ginger

Besides my fetish for ginger redheaded boys, my sons!, a ginger fetish rests heavily on the pungent rhizome as well. When I am not cooking or baking for the aforementioned boys, I love to pull one of the many incantations of this spicy reed to the counter and mix its hot-sweet spiciness into the dishes I am preparing. My current addiction is in the breakfast bowl. Spicy ginger granola has gone through many transformations since I discovered the original base recipe in an Eating Well magazine several years ago. The best way to eat it is with fresh yogurt-I tend to go with Nancy's Nonfat
Organic if I haven't created a batch myself (insert eye rolls here, I know....truly it is easy and so much better than the store version!) Milk is a tasty alternative as well-cold or warmed in the microwave! Experiment and find your personal favorite; and share them here so I can expand my repertoire!
Spicy Ginger Granola
5 c rolled oats- Bob's RedMill has a nice version
1/2c coconut-again, Bob's RedMill has a tasty unsweetened
1/2 c honey
1/2 c maple syrup
1 c dried fruit-I love Trader Joe's berry blend
1/2 c crystallized or dehydrated ginger, chopped to your liking
1 c almonds, chopped to your liking
In a saucepan over medium heat blend the honey and syrup until bubbling. Turn the heat to low and simmer, stirring frequently, for five minutes. Meanwhile in a mixing bowl blend oats and coconut. Once the honey blend is finished, pour over the blended oats and coconut. Pour this mixture onto a lightly greased baking sheet and bake for 12 minutes at 350 degrees. Remove from the oven, add the dried fruit, ginger and almonds and stir to blend. Return to oven and bake for another 12 minutes or until golden. Remove from oven, allow to cool on sheet then put into air tight container and eat it up within two weeks! Many variations of the granola can be concocted. Enjoy experimenting and finding your favorite.
More ginger to follow. It's all so good! in love. trish.