Recently my boyfriend decided that he wanted to start snacking on yogurt and granola, so in response I've been honing my granola chops. My first attempt was too complicated and included quinoa and crystallized ginger and pumpkin puree and molasses, and in the end none of the delicious ingredients mattered because my stupid oven fried the stuff almost immediately. Let's say it was very dark brown and I'm the only one who ate any of it. Someday I'll make a gingerbread-inspired granola that I'm happy with.
But for now, simplifying is the name of the game. Here's what I came up with in my most recent attempt, and the results are pretty sweet and addictive.
Coconut-Almond Granola
Preheat your oven to 300. If your oven runs hot, like mine seems to, try 275 instead. If I were a more diligent cook, I would have a thermometer to help me determine the actual temp of my oven and you would get more precise instructions.
Mix dry ingredients together in a big bowl:
3 cups old-fashioned rolled oats
1 cup ground rolled oats (you can do this in a food processor or coffee grinder)
1 cup unsweetened shredded coconut
1/2 cup almond meal (don't sweat it if you don't have any. I had some from making almond milk awhile back)
1/4 cup soy protein powder (always looking for stealth protein)
1/2 cup raw, unsalted sunflower seeds
1 cup almonds--mine were slivered, but any old cut will do
2 t cinnamon
Melt the wet ingredients in a little saucepan over medium heat just until bubbly:
1/2 c virgin coconut oil
1 cup brown sugar (this produces a pretty sweet granola. Next time I'll cut down to 3/4 cup)
1/2 cup water
Remove wet ingredients from heat and stir in:
1 t almond extract
1 t vanilla extract
1/2 t salt
Let the wet ingredients cool a bit, then dump over the dry ingredients and stir until everything is thoroughly combined. Spray two 11 X 17 jelly roll pans with cooking spray and distribute the mixture evenly over the two pans. You can squeeze the mixture together to form delicious chunks. Toast for about a half hour, but check frequently (every ten minutes, at least) and turn the granola to keep it from burning. Store in an airtight container. Yield: about 8.5 cups.
I'm experimenting with more raw and vegan foods these days, which has led to some new recipes, which is always good times. Last week I tried making my own Almond Milk from a recipe at happy foody and while I'm not sure I'm a total convert, it was super-easy. I used soaked dates to sweeten and good old fashioned gauze fabric to strain (since I don't own a nutbag, and seriously, how do people not laugh hysterically whenever they think about, mention, or use a nutbag? NUTBAG!!), and it worked just fine.
This almond milk has a thin texture that won't be a surprise to anyone who drinks rice milk, but it is thinner than the commercial almond milk I've tried. This doesn't really bother me. I'm also not sure it's more cost-effective than buying almond milk, at least if you're using organic almonds. But it certainly makes less waste and isn't really a drain on your time, so why not?
So far I'm liking it best on cereal and in smoothies. I haven't figured out yet what to do with the leftover pulp--maybe make a tart crust of some kind? Also, who knew that soaking almonds would make them so juicy and delicious? You might try that (with raw almonds, that is), even if nut milk (ALSO a hilarious phrase) doesn't interest you.
Sorry; I'm immature.
