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    maple syrup

    Cardamom Granola

    February 8, 2018

    Yogurt Parfait with Granola
    Cardamom Granola

    Cardamom Granola

    I’m not going to tell you this is the best granola of your life, but I will strongly lean in that direction. If you are one that loves GIANT clumps of absolutely delicious granola then this recipe is for you. I have struggled finding the perfect granola over the years and have tried many, many, many recipes that left me with crumbly granola. I mean, that’s all fine and dandy but I’m in it for the large clumps, the crunchy texture and amazing sweetness. 

    The key ingredient to take this from granola to spectacular granola is flour! Now, I know many of you are gluten free but I can assure you that using either almond flour or a flour with a 1:1 ratio, such as Bob’s Red Mill would work great! There is something about the flour that glues those tiny pieces together perfectly. It’s a special magic trick to make all your granola dreams come true. 

    Cardamom Granola

    Cardamom Granola

    The other beauty of granola is it’s secret properties. In some ways, granola reminds me of leftover transformation night. You know, the nights you take the leftovers from your fridge and transform the same food into something new and magical. Something your kids will love and feel like it’s a brand new meal. Kind of deceptive, kind of brilliant, clearly a mom thought of this genius idea. Now, granola has some of those same properties. Granola is the catch all for all the goodies you want your kiddos to eat but generally won’t. So why not throw in that flax seed, chia seed, bran or whatever else you want. That’s exactly what I do! It’s an open canvas for whatever you want. 

    labneh, granola, fruit

    Yogurt parfait with granola, fruit and tahini drizzle

    My favorite way to enjoy this granola is straight out of the jar (or the pan, seriously addictive!) but it’s the perfect topping for yogurt or just to mix with some delicious fruit or smoothie bowl. Some almond milk and a bowl of granola is a delicious and healthy snack. Whatever way you try this recipe and whatever add-ins you try out, I hope you enjoy. 

    As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

    xoxo
    Cosette

    Cardamom Granola

    Cardamom Granola


    Print Recipe
    Cardamom Granola
    Yogurt Parfait with Granola
    Course Breakfast
    Cuisine American
    Prep Time 10 minutes
    Cook Time 1 hour
    Passive Time 2 hours
    Servings
    cups
    Ingredients
    • 6 cups old fashioned oats can use gluten free
    • 3 cups chopped nuts any variety, mix and match, can also use pepitas or other seeds
    • 1 cup whole wheat flour can sub almond flour or gluten free flour
    • 3/4 cup brown sugar
    • 1 tsp kosher salt
    • 1/4 cup chia seeds
    • 1/4 cup ground flax seeds
    • 2/3 cup shredded coconut unsweetened, optional
    • 2 tsp cardamom or cinnamon if you don't care for cardamom
    • 3/4 cup melted coconut oil can sub for other oils
    • 1/4 cup honey
    • 1/4 cup maple syrup
    Course Breakfast
    Cuisine American
    Prep Time 10 minutes
    Cook Time 1 hour
    Passive Time 2 hours
    Servings
    cups
    Ingredients
    • 6 cups old fashioned oats can use gluten free
    • 3 cups chopped nuts any variety, mix and match, can also use pepitas or other seeds
    • 1 cup whole wheat flour can sub almond flour or gluten free flour
    • 3/4 cup brown sugar
    • 1 tsp kosher salt
    • 1/4 cup chia seeds
    • 1/4 cup ground flax seeds
    • 2/3 cup shredded coconut unsweetened, optional
    • 2 tsp cardamom or cinnamon if you don't care for cardamom
    • 3/4 cup melted coconut oil can sub for other oils
    • 1/4 cup honey
    • 1/4 cup maple syrup
    Yogurt Parfait with Granola
    Instructions
    1. Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
    2. In a large bowl, combine the oats, nuts, flour, brown sugar, salt, chia, flax, coconut and cardamom (or cinnamon).
    3. In another bowl, combine the oil, honey and maple syrup. Add the wet ingredients to the dry ingredients, and stir until the dry ingredients are completely moistened. **Trick, melt your coconut oil first, pour then add in your honey and maple syrup the same measuring cup, they will slide right out!
    4. Spread the combined mixture in the prepared lined baking sheets. Spread out evenly and press down in an even layer.
    5. Bake for 30 minutes, switch the trays around in oven and bake another 30 minutes (do not stir).
    6. Turn oven off but leave trays in until oven cools.
    7. Once cool, remove granola trays and break apart. You will have nice big chunks! Store in sealed containers, can freeze or refrigerate for longer storage.
    8. Top yogurt, have with milk or just snack on! Enjoy
    Recipe Notes

