Homemade granola addiction.
October 22, 2010 § 7 Comments
Thanks to all who entered the dialogue on women’s issues last post. Here I was feeling all bashful about typing out the words ‘menstrual cup’ and hitting publish; turns out you all live for the gory details! Hell, next time i’ll just cut to the chase and dive straight into STI’s (with pictorial accompaniments, muaha!).
BUT now that i’ve whet your appetite, here are some delicious eats from the past few days.
Can you believe I actually FORGOT how to make porridge yesterday morning? These were my first batch in months, and now that the weather is warming up I thought I’d ditch the ice-cold smoothie tradition and re-introduce oats, just to live by absurdist logic.
I have a feeling the Spirulina shakes won’t be gone for long though; you know what they always say – 3-million micro-particles of algae a day keeps the doctor away!
My signature bowl of taste confusion. Beans, quinoa, tomato-tahini sauce, grated salad, ciltrano…some seaweed just to squeeze one more ethnic influence in there.
Mixed together is some kind of surreal, super-food dream!
I’ve also been training (flogging) my inner domestic goddess and just so happened upon a dark, dangerous culinary secret .
Granola is a gra-no-brainer.
Seriously, can’t go wrong.
I’m not even going to insult your intelligence with an actual RECIPE because, being the talented and delightful chefs that you are, i’m sure you can follow your tounges 🙂
Oats ~2 cups
1 tsp cinnamon
You basically mix all the dry ingredients together, barring sultanas and in a separate bowl combine enough coconut oil, honey and a small amount of molasses (it has a strong, rich flavour) to roughly coat the oat mixture.
(NB: You can also use maple syrup or any other liquid sweeteners of your choice).
Spread the mixture onto a sheet of baking paper on a tray & cook for around 15 minutes at a fairly high temperature, perhaps 200. Judge by the furnace-like capacities of your oven and CHECK, CHECK, CHECK every 5 mins or so. Burnt granola maketh for a broken heart.
Bake until golden. Your abode will smell like a magical gingerbread house & you can expect lost children from the woods to throng at your doorstep demanding treats.
My advice; tell them to rack-off.
Once golden, remove from oven and allow to cool for 20 minutes or so. It may clump together, this is normal. It’s the original crunchy-nut cluster before it became an unrecognisable sugar-nut-cluster.
Add your sultanas back in, and serve with ice cold rice/almond milk, sprinkle atop hot oats, banana soft-serve, or just go at it dry like some of us are known to do.
I would suggest gifting some of it away however, as my hand appears to have an auto-pilot, granola-eating function that I just can’t for the life of me override! You too may find the same inexplicable tendency…!
That’s it from me, but have a fabulous weekend all of you x