JP

RECIPES

Granola #1

Wednesday

It will be listed to use gluten free oats in this because that is how I eat. This may not be your preference and you should use the kinds of oats and nuts that you like. For nuts, I like cashews and pistachios always in my granola and in everything else a nut is to be found. Peanuts are good, but not in granola, but if you like, you may subject your granola to this, unless you do not have any.

RECIPE LIST

4-5 C gluten free oats

1 C cashews

1/2 C pistachios

1/3 C coconut oil

1/4 C Oaxaca honey 

2 t cacao powder 

1 t turmeric powder (although, fresh would be nice and I would add more if using it in that way) 

10 cardamom pods: de-seeded & ground with motor and pestle

1/2 nut of a whole Nutmeg: freshly grated

2 t Maldon salt, or more if you like

1 t vanilla extract or bean

Oven is preheating to 350°. Are all of your ingredients out? Of course they are! You are a well prepared and thoughtful human. Melt the coconut oil and honey together until combined on the stovetop. Turn off heat. Add the vanilla. A bowl is waiting with the oats & spices already sitting in it. The nuts are in there too, slightly chopped. You have prepared your ingredients in this way. Pour the coconut oil, honey and vanilla on top. Stir everything with a wooden spoon or your hands and then evenly spread your mixture on top of a parchment paper which lay on top of your baking sheet. Make sure it is even. Middle rack. Bake for 15-20 minutes. Let the granola cool for a while after removal. Big chunks of granola are very very pleasant. 

Jenny PolusComment