Preheat oven to 350º. Finely chop apples and toss with Gravenstein Balsamic Vinegar. Sift together flour, cinnamon, nutmeg, baking powder and baking soda. Set aside. In a stand mixer with a whisk, add sugar and blood orange olive oil and blend for two minutes. Add eggs and continue to blend. Create a well in the dry ingredients and add the wet mixture. Use a wooden spoon to stir. The batter will be thick. Drain apples and add to the batter, along with the craisins; blend. Line a 9 inch baker with parchment paper and pour in batter. Bake for 45 minutes. Cool completely and lift parchment with cake out of pan to cut. Plate, pour over choice topping - balsamic, honey or maple syrup - and dust with confectioner's sugar.
In a wide, shallow bow, whisk eggs, dairy, vanilla and salt. Slice the bread slices in half.
FOR STUFFED: spread 1 1/2 Tbsp ricotta cheese on a half and sandwich a bare slice with. Skip to next step for non-stuffed
Heat oiled griddle over medium heat. Dip bread in egg/dairy mixture to coat each side. Place on griddle. When golden brown, about 3 to 5 minutes. Flip and cook on other side. Remove from heat drizzle with Strawberry Balsamic vinegar and honey OR maple syrup. Dust with powdered sugar
Preheat oven to 375º. Drain, rinse and pat dry chickpeas. spread on a baking sheet lined with parchment paper.
Roast chickpeas in oven 45-50 minutes or until crunchy through.
Mix the olive oi, maple syrup and seasoning in a small bowl. Once chickpeas are crunchy, remove from oven. toss with mixture. Place chickpeas back onto baking sheet and cook for additional 10-15 minutes to caramelize.
Preheat oven to 250 degrees F. In a large bowl, combine the oats, cashews, coconut, brown sugar and salt. Whisk to combine the blood orange olive oil and maple syrup. Pour over evenly over the oat mixture and . toss to thoroughly distribute. Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. Granola will be done when it’s golden brown and well toasted. Remove from oven and transfer into a large bowl. Add cranberries and mix until evenly distributed.
Recipe Notes
I love to top off some yogurt and/or fresh fruit with a drizzle of Cara Cara Vanilla Balsamic Vinegar and some of this granola.
This recipe uses olive oil and balsamic vinegar found at The Olive Twist. Each may be purchased online and at both store locations. Click on the olive oil and balsamic vinegar names below to learn more about them:
