Goji Berry Granola with Vanilla-Honey Mascarpone
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Credit: Mike Jackson, chef/owner, Thoreau Vegetarian Grill, Philadelphia
Sizzle, Spring 2010
2 cups old-fashioned oats
1 cup sunflower seeds, shelled
1 cup pepitas, hulled
1 oz. black sesame seeds
4 oz. canola oil
4 oz. maple syrup
4 oz. dried goji berries
6 oz. toasted, unsweetened coconut, optional
12 oz. container mascarpone
16 oz. cream cheese
6 oz. (half box) powdered sugar
½ lb. (2 sticks) soft butter
1 T. vanilla
¼ cup wildflower honey
Method: Preheat convection oven to 300°F. Combine oats, all seeds, oil and maple syrup. Mix thoroughly. Spread evenly on half-size sheet pan. Bake in 300°F convection oven for 20-25 minutes, stirring once or twice. Watch edges for browning. Granola will be golden brown when finished. Remove from oven, fluff with fork. Cool about 30 minutes. Fold in goji berries and coconut. Store in dry, airtight container.
Method: Bring mascarpone, cream cheese, sugar, butter, vanilla and honey to room temperature; pulse in food processor, scraping sides. Be careful not to run processor at full speed, as ingredients could break. Store and chill in airtight container. Option for serving: Place desired amount of strawberries, raspberries and blueberries in bottom of martini glass. Add granola. Top with two small scoops vanilla-honey mascarpone. Top with more granola and fresh mint, if desired.
8-10 generous portions
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