Thursday, January 22, 2009

Mexican Granola

After getting married and honeymooning in Mexico, we are finally back in action--with a granola recipe. I know, it's not very exciting. But ever since Fork and I returned from the tropics I have really been missing the breakfast at a lovely little cafe in Tulum called Trecelunas. My favorite item on the menu? Fruit, yogurt and granola, tropical-style. Back in freezing cold New York, I was determined to recreate it.

I started with my basic granola recipe and went from there. Instead of cranberry juice concentrate as the sweetener, I used orange juice concentrate. I ditched the dried cranberries, too, in lieu of dried mango, papaya and pineapple. I doubled the amount of coconut, and stirred in a teaspoon of the Mexican vanilla I brought home. Now, I'm still searching for a nice, liquidy yogurt like they served at Trecelunas--it was almost like a yogurt sauce, drizzled atop fresh melon, kiwi and banana. But aside from that, I think I nailed it. Fork called it my best granola ever!--S

2 comments:

Kathy said...

Lynn, sounds like they were making homemade yogurt @ Trecelunas. Get on it, Spoon! ; )

Spoon and Fork said...

I totally want a yogurt maker! Once I move and am less spatially-challenged I'm gonna invest. Stay tuned!