Holy Granoly.

Most of my life I’ve been like, “What’s the big deal about granola!?” Even when we made it at Local Harvest, I thought “this is good, but….I don’t get it.”

Until recently when I couldn’t afford $4 boxes of cereal (and frankly didn’t want to eat that sugar laden, preservative filled, GMO’d stuff) and needed another option. Once I made my own granola, I was blown away by how delicious it was. Maybe because I made it myself, or maybe because I took care in choosing the ingredients – but whatever it was, I hadn’t eaten granola so satisfying before.

Since I started making granola in my own kitchen, I can’t stop eating the stuff. And I can change the flavor as much as I like and I control the ingredients completely. After about five months of eating it, I’m not sick of it yet.

IMG_1967

Granola is simple. Generally it is just oats (old fashioned rolled oats – not instant or steel cut) and nuts, covered in a mixture of sweet (sugar, molasses, honey) and fat (oil, butter) then baked for a short time. I recently made three different granolas, to show you the range of fats and sugars you can use – as well as the different things you can throw in, from nuts to dried fruit. These recipes yield a very small amount of granola, I usually make about 3 or 4 times this much and it lasts for at least a month in an airtight container.

The basics of granola making are: heat sugar and oil mixture (with other flavors if you desire), stir into oats and nuts, spread on cookie sheet(s) and bake at 250 – 300 degrees for about an hour, mixing and rotating often. Once it has cooled, mix in dried fruits, chocolate, or anything else you want to use raw.

IMG_1944

Honey Butter Granola

This is a light granola with a subtle flavor, the honey gives it just a slight sweetness.

1/2 c honey

4 Tbl butter

1/2 tsp vanilla

pinch of salt

2 c oats

1/2 c pecans (raw and chopped)

1/4 c sunflower seeds (I used roasted, but you can use raw)

1. Place honey, butter, vanilla, and salt in a small pot – heat until butter is melted and everything is combined.

2. Place oats, pecans, and sunflower seeds into a bowl – stir in honey butter mixture.

3. Once well mixed, spread onto cookie sheets in a thin layer and place into a 250 degree oven.

4. Turn pans stir granola every 20 minutes for an hour. The granola will still seem soft, but once it dries it will harden into perfectly crunchy granola.

IMG_1955

Molasses Hazelnut Granola

This is a darker granola, with a richer flavor. I love using unsulphured molasses for it’s complicated flavor and it nutrients. Reminds me of gingerbread a little bit. 

1/4 c brown sugar

2 Tbl unsulphured blackstrap molasses

2 Tbl grapeseed oil

1/2 tsp cinnamon

pinch of salt

2 c oats

1/2 c hazelnuts (chopped)

1/4 c flax seeds

 

1. Place brown sugar, molasses, oil, cinnamon, and salt in a small pot – heat until everything is combined.

2. Place oats, hazelnuts, and flax seeds into a bowl – stir in sugar oil mixture.

3. Once well mixed, spread onto cookie sheets in a thin layer and place into a 300 degree oven.

4. Turn pans stir granola every 20 minutes for an hour. The granola will still seem soft, but once it dries it will harden into perfectly crunchy granola.

IMG_1957

Super Seed Granola

This is called Super Seed, not only because I used a couple different kinds of seeds, but I also used a Garden of Life product called Super Seed to add flavor and fiber to this granola. This granola uses coconut oil and agave, giving it an interesting flavor.

*Note: you can replace the 1/4 c brown sugar with 1/4 c agave.

1/4 c brown sugar

2 Tbl coconut oil

2 Tbl agave

pinch of salt

2 c oats

1/4 c Super Seed

1/4 c sesame seeds

2 Tbl pinenuts

1/4 c pepitas

1. Place brown sugar, agave, coconut oil, and salt in a small pot – heat until everything is combined.

2. Place oats, Super Seed,sesame seeds, pine nuts, and pepitas into a bowl – stir in agave oil mixture.

3. Once well mixed, spread onto cookie sheets in a thin layer and place into a 250 degree oven.

4. Turn pans stir granola every 20 minutes for an hour. The granola will still seem soft, but once it dries it will harden into perfectly crunchy granola.

IMG_1958

 

 

Go crazy! Try anything! Let me know how it works out.

And if you don’t want to make your own, Sarah Kate makes amazing granola for sale various times of the year – I suggest getting yourself a bag (she evens ships it).

