Rosemary And Pistachio Granola Recipes
PISTACHIO GRANOLA
After a search for the perfect granola, I found this recipe and tweaked it just a little for my taste. Enjoy it as a crunchy topping on your yogurt or give it away as a thoughtful homemade gift. - Candy Summerhill, Alexander, Arkansas
Provided by Taste of Home
Time 25m
Yield 6 cups.
Number Of Ingredients 11
Steps:
- In a large cast-iron or other heavy skillet, toast oats over medium heat until golden brown. Remove and set aside. In the same skillet, cook and stir brown sugar and apple cider over medium-low heat until brown sugar is dissolved, 1-2 minutes. Add cinnamon and salt; stir to combine., Stir in the cereal, pistachios, fruits, sunflower kernels and toasted oats until coated. Cool. Store in an airtight container.
Nutrition Facts : Calories 233 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 4g fiber), Protein 5g protein.
ROSE PISTACHIO SHORTBREAD
I don't think you will find a prettier version of shortbread than this. Flecked with specks of green pistachio and pink rose petals, it's easy to make yet gorgeously impressive. Dried rose petals can be found online or in specialty spice shops.
Provided by Diana Moutsopoulos
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 2h35m
Yield 24
Number Of Ingredients 7
Steps:
- Combine flour, confectioners' sugar, and salt in a bowl. Add cubed butter and rub everything together until mixture resembles fine bread crumbs. Add egg yolk and combine until a solid ball of dough is formed. Work in pistachios and rose petals.
- Roll dough into a log, approximately 1 inch in diameter and 10 inches long. Wrap in plastic wrap and chill in the fridge for 2 hours, or up to 5 days if making ahead.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Remove plastic wrap from dough once it's chilled and solid. Unwrap and slice into 1/4-inch rounds and place on the prepared baking sheet.
- Bake in the preheated oven until shortbread has a light golden color, about 15 minutes. Cool and store in an airtight container.
Nutrition Facts : Calories 50.9 calories, Carbohydrate 4.9 g, Cholesterol 15.3 mg, Fat 3.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 11.5 mg, Sugar 1.6 g
PISTACHIO-APRICOT GRANOLA
Making your own granola means you can pick the mix-ins. You can change up the nuts, fruits, and flavorings however you like, but we love the pairing of pistachios and apricots with cardamom.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees. In a large bowl, combine oats and pistachios. In a small saucepan, combine butter, honey, cardamom, and salt over medium. Cook, stirring occasionally, until butter melts, about 2 minutes. (Or, place ingredients in a medium microwave-safe bowl and microwave until butter melts, 1 to 2 minutes; stir until combined.) Pour butter mixture over oat mixture and toss until oats and nuts are completely coated. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30 to 35 minutes, stirring every 10 minutes. Let cool completely on sheet on a wire rack, 20 minutes, then stir in apricots.
ROSEMARY AND PISTACHIO GRANOLA
This recipe came to The Times from the chef Steve Redzikowski of OAK fourteenth in Boulder, Colo., and moves granola out of the breakfast realm while still remembering its hippie roots. It is a savory mix, pairing rosemary and red-pepper flakes with a flourish of juniper berries. As with most granolas, simply mix the ingredients and toast them in a low oven until crisp. The result here makes for a substantial afternoon snack, but try it using it as a crust for red meat. It's a surprising addition to dinner.
Provided by Jeff Gordinier
Categories breakfast, easy, quick, main course
Time 30m
Yield 5 cups (4 to 6 servings)
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Line a large baking sheet with parchment paper and set aside. In a large bowl, combine oats and pistachios.
- In a small saucepan, combine honey, butter, rosemary, chile flakes and juniper. Stir over medium heat until butter is melted. Pour over oats and pistachios and stir until well combined.
- Spread evenly across baking sheet. Bake, stirring halfway through, until fragrant and toasted, 15 to 20 minutes. Remove from heat and allow to cool completely. Store in an airtight container for up to 1 week.
Nutrition Facts : @context http, Calories 520, UnsaturatedFat 19 grams, Carbohydrate 63 grams, Fat 27 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 4 milligrams, Sugar 27 grams, TransFat 0 grams
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