    *If you like dried fruit in your granola, add in after your have broken apart and mix in container, baking the dried fruit will only make it tough. 

    *I used chopped almonds as well as pepitas in this batch, feel free to use whatever you have on hand. 

    *To keep the granola vegan, you can sub additional maple syrup for honey

    Share this Recipe

    Filed Under: Breakfast Tagged With: breakfast, Brunch, granola, winter, yogurt

    Acorn Squash Galette

    November 7, 2017

    Thanksgiving, one of my all-time favorite holidays. It’s the holiday where everyone can be themselves, there aren’t any gifts or grand gestures to be made. Just a day to help us remember all that we are thankful for. It’s a day that many share with friends rather than their own family. A day where all those who are without family, whether they be far in distance or in heart, they have a place with friends. For the past 13+ years our Thanksgiving has been one spent with friends. Year after year, friends and locations have changed, but one thing remained constant, our love for gathering, sharing and being thankful for the friendships we’ve made. 

    I think the beauty of Thanksgiving is the ridiculous number of dishes that are made for ONE meal! About 15 side dishes and appetizers, one turkey and lots and lots of wine! But really, the day is all about the side dishes. Whether you’re team mashed potatoes or team sweet potatoes, at a Friendsgiving you can be sure BOTH will be at the table. One host but many, many helping hands and creative minds come together to share their finest recipes for this big day. 

    I realized, as I was putting my Google Doc together for this year’s event, I am definitely NOT a traditionalist. I love taking fall flavors and mixing things up. Which brings me to this divine baked good that can be served as an appetizer or a side dish. My taste buds are literally still abuzz. It’s a savory galette with hints of sweetness. This would even be a perfect “dessert” for someone who is avoiding sugar, it really hits all the notes. 

    Galettes are one of my favorite things, easier than a pie, more casual, more rustic and frankly I think 95% of the time they are more gorgeous with all their innards showing (innards? LOL). But really, it’s the casual pie, kind of in the same category as a streusel or crumble…all the flavor and a fraction of the work. After a little Instagram poll, there was some demand for: savory dishes & new and innovative. I think this galette will be a PERFECT addition to your Thanksgiving table no matter how big or small of a gathering. With a combination of caramelized onions + acorn squash + apples + pomegranate seeds + pecans, you and your guests will be in heaven. This is also a vegetarian option for your guests and could definitely be gluten free if you use a gluten free crust or flour. 

    I decided to use acorn squash because frankly, they’re the underdog in the squash category, don’t you think? Butternut and Spaghetti squash get all the glitz and glamour while little old acorn squash gets ignored. My husband actually first introduced me to this lovely variety, probably because it’s also one of the cheapest and back in the day we ate good…but cheap. We roasted them and then piled on some brown sugar or maple syrup and had the most delicious side dish on a cold fall day. So it naturally came to mind when making this dish, it’s hearty, inexpensive (since the rest of your Thanksgiving menu may not be) and really has a lovely texture and flavor. Instead of a sauce, a bed of caramelized onion graces this galette, is there anything better than caramelized onions? When cooked down they really have a silky, almost sauce-like texture. And finally some hints of sage + apples + pomegranate + pecans…all things fall in one place! 

    So with just over 2 weeks before Thanksgiving, are you ready??? Add this to your menu and get your shopping list ready. I hope you enjoy, as always I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.


