Tuesday, November 4, 2014
A Nourishing Granola
I did intend on publishing this post a little sooner, but unfortunately I got knocked back by quite a nasty bug, which involved having absolutely no inclination towards food (which for me is just insane!).
On a side note, here are some pretty cupcakes I made. I made lemon and raspberry ones adapted from this recipe and they were delicious!!
Today I thought that I would share with you a recipe that I adapted for granola (or muesli if you live down the bottom of the world). I really love granola/muesli in the morning, however, almost all of the packaged ones contain refined sugars and quite a lot of it! That's why when I can I try to make my own. Unfortunately, when I get busy I seem to forget how quick and easy it is to actually make your own, even the toasted variety.
I adapted this recipe from My New Roots based on what I had in the pantry. I also didn't add any extra sugar aside from the rice malt syrup, but you could add in around 1/4 of a cup of brown sugar or coconut sugar if you feel the need.
3 cups rolled oats
1 cup puffed millet, puffed brown rice or similar
1 cup hazelnuts, roughly chopped
1/4 cup chia seeds
1/2 tsp salt
1/3 cup rice malt syrup (or honey)
1/3 cup coconut oil
1 tsp vanilla extract
1/2 cup cocoa powder
1/2 cup dried cranberries
Preheat oven to 180 degrees C. Line 2 baking trays with baking paper.
In a large bowl combine oats, puffed millet, chopped hazelnuts, and chia seeds. Mix well.
In a small saucepan combine salt, rice malt syrup, coconut oil, vanilla extract and cocoa powder. Heat over a low heat, stirring often, until melted and combined.
Pour the liquid ingredients over the dry and mix well until all of the dry ingredients are coated (I used a bit of a smushing-movement with my spoon).
Press the mixture onto the baking trays so that there is a thin, even layer of mixture.
Bake for 15-20 minutes, watching it closely. Remove from the oven, give it a really good mix around and then pop back in the oven for around 10 minutes, stirring every 3 minutes or so. The mixture should feel nice and dry.
Leave to cool and then store in an airtight container.