Yesterday, I got a serious craving for some homemade granola. Luckily, I had a new recipe from the Natural Foods Cookbook that I wanted to try, so I got to work with my oats and such...
Naturally, I burned it. The stupid thing about it was that I smelled it burning and somehow thought to myself "well, it smells kind of like it's burning, but I'd better follow the directions anyway." *slaps self on forehead* I gave it another go today and only baked it for 20 minutes (ten minutes less than yesterday). Ta da, perfect granola:
This granola is so perfect, in fact, that it formed little clusters just like the store-bought kind does! I have never made a granola that clumped together like this, so I was quite impressed with myself.
I am going to share the recipe from the book, since it's out of print and this granola is such a must-make:
1 1/2 cups rolled oats
1/2 cup barley flour (originally whole wheat pastry flour)
1/4 cup pecans, chopped (originally sunflower seeds)
1/4 cup almonds, chopped
1/3 cup maple syrup
1/3 cup canola oil
1 tsp. vanilla
pinch of sea salt
1/2 tsp. cinnamon
Mix until well coated. Spread on a lightly oiled cookie sheet. Bake at 325 degrees F for 20 minutes (or possibly more, depending on your oven). Stir 2 or 3 times to turn over and bake evenly. Allow to cool; store in sealed container. The recipe says that it will keep for 1 week, but I bet it could keep longer in the fridge.
Another plus regarding this recipe is that it doesn't make a ridiculous amount like other granolas I've tried in the past. All around - good!
I ate my granola today with some rice & soy milk from Eden Foods. I've been on a search, ever since starting my macro journey, to find amazake (a sweet, fermented beverage made from rice). This was the closest I could come - it's not pure amazake, but it's got some in it. I was a little disappointed, because it really just tastes like plain old soymilk. I'm not giving up my search, though, so maybe I'll be lucky enough to post about some in the future.
Naturally, I burned it. The stupid thing about it was that I smelled it burning and somehow thought to myself "well, it smells kind of like it's burning, but I'd better follow the directions anyway." *slaps self on forehead* I gave it another go today and only baked it for 20 minutes (ten minutes less than yesterday). Ta da, perfect granola:
This granola is so perfect, in fact, that it formed little clusters just like the store-bought kind does! I have never made a granola that clumped together like this, so I was quite impressed with myself.
I am going to share the recipe from the book, since it's out of print and this granola is such a must-make:
1 1/2 cups rolled oats
1/2 cup barley flour (originally whole wheat pastry flour)
1/4 cup pecans, chopped (originally sunflower seeds)
1/4 cup almonds, chopped
1/3 cup maple syrup
1/3 cup canola oil
1 tsp. vanilla
pinch of sea salt
1/2 tsp. cinnamon
Mix until well coated. Spread on a lightly oiled cookie sheet. Bake at 325 degrees F for 20 minutes (or possibly more, depending on your oven). Stir 2 or 3 times to turn over and bake evenly. Allow to cool; store in sealed container. The recipe says that it will keep for 1 week, but I bet it could keep longer in the fridge.
Another plus regarding this recipe is that it doesn't make a ridiculous amount like other granolas I've tried in the past. All around - good!
I ate my granola today with some rice & soy milk from Eden Foods. I've been on a search, ever since starting my macro journey, to find amazake (a sweet, fermented beverage made from rice). This was the closest I could come - it's not pure amazake, but it's got some in it. I was a little disappointed, because it really just tastes like plain old soymilk. I'm not giving up my search, though, so maybe I'll be lucky enough to post about some in the future.
Posts
11 comments:
Okay, I thought I had the best granola recipe. I make it every Christmas for my mom and brother because they say it's the best. I use Molly Katzen's recipe for Very Crunchy Granola. I think you can get it from her website. Wanna try each other's recipes for a taste test?
I switched from soy milk to rice milk. Sometimes I think soy bothers me, which is a real drag when I want tofu.
I have yet to make my own granola. Which is a shame, because every time I pay $5.99/lb. or something ridiculous like that, I slap my forhead and think, "d'oh! I should really make my own granola!" I love the sound of yours... one day, soon, I promise...
atxvegn - I have actually tried that granola recipe before, but something tasted a bit "off" to me - I'm pretty sure, looking back, that it was the soy protein powder. Do you think there's something I could substitute for it (maybe just flour?)? If so, then I will definitely try the recipe again!
bazu - definitely try making your own granola. It's easy...and cheaper!
I am going to make this for gift baskets! :)
Kati, I'm sure I used vanilla protein powder instead of plain, but you could substitute vanilla jello pudding mix. Definitely not flour. Plus I think the best thing I added in was dried cherries.
I am so excited about this granola recipe. I don't have enough maple syrup right now! Only a couple of tablespoons but as soon as I do, I'm heading to the store. I might substitute some finely ground coconut for a little of the flour and maybe some 1/4 cup dried fruit for one of the nuts. Oh my, too many possibilities! My brother is going to be so excited. I've been promising him I'd make granola for such a long time now.
Hi Kati,
Thanks for your comments- I would love the pine nut recipe if you don't mind sharing! I know raw food cuisine does amazing thing with the pine nut.
Oh, and I'm glad the pictures evoked memories for you. All that snow is gone (for now). This is only my 2nd upstate winter.
That is an amazing granola nug, kati!
I made it! YAYYYYYY! It was really delicious. I was so impressed with the first batch that I also made a second batch.
Here are my changes to the second batch:
1/4 cup ww pastry flour and 1/4 cup finely ground coconut
1/2 cup walnuts (instead of the other nuts)
1/6 cup oil and 1/6 cup mashed banana
Granted, they didn't hold together quite as well, but that also could have been my overzealous stirring.
So good I made an apple crisp and used this as the topping. I used up all my oatmeal and ate all the granola and never did share any of it with my brother. Luckily I picked up more oatmeal at the grocery yesterday so hopefully I can redeem myself. :)
The only amazake brand I know is Grainaissance http://www.grainaissance.com/index.html
Or you can make it at home, too... if you can find an easy way to incubate. That's the hardest part.
i'm late to the game, but this is AWESOME! made it with whole wheat flower instead of barley cos that's what i had, but my 4.5 year old LOVES this. thanks for posting!
Post a Comment