Over the last few weeks since I last updated this blog I have been in constant motion prepping for baby #2, freezing berries in mass amounts, traipsing through the Farmer's Market collecting as many fresh finds as possible, taking in some daily yoga [my body depends on it these days], potty training my now 2 year old and acting as her constant companion as this active "twos" stage really sets in [which means lots of puzzles, blocks, and coloring], having frequent [okay, daily] watermelon picnics, and consuming a ridiculous amount of blueberries. Phew!
Needless to say, raw has been my mantra and easy my battle cry - preferably both together. I have also taken in my favorite restaurant a time or two [if you are in the area you MUST try Marie Catrib's]. It is at this cozy little nook of mine that I fell in love with her granola. It's sweet and nutty and chewy and perfect topped with fresh blueberries. The unfortunate part of this new found relationship is that I don't live close enough to pacify my now daily craving for this oat-filled goodness. So I did what any self-proclaimed chef-but-not-so-much would do....I came up with a recipe of my own that is close enough to fool those demanding taste buds of mine.
As my pregnancy winds down to weeks [soon to be days!] rather than months, these posts may become a bit more sporadic [my extreme apologies here]. In the meantime, I hope you enjoy previous posts and uncover hidden treasures found in the recipe index. May you find ways to thoroughly enjoy these summer months; take in as much melon as you can [and then eat some more!]; put away a thing or two by freezing, drying, and / or canning; take a stroll at the beach; make some popsicles; and use this time to take in as many raw, unprocessed foods as possible.
Here's to summer and cheers to an almost family of four!
6 c. gluten-free old-fashioned oats
2 c. dried, unsweetened coconut [shredded or finely chopped flakes]
1/2 c. raw sesame seeds
1/2 c. raw sunflower seeds
1 c. raw walnuts, slightly chopped
1 c. raw almonds, slightly chopped
1 tsp. ground cinnamon
1 tsp. celtic sea salt
1 to 1-1/4 c. grapeseed oil [organic, unrefined, unfiltered, cold pressed]
1 c. local honey [raw, unprocessed, unfiltered]
1 - 2 T. blackstrap molasses
splash or two of almond extract [optional]
splash or two of coconut extract [optional]
1/2 c. raisins
1/2 c. dried unsulphured apricots, chopped
2 c. dried unsulphured apples, chopped
In a large bowl, mix all ingredients except dried fruit. Make sure all the ingredients are thoroughly tossed together. Spread on two parchment lined baking sheets. Bake in a preheated oven at 250 degrees for 20 minutes. Reduce heat to 180 degrees and bake an additional 25 minutes. Allow to cool on the counter completely.
Once granola is cooled, place in a large bowl and mix in dried fruit. Store in an airtight container for a week or less at room temperature or place in freezer for longer storage.
Choose your choice of plain yogurt [coconut, nut, Greek, or goat's milk] or non-dairy milk. Add a touch of honey or maple syrup [optional] to sweeten the yogurt a little. I like to use plain yogurt and add my own sweetener so I can control the amount and type of sugar. The granola is sweet so the yogurt doesn't necessarily have to be. Mix well.
Top yogurt or milk with granola and berries of choice. Serve immediately!