La Pause Breakfast Trifle

1 organic orange

2 cups (500 mL) granola (recipe attached)

3 cups (750 ml) 2% plain yogurt

1/3 cup (75 ml) sugar (organic or granulated)

1/3 cup (75 ml) dried cherries or blueberries (optional)

4 cups fresh fruit *

     1.   Grate rind or zest from orange.  Cut off all white membranes (pith); cut orange into segments and set aside.

     2 .  Spoon granola into 8-cup (2 L0 glass serving bowl or container.  Combine yogurt, sugar and grated orange rind; reserve ½ cup (125 mL).  Spoon remaining yogurt mixture over granola.    Sprinkle with dried fruit (if using).  Cover and refrigerate for 1 hour.

     3.   Just before serving, spoon fresh fruit over top.  Drizzle with reserved yogurt mixture.  Makes 8 servings.

 Make ahead:  Cover and refrigerate prepared fruit for up to 1 day.  Through step 2, cover and refrigerate for up to 4 hours.

 * Use ½ cup (125 mL) sliced peeled mango, 1 cup (250 mL) cubed peeled fresh pineapple, 2 kiwifruit, peeled and sliced.  1 cup (250 mL) halved seedless grapes, ¾ cup (175 mL) sliced strawberries, 1 orange, in segments.

La Pause House-made Granola

Preheat over to 250 degrees F.

3 cups (720 ml) large flake oats

1 ½ cups (360 ml) barley or rye flakes

½ cup (120 ml) oat bran (or wheat bran, or ground flax)

1 cup (240 ml) unsweetened coconut

½ tsp (2.5 ml) salt

1 cup (240 ml) coarsely chopped nuts (hazelnuts, walnuts, pecans or almonds)

½ cup (120 ml) pumpkin seeds

½ cup (120 ml) sunflower seeds

½ cup (120 ml) vegetable oil

¼ cup (60 ml) water

2/3 cup (160 ml) maple syrup or honey, or a combination

1 tsp (5 ml) vanilla

1 ½ cup (360 ml) mixed dried fruit (cranberries, blueberries, cherries, mango, apricots or figs)

   1.   In a large bowl, combine the first eight ingredients.  In a smaller bowl, whisk together the oil, water, maple syrup or honey and vanilla.  Combine the wet and dry mixes and stir thoroughly.

    2.   Spread the mixture out onto two baking sheets (or do it in two batches).  Bake at 250 degrees F for 20-30 minutes.  Stir the mixture every 10 minutes to ensure even baking and remove from the oven when golden brown.  Cool and stir in the dried fruit.  Seal and store for up to 1 month.

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Cranberry-Orange Scones

Drizzled in White Chocolate

Ingredients

Makes 8

• 1 1/2 cups all-purpose flour, spooned and levelled
• 3 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon finely grated orange zest
• 6 tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup dried cranberries
• 3/4 cup low-fat buttermilk, plus 1 to 2 tablespoons more if necessary
• ½ cup melted white chocolate

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment or waxed paper. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and orange zest.
2. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Stir in dried cranberries.
3. Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not over mix. Use a little more buttermilk if dough is too dry to work with.
4. Transfer dough to a lightly floured surface; shape into an 8-inch round. Transfer to baking sheet. Cut circle into 8 wedges; space them 1/2 inch apart (to prevent sticking, dust knife with flour). Bake until golden, 18 to 20 minutes.  Transfer to a cooling grate.
5. Melt white chocolate in microwave on very low setting, watching that it doesn’t burn or melt on top of double boiler.  When scones have cooled slightly immerse a small spoon in chocolate and drizzle over scones.  You can leave the scones on the grate and put a piece of parchment or wax paper underneath to catch the the drips.