Hot hot weather here in Saskatchewan! I’ve been at my country home, in my cool basement kitchen, devising cool foods for us to eat.
Yummy Granola came to mind. Found in my book Cook Your Way to Health it is a baked granola, so maybe not quite as nutritious as the Wow raw cereal found May 2012 in the archives, but a great addition to your summer repertoire. It is easy to make, stores well, and makes a great cool breakfast or topping for yogurt, ice cream, or to make pargfait for dessert.
I’ve switched up the wheat germ to chia seeds and added quinoa flakes, making this treat gluten-free. These additions also increase the protein content, important for the morning meal in particular, especially if you are not using dairy products.
2 cups whole oat flakes (uncontaminated oats for gluten-free)
2 cups quinoa flakes
1 cup chia seeds
1/2 cup coconut flakes or desiccated coconut (unsweetened)
1/4 cup whole buckwheat
1 cup chopped raw almonds or walnuts
1/2 cup raw hulled sunflower seeds
1 tsp. vanilla
1/4 cup coconut oil
1/4 cup pure maple syrup or to taste
2 tbsp. apple cider vinegar
1 cup chopped dried fruit of choice.
1. Preheat oven to 300 F.
2. Combine first 7 ingredients in a large bowl.
3. Combine next 4 ingredients in a small saucepan and heat gently until coconut oil is liquid and all is well combined.
4. Pour over first mixture and stir well to combine.
5. Place on 2 ungreased cookie sheets and bake for a few minutes, stirring often, until golden and crisp. Depending on your oven this could take from 10 minutes to a 1/2 hour. Be careful to watch closely and stir often to avoid burning.
6. Remove from pans to a large bowl, add chopped fruit, and cool.
7. When completely cool store in the fridge in glass jars.
This time around I ued a combination of chopped dried kiwis, chopped dried ginger, and a few raisins. Alas, the dried ginger hs sugar on it; it seems impossible to find dried ginger without sugar.
Try this for a bedtime snack this summer! Enjoy!