Rose Petal Granola Recipe
A variation on the granola from my last book - this time with rose petals, walnuts, currants, and black pepper.
One of the things I wanted to do for QUITOKEETO was include a short list of recipes. Little recipes related to products in the shop, highlighting how I actually use them in my own kitchen. Somehow, in the flurry of the past week of box building, label printing, and tape tangling, I forgot to post one of my favorites - a rose petal granola. So, I thought I'd share it here. It's a variation on the granola in Super Natural Every Day, made with rose petals, walnuts, currants, and black pepper.
I make this granola with these rose petals or(!) with rose petals I leave to dry completely in a sunny spot on a parchment-lined baking sheet. It takes just a few days. But If you go this route, be sure to make them from unsprayed roses or rose petals. And keep in mind, it's fun to mix up the color of the petals and that sort of thing.
For those of you interested in getting a shop update - we're hoping to make the roses (and a number of the other items) available again early next week. The quantities will still be limited (it's just the nature of some of these items and how they're made/harvested). I suspect some of the items will be quick to go, but if you're on the QK mailing list, you'll be notified. We'll leave the shop open until the items sell through. So, just a heads up on that front, and a couple snapshots of the first boxes going on the truck :).
Hope you're all having a great week! xo -h
Premium Ad-Free membership includes:
-Ad-free content
-Print-friendly recipes
-Spice / Herb / Flower / Zest recipe collection PDF
-Weeknight Express recipe collection PDF
-Surprise bonuses throughout the year
Rose Petal Granola
4 cups / 14 oz / 400 g rolled oats
1 1/2 cups / 6 oz / 170 g walnut halves
1/2 teaspoon fine-grain sea salt
1/8 teaspoon freshly ground pepper
2/3 cup / 3 oz / 85 g dried currants
dried petals from a dozen (or so) small roses1/2 cup / 4 oz unsalted butter
1/2 cup / 120 ml honey
1/2 teaspoon rose water
1 egg white (large egg), optional
Preheat the oven to 300 F / 150 C degrees with racks in the top and bottom thirds of the oven. Set out two rimmed baking sheets.
Combine the oats, walnuts, salt, pepper, currants and half of the rose petals in a large mixing bowl. Heat the butter in a small saucepan over low heat and stir in the honey. Remove from heat and whisk in the rose water. When thoroughly combined, pour the honey mixture over the oat mixture and stir until everything is well coated, at least 30 seconds. If you like a clumpier granola, stir in the egg white. Divide the mixture equally between the two baking sheets and spread into a thin layer.
Bake, stirring a couple times along the way, for about 35 to 40 minutes, or until the granola is toasty and deeply golden. You may want to rotate the pan once, top to bottom, to ensure even baking.
Remove from the oven and press down on the granola with a metal spatula-you'll get more clumps this way. Let cool completely, sprinkle with the remaining dried rose petals, then store in an airtight container at room temperature.
Makes about 7 cups.
Prep time: 5 minutes - Cook time: 40 minutes
Comments are closed.
Apologies, comments are closed.
Comments
Brilliant. Just brilliant Heidi.
I know rose petals can be controversial (love 'em or hate 'em). But I love them. And I love making granola. Do you see where I'm going with this?! Can't wait to test out this fun summer recipe ... I imagine dried strawberries would be quite dreamy too!
This sounds/looks wonderful ! I love cooking with flowers, it's so magical:)
rose petals certainly have the ability to make food seem more magical. i am planning to make granola today to replenish my supply and i wish i had some rose petals on hand. however, i will certainly add some pepper and keep the rose petals in mind next time i replenish.
My kind of rose petal for sure!!
Gorgeous! This is a very grown-up granola recipe. Edible flowers are quite hard to come by in the UK, in fact I actually bought home some lavender from Bi-rite in San Francisco in April because I hadn't been able to get any. What a good excuse to plant some roses in my new garden (then I can make rose petal harissa as well as granola).
Mmmm looks positively yummy!
hi heidi, i think i spied this on the shop page for those gorgeous jars of rose petal and was intrigued! and it's funny i spent last week craving granola, and seem to keep bumping into granola recipes/tweets all the time! this one of yours looks lovely too. thanks for sharing!
Next time I'm going to visit my mum I'll make sure to grab some roses from her garden and I will give this recipe a try.
This is so clever! I imagine the granola turns out so fragrant and earthy with the rose pedals. I love the idea of using rose pedals in granola and cannot wait to try it out. Congrats again on your new shop!
How do you keep the dried rose petals from burning when baking?
Everyone has been commenting on how out of control the wild roses are in Fairbanks this year. What a good way to put them to use.
I've never used rose petals in cooking before. What a lovely idea and they look so pretty too. :)
congrats on the shop progress! and just the title of this recipe makes me want to make it! rose.petal.anything.
I love using rose petals in my cooking. I have done rose petal ice cream, rose petal buttercake and rose petal jam .. granola would be a delight if speckled with rose petals. Must try it soon! Thnx for the inspiration :-)
I love rose petals in the kitchen - and wow, they are so pretty in the granola! I imagine the flavour is really interesting there, too. I don't have rosewater on hand but am going to try it with vanilla instead. All those boxes! Like Christmas :)
I can't wait to make this granola. The rose petals make the granola look very colorful and lovely.
I'm looking forward to the opening of your shop too! I have a ton of roses in my garden this year, so I'll be trying this recipe soon.
yayyy can't wait till the shop is open again. I won't be late this time!
How beautiful!!
Comments are closed.
Apologies, comments are closed.