If you’re a regular reader of this blog you’ll know I’m on a mission to eat as many different kinds of mushrooms as possible. 2015 saw me consume quite a few! My husband, being the all round sweetheart that he is, decided to increase my mushroom numbers for Christmas.
He sent me 3 huge bags of dried mushrooms – Morels (which we first foraged from the wild on our honeymoon), Chanterelles (which I first tried at Rowena’s dinner) and Candy Caps which I’ve never tried.
Candy Caps are extremely weird – the aroma from the SEALED bag was almost overwhelming – they smell and taste exactly like maple syrup. Some people also believe they have a slightly cinnamon like taste. I’m a huge maple syrup fan – I would pour it on anything, I no longer consume honey and frankly I don’t need it when my girl maple is around!
Coincidentally it’s my husband’s birthday this month and I sent him a giant box full of goodies that he likes (like decent British tea!) and I decided he really should get to try the Candy Caps. One of the things he really loves is granola, so this is for him!
If you can’t find whole Dried Candy Caps or the mushroom powder, reduce the olive oil by 2 tbsps and sub for maple syrup.
Sometimes on this blog I’ll include a product that I’ve used in a recipe. When Camano Island Coffee Roasters contacted me about using some of their coffee I was really interested (because I’m a total freak for coffee) – I’ve decided to pair the Papua New Guinea (medium roast) coffee they sent me with this granola. Perfect for a snappy morning pick-up! The maple sweetness of the granola contrasts perfectly with the chocolaty light acidity of the coffee I think.
Camano Island Coffee is roasted in Washington, it’s shade-grown, organic and ethically traded. I really liked the idea of the coffee being ethical! Being vegan I think we need to be aware of our human friends as well as our animal friends when it comes to being mistreated or abused!
If you’re lucky enough to own a Chemex the guys over at Camano have sent me a brew guide to help you get the most out of it. I brewed my Camano beans in a Hario V60 – a beautifully smooth cup with a low acidity, a very good cup of coffee. You can find Camano on Instagram, Twitter and Facebook as well as online.
- 2 cups rolled oats (gluten-free certified if needed)
- 1 cup puffed quinoa
- 1/2 cup olive oil
- 2 tbsp dried candy cap mushroom powder
- 1/2 cup light soft brown sugar
- 1/4 cup raw pecans
- 1/4 cup raw cashews
- 1/4 tsp finely ground Himalayan pink salt
- 1/4 tsp cinnamon
- Preheat the oven to 180c/350f. If using whole candy cap mushrooms, grind them in a spice or coffee grinder until they become a fine powder.
- In a large bowl combine all the ingredients, mixing well to combine.
- Spread the granola on a baking tray lined with parchment paper. Bake in the oven for 20-30 minutes, stirring every 10 minutes.
- Remove from the oven when golden brown and allow to cool completely before storing. Serve with your favourite nut milk.