At home, we are trying to not eat a lot of wheat flower. In fact nacho is wheat free, it’s just because we want to feel better and I have discovered that wheat makes me feel sometimes bloated, specially in the evening, (and doctor says I might be a bit alergic to the conservatives that are on the breads and other stuff) and because I am a massive addict to bread (and I plan to keep it that way, ha!), so I try to cut on wheat flower as much as I can so I can enjoy some bread every now and then.
Listen, I love food, its fuel to my soul, and I’m half Italian so I believe that pasta runs on my DNA!! That said, I have tried edamame pasta, which BTW is as good as regular pasta, with a sexy pesto that I learned to do, we all LOVE it.
And today’s special post is about mastering the Granola department. Nacho and I are “granola scouters” we test every single one. Actually last year in California I discovered a homemade local granola producer and became obbssessd with it, so I got in contact with the owners on their website, and placed an order of 20 packets to last for the whole summer. They didn’t made it past a week
so I had to try making it at home, in argentine.
this is what I came thru with after several times and basically proof/error.
I think this has been by far the best I batch I did so I have to share with you!
hope you make it and love it as much as Nacho did!!
250 rolled organic oats
120 missed seeds of your preference (I had sunflower, flax seed, amaranth, poppy seeds, chia seeds) organic preferred.
40 g brown sugar
2 table spoons of honey
2 table spoons of coconut oil (in a semi solid state)
20 g of butter
the zest of 1 whole meyer lemon
yields approx 590 g
The trick is getting to toast the oats first, in batches checking regularly and mixing them, like moving the oats slowly, so that they don’t get over toasted.
In the mean time you mix the oil, and brown sugar, and make a paste then mix in butter, and put it 10 to 20 seconds in the micorwave, so it melts a bit more.
Once the oats are toasted you mix in the previous mix, and add the seeds, add lemon zest mix well iuntil you have an even granola mix, then put it back in the oven for 5 more minutes, and you let them cool down on the kitchen countertop preferably with baking paper for an easy transferring to final storing.
Thats it! Fast
I hope you love it as Nacho does!