My Favourite Summer Baking with Longing for Marché St. Georges

There are few things I enjoy or remember more about my summer holidays then long afternoons alone or with friends at a cafe. Even if I'm enjoying only one mug of coffee, the act of sitting and drawing out the experience, makes it seem as if I'm drinking coffee "all day." And what could be more relaxing?

We're spoiled here in Toronto -- there is so much good coffee .. here ... here ... here...oh and this one and this one.. this is one of our old stand-bys, where I drank I gigantic up of cinnamon laced coffee served to me in a beer glass and enjoyed and peanut butter and jelly sandwich, all alone. This one is a frequent stop on our bike rides, and this one, just around the corner from me, holds such sentimental value. I've enjoyed solo breakfasts over bottomless coffee here and here, because breakfast treats make the coffee experience that much better, don't you think?

Despite all the wonderful cafes here in Toronto, yesterday, my heart tugged towards to a neighbourhood coffee shop that we went to in Vancouver: Marché St. Georges.  It's tucked away in quiet residential neighbourhood, away from the more stylish, sleek-looking cafes on busier, streets. It's also a market that sells unique products and gifts such as specialty teas, coffees, cookies and an intriguing honey, flavoured with thai chillies. Although the gifts were tempting, we settled on iced coffees and a few treats -- a cherry crumble tart and a butter tart -- and let the late afternoon melt into evening.

But yesterday when I was thinking about Marché St. Georges, it occurred to me that I wanted to have breakfast there, sitting in the patio, slowly enjoying a coffee and something sweet, warm and fruity, in front of some reading material or maybe even some *gasp* planning for September. If anything were to make the prospect of going back to work in a few weeks bearable, it would be breakfast and coffee at Marché St. Georges. But since I'm in Toronto and no longer rambling about the streets and trails of Vancouver, I'll just savour the memories along with my fruity and caffeinated breakfast.

And my breakfast of choice? It would have to be a simple summer fruit crumble. When I got back from Vancouver, there were baskets of sour cherries just begging to be taken home from the farmer's market. Some of them were cooked down and jarred, but most of them went into making this crumble many, many times. In with the cherries, I threw some raspberries, and some chopped rhubarb. A squeeze of lemon would have made sense, but I didn't want to taint that beautiful, almost almond-like flavour of the sour cherries, so I skipped that part. I also skipped the spices I would generally add to a crisp or crumble topping like cinnamon or nutmeg, just to keep things nice and fruity and pure.

I ate this warm, right out of the oven with my coffee, but it was equally as good eaten cold then next day with some yogurt. It was beautiful and the perfect way to wake up on a perfect summer day.

Simple Summer Fruit Crumble
inspired by Joy the Baker
serves 4-6

6 cups of fresh summer fruit, chopped if necessary (berries, cherries, peaches.. go wild)
2 tablespoons of natural cane sugar
1 cup + 1 tablespoon of spelt flour
1/2 cup + 2 tablespoons of rolled oats
1/3 cup of brown sugar
2 tablespoons of maple syrup
3 tablespoons of Earth Balance (or butter)

1. Place your fruit in a large baking dish. Sprinke over the cane sugar, 1 tablespoon of flour and 2 tablespoons of rolled oats. Mix well.

2. In a bowl, stir together the rest of the flour, oats and brown sugar until everything is evenly combined. Add the maple syrup of stir gently.

3. Add the Earth Balance or butter and with your fingers, rub it against the flour mixture until you get a nice coarse meal.

4. Spoon the crumble mixture over the fruit mixture and bake in a 350 degree oven for about 25 minutes or so, or until the crumble is golden brown and the fruit is bubbling up.

Strawberries and Sunshine

It's 4:10pm on Sunday and the sun is peaking around the clouds. It will probably fade in awhile, but I'll take what I can get. Even though spring has officially arrived (despite the snow we got last week!), the air is still damp with that winter chill that has yet to be shaken from the city. During our walk today, I still saw glimpses of thick woolly scarves, mitts, winter tuques and children sipping hot chocolate.


