Home @ 27 Jul 2012 12:37 pm by Christina Waters
Turn back the clock to the hippie heyday and make your own custom, gluten-free granola. This could be a world-changer, this recipe from culinary explorer Dee Vogel.
Dee-vine Granola
Mix: 6 C. oats
2 C/ nuts, any kind, roughly chopped
1 C. each pumpkin seeds and sunflower seeds
Mix: 1/3 C. each maple syrup and agave syrup
1/4 C. each canola oil and melted butter
2 T. honey
1 T. vanilla
1 t salt
1 t orange or lemon zest (or a blend)
1/2 t nutmeg
pinch ground cloves
Stir both mixtures together thoroughly. Spread in a deep-sided cookie sheet, lined with parchment.
Bake in a preheated 325 oven for 30 minutes. Stir and turn pan.
Bake another 30 minutes, stirring halfway through.
If it looks like it needs a litte more oven time, add in 3-5 minute increments.
But watch carefully as it’s easy to burn at this stage.
When cool, stir in 1 cup each raisins & dried cranberries.
Always puzzles me how a sugar-laden, fat-filled, bloating mess qualifies as healthy. Ridiculous then, absurd now.
Who used the word “healthy?” The point here is crunchy, nut and fruit-laden, and free of gluten.
When I have granola for breakfast, which is maybe once a week max, I add a heaping tablespoon of it to a small bowl of sheep’s yogurt. Not exactly “fat-filled” or “sugar-laden.”
Different strokes.
Christina
1 tablespoon, fine. However consider the recipe: I cup of sweetener, half a cup of fat plus the not inconsiderable fat content of the nuts, to 6 cups of oats. Exactly fat-filled and sugar-laden.
Ha Ha! Now Christina has to worry about both the thought police and the health police. The fruits of diversity never fail to entertain!