I woke up this morning 1. determined to finish this knitted denim top so I can wear it out tonight and 2. CRAVING granola for some mysterious reason.
I whipped up this quick batch of Easy 5 Ingredient Granola with what I had on hand and it turned out great, so I thought I’d share the recipe. Gluten-free and lower in sugar than most granola, if you think about those things. Substitutions to veganize are in parentheses. Consider this recipe a base and feel free to add nuts or dried fruit.
- 1/4 C Ghee (or coconut oil)
- 4 tbsp maple syrup, honey or a combo of both
- 2 tbsp nut butter, I used peanut
- 2 C rolled oats
- a dash of cinnamon
- Preheat oven to 325 and grease a large baking sheet with a small amount of ghee (or coconut oil) or line with parchment paper.
- In a small sauce pot combine everything but the rolled oats and cinnamon and stir over low heat until melted.
- Add melted ingredients to 2 cups of rolled oats in a medium sized bowl and stir until the oats are coated.
- Spoon coated oats onto the baking sheet and spread into a relatively even layer.
- sprinkle with cinnamon.
- Bake at 325 for 15 minutes, then remove the baking sheet from the oven and carefully stir with a wooden spoon.
- Return to the oven and bake for an additional 15 minutes.
- Remove from oven and let cool. Transfer to a large jar or Tupperware.
Enjoy! – EK
I’m picky when it comes to bananas. Aside from the fact that I try to only buy bananas when I can find Fair Trade bananas, I love snacking on a good, medium-sized banana with no green or bruises, and an even smattering of small brown freckles. Like I said, I’m picky.
I have a tendency to buy a couple of bunches of underripe bananas with the intention of giving them a few days to ripen up at home. I think, “Man. I’m gonna eat so many bananas this week… I feel healthier and more vibrant already. Look out, world!”
Let me be extra dramatic and tell you that the only thing I hate more than an underripe banana is an overripe banana. I guess you could say I have a bit of a masochistic streak because without fail, I’ll forget about them for a week, panic because I really hate to waste food, then force myself to choke down as many overly ripe bananas as I can in 24 hours. A living hell!
This week I put an end to this torturous cycle and threw together a simple banana bread using a mishmash of the seemingly random ingredients I had on hand. And I’ll be damned, it was accidentally the best loaf I’ve banana bread I’ve ever made.
Sweet and full-flavored–this is not a healthy superfood but rather a pleasant fruit and nut cake with a few superfluous substitution to make me feel a little bit better about eating half a loaf in one sitting. Please please please feel free to take this recipe as a suggestion and use whatever you have on hand. Don’t stress, I promise I won’t be mad.
Continue reading “Recipe: Banana Bread with Walnuts”