3.11.2013

{ munch for brunch }



It's no secret I don't like breakfast. Milk in the morning makes me nauseated. But by ten-ish I start thinking about something to eat. Usually cookies and Diet Coke. I know.
 
A couple of summers ago, we spent a few days at a wondeful hotel in Jackson Hole called Rustic Inn. (Yes, it's nice...I just went to their website and their prices have doubled.) Their buffet breakfast included a granola that was worth eating breakfast for! I loved it with yogurt. I asked the breakfast chef for her recipe and she handed me a Rustic Inn postcard with the recipe handwritten on the back. I guess she handed out her recipe daily. This winter I've made it several times and tried to have it on hand to eat every day. I make a big triple batch and save most of it in quart jars to store in the freezer. (I hate stale granola, and there's nothing worse than walnuts that aren't fresh.)

Here are my granola preferences: NO RAISINS. No cinnamon or spices. Yes craisins and dried bananas. Yes to almonds, though I prefer slivered almonds over sliced or whole. I like to add flaxseed, walnuts, sunflower seeds and that stuff in a jar that adds fiber. In my granola I like lots of coconut so I use Angel Flake and large flake coconut. The  recipe/postcard from Rustic Inn is below and my own edited version of the recipe follows.

Note that I decreased the oil and only use 3/4 cup and then add 2 TB water and l tsp vanilla with the oil. And I bake it for only about 12 minutes.

Good Granola

Mix in a small bowl:
3/4 cup canola oil
2 TB water
1 tsp vanilla

Mix well in a big bowl: 
4 cups oats
1 cup brown sugar
1 cup Angel Flake coconut
1 cup unsweetened big flake coconut from Kitchen Kneads
1/2 cup slivered almonds
1/2 cup walnuts
1/2 cup sunflower seeds
2 - 4 T. ground golden flaxseed
2 - 4 T. wheat germ

Drizzle the oil mixture over the top and stir stir stir. 
Spread on a cookie sheet and bake at 300 for 12 minutes. 

After the granola is baked and cooled, add the cranberries, dried banana slices, etc. as desired.  


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