Hiya, friends! I’m excited to share this post with you pals, it feels like it’s been years since my last recipe. An food is my favourite, so the excitement is real! Not to mention, it’s followed by a sweet giveaway, but more about that a little later (in the post).
I’ve been following along with and admiring YumUniverse for ages now, so when asked to chat about Heather’s newest cookbook, I giddily jumped at the opportunity. Especially considering it is like a Choose-Your-Own-Adventure of wholesome recipes! As I’ve mentioned many times before – following recipes is not my strong suit. Recipes are typically more of an inspiration and not so much a road map. Enter – Pantry to Plate.
Pantry to Plate breaks down some meal staples with recipe templates, allowing you to mix and match ingredients to fit your taste and pantry. It’s the perfect book to get a hang of experimenting in the kitchen, if you’re new to the vegan and/or gluten-free cooking, or if you’re just a free spirit in the kitchen!
Along with many templates for foods such as granola, muffins, veggie burgers, ice creams, there are also heaps of wonderful recipes and stunning photos. Including this delicious earl grey strawberry granola. This granola filled my house with the most beautiful aroma! The slightly floral earl grey with the touch of orange zest makes for such a bright flavour.
I took some notes from the granola template to make this granola a little more my own. I’m not big on nuts/seeds in my ‘nola, so I opted for puffed rice and buckwheat groats, which added lovely textures. I also wasn’t able to find dried strawberries, so I used Plum Deluxe Strawberry Earl Grey and enjoyed it with some fresh strawberries. I’ll share Heather’s recipe along with notes on my alterations!
Some of the other stunning recipes I’ve been eyeing up in this book are the Sweet Potato Muffins, Toasted Black Sesame Milk, Sriracha Mac, and Neopolitan Nice Crispy Bars!
My Notes: I swapped a mix of puffed rice and buckwheat groats for all of the nuts & seeds, to make it vegan, I used maple syrup in place of honey, and I completely missed the olive oil and it still turned out clustery and delicious.
- 3 cups (240 g) rolled oats
- 1 cup (240 mL) maple syrup (Heather uses unpasteurized honey)
- ¾ cup (105 g) raw, unsalted almonds, chopped
- ½ cup (70 g) raw, unsalted sunflower seeds
- ¼ (30 g) cup raw, unsalted pepitas
- ¼ cup (60 mL) extra virgin olive oil
- 1 tablespoon Earl Grey tea leaves, ground in coffee grinder
- 1 teaspoon grated orange zest
- ¾ teaspoon sea salt
- 1 cup (20 g) dried strawberries
- Preheat oven to 300F.
- In a large bowl, combine oats, maple syrup, almonds, sunflower seeds, pepitas, olive oil, tea, zest, and salt.
- Spread the mixture in an even layer roughly ¼ inch thick on a parchment lined baking tray. Give it a light press and bake for 35 to 40 minutes, stirring every 10-15 minutes until toasty, golden brown.
- Once cooled, transfer granola to abowl and break apart; fold in the strawberries.
- Store in an airtight container in the pantry or fridge for 4-8 weeks.
Win a Copy of YumUniverse Pantry to Plate
Open to US & Canada (sorry international friends!). Giveaway closes June 12th at 12am PST.