Rose Petal Cocoa Nib Granola

 

Rose Petal Cocoa Nib Granola

Ingredients:
4½ cups rolled oats
1 cup raw walnut halves or pieces, coarsely chopped
½ teaspoon salt
½ cup dried petals, chopped and divided
½ cup unsalted butter
½ cup honey
¾ teaspoon rose water
½ cup cocoa nibs

Directions:
Preheat the oven to 300° F. 

Melt the butter in a small saucepan over low heat, keeping a close watch on the pan and stirring frequently to avoid browning. Remove from heat and whisk in the honey and rose water. 

Place the oats, walnuts, salt and ½ of the dried rose petals in a large bowl and mix to combine. Pour in the wet ingredients and stir well to coat completely. Transfer the mixture to a parchment paper-lined baking sheet, spreading evenly to avoid burning on the edges and 

place in the preheated oven.
Bake granola for 30–35 minutes. After 15 minutes, stir and add the cocoa nibs. Then stir every few minutes until golden. 

Remove the granola from the oven, let it cool completely and store for up to a month at room temperature in an airtight container, such as a large glass jar with a tight-fitting lid. Makes about 6 cups.

*Note:  The rose petals are not available to me locally.  I omit that ingredient from my recipe. 

Day 9 Of "Twelve Days Of Christmas Candy "Hazelnut Truffles"

Day 9 Of "Twelve Days Of Christmas Candy"

Hazelnut Truffles

http://ginger-beat.blogspot.com/

i received an inquiry re: an ingredient in one of my postings from Beatrice of the blog Ginger-Beat quite some time ago. I found her blog interesting and now I follow it faithfully.

I was given permission to copy this recipe and Beatrice even provided the photo. I thought these truffles had that look of melt in your mouth goodness! They are diary free for that lactose intolerant person in your life and would make a great gift! Check out this blog for some very healthy eating.

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Ingredients:

1/2 cup cacao nibs

3/4 cup hazelnuts, divided

1/4 cup almond butter

1/4 cup agave nectar

1 teaspoon vanilla extract

dash salt

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Directions:

Place 1/4 cup hazelnuts in a food processor and blend until they have sand-like quality. Remove the ground hazelnuts from the food processor, cover and refrigerate until later use.

Place cacao nibs and 1/2 cup hazelnuts in a food processor, cover and blend until they have sand-like quality. Add the almoond butter, agave nectar, vanilla, and salt to the mixture, and process until smooth.

Scrape the mixture out of the food processor and in a covered bowl refrigerate for two hours.

After about two hours... Set out a piece of wax paper or parchment paper, to place the truffles on when finished. Roll 1 teaspoon of the mixture between your hands and create balls. Roll the truffle ball in the

ground hazelnuts to coat and place on the parchment paper. Repeat until all of the truffle mixture has been rolled. Refrigerate until serving. Any unused hazelnuts can be stored in freezer for further use. Makes about 18 truffles.

Thanks Beatrice!