Granola is something that I’m really picky about. It needs to be crunchy, toasty, not terribly chewy and most certainly clumpy.
Clumpy has been the more illusive quality when it comes to my homemade attempts at granola making. I’ve tried recipes after recipe without finding just the right results.
I needed a high protein, filling, crunchy something to eat with yogurt or for breakfast.
But I didn’t want very many carbs or sugars.
And I don’t like nuts. No kidding. I’m still a kid about that.
That makes it a little tricky to create a granola high in protein, low in carbs and palatable to me.
I started Googling recipes that were grain-free and as usual, began putting together “better” ideas in my mind than what I was finding. For once in my life, when I went to my kitchen to experiment, I wrote down everything I did—and even took pictures too!
So now I bring you a grain free, gluten free granola that even people who don’t like nuts will eat.
1/4 c. Coconut Sugar (could use raw cane sugar, or more syrup)
1 t. Vanilla
1/4-1/2 t. Salt
1/2 + c. Raisins
1 t. fresh ground Cinnamon
1/4 Butter, melted
1-2 egg whites, whipped to stiff peaks
Begin by mixing the dry ingredients well in a large bowl. I used salted and roasted sunflower seeds, so needed less salt. Adjust the salt according to whether or not your other ingredients have salt.
Melt the butter, then mix in the maple syrup. Add to the dry ingredients and mix well. Whip the egg whites, then fold them into the mixture.
Spread all on a lightly greased cookie sheet and bake at 300 degrees for 30 minutes. Turn the oven down to the lowest setting, mine goes to 170. Lightly stir the mixture, then allow to bake for another 2 hours. Lightly stir the mixture again, being careful not to break it up into crumbs, (in other words, leave it as clumpy as you like), then bake for another 1-2 hours. It’s very, very flexible at this point, as long as you get it pretty dry.
Let cool, then store in an airtight container. ENJOY!
Virtually any processed, package, let’s-preserve-as-a-mummy-forever-food can actually be made at home. It’s true! It can either be made at home or suitable substitute can.
One of the things that I struggled with as I switched over to mostly real food was how to decide who was right. I read stacks and stacks of books, each one sounding so convincing, but each one just a little different. “Eat more whole bran. No, whole bran is bad for you, sprout it or sour it. No, white flour is actually better because it does not have the bran in it…that’s why most cultures have always sifted the bran out. No, that’s all wrong, you should never eat wheat again…” And so on the ideas go.
Do you ever wonder what’s actually true?
I mean, seriously! I’ve read “research” and so called, “studies” that “prove” the exact opposite of each other!
In this lifetime, I have concluded that people will never agree on what is best because that is the nature of people. However, there are a few things most people agree that you should eliminate from your diet.
Bleached White Sugar
Sugary Soda Pop
Preservatives and additives like MSG, colorings, etc…
Soybean, Cotton Seed, Crisco and Canola Oil (in fact, I only actually use a handful of oils)
When you eliminate corn syrup and soy oil, it becomes very difficult to buy ANYTHING prepackaged from your grocery store. Granola bars, canned soups, crackers, cookies, chips, yogurt, any many other things contain one of those two ingredients.
And, just because it says “organic” does not mean it’s good for you. Organic companies still make junk snack foods that are expensive and unnecessary.
Here is a challenge for you. Don’t eat or feed your family any corn syrup or soy bean oil in the next 30 days and see how easy it is and how great you feel. If you take this seriously, you will have to cook more nourishing foods from scratch.
I’m not all righteous about what I eat anymore. I’ve done that and didn’t enjoy it. Over the years I have found a way to blend all that I’ve learned into a realistic and delicious way of eating. It is not designed for illnesses or times of crisis in the body. It’s just a simple way of eating real food for regular, normal families.
In light of all that, I’m going to start sharing more recipes on my website!
Macaroni and cheese is usually very much enjoyed by regular, normal families. Recently I fell in love with this simple, one dish version that cooks up nicely in the crockpot or slow cooker. I started with a recipe from allrecipes.com but altered it a bit. 😉
Crockpot Macaroni & Cheese
1/2 pound elbow macaroni (regular, gluten free, spelt, you name it on the variety of noodle)
3 cups shredded Cheddar cheese, divided
3 cups whole milk (I use goat milk)
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/2 teaspoon mustard powder
Mix all ingredients except 1/2 cup cheese in a slow cooker, then sprinkle the remaining cheese on top. Cover and cook on low for 5 hours. Enjoy!
Kayla Howard is a stay at home wife and homeschooling mom who loves to teach the T-Tapp method of staying fit in 15 minutes a day from the comfort of your own home. She is a Biblical Health Coach and Senior T-Tapp Trainer, certified to teach all forms of T-Tapp. If you’d like to know more about becoming and staying fit and healthy, Kayla is happy to answer your questions! Visit her website: www.kaylahoward.com or Send an email to: firstname.lastname@example.org
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