My house has smelled like a chai latte for the last two nights. I go to sleep with ginger and cardamom wafting through our tiny, crowded house. Not a bad smell to fall asleep to when your bed has been empty for two weeks.
Hubby is arriving home just in time for the Food Blogger Bake Sale as part of the Market Collective this Saturday. A huge line-up of Calgary and area based food bloggers are uniting to sell their donated treats all in support of Calgary Meals on Wheels.
To be perfectly honest, I had no idea there were this many local bloggers! And this isn't even a complete list. There will be a range of delicious treats. Vegan treats, gluten free treats, delicious treats, and plain old decadent treats. A giant thank-you to Vincci at Ceci N'est pas un Food Blog for wrangling us.
This bake sale is why my house smells so yummy. My contribution is my Chai Spiced Granola (With Pistachios and Almonds). If you have the Blog Aid:Haiti book you've seen it. Vincci has made it, as has Aimee. So, if you want to try it, you could make it yourself. Or, you could come down to the Market Collective (148-10th Street NW - the old Ant Hill Fabrics building) and pick up a bag. And if you come first thing on Saturday morning I'll be there too.
Chai Spiced Granola (With Pistachios and Almonds)
Makes 10 cups
1/2 cup honey
1/2 cup brown sugar
1/2 cup canola oil
1/2 cup water
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp freshly ground pepper
5 cups rolled oat flakes
1 cup shelled pistachios
1 cup sunflower seeds
1/2 cup slivered or sliced almonds
1/2 cup wheat germ
1/2 cup unsweetened, shredded coconut
1/2 cup sesame seeds, flax seeds, or quinoa
1. Preheat oven to 300 degrees F. Prepare two large cookie sheets with parchment paper or non-stick spray.
2. Mix together the honey, sugar, water, oil, and spices in a small saucepan. Heat until sugar is dissolved, stirring occasionally. It's okay if it comes to a boil, but don't leave it there.
3. Stir together dry ingredients. Add wet ingredients to dry. Mix together well. Split between the two cookiesheets.
4. Bake at 300 degrees F for 15 minutes. Reduce heat to 275 degrees F and rotate pans. Bake another 15 minutes. Turn off the oven and leave to cool completely.
5. Store in an airtight container.