Have you ever stood in the fridge eating buttercream with your fingers and hoping a little bit that you don’t run out of buttercream to put on your cupcakes but hoping a lot that no one catches you in such a shameful act?
Is that just me?
Or what about when you are at a potluck and you seriously, seriously want thirds of that amazing quinoa thing and even though it’s quinoa it’s THREE servings and you’re secretly wondering if everyone is going to be watching you dislodge yourself from your deck chair and guiltily saunter over to the picnic table and sneakily thrice-serve yourself because you can’t resist but you’re awfully worried about the disdain of others. (Although, you do it, and you eat the quinoa, because you’re convinced that everyone else wanted to go up for thirds too and you’re the only one who was brave enough and that your actions might empower others towards fuller tummies and greater overall satisfaction).
That’s why we have grain-free granola on the menu today. I realized that I posted three (three!) dessert recipes last week. In a move similar to the stealthy picnic table approach, laden with the potential of oncoming guilt, I want you to know – because I care that you know – that I didn’t actually eat three desserts last week. Like many bloggers with busy lives, I make food to post to this blog whenever I possibly can (and hopefully, at least when it comes to things like cupcakes, whenever I have somewhere to take them for someone else to help me indulge!) and post whenever is inspiring me from my roster on that particular day.
I eat this grain-free granola every day lately. It’s a lot healthier than all of last week’s dessert. More of an everyday indulgence, if you will. And protein-packed and hearty and all of that. Splash it with some almond milk and top it with some fresh berries and you have the kind of breakfast that you will want to eat before everyone in the house wakes up, so that you can slowly – ever so slowly – crunch, and taste and (sip your tea) and chew and (slurp) and savour (without a small, lime green plastic spoon attached to a granola-loving toddler worming its’ way into your bowl).
It’s that good.
- 1 cup sliced almonds
- 1 cup pumpkin seeds
- 1/2 cup pecans, chopped
- 1/2 cup unsweetened shredded coconut
- 1/3 cup coconut oil
- 1/4 cup honey
- 1 tbsp. cinnamon
- 1 tsp. salt
- 1 cup dried fruit of your choice (I usually end up with raisins or dried cranberries)
- Preheat your oven to 300F.
- Mix all the ingredients except the dried fruit in a bowl, ensuring that you coat all of the dry ingredients with the coconut oil and honey.
- Spread the mixture out on a baking sheet and bake for 15-20 minutes, or until it has browned. (Remember to stir it every so often to ensure even browning and to prevent burning).
- Cool the mixture, stir in the raisins and serve! This granola can be stored in an air-tight container for at least a week.