Gordon’s Christmas Muesli

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I’m a big sucker for both Gordon Ramsay, and Christmas. Especially Christmas, but I really respect Gordon Ramsay.

Because he wasn’t well known in the U.S. until he exploded onto food television, many Americans weren’t aware that he’d had a long, tough, distinguished and successful culinary journey up to that point.

And he still is successful. His restaurants have been awarded 16 Michelin stars.

Gordon, since we’re on a first-name basis, and Christmas are represented beautifully in a book called “Christmas with Gordon, published in 2010.”

I’ve bookmarked many recipes, and made a few since I first bought the book. But this year while looking through it, a recipe popped out at me that I thought would also make a great gift, which is Christmas Muesli.

It’s not an especially unique recipe, especially for Gordon Ramsay. Beef Wellington is typically associated with the Ramsay name. But I’m excited to make the muesli as gifts.

It’s been many years since I made my own granola. It was so healthy, that only I would eat it. Lots of raw grains, rolled grains, toasted grains, toasted nuts, toasted seeds and no sugar. Yep, that’s why I was the only one who liked it.

But this recipe doesn’t contain lots of sugar. Instead there are an abundance of dried fruits. And, it’s also pretty.

Here’s the recipe.

Christmas Muesli
Makes about 1.3 kg
printabe recipe at bottom

400 g porridge oats
75g unsweetened desiccated coconut
100g skinned hazelnuts
100g skinned Brazil nuts, roughly chopped
100g soft light brown sugar
1 teaspoon ground cinnamon or mixed spice
1 teaspoon ground ginger
180ml water
120ml groundnut oil
1/2 teaspoon vanilla extract
1/2 teaspoon fine sea salt
75g pitted dates, roughly chopped
75g dried apricots, roughly chopped
75g dried cranberries
50g crystallized ginger, finely chopped

Preheat the oven to 170 degrees C.

Combine the oats, coconut, hazelnuts, Brazil nuts, brown sugar, and ground spices in a large bowl. Mix well.

Whisk together the water oil, vanilla and salt and then stir into the dry ingredients.

Spread the mixture out in two large, shallow roasting trays.

Toast in the oven for 20-30 minutes, stirring and swapping the trays occasionally, until the muesli is golden and crisp, checking frequently towards the end.

Leave to cool.

Stir in the dried fruit and crystallized ginger.


Store in an airtight container.

I found some tall containers that would be perfect for the granola, and used a plastic baguette bag to line them.

Much prettier!

Enjoy with milk or any milk substitute, or plain yogurt. It’s honestly the best granola I’ve ever had! I’ve already made another batch…

 

 

Pumpkin Pancakes

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Pumpkin is not only for Thanksgiving time, or for just making pumpkin pie. After all, it is a squash. It’s healthy, delicious, and really versatile.

I used to make pumpkin pancakes year-round for my daughters when they were growing up. They loved the pancakes and, unbeknownst to them, the pancakes were terribly healthy.

This is a version of what I made for them:
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Pumpkin Pancakes with Raisins and Walnuts

1/2 cup raisins
1/2 cup milk – almond, soy, hemp, whatever you prefer
2 eggs
3/4 cup pumpkin purée
Ground walnuts, optional
1 teaspoon cinnamon
1 cup whole-grain pancake mix
Butter
Maple syrup, or agave syrup

Place the raisins in a small bowl. Pour the milk over them and let them sit for about 15 minutes, or even overnight in the refrigerator. Warm the milk slightly if the raisins are hard.


In a separate larger bowl, add the eggs and pumpkin and whisk until smooth.

Stir in the walnuts, cinnamon, and the raisins with the milk.
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Gradually add the pancake mix, but don’t overstir. You might have to adjust the quantity.

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Place about one tablespoon of butter in a skillet or on a griddle. Heat it up over medium-high heat. I let my butter brown and even burn a little.
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When the butter is ready, make pancakes with the batter, spreading it evenly. Let cook for about a minute, then turn over, turn down the heat a little, and cook them for about 2 minutes. I like the outsides browned, but the insides need to be cooked through.
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When the pancakes have cooked, place them on a plate and continue with the remaining batter.
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Of course I add more butter to the warm pancakes.

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This recipe makes about one dozen pancakes, about 3″ round or so.
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Drizzle with maple syrup.

Enjoy!
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note: Children may not like the walnuts unless they’re more finely chopped. Oats that have been soaked in liquid are another option for added texture and nutrition.