About 3 months ago when I found out wheat was on my endangered-foods list I had to come up with something to eat for breakfast. If you look at most conventional cereals that are sold in stores you will find that a vast majority contain some sort of wheat flour, whole wheat or wheat germ. I started buying my granola, but one box would last a couple days and the costs started to add up... so I decided to make my own.
After 10 weeks of experimenting here is my latest favorite recipe:
- 6 cups rolled oats (Bob's red mill makes a gluten free variety)
- 1/2 cup ground flax seed
- 1/2 cup chopped walnuts
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1 1/2 tsp cinnamon
- 1 1/2 tsp nutmeg
- 1/2 cup vegetable oil (canola oil works equally well, I tried coconut oil and the granola came out quite chewy)
- 1/2 cup pure maple syrup
- 1/2 cup agave nectar (Trader Joe's has a good variety, Whole Foods also carries this)
- 1/2 cup raisins
- 1/2 cup dried cranberries
Heat oven to 325 (I have tried 300 and found the granola was chewier and at 350 the flax seed burned a little and the granola tasted burnt). Mix all the dry ingredients in a large bowl (oats through nutmeg). Then add the wet ingredients (oil through nectar). Mix well and spread on a jelly roll pan or cookie pan (I use a large cookie pan and cover it with foil to make clean up easier). Bake for approx 35 min at 325 - flip the granola approx every 12 min to ensure even baking throughout. After 35 min remove from oven and spread raisins and cranberries over the top. Let granola cool. Store in an airtight container. Eat and enjoy!
I love eating this granola with organic soy milk and fresh cut strawberries. It is also quite tasty with frozen blueberries.
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