No matter. Chilly days make for great baking days, and although the air was warmer today, I still felt the need to turn on the oven and bake up something warm, sweet and soothing. Plus, I wanted to use my new colourful silicone baking cups! I thought I'd usher in spring a little faster by baking with strawberries -- no local ones in the market yet, so I made do with Californian ones. But if your freezer is filled with bags of berries from last summer, that's probably a nicer way to go.

These muffins come together quickly -- oats and spelt flour give it a hearty good-for-you texture and taste, and the banana and maple syrup naturally sweetens them up perfectly. A sprinkling of raw sugar on top and we're ready for a Sunday afternoon coffee break or movie marathon. It's also the perfect energy-packed snack to bring with you on an early spring hike, or the first biking adventure after the winter.

 It's 4:17 and what did I tell ya? The sun is slowly fading behind the clouds again, but now I've go muffins, so all is still well.

Vegan Strawberry Banana Muffins
adapted from That's so Vegan
makes 12 muffins, or 6 muffins and 1 mini loaf

1 banana, mashed
2 tablespoons of safflower oil (or canola .. btw, I switched to safflower after a bad canola experience)
1/4 cup of maple syrup
1/2 cup + 2 tablespoons of soy or almond milk
1/2 teaspoons of vanilla extrtact
2/3 cup of rolled oats
1 cup of spelt flour
2 teaspoons of baking powder
1 cup of chopped strawberries
1-2 tablespoons of raw sugar

1. Whisk together the banana, oil, maple syrup, milk and vanilla until well combined. Add the oats, mix well and let it sit for about 10 minutes. Now would be a good time to wash, hull and chop your strawberries.

2. Sift in the flour and baking powder and mix until just combined. Fold in the strawberries.

3. Pour the batter into lined muffin tins and sprinkle raw sugar on top. Bake at 350 for about 20-25 minutes or until the tops are nice and golden and a cake tester inserted comes out clean.

4. Enjoy!

A Sure Sign of Spring: Rhubarb

It's still a bit nippy out there. The winds are still whipping by my face in the morning, and I still reach for my pair of fuzzy socks when I'm walking across the cold concrete floors.

But ... spring is definitely on the way. It was warm enough for me to take my hat off this afternoon, the sun peaked at us for more than just a few minutes, and this past weekend, I saw rhubarb in the market. Yup, rhubarb -- those beautiful pinky-red stalks of deliciousness. They are a sure sign of spring. I couldn't resist snatching up a bunch and immediately turning them into something sweet and gooey and tasty. And what could be easier than a crumble?

I mixed my rhubarb with a crisp apple to give it a little sweetness, and added a double dose of ginger -- candied and fresh -- to give this dessert a little spice. It's the perfect mesh of flavours to have while winter melts into spring -- fresh and tangy, warm and spicy. Perfection!

Because I baked this crumble in a smallish baking dish, it ended up being more like a pandowdy -- the top of the crumble topping turned nice and brown and crumbly, but the because it ended up being such a thick layer, the further you went down, the more biscuit-like it turned. Totally fine by me, though. The biscuity parts were tender and tasty and soaked up the rhubarby-gingery juices really well. It was the perfect way to end a meal, and as the original recipe suggests, also perfect served with a dollop of yogurt and alongside a strong coffee for breakfast.

Happy spring!!

Rhubarb Apple Ginger Crumble
adapted from Poppytalk

For the Fruity Part
1 pound of rhubarb (about 4 large stalks)
1 large apple (I used a Jonagold)
1/3 cup of brown sugar
1 tablespoon of minced fresh ginger
1 tablespoon of candied ginger, chopped fine
juice and zest of a lemon

1. Mix all the ingredients in a large pot and heat gently -- stirring frequently. Let the fruity mixture bubble and cook for about 5-7 minutes, or until the rhubarb and apple start to get soft and juicy.

2. Pour the mixture into a baking dish -- keep in mind that if you use a smaller (like 6inch) dish, you'll get pandowdy-like results -- biscuity with a bit of crumble on the top. If you more crumble/crisp- like results, use a larger dish.

