THE LAZY DOG INN GRANOLA
The heavenly smell of toasting almonds and coconut attracts all our guests to the kitchen at The Lazy Dog Inn. Our homemade granola uses many local ingredients which are mixed and toasted to provide optimal nutrition and flavor and is delicious served with fresh fruit and yogurt. It also makes a great base for oatmeal cookies.
- A) Dry Ingredients
– 5 cups of large flaked rolled oats (preferably not instant)
– 1 cup of unsweetened shredded long cut dried coconut
– ½ cup of wheat bran
– ½ cup of wheat germ
– 1 cup of popped Quinoa or Kiwicha
– 1 cup of raw, sliced chopped almonds
– ½ cup of sesame seeds
– ½ cup of brown flax seeds
– ¼ tsp. of cinnamon
- B) Liquid Ingredients
– ½ cup of pure honey (we use eucalyptus honey, a unique smell and taste)
– ½ cup of vegetable oil (can substitute coconut oil for ½)
– ½ tsp. of vanilla
- C) Dried fruits
– 1 cup of raisins or mixed dried fruit in small pieces added at the end
Heat the oven to 200 C and have a large, deep baking sheet ready.
Mix the dry ingredients from group A in a large bowl.
Warm the honey and mix with the oil and vanilla.
Quickly mix the liquids into the dry with a flat wooden spoon before the honey cools and hardens (you could use clean fingers as well). The liquid mixture should be well distributed.
Bake in the oven for 20-30 minutes, moving the mixture at least 3 times until it smells aromatically and starts to slightly brown. Be careful to not overcook it. Finally, when out of the oven, add the dried fruit
For vegan diets you can substitute honey with maple syrup or agave nectar.
For Gluten free diets eliminate the bran and wheat germ and confirm the source of the oats to ensure they have not been in contact with wheat products when being milled.
For lower fat you can reduce the honey and oil but you will get a dryer product
Additional item to add:
Pecans can replace almonds
Add sunflower seeds
Use maple syrup for ½ of the honey
If available quinoa and kiwicha flakes ( like oats )
KIWICHA AN ANDEAN SUPER FOOD
Kiwicha, known also as Amaranth, was one of the staple foods of the Incas. Interest in the grain amaranth was revived in the 1970s most likely because of its importance as a symbol of indigenous culture, its gluten-free palatability, it is easy to cook, and its protein does not contain gluten which makes it particularly well suited to human nutritional needs.
ANDEAN SUPER FOOD
Next to potatoes, Quinoa was of great importance in the diet of pre-Columbian Andean civilization. Today, quinoa has become widely used for its nutritional value. It is a source of complete protein, dietary fiber, phosphorus, magnesium, iron and calcium. It is gluten free and good for vegans and people who are lactose intolerant.
|Flaxseeds are riche in fiber which promotes regularity. They are also a pro-biotic and high in Omega-3. Ground, they can replace wheat in recipes.|
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