Hello! So much has been going on with the holidays. I wanted to squeeze another post in before the new year so here I am for the first time trying to work while both girls nap. We’ll see how far I get.
By the way, I have been sharing impromptu recipes on my Facebook and Instagram pages. It’s just been easier than finding time to make a full post on here. If you want more recipes from me you should start following me on other platforms.
Obviously I did find my SD card which is how I was able to post the review on Vegan Richa’s Indian Kitchen. Luckily, little tummy didn’t get her hands on it. Papa tummy said, “I mommy-brained it” out of sight and out of mind so well that I forgot where I put it. Oy vey! I’m turning into one of those disorganized, forgetful folks that I never understood before. Such is life with two littles I suppose.
The other thing that’s been taking up A LOT of my time is a little project I’m working on for papa tummy’s sister. On Thanksgiving she asked me for some specific recipes and being the person I am I have decided to go through every one of my cookbooks to pull out specific recipes I know she will like based on her preferences. Twelve cookbooks and 233 recipes later… I’m almost done scanning them. I just have to organize it all, print it out, and bind it up for her. My “you can do this because this is so easy, affordable, and delicious” starter kit present from me to her for the new year.
This got me thinking: has anyone else had an influence on friends or family to have a change of heart for the new year?
My real reason for today’s post is to share a recipe that many have asked for and it’s not mine! I got papa tummy to write down his recipe for Chai Granola. Serve in a bowl with some milk, top ice cream, use in a parfait. Do whatever, it’ll all be good. He still thinks it needs some tweaking, but I thought it was fabulous so I’m sharing it anyway. Although, if you’re like him then maybe you should use less cardamom and more ginger. Anyway, here goes!
Happy new Year, everyone! Let’s make 2016 awesome!
Mix spices together and set aside.
1 tsp ground ginger
2 tsp ground cloves
3 tsp ground cardamon
5 tsp ground cinnamon
In a small saucepan heat on low! Do not overheat, just warm enough to mix.
3/4 cup oil (we use coconut)
1/4 cup Blackstrap molasses
1/3 cup brown rice syrup
7 cups of oats
Toast oats on a baking sheet at 350 degrees for 10 minutes. In a large bowl mix toasted oats with spices and add:
1 cup raw sunflower seeds, ground
1 cup raw pepitas, ground
1 cup dried cranberries
1/3 cup shredded coconut
Mix well and then pour in oil mixture. Stir all the ingredients together using a wooden spoon until the dry is evenly coated with the liquid. Spread on large baking sheet lined with parchment. Bake for 12 minutes, mixing halfway through baking. Eat warm or let cool and store in an airtight container. Ours has lasted a few weeks. Enjoy!