Archive for March, 2011

As a vegan, one of the things I get the most frustrated by is the near-complete absence of prepared granola that does not contain honey or milk ingredients or both. Every single time I shop, I always check the granola in the store to see if there is a single vegan option available to purchase…salivating at the wonderful combinations of flavours available in today’s granola; but, I very rarely find one that I can actually take home and enjoy.

That being said, granola is ridiculously easy to prepare at home and after having a hippie-hankering for the crunchy treat for almost three weeks, I finally got around to making some. Some time ago, I stumbled upon this recipe. I loved it! Everybody I shared it with loved it! Of course, I made a few changes to it and after taking a quick peak through my cupboards yesterday morning, I realized I had everything I needed to bake up a batch for Husband and I. Can I just say that the aroma of this granola in the oven is nothing short of divine?

And the flavour is incredible! My sister came over for lunch yesterday and we ended up only having a small spinach salad because we were picking at the granola for an hour before we ate…we couldn’t keep away from it!

I have a severe case of ginger-love; so, my alterations included subbing ginger for raisins and upping the amount of ground ginger in the recipe. I think it’s marvelous this way; but, by all means, if you aren’t as big of a ginger-fan as I am, follow the original recipe’s amount.

Chai-Spiced Granola

-1/4 cup each agave nectar, dark brown sugar, water, and vegetable oil

-1/2 tsp. each cinnamon and ginger

-1/4 tsp. each salt, cardamom, and allspice

-1/8 tsp. each freshly ground nutmeg and black pepper

-2 cups rolled oat flakes

-1/2 cup each kamut flakes,  raw almonds, and pumpkin seeds

-1/4 cup each wheat germ and sesame seeds

-1/2 cup each diced dried apple and diced crystallized ginger

-1/4 cup unsweetened, shredded coconut

Preheat the oven to 300 degrees. Line a large baking sheet with parchment paper and set aside.

In a small saucepan over medium-low heat, stir together the agave, sugar, water, oil, and spices. Heat until the sugar dissolves, stirring occasionally.

Meanwhile, combine all other ingredients except apples, crystallized ginger, and coconut in a large bowl. Add the liquid mixture to the oat mixture and toss well to coat.

Spread the mixture out evenly on the prepared baking sheet and bake for 15 minutes. Reduce the heat to 275 degrees. Stir the granola to prevent from burning and return it to the oven for another 15 minutes.

Turn off the oven, stir the dried fruit into the mixture and return the tray to the oven to cool completely. Store the granola in a sealed container.


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