Blueberry And Blood Orange Crumble With Hazlenut Granola Recipes

BLUEBERRY AND BLOOD ORANGE CRUMBLE WITH HAZLENUT GRANOLA

Steps:

• Preheat the oven to 350°F. Prepare 4 8-ounce oven-safe glass jars.
• In a medium bowl, combine blueberries, orange slices (with the white pith removed), fresh lemon juice, honey, 2 tablespoons almond flour and a pinch of salt.
• Toss the fruit well to coat, set aside.
• In a small bowl, combine 1/4 cup almond flour with coconut oil, hazelnuts, sea salt, quick oats, sugar and cinnamon.
• Spoon the fruit mixture evenly into the glass jars, then top with the hazelnut crumble mixture.
• Bake until the juices are bubbling and the crumble is fragrant, about 25-30 minutes.
• Check frequently to be sure the crumble isn't burning, and cover with aluminum foil if it's browning too quickly.
• Remove from the oven and cool slightly.
• Top with ice cream, whipped cream or yogurt.
• Store crumbles covered in the refrigerator for up to 3 days.

CRANBERRY AND ORANGE GRANOLA

Steps:

• Preheat oven to 300°F. Spread oats on a large rimmed baking sheet. Toast, stirring occasionally, until lightly browned and fragrant, about 20 minutes. Transfer to a heatproof bowl; add almonds and let cool slightly. Coat same baking sheet with nonstick spray. Whisk maple syrup, butter, and hazelnut oil in a small bowl to blend. Pour syrup mixture over oats; stir thoroughly to coat. Spread mixture on prepared sheet.
• Bake granola, stirring occasionally, until the oats are light golden, about 15 minutes. Stir in the cranberries and raisins; bake for 10 minutes longer. Remove granola from oven and let cool slightly. Stir in the orange peel. Let cool completely, then break into pieces. DO AHEAD: Store airtight at room temperature for up to 2 weeks.

BLUEBERRY ALMOND GRANOLA

Steps:

• Preheat oven to 300.
• In a medium sized bowl combine oats, oat bran, ground flax, wheat germ, almonds and salt. Set aside.
• In a saucepan bring honey, brown sugar, vanilla, canola oil, and water just to a bubble over low heat.
• pour the honey mixture over the oat mixture, using a spatula to scrape out every last drop- and toss until the oats are evenly moistened.
• Spread the oats into 2 ungreased 9x13 casserole dishes, and bake at 300 for 20 min, stirring twice.
• Cool completely- add blueberries.
• Can be stored in a sealed container for up to two weeks. Granola will keep longer in the freezer.

BLUEBERRY-PEACH-GRANOLA CRUMBLE

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In medium bowl, stir together peaches, blueberries, granulated sugar and melted butter. Sprinkle cornstarch over mixture; stir to combine. Spoon into baking dish.
• In same bowl, mix granola, flour, brown sugar and softened butter with fork until crumbly. Sprinkle over fruit mixture.
• Bake 40 minutes or until filling is bubbly and topping is golden brown. Serve warm.

BLUEBERRY ORANGE BREAD

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine egg, orange juice, water, butter and orange zest. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8x4-in. loaf pan. , Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.