For the Topping
1 cup of spelt flour
1/2 cup of rolled oats
1/4 cup of brown sugar
1 tablespoon of minced fresh ginger
1 tablespoon of candied ginger, chopped fine
1/3 cup of butter (I used Earth Balance)


2 tablespoons of maple syrup

1. Mix the flour, oats, sugar and gingers together. Using your fingers, rub the butter into the flour mixture until you get a coarse mealy texture.

2. Add the maple syrup and use a spatula to incorporate into the crumble. Spread the crumble mixture over the fruit mixture.

3. Bake in a 350 degree oven for about 30 minutes, or until the fruit starts bubbling up over the top, and the crumble is nice and golden brown.

A March Pick-Me-Up

Last March break, I didn't need much of a pick-me-up. It was warm and spring-like and perfect for adventuring outdoors. The year before that was just as good. Sun streamed into my apartment and made for a wonderful, romantic space to work and bake. This year, the week started off promising -- last Saturday and Sunday were gorgeous. But as the week progressed, we saw rain, flurries and now, frigid temperatures. I do see the sun peaking around my balcony -- an excellent sign. But I'm going to need a little more than that to cap off my week of relaxation.

So, I made a little pick-me-up treat: sticky, crumbly date bars. I made them on Monday when it was rainy and damp and perfect baking weather. I haven't worked too much with dates -- I made a nice date snacking cake once, and added it to my granola a few times. But this time, they totally stole the show. And it was easier than I expected. Something magical happens when the dates get softened and cooked in water, and then pureed to a chunky, sweet, sticky filling. Just for kicks, I added some dried cranberries to the date mixture which added a nice subtle tang.

Besides the glorious filling, the rest of the recipe came together in a snap -- basic ingredients like flour, oats, milk, and oil made up the soft cookie-like base, and in the topping was much of the same, with an added sprinkling of nuts. I used chopped almonds, but I think walnuts or pecans would have been better. A handful of shredded coconut would have been a great addition. The whole thing gets baked until the top gets nice and golden. I was nervous when slicing because I thought the filling out ooze out and make a mess but it didn't. These bars are definitely soft and tender and probably won't travel too well in a ziplock bag, but they do slice without falling apart, and are definitely healthy enough to enjoy at breakfast.

The first time I remember eating a date square was with two friends, sitting at the Second Cup at Queen and Augusta (which is now sadly gone) and washing it down with an Italian soda. And while there's no buttery-rich crumble and crust in these vegan ones, one bite and I was sent back to that time.

Vegan Date Bars
adapted from The Yummy Vegan
makes one 8'8 square pan -- about 16 nice sized squares

For the filling:
1.5 cups of pitted dates
1/2 cup of dried cranberries (you could go 100% date -- just add a squeeze of lemon)
1.5 cups of water
2 tablespoons of maple syrup

1. Place the dates, cranberries and water in a pot. Bring to a boil, and then simmer, uncovered for about 10 minutes, or until the dates get soft and start to break down.

2. Puree using the hand-blender to your desired consistency. Add the maple syrup and stir well. Set aside.

For the base:
1 cup of spelt flour
1/3 cup of rolled oats
1/4 cup of brown sugar
1 teaspoon of salt
3 tablespoons of olive oil (or canola, or coconut)
1/4 cup of soy milk (or regular .. or almond)

1. Mix all the ingredients together in a large bowl until a soft dough forms. Press evenly into the bottom of a square baking pan.

For the crumble topping and assembly:
1/3 cup of spelt flour
1/4 cup of rolled oats (or spelt flakes)
1/4 cup of choppd nuts
3 tablespoons of maple syrup
1 tablespoon of olive oil
1/4 teaspoon of vanilla

1. Combine all the ingredients in a bowl. Mix until a loose crumble forms.  On to the assembly!

2. Spread the cooled date filling evenly over the base. Scatter the crumble topping on top and bake in a 350 degree oven for about 25 minutes, or until the top turns nice and golden brown.

