During my teenage years (grade 10 & 11) I lived with my grandparents on Salt Spring Island, British Columbia, Canada. Looking back, it was a wonderful experience, however I did not appreciate the location and natural beauty at the time. Across the street my Aunt and Uncle had a hobby farm (which was previously my grandparents) with a fully working dairy and small vegetable garden. We had no shortage of fresh milk, butter and wonderful healthy vegetables. My gramma would spend hours in the kitchen cooking, preparing and preserving healthy food, along with tending to her own garden, orchard and chopping firewood for the winter months (she is still doing it at the age of 91). Everything she made was beautiful, however the recipe I most enjoyed was her Crunchy Golden Granola every morning with fresh unpasteurized milk with the cream still on top of the original glass bottles. My grandparents would use the cream on their morning coffee. I no longer use milk, just raspberries and the juice. So, to cut a long story short, below is the recipe for the granola.
Enjoy....
1/2 cup honey
1/2 cup olive oil
2 tsp milk
6 cups old fashioned rolled oats (not quick-cooking)
1 1/2 cups wheat germ
1/2 cup shelled sunflower seeds
1/4 cup sesame seeds
1 cup shredded coconut
1/2 cup walnut or pecan pieces
1/2 cup natural bran
1/2 cup phsyllium husks
Melt together over low heat, the Honey olive oil and milk. Blend this mixture with the dry ingredients which have been measured into a large bowl. Bake in a large pan or a couple of cookie sheets in a 150 degree oven for 30-45 minutes or until lightly golden brown. Stir at half way if necessary. Dried fruit (such as raisins, dates, apricots, etc) may be added after cooking. Store in a tightly covered container.
Most home made recipes call for 1 full cup of honey or syrup. I cut mine back to 1/2 a cup. It depends on how much sweetness you prefer.
If you are interested in knowing some information about Salt Spring Island,
click here.
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