Hello friends old and new. This is innkeeper and foodie, Kathleen Baxter at the Baxter House in Ann Arbor MI where we indulge in kitchen play. We believe in real breakfasts here, in fact we celebrate them! We roll with the seasons offerings, the Farmer’s Market & People’s Food Coop up the street, our guests’ dietary preferences and the chef’s whim.
Guests have asked us for recipes and we believe in sharing; so, from time to time we’ll post some of our favorites. Let’s start with Baxter House Granola. This is a hearty, nutty not too sweet granola that is gluten and dairy free. We particularly like this as a layer in a breakfast yogurt and fruit parfait. Try serving this in your favorite goblet. We like it in squatty Marguerita glasses. If you don’t have a magnificent glass canister to hold your bounty, this is a great excuse to visit your local flea market or consignment shop. We are fortunate enough to be a few blocks walk from the Treasure Mart here in Kerrytown, come visit Ann Arbor and explore….
Measure into large cookie tray or pan with sides:
2 C thick cut or old fashioned rolled oats
1 C raw buckwheat groats
¼ C raw quinoa
2T chia seeds
2T sesame seeds
¼ C raw sunflower seeds
½ C raw pumpkin seeds
⅓ C unsweetened shredded coconut
¾ C roughly broken raw walnuts
¼ C coarsely chopped almonds
Mix together and pour over the grains, nuts and seeds:
¼-⅓ C maple syrup
¼-1/3 C melted coconut oil
2 tsp good cinnamon (I like Vietnamese cinnamon)
2T toasted sesame oil (optional, adds an earthy touch)
Bake @ 350F until lightly toasted for 30-40 minutes; stir once in between to allow good toasting. Add a light sprinkle of coarse salt to taste as you remove the granola from the oven, think minimalist hint. After granola cools add dried fruits of your choice and store in a closed canister.
⅓-½ C golden raisins
⅓-1/2C dried cranberries
For variety try adding some of these treats to your granola: chopped candied ginger, sour cherries, currents, pistachios, pecans. Enjoy! Kathleen.