Normally when one is given a traditional coleslaw, it is soft, limp and lacking any textural diversity. Occasionally you may get a recipe with walnuts or apple, but overall the crunchy satisfaction of a crouton, for example, isn’t present. Little chunks of bread are nice and all, but I thought of a different crunch when I noticed a local grain grower recently harvested some quality organic oats. I’ve been kicking around the idea of flax clusters in my head for awhile and finally thought a savoury application might be interesting. And a late autumn trip to one of the local farmer’s markets inspired the coleslaw.
Savoury Flax-Oat Granola
2 Tbsp Gold Forest Grains flax seeds
1 cup water
2 Tbsp Coal Lake Honey Farms honey
1-1/2 cups Gold Forest Grains regular oats
1 tsp coriander seeds, ground
1 tsp crushed dried chillis, ground
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
In a small saucepan, bring flax seeds and water to a boil. Reduce heat to medium low and simmer for 20 minutes or until the liquid becomes gelatinous (like the texture of an egg white). Remove from heat, stir in honey, spices and oats and spread in a thin layer on the prepared baking sheet. Bake in preheated oven for 30 minutes. Break up the mixture into rough pieces and bake for a further 25-30 minutes until deeply golden in colour and dried. Can be stored in a resealable container for up to a week.
3 Peas On Earth rainbow carrots (I used one yellow, one red and one purple carrot), shredded
1 cup Riverbend Gardens cabbage, shredded
1/2 cup Riverbend Gardens onion, shredded
1/4 cup Okanagan Harvest dried cherries, halved
1/2 cup Bles Wold plain yogurt
1/2 cup Rainbow Acres crabapple jelly
1/2 tsp salt
1 tsp ground black pepper
In a medium bowl, combine the carrots, cabbage, onion, cherries until uniformly blended. In a small bowl, stir together the yogurt, jelly, salt and pepper. Pour the dressing over the shredded vegetables and stir until uniformly combined. To serve, top with Savoury Flax-Oat Granola.