Skip to main content

Nut & Seed Granola


Nut & Seed Granola

I really like Amanda Soule’s website, soulemama dot com.  Her way of doing things reminds me of how I did (or dreamed of doing) things when my children were little.  This granola is a favorite of theirs for eating or gifting.
She uses this recipe from Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair (shared with permission)



3 C rolled oats

½ C sesame seeds

½ C sunflower seeds

½ C pumpkin seeds

½ C almonds, chopped 

1 C whole-wheat pastry flour

½ tsp cinnamon

pinch sea salt

1/3 C cold-pressed vegetable oil (we like to use coconut, though all wet ingredients need to be at room temperature to do so)

1/3 C brown rice syrup or maple syrup

¼ C apple or orange juice (in a pinch, most other juices have worked for us too)

1 tsp vanilla

¼ tsp almond extract

  1. Preheat oven to 300º F. In a large mixing bowl, combine oats, seeds, almonds, flour, cinnamon and salt; mix well.
  2. In a separate bowl, combine oil, syrup, juice and extracts. Slowly pour wet ingredients over dry ingredients, using a spatula to fold and evenly coat the dry mixture with the wet. Spread on a cookie sheet or in a shallow pan and bake. Turn granola every 15 or 20 minutes so that it toasts evenly. Bake until granola is dry and golden (45-60 minutes). Store in an airtight jar.
  3. I always double the recipe (I have four children. I double everything), which fills a one gallon jar and lasts us almost one week. For making and sharing as a gift, a double batch fits nicely inside two half-gallon mason jars.

Comments

Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

Sprouts Foo Young

Sprouts Foo Young ******* For each pancake:   2 eggs Grapeseed oil or ghee 1 C sprouts (alfalfa, sunflower, mung bean) 1 small clove garlic, minced ¼ C chopped green onion tops 1 tsp freshly grated ginger (or pinch of ground ginger) ½ to 1 tsp Braggs amino sauce (like soy sauce) Optional:  add shrimp or fresh crab meat to step #1 Add a bit of oil in a small skillet.  Over medium heat sautee garlic, ginger and green onion tops.  Do not brown the garlic—that will make it bitter. Meanwhile, in a small bowl, whisk eggs until light and fluffy.  Whisk in Braggs. When garlic is fragrant, add a bit more oil, then add sprouts, give them a stir or two (to mix with garlic, etc.), and pour egg over all.  Cook like an omelette, or flip like a pancake to brown on both sides.  

Pumpkin Pie-Coconut Cream Ice Cream

Pumpkin Pie Ice Cream Makes 1 quart I spy some dietary restrictions in my future. The doctor’s verdict will be in within a month, so I was hoping that some of the few remaining approved edibles (including coconut) could turn out something muy bueno. They did. This ice cream is excelente. The gingersnap cookies won’t be an option for the Paleo eater at the table, but everyone else will love them.  Modified from the nourishing gourmet