There are certain foods that I’ve always felt were best left to the experts. Do you know what I mean? Like, sushi. I’ve always felt like you were asking for trouble (and possibly food poisoning) if you made it at home. But, as you know, we recently enjoyed a feast of home made sushi made under the direction of our fabulous 14 year-old nephew Emil (He promises me he will create a post about making sushi – Emil, I’m going to hold you to that!) and I had to reconsider. Similarly I felt like bread and cereal were both items that were better (and more easily) bought than made. While I still haven’t made the leap to bread making – although it’s been on my mind – I have been making granola.
And despite my irrational fears about becoming someone who makes granola, my Prada shoes didn’t get up and walk out in disgust and, I have to say, this is a good and easy recipe. I first made it when I was on a post baby detox just over a year ago. I’ve made some tweaks but the basic recipe comes from a book called The Source by Dr. Woodson Merrell. It’s a great program if you’re looking for a sane way to detox. I also happened to get pregnant with our second child while on it, but the book makes no claim about fertility. I’m just saying that my husband really liked this granola.
- 1/2 cup raw almonds, coarsely chopped
- 1/2 cup pecans, coarsely chopped
- 1/2 cut walnuts, coarsely chopped
- 1/2 cup oats (not quick oats)
- 1/4 cup wheat germ
- 1/4 cup flax meal
- 1/4 cup unsweetened coconut
- 1/4 teaspoon cinnamon
- 1 tablespoon maple syrup
- 1/4 cup brown rice syrup
- 1 tablespoon canola oil
- 1/2 cup raisins (you could also use chopped dry apricots, dried cherries, figs or prunes)
Preheat oven to 350 degrees
Toss all dry ingredients together.
Add syrups and oil and blend well.
Spread on a parchment paper lined cookie sheet and bake for between 10 and 15 minutes.
Let the edges just turn brown. It will firm up as it cools so don't worry if it seems too soft when you take it out of the oven.
Allow it to cool for at least 10 minutes before breaking it into small chunks.
Store in an airtight container in a cool, dry place for up to three weeks. It’s excellent with milk and berries as cereal but is also good with yogurt and fruit as a parfait.
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