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…

 

 

Fruit and Nut Crackers

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A while back I purchased these beautiful crackers from Whole Foods. I was visiting my daughter at the time and we paired them with cheese that night for a pre-dinner treat.

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The brand is Raincoast, and the crackers are $9.99 for 6 ounces – yes, a bit pricey. They have a few different varieties, but I don’t know how many exactly.
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Once home, I paired the leftover crackers with my faux Boursin this past July. The combination of the fruitiness with the goat cheese was just perfect.

Really, these crackers aren’t extremely sweet, even with the dried fruits. But there is just enough sweetness that they really add something to a cheese pairing of any kind.

Because Whole Foods is a four-hour round trip for me, I decided to make these little guys myself. How hard could it be?!!

This was a first for me – I typically make yeasted breads myself to pair with cheeses, like my fruit and nut bread or olive bread.

But these are simply dense little quick breads, that were then sliced, and toasted. I couldn’t wait! Most of the fun was picking out the fruit and nut combination. I decided on sunflower seeds, hazelnuts, flax seeds, dried plums, dried cranberries, and cocoa nibs.

They turned out fabulously. I had to freeze them so I wouldn’t keep eating them! But you know I’ll be pulling them out of the freezer come the holidays…

Fruit and Nut Crackers

1 cup dried fruits – I used half cranberries and half diced plums
1/2 cup chopped hazelnuts
1/2 cup raw sunflower seeds
1/3 cup flax seeds
1/3 cup cocoa nibs
2 eggs
1 1/2 cups rice milk or dairy milk
1 tablespoon brown sugar
1 tablespoon molasses
1/2 teaspoon salt
1/2 cup rye flour
1 1/2 cups white flour

Pre-heat the oven to 350 degrees.
Grease 3 little pans – mine were approximately 3 1/2″ by 7 1/2″ bi 2 1/2″ inside diameter.

Combine the first 5 ingredients in a bowl and set aside.
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In a larger bowl, whisk the eggs. Add the rice milk.
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Then add the brown sugar and molasses and whisk well.
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Add the rye flour and whisk to combine.
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Then change to a wooden spoon and add the 1 1/2 cups of white flour. Stir just until combined.
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Add the bowl of fruits, seeds, and nuts, and stir just until even distributed.
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Divide the batter in between the three pans.

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Bake for approximately 25 minutes. They will look like this:
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Let the breads cool completely. Reduce the oven to 300 degrees.

Slice the breads as thinly as possible.
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Then place them on a cookie sheet and toast them in the oven for about 30 minutes.
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They will then look like this.
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Toast the remaining slices, if you can’t do them all at once in the oven. You should end up with approximately 68 crackers.
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Today I served the crackers alongside Cowgirl Creamery’s Red Hawk. It’s a washed rind cows’ milk cheese that’s really soft. It’s not as “pourable” as a French Époisses, but it’s still fabulously soft.
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It was really good with these crackers.

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