My big 'child', a.k.a. Lovey, doesn't have to worry about that and he has really taken to this snack. He has been enjoying it with his cappuccino in the morning.
We have our nuts: blanched almonds, raw peanuts, pumpkin seeds, and raw cashews. I couldn't find whole almonds that were blanched, nor could I find raw peanuts without the brown papery skins on them. No worries. I can improvise without stressing; hey, it's granola.
We have our grains: old-fashioned rolled oats and amaranth. The amaranth called for in the recipe was puffed amaranth. Not only did I have to educate myself on what amaranth is I also could not, for the life of me, find it puffed. I found numerous boxes of amaranth flakes but no puffed. Once again, no worries, it's still granola.
According to my favorite online food dictionary, amaranth was once considered a weed but is now acknowledged as a nourishing high-protein food. The seeds are used as cereal (puffed or flaked) or ground into flour.
Gently combine the nuts and grains, right on your baking sheet. Make sure your baking sheet has sides. This mixture will be baked for a short time before adding your coating.
Thoroughly combine the oil and honey and pour over the warm granola mixture.
Stir to coat all of your ingredients.
Bake it up
Pack it up
Eat it up
Makes about 3 cups
Recipe adapted from Rick Bayless' Mexico - One Plate at a Time
1 - 1/2 cup old-fashioned rolled oats
1/4 cup peanuts (the kind with the reddish skin removed), preferably raw
1/4 cup blanched almonds
1/4 cup hulled pumpkin seeds, preferably not toasted
1/2 cup puffed amaranth or amaranth flakes
1/4 cup cashews, preferably not toasted
3 Tbsp. vegetable oil
1/4 cup honey
Heat the oven to 300 ° F. On a baking sheet with sides, combine the oats, peanuts, almonds, pumpkin seeds, amaranth and cashews. Bake for 10 minutes.
In a small bowl, combine the oil and honey, stirring to thoroughly combine. Drizzle over the warm mixture, then stir until everything is evenly coated. Return to the oven and bake, stirring every few minutes, until the mixture is a rich golden brown and the nuts smell toasty - about 20 minutes. Cool completely then store in a tightly closed container.
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