This is a good-tasting granola relying primarily on oat flakes and flours. I chose to grind the buckwheat and regret I did not also grind the sesame seeds. I have not been able to find grape nuts on the supermarket shelves for some time. It was never the most popular of cereals, though there were some aficionados such as myself. So I substituted another old favourite, Red River cereal.
I like the fact that this is baked at a relatively cool temperature. It makes it easier to control the level of browning.
Source: Simply in Season
Date tried:October 26, 2017
Yield: 12 servings
Time needed: 40-50 minutes
A fruit crisp is always a favourite dessert. I made the strawberry version today, as I had both rhubarb and strawberries in the freezer, , but I must try the sorrel version next spring when fresh sorrel is available.
This is one of the best methods I have found for preparing granola. I like that the syrup is not added until the cooking is completed. It was much easier to cook and much easier to mix.
And this is also a really great tasting granola.
For a dessert challenged baker like myself, no-bake cookies are a no-brainer. And macaroons are one of my favorites. These are very good, but heavy on the cocoa and oatmeal. I would like to find a recipe that lets the coconut shine through.
The recipe calls for setting the cookies on wax paper, a commodity I seldom have in the house. I was about to add that to the shopping list when it occurred to me I could probably use the banana leaves that have been sitting in my freezer. Sure enough, once thawed out and softened with coconut oil they worked just fine.
The recipe says 12 to 24 cookies depending on whether you use a tablespoon or teaspoon to spoon them out, but I got nearly 4 dozen using a tablespoon.
This lives up to its name. A nice granola and easy to make. I like the generous amount of coconut in this one. The only drawback with granola is that it needs frequent attention to prevent burning. So choose a time to make it where you will not be interrupted by other chores.