Homemade Granola

I spoke with my friend Kristina this week who’s currently in Uzbekistan on Granolaher World By Cycle global expedition.  She used to make this Granola for us as a gift and I’m missing having her round the place so I thought I’d whip up a batch and enjoy in her honour.  

The funny coincidence (or not!) is that we are moving into a week of Solar Plexus focus for emba, our movement and mediation course.  Located in the stomach area (above the belly button)our third
chakra is where we store our subconscious memory or long term memory, it is all that we have ever been. This area defines our self-esteem and holds the personality we develop during puberty known as our “ego.” It here that we find our ‘gut instincts’ signalling for us to do or not do something.

The foods that nurture our Solar Plexus are whole grain breads and cereals, sunflower and flax seeds, and dairy products like milk and cheese.

So it’s timely that I crave this gorgeous recipe created by a generous, special and gifted person like Kristina.

Cook up a big batch, and enjoy with your favourite milk of choice, or sprinkle over yogurt and fresh fruit.

Stoney-Arney Granola
1/2 cup organic oats
1/2 cup mixed raw nuts
1/2 cup puffed rice
1/2 cup puffed corn
8 dates chopped into small pieces
1/4 cup sultanas
1/4 cup flax seed
1/4 cup shredded coconut (unsweetened)
4 tbsp honey
2 tbsp coconut oil
1 tsp vanilla extract
1 tsp cinnamon

Heat oven to 160 degrees C. Place all the dried ingredients in a large bowl. Melt coconut oil in a pan; mix in the honey, vanilla, and cinnamon. Pour over oats and nuts and mix well.  Space the ingredients out onto a flat tray lined with baking parchment. Bake for 20-30 minutes while shaking every now and again to stop sticking. Do not allow it to burn, it should be a lovely golden brown.


24 August 2012

By Sarah Anne

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