Becky’s, of https://www.thevintagemixer.com/ , Savory Granola Recipe & more . . .

Becky Rosenthal of

https://www.thevintagemixer.com/

and

https://twitter.com/#!/slcfoodie

is, along with her husband Josh, both of whom I have not met (yet) and some other family members, one that I have met (Hi Matt! 🙋🏼‍♀️) behind some great coffee and tea shops,

https://www.labarbacoffee.com/

and

https://www.creektea.com/

of Salt Lake City, Utah and she is responsible for both venues’ great food offerings.

While I was in Salt Lake City, Utah on business recently, I discovered La Barba Coffee, a coffee and tea shop with, among other things, house made yogurt and their own recipe for “savory granola”, something I had never heard of before, that was served as a part of their savory yogurt bowl. It was delicious.

My order of Savory Granola and Yogurt at La Barba, Salt Lake City, Utah

My homemade savory granola yogurt bowl at home.

I met Matt at La Barba while I was out on foot wandering around Salt Lake City in the newly falling snow. I have only been in snow a handful of times in my life. It was wonderful to Southern California girl me! I think Matt said he is La Barba’s General Manager and he gave me as much info as he could about the yogurt bowl that I enjoyed so much so that I could make it for myself at home. He wrote down his Sister-in-Law (? I think he said she was his SIL, don’t quote me) Becky’s blog information containing her recipes, because many are used at their shops.

Once home from my trip I went looking on Becky’s blog for the savory granola recipe but couldn’t find it so I sent her an email asking for the recipe and permission to post it here which she readily gave! Isn’t that so nice? The nicest!!! Thank you Becky!

Becky’s of https://www.thevintagemixer.com/Savory Granola Recipe:

  • 2 cups (200g) rolled oats
  • 1 cup (100g) rice flakes or quinoa flakes
  • 1/2 cup (100g) raw buckwheat
  • 1 cup (150g) hazelnuts
  • 1 cup (140g) pepitas
  • 1 cup (140g) sunflower kernels
  • 1 tablespoons fresh rosemary, finely chopped
  • 1 tablespoons fresh thyme, finely chopped
  • 3/4 cup (180ml) extra virgin olive oil
  • 3 tablespoons wholegrain mustard
  • 2 tablespoons maple syrup
  • sea salt flakes and black pepper to taste
  • Mix everything together and bake at 325 for 25 minutes or until golden brown. 
  • While I was still in Utah, Matt also told me about other places in town that I might like to try around Salt Lake City on my walking-in-the-snow epicurean sightseeing adventure.

    I especially loved my time at the highly recommended Caputo’s Specialty Market. I honestly can’t wait to go back! They have their own cave- aged cheeses! And I tried almost all of them! They were fabulous! What a treat!

    Also on Matt’s recommendation I had tea and an delicious Avocado Bowl at La Barba’s other store, their “sister” shop – Creek Tea + Books where I bought myself a copy of the Bronte Poems after having a pot of tea and lunch bowl.

    My Avocado Bowl order at Creek Tea + Books, Salt Lake City, Utah

    My tea order at Creek Tea + Books, Salt Lake City, Utah came with an hour glass timer!!!

    Tea and books! Heaven!

    My homemade Avocado Bowl at home a’ la Utah’s Creek Tea + Books

    Using the menu description from Creek Tea + Books as a guide to make my own Avocado bowl, I found Forbidden Rice on Amazon and got Kimchi at my local Health Food Market called Frazier Farms. I grow avocados but my avocados aren’t ripe yet, so I bought some and, my hens slack off of laying eggs during the winter, as well as, the recent holidays used up my egg stockpile from the fall, so, for the first time in over a year I bought eggs! The resultant bowl was definitely worth it! Absolutely delicious!

    If you are in Salt Lake City head on into La Barba as soon as you can! And, even if you aren’t in SLC, please follow Becky’s http://www.thevintagemixer.com/ blog!

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