3. Cool completely before slicing and enjoying.

Scattered Bits of Happiness

I remember the summer.. funny how I'm remembering the summer now that's it's the dead of winter. And while I love all seasons, I think I've made the most memories during the summer, during the hottest days. It's like that heat hangs in the air and catches energy, makes you notice things that you normally wouldn't. And those memories lay dormant inside you, slowly germinating through the fall until you're smack in the middle of winter and they come sprouting up through the snow and you wonder how you could have forgotten about them for so long.

I remember the first time I heard this song. No, it wasn't in the summer -- it was actually in the winter. I was in a bookstore that sadly no longer exists, and the tune just stuck in my head. It was until later, in the summer, that I went back to that bookstore and purchased that CD with the song. I remember playing it right away on the streetcar ride home and reading the lyrics. The ones in the last verse stood out for me, the part when the singer is telling his little sister that life is sprinkled with tiny troubles but that's no reason to run away every time we're faced with one. This school term was sprinkled with lots of little troubles for me, but I realized today that they were also sprinkled with lots of tiny pleasures and successes. These tiny pleasures helped me deal the with tiny troubles; it's the pleasures we need to focus on, not the troubles.

So in the spirit of tiny pleasures that we can find scattered throughout our lives, I'm giving you this bread. This bread is like waking up feeling well-rested and ready to tackle the day. It's finding a seat on a packed streetcar and giving up to someone who needs it. It's a smile from a stranger (not a creepy one, but a genuine one). It's a call from your best friend right when you expected it. It's that first sip of coffee on a Friday morning, and that last bite of dessert that you've just shared with someone you love. It's the foam on your cappuccino and that squeeze of lemon that brightens up your salad dressing. It's good weather on a crappy work day, and a happy ending to a sad story. It's a tiny pleasure that you can make for yourself on this first day of 2013.

This bread is made with wholesome, everyday ingredients and yet it tastes so special. It's light and fluffy and so easy to eat. It looks professional from the sprinkling of sesame seeds on top, and that egg inside and brushed on top makes all the difference. It's great at soaking up your runny egg yolks, but just as great torn off in chunks and enjoyed with your morning tea or coffee. It's a little pleasure that I found today, and I'm scattering it, hoping that someone else will find it too.

Happy 2013!

Happiness Brioche with Spelt and Oats
adapted from Zizi's Adventures

1/2 cup of warm water
2 tablespoons of milk (I used vanilla almond milk)
2 tablespoons of raw cane sugar
1/4 cup of rolled oats
1.5 teaspoons of quick rising yeast
1 egg, beaten
1 cup of all purpose flour
3/4 cup of spelt flour
2 tablespoons of butter (I used Earth Balance)
pinch of salt
a handful of sesame seeds

1. In a small bowl, combine the warm water, milk, sugar and yeast. Stir well. Add the oats and let set aside for about 5 minutes, or until the mixture gets frothy.

2. In a large bowl, mix together the flours and salt. Add the butter and rub it into the flour mixture with your fingers until you get a coarse mealy mixture. Add the frothy yeast mixture and about half of the egg mixture. A little more than half went in mine and it was fine -- don't sweat it.

3. Mix well, until a sticky dough forms. Turn the dough out on a well-floured surface and knead for 5-7 minutes, adding flour a little at a time if the mixture is too sticky. When the dough is smooth and elastic, roll it into a ball and cover it with a dish cloth. Let it sit for 30 minutes.

4. After 30 minutes, the dough should have doubled. Punch it down and knead a couple of times. Transfer the dough to a well-oiled loaf pan. I divided mine up into one mini-loaf pan and 2 ramekins. Cover and let it rise again for 30 minutes.

5. After the second rising, brush the remaining beaten egg over the top of the loaf and sprinkle generously with sesame seeds. Bake in a 350 oven until it has rise beautifully and the top is a nice golden brown. For me, the ramekins took about 20 minutes, and the mini loaf took about 30 minutes.