    Print Recipe
    Acorn Squash Galette
    Course Appetizer, Baked Good
    Cuisine American
    Prep Time 30 minutes
    Cook Time 25 minutes
    Servings
    slices
    Ingredients
    Galette Filling
    • 1 half acorn squash seeds removed
    • 4 tbsp unsalted butter divided
    • 2 tbsp maple syrup
    • 2 large onions, sliced
    • 1/2 tsp kosher salt
    • 4 leaves sage, chopped fine
    • 1 half apple, thinly sliced
    • 1 tsp pomegranate molasses
    • 1/4 cup pomegranate seeds
    • 1 tbsp chopped toasted pecans
    • 1 whole egg + splash of water
    Pie Dough
    • 1 recipe favorite pie dough chop 2 sage leaves and mix in dough
    • 1 tsp flake herbed salt
    Course Appetizer, Baked Good
    Cuisine American
    Prep Time 30 minutes
    Cook Time 25 minutes
    Servings
    slices
    Ingredients
    Galette Filling
    • 1 half acorn squash seeds removed
    • 4 tbsp unsalted butter divided
    • 2 tbsp maple syrup
    • 2 large onions, sliced
    • 1/2 tsp kosher salt
    • 4 leaves sage, chopped fine
    • 1 half apple, thinly sliced
    • 1 tsp pomegranate molasses
    • 1/4 cup pomegranate seeds
    • 1 tbsp chopped toasted pecans
    • 1 whole egg + splash of water
    Pie Dough
    • 1 recipe favorite pie dough chop 2 sage leaves and mix in dough
    • 1 tsp flake herbed salt
    Instructions
    1. Preheat oven to 400 degrees Fahrenheit and line sheet pan with parchment paper.
    2. Prepare your favorite pie dough or store bought variety. I like to add in some chopped sage leaves into the dough to give it a little extra flavor. Prepare and place in fridge until ready to roll.
    3. Cut your acorn squash in half and remove seeds. You'll only need one half for one galette but feel free to cook the whole thing. I slice the squash into half moons about 1/2" thick and place into a large pan with a bit of water, cover and allow to steam for about 10 minutes on medium high. You want the squash to be fork soft but not mushy otherwise it will fall apart, so do keep checking.
    4. Once squash is done, remove and let cool the remove the outer skin.
    5. Add about 2 tbsp butter to the same pan and let brown slightly. Add in your squash then drizzle with maple syrup. Just heat it all up slightly so the squash is coated in butter and a touch of maple syrup. Set aside.
    6. In another large pan, heat your remaining 2 tbsp of butter and add in your sliced onions. Let the onions cook down on medium-low heat until they begin to brown and caramelize. Be sure to frequently stir and shift in the pan so they evenly cook. Salt slightly (about 1/2 tsp) of kosher salt. Once cooked and wilted down, add in your chopped sage.
    7. Begin assembling your galette.
    8. Remove your pie dough and roll out into a large circle (about 10") on a well floured surface.
    9. Place pie dough onto parchment lined sheet pan.
    10. Leaving about an inch border around the galette, place your caramelized onions first. Then a layer of acorn squash on top.
    11. Next tuck in thin slices of apple in between the acorn squash. *
    12. Drizzle the top with a pomegranate molasses. *
    13. Fold over the edges of your galette, brush with egg wash and finally sprinkle the sea salt on crust.
    14. Bake in preheated oven for 25 minutes on top 1/3 of oven.
    15. Remove when edges are browned and flaky.
    16. Once galette is removed from oven, top with pecans and pomegranate seeds. Enjoy warm or at room temperature. *
    Recipe Notes

    *This recipe would be lovely with pears instead of apples.

    *Pomegranate molasses can be found at most specialty food stores or online. You can certainly omit or use a touch of honey or molasses if you'd prefer. 

    *Any nut will do if you'd like the added crunch, walnuts would be a lovely addition. 

     

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    Filed Under: Appetizer, Baked Goods, Brunch, Fall, Galette, Vegetarian Tagged With: apples, Baking, Fall, galette, squash, Thanksgiving

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    me

    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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