In an effort to make the most of our money this year, I've decided to start planning our meals better.
I find that I often get lazy or forget that I have to take meat out of the freezer, so I aim to freeze meat not just in the packaging it comes in, but to add marinades and be better about taking it out the night before.
My doctor said I need to be better about getting calcium and magnesium, so I went out and bought vanilla Greek yogurt (Zoi brand, it's local and absolutely delicious), vanilla-almond granola, and raw pumpkin seeds. Pumpkin seeds have a lot of magnesium and protein, so that's why I bought them.
I've been snacking on yogurt, store-bought granola and raw pepitas (pumpkin seeds) for a while and my mouth is a little bored. I can't help it. I love variety. It's the spice of life! So in that vein, I have decided to make my own granola, with some additions. I've added links to granola recipes I looked at and adapted my recipe to suit my needs.
Vanilla Almond Pepita Granola
Bibliography:
http://www.food.com/recipe/french-vanilla-almond-granola-499965
http://mygluten-freekitchen.com/vanilla-almond-granola/
I find that I often get lazy or forget that I have to take meat out of the freezer, so I aim to freeze meat not just in the packaging it comes in, but to add marinades and be better about taking it out the night before.
My doctor said I need to be better about getting calcium and magnesium, so I went out and bought vanilla Greek yogurt (Zoi brand, it's local and absolutely delicious), vanilla-almond granola, and raw pumpkin seeds. Pumpkin seeds have a lot of magnesium and protein, so that's why I bought them.
I've been snacking on yogurt, store-bought granola and raw pepitas (pumpkin seeds) for a while and my mouth is a little bored. I can't help it. I love variety. It's the spice of life! So in that vein, I have decided to make my own granola, with some additions. I've added links to granola recipes I looked at and adapted my recipe to suit my needs.
Vanilla Almond Pepita Granola
- 2 1/2 c old fashioned oats (not instant!)
- 1 c almonds, chopped
- 3/4 c pepitas / pumpkin seeds
- 1/2 c ground flax seed
- 1/2 T cinnamon
- 1 t pink Himalayan salt
- 1/4 c brown sugar
- 1 T organic maple syrup
- 1/2 c water
- 1/2 c sugar
- 3 tbsp butter
- 1 1/2 T vanilla (also home made!)
- Mix oats, almonds, pepitas, flax seed, cinnamon, salt, brown sugar and maple syrup in a mixing bowl with a spatula.
- Start up the oven, heating it to about 300 degrees F. Prepare a baking sheet (or two) by spraying with cooking spray, or putting down parchment paper.
- Heat the water and sugar in a saucepan, stirring constantly until it starts to simmer, on medium-low, until sugar is dissolved and butter incorporates, about 5-8 minutes. I added the butter about 4 minutes in so it would melt, but you could melt your butter in the microwave if you have one.
- Turn off heat and remove pan from heat. Add the vanilla and mix thoroughly.
- Pour the liquid mixture over the 'dry' ingredients in the large mixing bowl, and mix together.
- Finally, spread the mixture out onto the cookie sheet(s). Bake 30-60 minutes, or until dry to the touch.
Let me know if you try my version of vanilla almond granola!
Bibliography:
http://www.food.com/recipe/french-vanilla-almond-granola-499965
http://mygluten-freekitchen.com/vanilla-almond-granola/
No comments:
Post a Comment
Thank you for reading! Feel free to comment, but please keep it tasteful and respectful. I will read and approve each comment. Spam will, of course, be deleted. Thank you again!