Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
YOUTUBE
TIK TOK
Honey & Cinnamon Granola
Yields: approx. 7 cups
Overall:
1h 10m
Cook:
10m
INGREDIENTS
3 cups old-fashioned rolled oats
1 cup hulled pumpkin seeds (pepitas)
1 cup hulled sunflower seeds
1 cup shredded unsweetened coconut
1 ½ cups raw pecans - chopped
⅓ cup of honey
½ cup extra-virgin olive oil
¼ cup coconut sugar
3 tablespoons cinnamon
¼ teaspoon coarse sea salt
INSTRUCTIONS
1. Preheat oven to 300 °F. Place oats, pumpkin seeds, sunflower seeds, shredded coconut, pecans, honey, olive oil, coconut sugar, and cinnamon into a large mixing bowl.
2. Spread the mixture over a rimmed sheet pan. Once mixture is evenly spread out sprinkle the sea salt over the mixture.
3. Transfer the sheet pan to the oven and bake for 1 hour, removing every 20 minutes to stir the granola to ensure even baking throughout.
4. Remove the granola from the oven and season with more salt if desired. Allow to cool completely before serving or storing.