In the winter, when the snow is high and spirits are low, we head to the mountains to heal. We leave our lives behind—our responsibilities, our technology, our connection to the rest of the world—in search of a lungful of fresh, pine-scented air. The long, curved mountain roads guide us towards the peaks, leading us to our home for the weekend.
When the sun stretches toward the heavens, we strap skis to our feet and fly across the landscape until our legs grow unsteady; when the sun falls below the sky, we rest near the fireplace, laughing, holding this feeling of family close. Our fears, our worries, our stubborn doubts fade and we remember, once again, how to become whole.
Packed along with the winter gear, I brought a batch of granola to share among ourselves. The hearty grains were the start we needed in the dawn of the morning hours. During our stay, clouds hung heavy over the sky, releasing large, white flakes by the hour, enclosing the mountain with an opaque fog. The light, however, had a quality of warmth and wildness unknown to me in the Midwest. I could not resist the moment and pulled out my camera to capture the breakfast, the rough wood floor, and the trees blanketed in white.
The mountains teach lessons that cannot be learned from books; the mountains teach lessons that are learned directly through thin, crisp air, tired legs, and eyes full of wonder.
In other (exciting!) news, I am so honored to announce that Pastry Affair has been nominated for Saveur Magazine's 2015 food blog awards in the Best Baking & Desserts Category! It is your endless support that has brought me here, and I want to take a moment to say thank you. It means everything. I feel privileged to be listed among such talented company.
To vote, head over to Saveur's website, take a moment to register, and select your favorites.
Cranberry Almond Granola is textured and hearty, made for early mornings and days that are demanding. Almond butter is sweetened with honey and spices to give the base a full, natural flavor. Coarsely chopped almonds and dried cranberries are thrown in to add character. Serve with a thick yogurt or drown in a swirl of your favorite milk.
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Cranberry Almond Granola
Yields 5-6 cups
3 cups (270 grams) old-fashioned oats
1/2 cup (85 grams) quinoa, uncooked
1 cup (140 grams) whole almonds, chopped coarsely
1 tablespoon chia seeds (optional)
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup (78 ml) coconut oil, melted
1/3 cup (80 grams) almond butter
1/2 cup (170 grams) honey
1 teaspoon vanilla extract
1/2 teaspoon salt
1 egg white (optional)*
3/4 cup (120 grams) dried cranberries
Preheat oven to 325 degrees F (170 degrees C).
In a large mixing bowl, stir together the oats, quinoa, chopped almonds, chia seeds, cinnamon, and nutmeg. In a separate bowl, whisk together the melted coconut oil, almond butter, honey, vanilla, salt, and egg white until uniform. Pour the liquid ingredients over the dry and stir until evenly coated.
Spread out evenly on a baking sheet and bake for 20-25 minutes, or until golden and fragrant. If the egg white was omitted, stir halfway through baking; if it was added, do not stir the granola and leave it to set while baking. Cool completely before storing. Stir in dried cranberries.
*The egg white binds the granola together for a chunkier texture, allowing you to break it apart into small or large pieces of your choosing. If you prefer a looser granola, omit this ingredient.