This week Mama taught me how to make my own homemade granola! (Gluten and dairy free.)
If you are a fellow lover of granola, whole foods and baking then you have no question in your mind as to why this was extremely exciting to me… as with most of Mama’s recipes (and mine as I continue to learn her ways) there was no measuring what so ever this time. So, if you happen to be one who loves to go “by the book” then consider this a fun challenge! But, if this is how you normally tackle culinary tasks then sigh a breath of relief and go at it!
Some of Mama’s tips and tricks of the “granola trade” are (drum roll please!):
- The average granola has 1 part wet mixture to 6 parts dry mixture.
- Add an egg white to make it more of a crunchy texture.
- If you plan to add dried fruit/berries make sure to wait until the end to add them or they will become very hard.
- Pumpkin seeds
- Sunflower seeds
- Shaved coconut
- Cashews and Pecans (ran through a food processor until nicely ground)
- Brown coconut sugar
- Coconut oil
- Sunflower butter
- Maple syrup (…two different kinds in this case)
- Vanilla extract
*Organic products are always preferred.
- Mix well
- Lay in sheets in a food dehydrator @ 105° and leave for up to 24hrs. (This low temperature will help better maintain the majority of the nutrients within the whole grains, nuts, etc. and keep it “raw” if that’s something you’re into.) If you so choose to bake your granola please do so at a low tempurature and check often until the desired texture is reached.
*More time will make for a crunchier granola and less time will make for a softer, chewier granola.
I hope you enjoy your granola and this week’s Sunday Funday as much as I did! Thank you so much for stopping by. I pray you have a beautiful week and I hope to see you soon!
Numbers 6: 24-26
In Jesus’ Name