Apricot Granola

Sweet and salty and crunchy make the perfect snack. Plus dried apricots are just the best. 

This also makes are really great present wrapped up in a jar. 

"Tutti Fruitti" Little Richard 

Adapted from One Girl Cookies

Ingredients

• 4 1/2 cups old-fashioned rolled oats

• 1 cup slivered almonds

• 1/2 cup unsalted sunflower seeds

• 3/4 cup unsweetened shredded coconut

• 1/2 teaspoon table salt

• 1/2 cup honey

• 1/4 cup canola oil

• 1 1/2 teaspoons vanilla extract

• 3/4 cup dried apricots, chopped

Directions:

Preheat the oven to 350 degrees. Spread the oats out on two baking sheets, and toast them in the oven for 14 minutes. Then transfer them to a very large bowl and let them cool.
On a baking sheet, toast each of the following ingredients separately: the almonds for 10 minutes, the sunflower seeds for 8 minutes, and the coconut for just 1 minute. Add the toasted nuts and coconut to the oats, and stir. Reduce the oven temperature to 225 degrees.
Add the salt, honey, oil, and vanilla to the mixture in the bowl, and mix thoroughly. Divide the mixture between the two baking sheets, and bake for 2 hours. Remove the baking sheets from the oven and let the granola cool for 20 minutes.
In a large bowl, combine the apricots with the baked ingredients. Allow the granola to cool to room temperature. The granola will keep in an airtight container for up to 2 weeks.

Stuffed Figs with Lavender Honey

These looked so beautiful in Farm to Fork. When figs were in season, I dove at the chance to try this amazing recipe.

Did I mention I'd never had a fig before?

So yeah, when I was delicately and carefully piping the stuffing, I had no idea what they would taste like.

I took one bite and loved the filling, hated the fig.

Turns out I'm not a fig-person. 

My family on the other hand... loved every single one.

"Heros" David Bowie

Ingredients

• 4 tbsp honey
• 2 tbsp dried lavender flowers
• 2 oz creamy blue cheese
• 1/2 cup mascarpone cheese
• 12 fresh firm-ripe Black Mission figs, stem ends trimmed

Directions 

Combine the honey and the 2 tbsp lavender flowers in a small saucepan, and warm over low heat. Remove from the heat and steep the lavender in the honey for at least 10 minutes. Strain the honey into a small bowl and discard the solids.

In a small bowl, combine the blue cheese with the mascarpone and half of the lavender honey. Stir until almost smooth (it is okay if it is slightly chunky.) Place the blue cheese mixture in a pastry bag fitted with a plain tip, and set it aside until ready to serve (Refrigerate the bag briefly if the mixture becomes too soft.)

Using a paring knife, cut downward lengthwise into each fig as if you were preparing to cut he fig in half, but cut only about halfway through the fig. Turn the fig 90 degrees and make a second cut perpendicular to the first in the same manner using your fingers, gently pry open the top portions of the fig to create space for the cheese mixture. Pipe the blue cheese mixture into the figs. Arrange the figs on a serving plate, and garnish them with lavender flowers. Drizzle the figs with the remaining lavender honey, and serve at room temperature.