Saturday, April 20, 2013

Tummy Grumbles for Granola







“My tummy grumbles for that!”
my youngest son said as he pointed to the jar of Granola I had made on whim the night before whilst he was tucked up in bed.

There’s something nice about a big glass jar of granola sitting perched on the kitchen counter - don’t you think?  I’m not sure what it is?  It’s probably linked to my obsession with food and lifestyle magazines who feature perfectly styled kitchens with a big jar of perfectly roasted golden granola on the bench top.  The granola I can achieve, the perfectly clean kitchen - no!   Well, maybe for five seconds once a week.   

Search the web and you will find a zillion trillion recipes for granola.  It’s nothing ground breaking but it’s popularity is definitely warranted for its taste and versatility.  My version here mingles mesquite powder with dried cranberries, shavings of coconut and plenty of seeds.   Mingled together this combo made a delicious mix of golden crunchiness which looks nearly to good to eat.  

Granola can be enjoyed in so many ways.  1/2 cup with  a splash of almond milk/goats yoghurt and fruit or with this cashew cream serves me beautifully each morning.   It works pretty nicely as a snack as well.






Granola
Makes approx 4 - 5 cups

Dry Mix:

1 cup coconut shards
2 cup oats (preferably gluten free if you can get them)
1/3 cup pepitas
1/3 cup sunflower seeds
1/4 cup golden flax
1/3 cup dried cranberries
2 Tbs cacao nibs
2 Tbs hemp seeds
2 Tbs mesquite powder (opitonal)
3/4 cup sliced almonds
1/2 cup raw almonds
leftover vanilla bean pod (see wet mix below)

Wet Mix:

1/2 cup coconut water
1/2 cup brown rice syrup
1/4 - 1/3 cup coconut oil
seeds of a vanilla bean, removed

Preheat oven to 180 degrees celcius
Place dry mix into a large mixing bowl, combine and set aside
Whisk together wet ingredients
Add wet ingredients to dry mix and mix well ensuring that dry ingredients are well coated with wet mix
Evenly spread the mix out of a baking sheet lined with baking paper
Place in the oven for 15 - 20 mins
Stir regularly to promote even cooking
Keep an eye on it that it doesn’t burn as it can happen quickly
When nicely golden and evenly roasted remove from the oven and allow to cool before finding your own special jar to perch on your counter.  





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Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.

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All photos on Wholepromise are by Sherilyn Palmer. If you would like to use one then please ask and provide a link back to the original source - with thanks :)