Here’s a recipe for a huge batch of granola that is not-so-sweet and full of pumpkin & sunflower seeds. From start to finish it takes less than an hour, with a good amount of down time.
Super-Seedy Apricot Granola (Vegan, Gluten-Free)
2 pounds of rolled oats (we use Gluten-Free oats)
1 pound raw pumpkin seeds
1 pound raw sunflower seeds
1 1/2 cups of sesame seeds
3 TB Cinnamon
1.5 teaspoons sea salt
1 TB Vanilla
3/4 cup agave nectar
1 1/2 cups of coconut oil or olive oil (I used olive oil last week because we were out of coconut, but coconut is the best.)
3 cups of currants
1 pound of turkish apricots
You could cut this recipe in half or even thirds. The ratio of agave/oil to dry ingredients is variable & you can change it to your own taste. This recipe will come out not very sweet, but you could add more agave to make it sweeter.
Preheat the oven to 350. Line 2 large sheet pans with parchment paper (or 3 medium sized ones). Combine all the dry ingredients then add the wet and stir until everything is fully coated. Roast the granola, taking out to stir every 10-15 minutes until it’s nicely toasted. This will take about 45 minutes, but it will depend on pan size and your oven. Check more frequently toward the end of cooking time to ensure you don’t burn the edges. As the granola is in the oven, chop the turkish apricots into slivers. Once the granola is toasted, mix the fruit in.
Granola recipes are extremely variable and you can easily change them to your tastes. This granola is heavy on the seeds, which makes it a bit heartier. You could play with the ratio of oats to nuts/seeds. You could add almonds, shredded coconut, walnuts, pistachios instead of the seeds. You can add any kind of dried fruit you like as well.
We keep our granola vegan so that everyone can enjoy it, but if you add a few egg whites (say, 3 or 4 for this entire recipe) to the wet mixture, you’ll get clumps in the granola. Be careful not to break them all up while you’re stirring.
Add the following to your list of reasons to visit us in March: “Dine in Brooklyn” 2013.
This is the sixth annual restaurant week here in Brooklyn. Like in other cities, the deal here is that lots of great local restaurants offer prix fixe lunch ($20.13) and dinner ($28.00) specials. Check it out March 11-21.
It has almost been three years since we started the renovations that began 3B, and now we’re re-opening our doors to another amazing houseful of guests. Let me just say that the Canadians are dominating our re-opening, filling three of our four rooms this weekend. Go Canada!!
We’re looking forward to hosting lots of new faces as well as getting to see some of our past guests again. You’ll be stunned when you see how beautiful the shower is now, as well as freshly refinished hardwood throughout the space and new art in the stairwell. (Pictures are coming!)
Since we opened in late 2010 the constant stream of [seriously amazing] guests have left little time for us to renovate beyond a stolen weekend or two. But for the next five weeks the bedrooms upstairs are completely empty, not just of guests, but of furniture, art, lamps, and rugs.
Are we moving out? No sir, not by a long shot. On Valentine’s day of this year we’ll unveil a beautiful a fully-renovated bathroom, restored hardwood floors in the hallway, a totally redesigned and re-lit stairwell, as well as freshly painted bedrooms.
The eerie quiet upstairs and the massive to-do list both remind me of all the work we did in 2010: the garbage hauled, the endless design meetings, the etsy wormholes, and the gallons and gallons of white paint. We’re deeply grateful to the guests we’ve hosted since then & we hope you’ll come visit again so you can marvel at the gorgeous new shower and revel in a more beautiful and welcoming stairwell.
This morning I invented a gluten-free, dairy-free pancake that is maybe the most perfect thing I’ve ever put together last minute and on so little sleep. The result is a truly wholesome Almond-Buckwheat pancake that is virtuous enough to have any day of the week. Our guests this morning were very pleased!
2 c almond flour
1 c buckwheat flour
1 t baking soda
1 t salt
1 t cinnamon
2.5 c almond milk (more for thinner pancakes, less for thicker ones)
2 TB agave nectar
1 TB vanilla
coconut oil for greasing the pan
- Mix up the dry ingredients in one bowl and the dry in another then combine and mix completely. Don’t worry about overmixing–since we’re not using wheat flour, it won’t get tough since there’s no gluten.
- Heat some coconut oil in a nonstick or cast iron skillet on medium).
- Pour 1/5 c portions of batter for medium pancakes, 1/8 c for silver dollar.
- Flip when one side looks like the above photo.
Makes about 30 medium pancakes or a ton of silver dollar ones.
Back in February, we were graced by the presence of Inigo Kennedy, a DJ and electronic musician, and his awesome girlfriend Shani. Inigo’s promotor had booked him a room for the weekend, since he had a gig nearby. Based on Shani’s review of our labor of love, they enjoyed their stay.
We loved it so much that we got engaged in our room!…Room Tip: If you’re a couple, the “engagement room” at the end of the hall is the nicest.
Matt snapped this photo of the happy couple in our dining room back in February, where they were drinking celebratory champagne. (And ever-so-kindly coerced him into having a glass, if we remember correctly.)
Inigo and Shani were not the first couple to get engaged within the walls of our bed and breakfast. (We’d like to think it’s the love we put into the food, the rooms, the air — combining with romantic love to form a LOVE EXPLOSION.) But they were the first to send us photos from their wedding, and an update:
I don’t know if Shani dropped you a line but I thought I’d let you
know that after getting engaged one sunny happy morning back in
February in the 3B B&B we got married in London on the summer
solstice. Doesn’t happen every day so thought you might like to know
that the story continued! Photo attached in case you don’t remember us
Hope all is good in Brooklyn!
All IS good in Brooklyn, Inigo. Notes like this make us smile like loons.
Recently, chia seed pudding became our favorite snack. Chia is the common name for Salvia hispanica, an aztec superfood. If you’re not familiar with its role in the kitchen, you may nonetheless have a faint memory of that word “chia”… perhaps the stuttered jingle, “ch-ch-ch-chia. That’s right: chia seeds are what sprout into the phyto-fleece of the tele-mythological chia pets.
But long before the word chia was used to abuse the ears of television viewers, it referred to the nutritious seeds indigenous to Mexico. Wikipedia informs us that:
The word chia is derived from the Nahuatl word chian, meaning oily. The present Mexican state of Chiapas received its name from the Nahuatl “chia water” or “chia river.”
Fascinating. But wait, oily? That doesn’t sound nutritious. Ahhh, but these bad boys are packed with Omega-3 fatty acids, the one thing healers and nutritionists of all modalities and traditions seem to agree we need more of in our diet. Continue reading →
When I hear about something like The Brooklyn Arts Council’s Half The Sky Festival I am reminded about one of my favorite things about living here. The six-week festival of concerts, workshops, lectures and other events is focused on Brooklyn women of all backgrounds who practice some form of traditional performance. Many of the events are within blocks of the B&B! Check out their website for more info.