When I first started blogging, I kept hearing about Biscoff. I was all, “What the heck is this stuff” So I went to the grocery store and started my search. I didn’t get very far, before I realized, there is no Biscoff in Ontario. At least no where I could find it.
So I resolved to put in in the same category as , cinnamon chip (like chocolate chips) and ginger bread Oreos. Things my southern friends can pick up at any grocery store, and I have to sit up here in Canada swooning over via the internet.
Then I found out they sell Biscoff in western Canada. So I called up my sister in Calgary and asked her if she had seen it. She went on a search and found some. Being the awesome sister she is, she proceeded to purchase me two jars and mailed them up to me (or is it down to me)
I feel kind of bad, because I made such a big deal about the stuff, and I‘ve been sitting on it for 6 months. Don’t get me wrong, I have been eating it, but this is the first time I’ve used it in a recipe.
Totally worth the wait. Now if I could just find a source for all the other things I so desire, south of the boarder… anyone?
Biscoff Granola Clusters
[Adapted from The Looney Spoons Collection Cookbook]
2 ½ Cups Of Granola (Preferably Low Fat)
¼ Cup of Cranberries and Raisins
1/3 Cup of Biscoff (or Peanut Butter)
1/3 Cup of Maple Syrup
2 Egg Whites
1 Teaspoon of Cinnamon
Pre Heat your oven to 250 degrees. Spray a muffin tin with non-stick spray, and set aside.
In a large bowl mix together granola, cranberries and raisins. Set aside. In a medium bowl mix together Biscoff (or any cookie butter substitute, even peanut butter works), with maple syrup, egg whites and cinnamon.
Stir the Biscoff mixture into the granola, until combined.
Using an ice cream scoop, fill the muffin tins with the mixture. Bake for 45 minutes.
Remove from the oven and allow to cool on a wire rack.
These are great for lunches, or a quick snack.