, and maple syrup.