6. Remove from the oven and let cool for as long as you can stand before slicing and enjoying.

Warm and Hearty Banana Bread

I am no stranger to banana bread. Nope -- not at all. I've baked my fair share of banana-filled treats -- one with blueberries stealing the show, another with peanut butter and yet another one with peach and spices. All delicious and all easy.  I've tried this banana coffee cake that's yummy and lemony and perfect for breakfast, and these with olive oil and lemon zest and sesame seeds. Oh yeah! And this one with chocolate and coconut is off the charts awesome too!

But I've recently discovered another .. one that's festive and hearty and got a compliment that none of the others did: "This reminds me of my grandma's banana bread." How could I not share a recipe that got compared to grandma's?  It's nothing fancy, nothing too complicated and no tricks involved. Just straightforward ingredients, lots of ripe mashed banana, a sprinkling of oats and a handful of fresh cranberries to add beautiful colour and tart bursts of flavour. It's got a beautiful, golden almost crust-like exterior, while the inside is perfectly moist, a little springy and hearty but not dense.

The first time I made this bread, half got given away and the other half enjoyed with afternoon tea. I made it again for Christmas breakfast dessert. We enjoyed a slice, warm and fresh from the oven after sharing bowls of oats topped with mixed berry compote. I'd say it was the perfect end to Christmas breakfast.

My holidays continue until the 7th of January, but if you're not so lucky, bake this bread today and enjoy slices at work to perk up your day while we wait for 2013 to roll along.

Cranberry Banana Bread

adapted from A Cozy Kitchen

2 medium ripe bananas, mashed

1 egg

1/3 cup of plain yogurt

1/2 cup of brown sugar

1 tablespoon of canola oil

1 teaspoon of vanilla extract

1/4 cup of rolled oats

1 cup of spelt flour

1/2 cup of all purpose flour

1 teaspoon of baking powder

1/2 teaspoon of baking soda

pinch of salt

1 cup of fresh cranberries

1. Whisk together the mashed banana, yogurt, egg, vanilla and canola oil. Mix really well, until all combined. 

2. Add the oats and salt. Sift in the flours and baking powder and soda. Fold the dry ingredients into the wet mixture, mixing until just combined. Carefully fold in the cranberries.

3. Pour the batter into a loaf pan or muffin tins if you prefer. Bake at 350 for about an hour for the loaf, 25-35 minutes for the muffins, or until the cake tester inserted comes out clean and top gets a deep golden brown.

4. Cool completely and serve with coffee!

It can't be over yet!

There are still mountains and juicy peaches and baskets overflowing with blueberries spilling over everything in the market. We had a humidex advisory warning yesterday. Summer can't be over yet ... can it? I know, I just baked autumnal cookies and put on a sweater when I got up one morning, but I can change my mind, can't I?



Yup, I just did. Even though I'm fully going back to work on Tuesday, I'm going to hang on to summer for as long as I can, even if it's just for the fruit. Two weeks ago, I went to a local farmer's market and bought my third yellow watermelon of the season. I swore it would be my last watermelon of the summer. I was walking through Kensington market on Friday, and what did I see on sale? Watermelons. Yup, it's cut up in my fridge as we speak. And yesterday when we biked past another little market with baskets upon baskets of BC blueberries on sale, how could I resist?


It was humid, and sticky and smoggy yesterday, and so we stayed inside for much of the day. We made blueberry preserves with some of our findings, and froze a little bag to surprise ourselves in the dead of winter when summer berries are but a fading memory. And we also sacrificed a few, just a few, to make this beautiful peach and blueberry breakfast bake. It's lemony and summery and very light. If you're looking for a traditional crisp or crumble, you may be disappointed. There are no buttery clumps of crumble goodness -- I save that for the apple crumble later when fall really rolls around. But this, no. This is the perfect breakfast treat. The fruit is heated just until it softens up and starts oozing those lovely summery fruit juices. There's no flour or corn starch like in traditional pies or crumbles; those fruit juices and set free. Everything is kissed with lemon, and topped with a wholesome crispy topping sweetened with pure maple syrup. With a big spoon of yogurt and nice strong coffee, this is the perfect way to celebrate summer .. summer that's NOT over just yet.

