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Store bought gluten free granola looked silly next to our homemade yogurt, so…

Another tasty batch!

Update: Honey makes much better granola, so if you’re not vegan, go that route! We actually got ours on tap from the homebrewing store that Alex gets his beer brewing supplies from. I also found that cashews made a tasty addition to the almonds. My next experiment will be adding ginger and apples to the concoction. Really, the options are limitless. Yum!

I currently have granola baking in the oven. It smells amazing.

There isn’t anything extremely sustainable about this granola – none of the ingredients come from my yard. But it’s certainly cheaper than the gluten free granola I’ve been buying at the store, and I can get most of the ingredients for it from the bulk bin, saving some packaging. And I can tweak it based on what ingredients I have at the house.

I’m using Bob Red Mill’s Oats, agave nectar (the recipe called for honey but we were short, so I substituted), vegetable oil, vanilla extract, brown sugar, almonds, peanuts and dried cranberries. I tossed the oats with cinnamon and salt, then whisked together the wet ingredients. I coated the dry mix with the wet mix, baked it for ten minutes and flipped, added the almonds, baked it for five minutes and flipped, and added the peanuts and baked it for ten more minutes. When it comes out, I will throw it in a container, add the dried cranberries, mix and put away for the morning. After having a bite, of course. 🙂

The hardest part of making this is not eating all of the brown sugar. I think I’ll make it in double or even triple proportions next time, so I don’t have to worry about running out. Getting more honey will be essential, too!

Then I’m on to making dal…

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