Granola
There are many granola recipes. Here is one more. Use these measurements as a guide. You just need to have the mix to be nice and sticky before you bake it.
• ½ cup vegetable oil
• ½ cup maple syrup
• ½ cup liquid honey
• ½ cup peanut butter
• 7 cups large-flake old fashioned rolled oats
• 1 Tb. hemp hearts
• 2 Tbs. flax seeds
• 4 cups of nuts and seeds like sunflower seeds, almonds, pumpkin seeds, pecans, etc.
• 1 Tb. Ground cinnamon
• 1 tsp. ginger
• 2 cups dried fruit like cranberries, cherries, blueberries
Combine the wet ingredients in a glass bowl and microwave a few minutes until the peanut butter is melted. Stir with a whisk and set aside. Combine the dry ingredients excluding the dried fruit in a large bowl. Mix the two together and scrape out onto a parchments lined large cookie sheet. Smooth out the mixture to one level layer. Bake the granola in a 350° F oven for 15 minutes. Stir and continue for 5-10 minutes more. Watch to not over bake. Allow granola to cool then add the dried fruit.
Yogurt
• 1 Litter of whole milk
• 1-½ tsps. Powdered yogurt starter or ½ cup plain yogurt
Heat the milk in a saucepan over medium-low heat to 180° F. Then let the milk cool down to 110° F. Add the culture, if using powdered, whisk gently to combine, but if using yogurt do not stir. I keep the yogurt in the saucepan but you can also transfer the yogurt to a glass jar with a lid at this point. Keep the yogurt warm for at least 8 hours. I use a heating pad under the pan wrapped in a tea towel. When the yogurt is thickened and soured to your liking you can pour off some of the whey and stir the yogurt. Use a cheese cloth and strainer to drain off even more whey to make a Greek style. Keep the whey for other uses like a curry sauce. Keep the yogurt in the refrigerator for 2 to 3 weeks.
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