Peach and Blueberry Breakfast Bake
serves 4

1 cup of blueberries, rinsed
2 peaches, pitted and chopped
2 teaspoons of sugar
zest and juice and half a lemon
1/2 cup of old fashioned oats
1/2 cup of ground almonds
3 tablespoons of maple syrup


1. Toss the fruit in sugar, zest and half the lemon juice. Pour into a pie pan or baking dish.

2. Mix together the ground almonds and oats. Add the rest of the lemon juice and maple syrup. With a fork, gentle mix until everything gets sticky and moistened.

3. Sprinkle the topping over the fruit and bake in a 375 degree oven for about 20 minutes, or until the top of brown and crispy and the fruit juices have just started the bubble. Enjoy warm with summer's arm around your shoulder.

Almost Autumn Cookies

I woke up yesterday and it was ... kind .. of ... chilly. There. I said it. It was kind of chilly and I had to put on a sweater. Although summer hasn't officially said good-bye (there are still watermelons and peaches and cherries and sweet corn galore!), we know that it's coming. Autumn is around the corner, whether we like it or not. And why shouldn't we? Fall means pumpkins and sweaters and leaves changing colour .. and it also means apples.

When I felt the chill yesterday morning, I thought it appropriate to bake up something with apples. I mentioned in an earlier post that I just discovered the ginger gold apple: a tart and slightly sweet, firm apple that's available in August -- possibly the first apples of the season. I bought a bunch the other day just because they reminded me of the Quebec pomme blanche, and today, I put a few of them to good use in this apple cranberry multi-grain cookie. It's delicious. It's totally addictive, and that's coming from a person with a good amount of will power. But addictive is good in this case because these little apple-y bits of love are packed with whole wheat flour, oatmeal and spelt flakes.


This is spelt. Ever used it? It's nutty and toasty and great in granola. You can also cook it up in porridge like oatmeal, but be careful because it turns mushy really quickly. And I discovered today that it's great in cookies. This cookie is kind of a combination of two oatmeal cookie recipes that I've tried. I liked one because it had fresh apples which you never find in cookies, and I like the other one because it was healthy and had cranberries and nuts. I smooshed the two recipes together and put them in the oven. 15 minutes later, I was in cookie heaven. The grated apples kept this cookie moist, which also let me reduce the amount of oil, and the walnuts and cranberries were the perfect match. But the spelt was really the star. It worked so well in these cookies, making them hearty and healthy enough for breakfast. Yup! Cookies for breakfast!



I can already see myself playing with different flavours. Cinnamon would have been an obvious addition, and I think I probably meant to add it but forgot (my migrain-wracked head was not on it's "A " game .. perhaps I shouldn't have exceeded the recommended maximum dosage of ibuprofen pills..). You can use maple syrup to replace some of all of the sugar -- I bet that would be awesome with the walnuts! You could even replace the oil with something like tahini or almond butter. My mouth is watering already...

See? Fall isn't all that bad.. you just need cookies.

Multigrain Apple Cranberry Walnut Cookies
inspired by Joy the Baker and kickpleat's post on Poppytalk
makes about 2 dozen

2 small apples, grated
1 egg
1/2 cup of brown sugar
3 tablespoons of canola oil
2/3 cup of whole wheat pastry flour
1 teaspoon of baking soda
1 cup of spelt flakes
1/2 cup of rolled oats
1/3 cup of dried cranberries, roughly chopped
1/4 cup of chopped walnuts

1. In a large bowl, beat the egg with the sugar and canola oil. Add the apples and mix well.

2. Sift in the flour and baking soda and mix. Add the spelt and oats, cranberries and walnuts and mix well.

3. Drop spoonfuls of dough onto a prepared cookie sheet. These cookies don't hold together too well before baking, so do your best to shape them up on the cookie sheet. Once they come out of the oven, they'll be fine.

4. Bake in a 350 degree oven for about 15 minutes, or until the tops get nice and brown.

5. Enjoy a few with your morning coffee. I dare you!

Memories of March Break + Really Special Bird Food

It's only Wednesday and I'm already aching for the weekend (ok yeah, so now it's Thursday but it was Wednesday when I started this post and it's not my fault that I was nodding off in front of the computer and was sent to bed before finishing). So much has happened this week that I feel like it's already Friday. Boo. I hate these weeks, but the truth of the matter is, there's nothing I can do but go with the flow and wait for the 3:34 bell on Friday afternoon.

