SIMPLE GRANOLA WITH PECANS

Simple Granola with Pecans

Written by contibutor Britney Manuel of Btanjerine and A Simply Raw Life.

 



Have you ever had homemade granola?  It is undeniably... amazing!  It’s one of those things that once you have it homemade, buying it is no longer an option.  When my mom first made it I was addicted, and started making it weekly often quadrupling the recipe.  I wanted to try to change some of the components to make it a tad bit healthier though, and much to my pleasure, it tastes...well... better.  I substituted coconut oil for vegetable oil, and i think it gave the granola a richer flavor, with the light hint of coconut.  Then I also used raw honey.  So here is the link to the original recipe from Everyday Foods Magazine.

The following is my rendition of this favorite of mine.

The Components

SIMPLE GRANOLA WITH PECANS

THE SUPPLIES

1/3 cup coconut oil

1/2 cup packed light-brown sugar

1/2 cup raw honey

1 tbsp pure vanilla extract

3/4 tspn ground cinnamon

1/2 tspn fine salt 

3 c. rolled oats (make sure not to use 1 min quick oats)

2 c. chopped pecans & walnuts (optional)

PROCESS

Preheat oven to 300 degrees, with racks in upper and lower thirds.  Line a baking sheet with parchment paper.  In a large bowl, combine coconut oil, sugar, honey, vanilla extract, cinnamon, and salt.  Add rolled oats, and chopped nuts; stir to combine.  Spoon mixture onto sheet.  Bake 15 minutes, and use a spatula to turn over the granola.  Bake another 15 minutes until mixture is golden brown. (Don’t cook it any longer if you like it chewy like I do, if not cook a few minutes more for a crispier texture).

You can add any dried fruits, coconut, or nuts that suit your fancy.  Cranberries, raisins, chocolate chips, coconut. (Store in an airtight container up to 3 weeks)

Makes about 3 pints

**NOTE: I usually make a big batch trippling it and sometimes quadrupling it.  I love to give it as gifts, and I don’t like to run out very fast.  It is also important to use fine salt.  I tried using a thicker salt and the salt was too pronounced.  I was also was researching brown sugar being vegan and came across this article. 

Ready to be baked

Fresh baked granola! I wish you could smell it!

And this granola makes a great gift

The perfect breakfast, Granola with Sliced Bananas and Banana Milk 

CRUNCH CRUNCH CRUNCH!!!

RAW DESSERT: MEXICAN SPICED BROWNIES



My friends have been waiting for a raw dessert recipe and so I have finally posted a super, super easy and delicious recipe.  Most of my gal pals LOVE chocolate.  When I say LOVE, I really mean LOVE!  So, this recipe is right up their alley and will definitely satisfy that craving for chocolate.

 

Now, please do not get afraid when you see the word raw in the dessert title.  Many people get afraid when they see a raw recipe.  But really, it only means "uncooked" and "keep in the nutrients" and so really, you can, in this case, equate it to simplicity.  You will not believe how EASY this is!

Lately, I have been loving that fact that I am able connect with some wonderful people over Instagram.  What a great way to connect with other Raw, Vegan and Vegetarians all over the world and exchange food ideas and recipes.  This recipe is adapted from what I originally saw on A Life Unhurried.  I recently connected with her on IG.  Her recipe was adapted from Judita Wignall's famous Mexican Spiced Brownies. So delicious!

Prep time: 30 minutes
Chill time: 1 to 2 hours

INGREDIENTS:

BROWNIE BASE
4 cups walnuts*
2/3 cup raisins
2/3 cup medjool dates, pitted
2/3 cup cacao or carob powder
1 tablespoon Mexican (ceylon) cinnamon
2 teaspoons vanilla extract
2 teaspoons finely ground star anise
2 teaspoons cayenne pepper
pinch of sea salt (optional)
2 tablespoons water

*preferably soaked 6-8 hours and dehydrated but not crucial.  For this version, I did not soak or dehydrate them and they came out very nice.  Just a tad more chunkier than it would be soaked.

1. Place walnuts into a food processor and grind into the consistency of a meal. Don’t over process or it will release too much oil.

2. Add the raisins and dates and process until the mixture is well combined.

3. Add the cocoa powder, cinnamon, vanilla, star anise, cayenne and sea salt and process again until mixture is sticky yet still crumbly. Transfer to a large mixing bowl.

4. Add the water and mix well using your hands. It should start to resemble a dough.

5. Press mixture into an 8 x 8 inch baking pan lined with parchment paper or plastic wrap.

FROSTING:
1/2 cup maple syrup or agave nectar
1/4 cup coconut oil, warmed to liquid
2/3 cup cacao or carob powder

1. Add maple syrup to the blender first followed by the coconut oil and cocoa powder. Blend well until smooth.

2. Spread topping over brownies and chill at least 1-2 hours.

3. Remove brownie by lifting up the parchment paper and slice into desired size pieces.

Store in the refrigerator for up to one week or in the freezer for one month.

NOTE: Try substituting cayenne pepper with chipotle or ancho pepper for a whole new experience. Chipotle is smoky and spicy while ancho is mild and sweet. For a traditional brownie omit cayenne, anise and cinnamon.  My next batch will be the Traditional Brownie.  (Actually, think I will make this and not tell anyone its raw and see what they say.  Hee hee!)

Makes 12 to 16 servings

These are incredible!

Check out Judita's book Going Raw HERE.

Enjoy!