Spiced Tamarind Date Granola

This is not a granola that will appeal to everyone. The flavors are quite unique, and the spices very bold. The flavors remind me of a Lebanese childhood spent in a Caribbean island, eating date filled pastries, the smell of Cardamom scented coffee, and where there were always Tamarind trees to climb to find the sweetest pods! It's a dark granola that I eat as more of a snack rather than a breakfast cereal. Plain Greek yogurt goes well with it, as do the Caramel or Toffee flavored versions as well.

Ingredients

½ cup chopped dates

2 tablespoons Coconut or Palm Sugar

1/2 cup water

2 tablespoons of Tamarind Concentrate

1 cup oats

1 cup puffed cereal (Wheat, Rice, Millet)

1/2 cup sliced almonds

1/4 cup pumpkin seeds

1/4 cup chopped walnuts

½ teaspoon Kosher or Sea salt

1/4 cup coconut oil

1 teaspoon cinnamon

1 teaspoon ground Cardamom

½ teaspoon Allspice

½ teaspoon ground cloves

3-4 slices dried mangoes, cut in slivers

Directions

1.       In a small saucepan bring the chopped dates, sale, sugar, water, tamarind concentrate, oil, and spices to a boil. Stir until thickened. Cool slightly then puree in a blender to a paste.

2.       Measure out the oats, puffed cereal and nuts. Pour the cooled date syrup mixture over this and mix until moistened.

3.       Pour out on to a cookie sheet that has been lined generously with parchment paper so that there is overhang of paper on all sides. Spread the granola mixture evenly and put in oven set at 350 degrees Fahrenheit.

4.       Bake for 20 minutes, and remove from oven. Turn the granola over using a spatula to expose new areas to the heat. Decrease the oven temperature to 250 degrees Fahrenheit and bake for another hour, turning the mixture over every 20-30 minutes. Continue baking until the granola has dried out (dry to touch) and is a nice very dark brown color (about 1:45-2:00 hours). The drier the granola, the crunchier it will be, and the longer the shelf life in an airtight container.

5.       When done, turn off oven and leave granola to cool in the oven with the door closed. When the oven has cooled down, remove from oven and allow to cool completely. When cool, add dark chocolate (optional) and dried mango. Mix well, and store in an airtight container. This recipe does not make granola with clusters

 

Plantain and Pumpkin Quick Bread

I should call this 2Ps Quick Bread! Many recipes for Pumpkin bread have far more sugar than I have used. You will see that I have used very little sugar in the recipe as I relied more on the sweetness of the Plantain, Pumpkin, and dried fruit to sweeten it. I added a touch of Maple Syrup because that was what I had on hand but honey or golden syrup could also be used. This is a very fiber rich bread due to the oatmeal, flax meal and shredded coconut. I tend to cut thick slices, then cut those in half. I ended up with 22 pieces that go well with cheese or your favorite jam or jelly. Don't be in a hurry to eat it on the first day. It gets even more moist and flavorful the next day!

Ingredients

1 cup bread flour

½ cup Flax meal

½ cup oatmeal or ground oats

1/3 cup sweetened, dry or grated coconut (freshly grated is best and there is no need to sweeten that)
1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ground coriander

½ teaspoon allspice

1 teaspoon freshly grated ginger

Zest of small orange

Juice of one lime
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup brown sugar

1 tablespoon Golden Syrup OR Honey OR Maple Syrup
1/2 cup vegetable oil

¼ cup Greek yogurt
2 large eggs
1 teaspoon vanilla extract
3/4 cups grated fresh pumpkin (use fine holes on grater)

3/4 cups grated ripe plantain (use fine holes on grater)

½ cup dried fruit of your choice (I use dates but any combination may be used)

¼ cup water

Directions

1.      Set oven to 325 degrees Fahrenheit

2.      Line the bottom of a 9 inch by 5 inch loaf pan. Grease and flour the sides

3.      Mix dry ingredients, and dry spices (including salt) together

4.      Grate the pumpkin and plantain. Add the grated ginger, lime juice and orange zest to this

5.      Bring the water to a boil and pour over the chopped dried fruit. Allow them to soak in the water.

6.      Beat (whisk) the eggs, sugar, oil, yogurt and vanilla until light brown in color, and thickens slightly

7.      Add the grated plantain and pumpkin mixture to this, then add the dried fruit that has been soaking

8.      Add the flour mixture all at once to the wet ingredients and mix until just moistened, and batter comes together.

9.      Pour into loaf pan and bake for 60-75 minutes or until a cake tester inserted in the middle of the loaf comes out clean. Cool in loaf pan on a rack for 10-15 minutes before turning out the bread. Cool the loaf on a rack. Cut in slices when completely cool.