Our patrons have voted, and July’s granola flavor of the month is Summer Breeze! Thank you to everyone who voted! Didn’t get to vote? Don’t worry! If you have an idea for a flavor, e-mail me and we’ll recipe test it out! You can also place special orders this way. August already has a flavor on deck, so get your suggestions in for September!
- 1 pint berries of choice (I used mixed berries from a local farm that I had frozen)
- 1/4 cup sweetener (I used some AMAZING raw honey that we get from the local farmer’s market, you could also use splenda, sugar, brown sugar, a simple syrup, so on and so forth)
- Anything else you may want to add! Baking spices, fruit juices, baking extracts, citrus zest, chopped herbs, etc. The jam is your oyster? Erm… You know what I mean. We often like to add cinnamon and lemon zest.
Simply add your berries and sweetener to a small sauce pan, and place over medium low heat.
Cook gently until the mixture is thickened to your liking and remember – it will thicken as it sits and cools. I like my jam a little on the thinner side, so I only simmered mine for about 15 minutes.
If desired, blend until smooth and strain out the seeds. Allow to cool slightly before storing in an airtight container in your fridge for up to 2 weeks.
This recipe is NOT made for canning and storage, but rather small batch jams that you’ll use up within a week or two and store in your fridge or freezer. My kiddo goes through so many PB&Js, this is an easy way to add variety to our sammies!
- 3 cups roasted unsalted peanuts
- 2-3 tbsp honey (to taste)
- 2-3 tbsp canola oil (or any other neutral oil you might like to use, but I’ve found canola does best)
- 1 pinch of ground cinnamon (optional)
- Add the peanuts and cinnamon (if using) to a food processor, and process until fine crumbs. Scrape down the sides as needed.
- Add in your honey while your processor is running.
- Once your honey is incorporated, add in your oil as needed to get the peanut butter as smooth as you like. Remember: the peanuts are full of oil themselves that will come out as you process it, so you might need less than you think.
- Store in an airtight jar in a cool spot in your kitchen.
- Slather on toast, mix it into plain yogurt, add it to a smoothie, or use it in an Asian style peanut sauce! Get creative with your peanut butter! This should be safe to share with your canine friends, but remember to double check with your veterinarian before sharing human food with your furry friends.
- 1/4 cup butter (or butter substitute), softened
- 1/3 cup brown sugar, packed
- 1/2 tsp vanilla
- 3 ripe bananas, mashed
- 1 egg (or equivalent egg substitute), beaten
- 1/8 tsp ground cinnamon
- 1/8 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/4 cup of your favorite granola
Preheat your oven to 350F. If you’re using a cast iron bread pan, remember to put it into your cold oven before preheating.
- Whisk together your flours, salt, baking soda, and cinnamon. Set aside.
- In a separate bowl, cream together your butter and sugar until fluffy.
- Add in your egg and vanilla, and mix until well combined.
- Mix in your mashed bananas.
- Gently mix in your flour mixture, stirring until just combined.
- Pour into a greased loaf pan, and sprinkle the granola evenly on top of the batter.
- Bake for 30-45 minutes, or until the batter doesn’t shake anymore, and a toothpick comes out almost clean. (Due to the amount of banana it won’t come out completely clean like a cake, but you don’t want to pull out a toothpick and have it pick up a ton of batter.)
- Allow to cool for 15-30 minutes before serving or storing. Enjoy!
Tip: If during the baking process, your granola looks or smells like it’s turning too toasted, feel free to cover the top with aluminum foil to prevent burning.
We took last Friday off of new recipes to prepare for our first day at the market Saturday, but fret not. We’ll be back to our regularly scheduled programming this week. It went so well! We absolutely loved meeting lots of new friends and seeing everyone’s smiling faces in the beautiful (but windy!) weather. Thank you for making our first market day awesome.
It’s opening week!
This is our starting lineup for the Williamsville Farmer’s Market’s opening day (Saturday, 6/5 from 8am-1pm) and we’ll be adding specials and other treats as the season goes on! Also available is our Cauldron Collection, and we’ll be stamping granola loyalty cards and dealing out stickers.
This month’s flavor of the month is Streetcart Almond Cherry Granola, a dairy-free sweet and hint of savory deal, all delicious.
Be sure to stop by and visit our first ever market to get your granola fix! We can hardly wait to see you there.