Yield: about 6 cups
INGREDIENTS 3/4 cup chopped almonds 1 cup walnuts, chopped coarse 1/3 cup shelled pumpkin seeds (Pepitas) 4 cups old-fashioned rolled oats* 1 Tbsp ground cinnamon 1/4 cup olive oil 2 Tbsp sesame seeds or chia seeds 1/2 cup honey 2 Tbsp ground flaxseeds 1/4 teaspoon salt 1 cup dried cranberries *Note – Do not substitute quick-cooking or instant rolled oats in this recipe, or the granola will taste sandy rather than crunchy. DIRECTIONS Adjust an oven rack to the middle position and heat the oven to 325 degrees. Toast the almonds and walnuts in a 12‑inch skillet over medium heat, stirring often, until fragrant and beginning to darken, about 3 minutes. Stir in the oats and continue to toast until the oats begin to turn golden, about 2 minutes. Stir in the pumpkin seeds, sesame seeds / chia seeds, and cinnamon and continue to toast until the mixture turns golden, about 2 minutes. Add cranberries, mix to combine. Off the heat, stir in the honey, olive oil, milled flaxseeds, and salt until well coated. Spread the granola evenly over a parchment lined, large rimmed baking sheet (Jelly Roll Pan works best). Bake, stirring every 10-15 minutes, until the granola is light golden brown, about 30-45 minutes. Let the granola cool to room temperature, about 45 minutes. Loosen the dried granola with a spatula, break into small clusters, and serve. The granola can be stored at room temperature in an airtight container for up to 1-2 weeks. It fits really well in a half-gallon mason jar :)
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OK, I have to admit, I was a doubter - at first. I would watch this gal in her videos and read her blog and think...who does this sort of thing? Then I got hooked! I found myself going back to her site to find more and more recipes. Now granted, I don't do all of the food storage that she has, I still use real eggs and real milk. But I am really enjoying her section on wheat. I recently watched the video on how to make pancakes in your blender using Whole Wheat kernels. So since we had just got 100 pounds of straight-from-the-fields Millennium Wheat kernels (which is also known as Hard Red Winter Wheat) for bread baking, I thought - why not try these pancakes. Let's just say...they were the most AWESOME pancakes I have ever had! Sorry Bisquick, you have been replaced! Here is the recipe she has on her site. I did make some changes and will list those below the recipe.
Rockin the Whole Wheat with these Awesome Pancakes! INGREDIENTS 1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water) 1 Cup Wheat Kernels, whole & uncooked 2 Eggs (2 T. powdered eggs 1/4 C. Water) 2 tsp Baking Powder 1-1/2 tsp Salt 2 Tbs. Oil 2 Tbs. Honey or Sugar MY CHANGES - for the Oil I used 1 Tbs. of whole flax seeds and 1 Tbs. of oil (i added the flax seeds to the whole wheat and blended them together, then added the oil later when I added the rest of the ingredients) - for the Honey or Sugar - I used Splenda (since I can't have sugar) - I added 1 tsp. of vanilla extract DIRECTIONS Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan.Cook; flipping pancakes when bubbles pop and create holes. Holy Moly! These are some good pancakes! I didn't even use a topping (i.e. syrup, fruit, etc), just a little butter! |
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