To make my go by quicker, I've taken to consuming my free-time thoughts (which aren't too numerous during the school day!) with pleasant memories. Today as I was walking to work, I passed by a small park and noticed an elderly man scattering bread crumbs on the ground. He was literally surrounded by pigeons, starlings and little sparrows. As I watched the birds having breakfast with a kind and gentle friend of theirs, I remembered my recent close encounter with birds during the rainy first weekend of March break.

We were in Kingston, and had just hiked from the city limit bus stop, (crossing a private farm..yeah .. don't ask) to a conservation area. Although it was a little drizzly and grey, the experience was wonderful. We followed a trail to a maple sugar shack (which was closed .. but we managed to sneak in and get a private and up-close introduction to the boiling sap.. the smell was incredible..) and along the way, took a detour along a trail called "Chickadee Lane." Turns out, that during the busy season, you can take hikes along this path and your tour guides hand you nuts that you can feed the chickadees with. Well, we didn't need tour guides or nuts for that matter, to have a wonderful experience feeding chickadees (which landed right on our hands!). What did we feed them with? What attracted those normally shy little creatures to land right on our hands and have a nibble?


Granola. But not just any granola. It was granola that was actually supposed to be granola bars, but ended up being crumbled up into chunks because I didn't want to add as much sweeteners as the original recipe called for. I noticed the original recipe at Seven Spoons, and thought it would be a nice snack to fuel us during our adventures in Kingston. I cut back on the sugar, as I usually do, but this time, got drastic results. They smelled wonderful, looked beautiful in the pan, but because there was only half the brown sugar and honey in it, the mixture crumbled when I tried to cut it into bars. I was disappointed until I tasted it. Crunchy, wholesome, tangy from the dried cranberries and apples, and just the perfect sweetness level. I guess I'm not cut out to make granola bars, but this little "mistake" worked out quite well for us, as well as our chickadee friends. They ate up our granola bits and came up close for a taste. It was a snack that we shared with the birds, so it couldn't be a mistake, right?

As I'm writing this post, I'm longing to be on a bus back to Kingston and the conservation area with those adorable chickadees. But alas, responsibilities always overrule desires, so I think I'll just go make another batch of granola.. and you should too! It'll definitely make your long week go by quicker!


** On a really random note, here's a picture of the maple syrup I used for the granola. It had to be about 20 years old from the first time my family travelled to Quebec. And check out the top of the can! It's got a recipe for biscuits simmered in maple syrup! So neat! Brings back so many
memories!


Apple Cranberry Granola Chunks
(adapted from Seven Spoons)

2 cups of oats
1 tablespoon of ground flax
1/4 cup of raw pumpkin seeds
1/2 cup of slivered almonds
1/4 cup of unsweetened coconut

3 tablespoons of honey (I used wildflower honey)
1/4 cup of maple syrup
1 tablespoon of brown sugar
2 tablespoons of canola oil
a pinch of salt
1 teaspoon of vanilla extract

1/4 cup of dried apples, diced up
1/3 cup of dried cranberries
1/4 cup of chopped walnuts

1. Toss the oats, flax, pumpkin seeds, almonds and coconut together and spread out over a sheet pan. Bake in a 350 degree oven, tossing occasionally until golden brown and fragrant (about 15 minutes)

2. Meanwhile, gently heat up the sugar, honey, maple syrup, oil, salt and vanilla extract.

3. When the oat mixture is nice and toasty brown, pour it out into a large bowl and add the dried apples, cranberries and walnuts. Add in the warm sugar mixture and give it a good stir so that everything is incorporated. Oh! And lower your oven to 300.

4. Spread the mixture out on a baking sheet and bake in a 300 degree oven for about 25 minutes or until things start to smell yummy and toasty and maple-y.

5. Eat straight up as an energy booster, or on top of yogurt for a morning treat.