EyeSwoon

the bite: Alaina Sullivan’s Maple-Maca Granola

To say I have been SMITTEN -SWOONED – SALIVATING over Alaina Sullivan’s food and Instagram captures would be the understatement of the year!  This multi talented artist is at the helm of design at Bon Appetit while being quite the foodie, cook & photographer behind the scenes.  Admiring like minded food-lovers from afar is wonderful but having the opportunity to meet, praise, and highlight Alaina’s recipes on EyeSwoon gives me a sense of community that I feel very honored to be a part of.

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NAME : Alaina Sullivan

PROFESSION : Artist / Designer at Bon Appetit magazine

PHILOSOPHY ON FOOD? Best enjoyed seasonally, sourced locally, cooked with spirit & shared with othersI also think it’s important for people to be curious about where their food comes from, how it grows, & the ways in which it nourishes & balances the body.

COOKING MAKES ME FEEL… creative, gestural, self-reliant, in touch. 

ESSENTIAL KITCHEN TOOL? Cast-iron skillet

THREE INGREDIENTS YOU COULDN’T LIVE WITHOUT? Lemons, tahini, fresh herbs

SOUNDTRACK IN YOUR KITCHEN? I love to cook with music, anything from Blues to 90s hip hop, flamenco to funk, brassy jazz.

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Maple-Maca Granola

Alaina Sullivan

  • Ingredients

    • 2 1/2 cups gluten-free oats
      1/2 cup shelled raw pistachios
      1/2 cup raw pepitas
      1/2 cup unsweetened coconut flakes
      1/4 cup hemp seeds
      2 Tbsp sesame seeds
      2 Tbsp maca powder*
      2 tsp ground cinnamon
      2 tsp ground cardamom
      Sea salt
      1/3 cup coconut oil
      1/3 cup maple syrup
      Raw honey
      1/2 cup dried cherries (optional)

      *Maca can be found at most health food stores, or online (I use Navitas brand). It’s a nutritionally-dense Peruvian root with a sweet, nutty, almost butterscotch-like flavor that lends itself well to baking. 

  • The Prep

      • Preheat oven to 300F.
      • Combine oats, pistachios, pepitas, coconut flakes, hemp, maca, cinnamon, cardamom and a pinch of salt in a large bowl.
      • Toss gently to combine.
      • Combine 1/3 cup maple syrup and 1/3 cup coconut oil; drizzle over the mixture and stir until evenly distributed.
      • Line a baking sheet with parchment paper and spread granola into an even layer.
      • Lightly drizzle honey over the top.
      • Bake for 35-45 minutes until golden brown, checking every 15 minutes. (Note: You can opt to give the batch a stir halfway through, though I like to leave mine untouched so that it has bigger clusters at the end). Remove from oven and let cool completely.
      • Break apart into large chunks, and add some dried cherries or other fruit (currants, raisins) if you like.

       

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