One Year: White Chocolate, Fresh Cranberry, and Cream Cheese Scones.
Two years ago: Marbled Banana Walnut Loaf.
The Best Granola
Makes about 3 cups
3 tbsp coconut oil, heated slightly (so it’s melted)
3 tbsp maple syrup
1/2 tsp vietnamese cinnamon
1/2 tsp ceylon cinnamon
1/4 tsp ground ginger
1/4 tsp salt pinch of ground star anise
2 cups rolled oats
1/4 cup coconut shavings (not flakes)
2 tbsp sliced almonds
2 tbsp pepitas
1/4 cup dried cranberries
Preheat oven to 300 degrees Fahrenheit. Spray a baking sheet with cooking spray and line with parchment paper. Set aside. In a large bowl, combine coconut oil, maple syrup, both cinnamons, ginger, salt, and star anise. Stir in oats, ensuring that they are evenly coated. Transfer to baking sheet and bake for 30 minutes, redistributing oats halfway through to ensure even toasting. Meanwhile, toast coconut shavings and sliced almonds in a large saucepan on low heat until lightly browned and aromatic. Let oats cool completely on baking sheet. Stir in toasted coconut and almonds, pepitas, and cranberries. Serve. Store in airtight container for up to two weeks.