Photo Credit to Jessica Tom of JessicaTom.com
For some, lavender in food is akin to eating a soap product, but for me, its floral-evergreen-rosemary-peppery flavors attract me like no other edible flower ever has. What that means is when I see a lavender recipe, my interest is immediately piqued. So when I saw this Blueberry Lavender Pecan Granola from writer, Jessica Tom, of JessicaTom.com, I knew I had to share it. Click here to see the original recipe post.
While you’re on Jessica’s website, you may want to check out some of her other recipes, including one for Kumquat, Quinoa and Nutmeg Cereal for a different breakfast option or a unique and also vegetarian recipe for Cauliflower “Rice” and Beans. Jessica’s also a budding novelist and is hoping her book, Don’t Believe Everything You Eat, will be on your bookshelf in the near future.
Blueberry Lavender Pecan Granola
about 30 lavender stems*
1 cup Now Foods Pecans, chopped
pinch of salt
Preheat oven to 350 degrees Fahrenheit. Reserve the buds from 8 stems and mince. Steep everything else (including the stems where you removed the buds) in hot water, just enough to cover, for 5 minutes. Mix thick-cut oats with olive oil, blueberry jam, pecan pieces, and a pinch of salt with lavender infusion, after you’ve removed the soaked stems and buds.
Bake in two batches on a cookie sheet for 10-15 minutes, until oats are golden. Let oats cool and harden, then add dried wild blueberries and the finely minced lavender buds.
*Note: All lavender is fragrant, but not all are edible. You may want to purchase the lavender from the edible herb section of your local market or from a herb stand at a farmer’s market.
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