Disclosure: By posting this recipe I am entering a recipe contest sponsored by the California Raisin Marketing Board and I am eligible to win prizes associated with the contest. I was not compensated for my time.
A considerable part of the holidays is played-out consuming festive foods and holiday flavors. Unfortunatley,
too much of a good thing over-indulgence can leave you feeling sluggish and uncomforable during the most wonderful time of the year. So this year, have it all. That’s right, delicious, nutrient rich foods, that will keep you looking, feeling and performing at an all time high!
Let’s start with a recipe for the most wonderful appetizer, that’s nutritious, delicious and oh sooo simple to make. The first step is to make a granola (prep ahead and you can handle any impromptu guest or party). For those of you who read my blog regularly, yes, I repurposed the granola used in my last post (Sautéed Spinach with Sweet & Savory Granola) to come up with this honey of an appetizer with no added sugar.
Raisins are the all natural way to add flavor and healthfulness to holiday foods. The ingredient list says it all: Raisins.
The good news about California raisins continues; they are also fat free and cholesterol free, and contribute 9% of your daily fiber and potassium, and 6% of your daily iron (per quarter cup).
But don’t just make my Baked Chèvre Log with Honey and Granola because it’s healthy. Make it for taste! Let me fill you in on what to anticipate. A drizzle of honey blends the flavors, and along with raisins, imparts just enough sweetness. The dried-by-the-sun fruit, combined with grains and nuts, adds a satisfying crunch to the soft cheese. Please trust me with the raisin and fennel seed combination; it’s so exciting and pairs perfectly with Chèvre cheese. If you’re like me, once you fall for this raisin granola you be pairing it with a myriad of other foods including veggies, salads and soups, all year long . Please visit the links at the bottom of this post for more healthy and flavorful ways to enjoy California raisins during the most wonderful time of the year.
for the granola
- 1/2 cup old fashioned oats
- 2 Tablespoons Red Quinoa, rinsed
- 1/4 cup pine nuts
- 1 Tablespoon fennel seed
- 1 teaspoon sea salt
- 1 Tablespoon honey
- 1 Tablespoon canola oil
- 1 egg white
- 1/2 cup golden California raisins
for the baked Chèvre Log
- One 6 ounce Chèvre cheese log
- 1 tablespoon honey
- 1/2 cup granola (recipe above)
for the granola
1 Preheat oven to 300 degrees F.
2. In a medium bowl combine oats, quinoa, pine nuts, fennel seed, sea salt, and honey. Stir.
3. In a small bowl whisk together egg white and oil. Add to oat mixture. Stir well to combine.
4. Spread mixture in a thin layer onto a nonstick foil lined baking sheet.
5. Bake, stirring every 10 minutes until golden (about 20-25 minutes).
6. Cool. Add golden raisins. Mix to combine. Use right away or store in an air tight container.
for the Chèvre cheese log
1. Preheat oven to 300 degrees F.
2. Place 1/2 cup granola in a shallow dish. Roll the cheese log in the granola, using your fingers to gently press the nuts, grains and raisins into the cheese.
3. Place cheese log into a small, rectangular baking dish. Drizzle with honey.
5. Bake for 15 minutes. Serve immediately with crackers, pita chips or bread. Serves 12.