Chipotle Cultivate Festival
August 22, 2015
The Chipotle Cultivate Festival returned to Minneapolis as a well-appreciated celebration of food that is responsibly grown (no GMO ingredients, seasonal local produce,
pasture-raised dairy and meats free of antibiotics and hormones).
Chipotle Mexican Grill is a national partner of Slow Food USA’s National School Garden Program.
Slow Food Minnesota volunteers made and gave out over 1,500 samples of our Minnesota Hazelnut Granola, featuring ingredients from four local producers: Swany White’s
organic oats, Ames Farm’s wild flower honey, Premium Gold’s non-GMO organic flaxseed and Hazelnut Valley Farm’s hazelnuts.
Volunteers handed out recipe cards encouraging festival goers to make scratch granola using local ingredients.
Other local Slow Food volunteers assisted at the Slow Food USA table, showing children how to plant their own late-harvest heirloom vegetable seed pot.
Here’s a recipe for the granola, or you can download a pdf by clicking here.
Slow Food Minnesota Hazelnut Granola
8 cups organic rolled oats
2 cups chopped hazelnuts
2 cups dried cranberries (dried pears, apples, and other berries pair well)
1 cup golden flaxseed (coarse texture, non-GMO)
1 1/4 cups wildflower honey
3/4 cup organic canola oil
1 tablespoon organic vanilla extract
1/2 cup organic cinnamon
1 teaspoon salt
1. Preheat oven to 300 degrees.
2. Set aside hazelnuts and cranberries.
3. Mix all other ingredients in a large bowl till moist and well coated.
4. Spread evenly (no more than 1/2″ thick) on a parchment-lined baking pan with a rim.
5. Bake for 15 minutes; stir. Bake for another 15 minutes, stirring occasionally, until the granola is toasty and evenly browned.
6. Remove and cool. Add cranberries and hazelnuts.
7. Store in an airtight container.