Sprouts: A little life in the dark days

I have taught a few Raw Foods classes over the years, though I would not call myself an expert, I have done some research on this subject. One of the things that almost always gets people to sign up for my classes is Sprouting! Lentils Sprouting seems to hold an intense fascination with people today, and I completely understand. To me it sort of fulfills that human desire to create, to watch things grow. Since most of us have a million excuses not to actually grow our own vegetables, we can at least sprout some lovely shoots on our kitchen counter with little to no effort in a matter of days.

Instant gratification. Fresh Food. Micro Farming.

I find myself doing most of my sprouting in the days of winter – when sunlight and fresh food is scarce. The ground is frozen and the sky is slate gray, but my little sprouting trays are teeming with life.

Separating my sprouting into two different types makes my brain a little happier, as I like to sprout some from (A) and some (B) at the same time (in different containers) so that I have sprouts to munch on and sprouts to cook with. (These are just a few of my favorites out of 100’s of things to sprout.)

Sprouts that I can eat whole and raw (A) and Sprouts that have to be cooked or the seed removed (B).

(A) group includes thing like Flax, Wheat and Rye Berries, Radish, Broccoli, Cabbage, Alfalfa, Almonds, Black Sesame

(B) group includes things like Sunflower Seeds, Mung Beans, Black Beans, Kidney Beans, Lentils, Brown Rice

Sprouts are incredibly easy to grow – you can honestly use a wet paper towel (like the experiment you did in grade school, remember)! But here are few methods that most people prefer (click photos and link to the site they are from):

Jars with cloth or net over the top.  (click photo to find site this photo is from)

Jars with cloth or net over the top.

Hemp Bags

Hemp Bags.

Or my preferred method: Sprouting Tower with Trays!!

Or my preferred method: Sprouting Tower with Trays!!

This sprouting tower basically just “fills itself” – I pour water in the top (the top is the white tray on the left) and it fills and then empties into the next tray by the use of the magical force of gravity, and repeat on each level until all the excess water is trapped in the last tray until I empty it. The ridges on the bottom of each tray ensures that the seeds remain moist but not too wet.

Recently I sprouted flax seeds, black lentils. and wheat berries,

IMG_1654with quick and wonderful results,

IMG_1672

Day Two Wheat Berries

IMG_1673

Day Two Flax Seeds

IMG_1674

Day Two Black Lentils

that just kept growing.

IMG_1677

Day Three Wheat Berries

IMG_1676

Day Three Flax Seeds

IMG_1679

Day Three Black Lentils

AND SOME WOULDN’T STOP!

IMG_1641

The science and nutrition around sprouting is quite simple (and a super old practice). First of all seeds (and this includes nuts, beans, legumes, and grains) are routinely eaten in their whole or ground form – but you are actually missing a lot of the nutrition that is contained within these little things. Since seeds carry around the beginnings of new life, they store huge amounts of highly concentrated nutrition to help a little sprout start and make it into the ground – where it can begin to draw nutrients from the soil. This “highly concentrated nutrition” is actually protected by carbohydrates and insoluble fiber, to basically make it harder for others to access and easier for the seed to “sleep”. With the process of sprouting, or waking the seed from nutritional hibernation, you jump-start a reaction in the seed that (a) begins photosynthesis, (b) enzymes begin to metabolize the carbs and fiber to gain access to the more nutritious amino acids, proteins, minerals, and vitamins, and (c) causes the seed to start to grow.

It’s an ingenious plan of nature to make these plant babies so self-sufficient, simply carrying its first few days worth of food around with it. And to get at that wonderful nutritive food is easy! Easy as stealing candy from a baby, a baby sprout plant that thinks it is going to use all that energy and nutrition to grow into a plant.

To wake these seeds up you need two things…come on! think back….fifth grade science class…..Water and Light! The correct balance is the only hurdle to jump. Too wet and you get moldy seeds. Too dry and they don’t sprout. Too much light and they fry. Too little light and they won’t crack. Generally I find, for the light – especially in the winter – that on the kitchen counter is light enough. Assuming your kitchen isn’t in an underground bunker.

Water, on the other hand, is a bit trickier. Really you just want your seed moist, but not wet – and certainly not soaking in a pool of water. It is best to moisten them twice a day.

Well, ok now – Get To Sprouting!!! and look out for my post on what to do with all the sprouts you now have!

(The first photo in this post was borrowed from this blog: http://www.insonnetskitchen.com/sprouted-lentils/ )