Monday, October 29, 2007

Eating Seasonally - Different but Delish


Okay, I just had to post this photo because I was feeling positively Path-to-Freedom-esque this morning when I could find no other fruit to put on my homemade granola but a lonely pomegranate. At PTF, they are always showing their "100 foot diet" photos and I swear there are pomegranate seeds in virtually every photo. It was my inspiration. :)


I must say that pomegranate seeds sprinkled on cereal are very different, very seasonal (berries are a thing of the season-past and bananas ain't local) and pretty darn good. Definitely something I'll repeat.


As for the homemade granola, it is my mom's recipe. I remember being a kid, waiting for the granola to come out of the oven. It was so so good and warm and just a little bit crumbly. Anyway, here's the recipe. I play with it depending on what I have on hand - and to accomodate my children's gluten free diet.


GRANOLA


1 cup raw cashews or raw pumpkin seeds*

9 cups rolled oats**

2 cups soy flour

1 cup whole wheat or rice flour

3/4 cup honey

1/2 cup oil mixed with 1 cup boiling water

2 teaspoons salt

1 teaspoon vanilla


Blend liquid ingredients then mix with dry ingredients. Crumble and bake on a cookie sheet at 350 degrees for 15 minutes, then 200 degrees - stirring every 15 minutes until golden brown.


* I love nuts in this so I usually add more. Plus, with cooking seasonally, I've got pumpkin seeds coming out of my ears so I happily put them to use here in my most recent batch.

** Most oats have cross contamination issues with gluten but you can now purchase certified Gluten Free Oats online. Miss Roben's is my favorite place to order online - and they've recently switched to more environmentally friendly packaging in response, at least in part, to my request.

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