Post by simplynaturalfarm on Feb 24, 2011 18:53:16 GMT -5
We never buy cereal - unless I am pregnant and DH can't talk me out of one box of unhealthy something per pregnancy when I have cravings. Otherwise it is eggs or whole wheat bread.
Now that we have milk I am back to making granola. It has been so long since we had milk that I forgot how addictive granola is and how quickly my little family eats it up.
Crunchy cinnamon Granola
8-9 cups rolled oats
1/4 cup cornflour (I use the stuff I make cornmeal mush out of)
2 tbsp cinnamon
1/2 cup sesame seeds (I ran out so use raw sunflower)
1/2 cup golden flax (i grind it)
2 cups unsweetened coconut flaked (yes 2 whole cups!!!)
1/2 cup raw wheat germ (I never have so just add extra oats to make it 9 cups of oats)
I usually add 1/2 cup of pumpkin seeds because I like them.
The liquid portion is 1 and 1/2 cups rapadura sugar (or I guess brown sugar?)
1/2 cup water
heat til the sugar is dissolved, then I boil it for a couple of minutes - I mean I do bring it to a mighty boil. It has a slightly more candy cooked flavor if I boil it, but I have been known to just simmer for a minute before making it.
When it is off stove I add 1 cup of oil (don't die on me okay!). I use raw virgin coconut oil because while eating it normally makes me sick, it adds the most delicious coconuty flavor and is a healthy oil. I stir til the oil til it dissolves and add 2 tsp vanilla. I also make it with olive oil as I don't normally have $45 coconut oil around unless my Mother gives it to me. I don't have raw butter right now or I would use it.
Pour the wet mix over the dry mix and mix it up well. Then I cook it at 200 for 80-90 minutes in the oven without stirring - when I'm in a rush then I burn it at 350 in 20 minutes (yes, I do always burn some). I try to remember to cook it lower though so it is not cooked to death, and when you do 350 you have to stir it which results in a non clumpy granola. But I do like the crunchy burned flavor of a higher cooked product. My Mom cooks it at 275 for an hour and says it is just perfect.
I have a friend who dehydrates hers and says it is great. I haven't gotten my dehydrator yet.
Let it cool without stirring it - then it gets nice and clumpy and tastes like that unhealthy expensive granola
I have to hide it or DH eats it for breakfast, snacks and after supper when he shouldn't be hungry
I always cook with honey, but got some raw rapadura and it makes the granola nice and crunchy compared to the honey granola that is just slightly different.
Heather
Now that we have milk I am back to making granola. It has been so long since we had milk that I forgot how addictive granola is and how quickly my little family eats it up.
Crunchy cinnamon Granola
8-9 cups rolled oats
1/4 cup cornflour (I use the stuff I make cornmeal mush out of)
2 tbsp cinnamon
1/2 cup sesame seeds (I ran out so use raw sunflower)
1/2 cup golden flax (i grind it)
2 cups unsweetened coconut flaked (yes 2 whole cups!!!)
1/2 cup raw wheat germ (I never have so just add extra oats to make it 9 cups of oats)
I usually add 1/2 cup of pumpkin seeds because I like them.
The liquid portion is 1 and 1/2 cups rapadura sugar (or I guess brown sugar?)
1/2 cup water
heat til the sugar is dissolved, then I boil it for a couple of minutes - I mean I do bring it to a mighty boil. It has a slightly more candy cooked flavor if I boil it, but I have been known to just simmer for a minute before making it.
When it is off stove I add 1 cup of oil (don't die on me okay!). I use raw virgin coconut oil because while eating it normally makes me sick, it adds the most delicious coconuty flavor and is a healthy oil. I stir til the oil til it dissolves and add 2 tsp vanilla. I also make it with olive oil as I don't normally have $45 coconut oil around unless my Mother gives it to me. I don't have raw butter right now or I would use it.
Pour the wet mix over the dry mix and mix it up well. Then I cook it at 200 for 80-90 minutes in the oven without stirring - when I'm in a rush then I burn it at 350 in 20 minutes (yes, I do always burn some). I try to remember to cook it lower though so it is not cooked to death, and when you do 350 you have to stir it which results in a non clumpy granola. But I do like the crunchy burned flavor of a higher cooked product. My Mom cooks it at 275 for an hour and says it is just perfect.
I have a friend who dehydrates hers and says it is great. I haven't gotten my dehydrator yet.
Let it cool without stirring it - then it gets nice and clumpy and tastes like that unhealthy expensive granola
I have to hide it or DH eats it for breakfast, snacks and after supper when he shouldn't be hungry
I always cook with honey, but got some raw rapadura and it makes the granola nice and crunchy compared to the honey granola that is just slightly different.
Heather