We made a trip to Canada not long ago and while I was out and about I came across a local bookstore. I don’t know if people tend to visit bookstores while on holidays but I do sometimes, especially the cook book section. I came across this book called Secrets of a Skinny Chef by Jennifer Iserloh. If you visit her website, you will find various guilt-free recipes and one of them is the Cashew Granola Crunch. Now, just for the record…I am not being paid by the Skinny Chef to say all these. Anyway, I tried the recipe and we love it. I’ve made them so many times now with a bit of change in the ingredients here and there.
Recently I made some with dates and almonds. This is not something you prepare before breakfast, well I suppose you can if you have the time and willing to wake up early in the morning but I don’t think anyone in the right frame of mind would make that sacrifice. I would normally make them a day or evening before. It takes about an hour to bake but it is worth it.
Homemade Granola Crunch
(Adapted from Jennifer Iserloh)
Makes 8 cups
4 cups rolled oats
1/4 cup slivered almonds
1/4 cup unsweetened coconut flake
1/4 cup fresh dates, chopped
1/4 cup ground flax meal
1/4 cup brown sugar
1 teaspoon lemon zest
1/2 teaspoon mixed spice
1/4 teaspoon salt
2 tablespoon maple syrup
2 tablespoon grape seed oil
1. Preheat oven to 120°C. In a large bowl combine all the dry ingredients and toss well to combine. Drizzle over the maple syrup and oil. With a wooden spoon, mix until well coated.
2. Coat two large baking sheets with some nonstick cooking spray. Spread the mixture evenly onto the baking sheets and bake for about 1 hour, stirring very 20 minutes until they are toasted and evenly browned.
3. Remove from oven to cool. Transfer the mixture into an airtight container.
I love the taste and its crunchiness. If you would like something different from your everyday breakfast cereal, why not try make some today!