Monday, October 15, 2012
Granola is one of the things that I have missed a lot since giving up grains. I've tried a few recipes here and there that don't use oats, but the ease of making them and the combination of ingredients just didn't agree with me. Recipes were either too complicated, or just odd. I wanted a recipe that had the same satisfying crunch that I remember from normal oat-based granola. Finally I came up with this! It's so delicious my mom and I ate it up in no time. Primal, WAPFers and paleo people will love this recipe. It makes either a delicious breakfast, or a great snack on the go. I also shared this with my SIL who just had twin boys :) She's a grain-free granola lover and this totally made her day! I know that you'll love it too!
Grain-free Cinnamon Raisin Granola.
makes a bunch! :)
6 egg whites
1/4 cup coconut sugar
3 tsp cinnamon
1 tsp unrefined sea salt
1/2 cup sesame seeds
1/2 cup chia seeds
1 cup (each): whole cashews, pistachios, sunflower seeds, pumpkin seeds, coconut chips, walnuts, chopped pecans, sliced almonds, raisins
To make your delicious granola:
1. Preheat oven to 400 degrees convection.
2. Combine egg whites, sugar, cinnamon and salt. Whisk until frothy.
3. Add all nuts and seeds, mix well with a wooden spoon.
4. On two silicone lined baking sheets, spread out the mixture evenly between two pans.
5. Bake at 400 for 10 minutes. Stir. Another 10 minutes. Stir. Depending on your oven, you may need another 5 minutes. The first time I made this I didn't, the second time, I did.
This granola keeps very well. I store mine in an airtight container in the cupboard. Eat within 2 weeks or store in the fridge.
My favorite way to eat this is in a bowl with freshly sliced banana and some cold raw whole milk. What a nourishing breakfast!! Enjoy!
Monday, October 1, 2012
I got an ice cream maker for my birthday a few years ago, and I've put it to good use! It's been so fun to experiment with different ice cream recipes. Some have been really good, and some have been, not so good. Several batches have come out too sweet, not sweet enough, or too icy or crumbly and hard as rock. But this summer I think I've got the whole process down! I am so happy with this recipe. It's incredibly scoopable and you don't need to remove it from the freezer for any amount of time before serving. It's texture is fantastic and the sweetness is just right.
Real Chocolate Ice Cream.
makes 2 quarts
1 pt raw cream
2 cups raw whole milk
4 egg yolks
1 T arrowroot starch
1/2 cup cocoa powder
1/2 cup raw honey
1 T vanilla
5 dashes unrefined sea salt
To make your ice cream:
1. Combine all ingredients in a blender.
2. Pour into ice cream maker and freeze per manufacturers instructions.
3. Freeze overnight until hard.
4. Serve and enjoy! Try it with fresh whipped cream and chocolate sauce. Or top it with peanut butter!!
|Mhmm. The goodness is beginning to melt! YUM.|
I like to freeze my ice cream in leftover yogurt containers! They are the perfect size, and I can put equal amounts in two 32 ounce containers. Eat one, save one (shove it in the back). In a few months you'll have several types of ice cream to choose from waiting for you in the freezer!
Chocolate not your style? Check out my other flavors:
Homemade French Vanilla Ice Cream
Homemade Vanilla Ice Cream
Peanut Butter Frozen Yogurt