Sunday, 10 March 2013

Lemon Cranberry Granola

And we're off!  It's March break for the kids and we're taking full advantage with a trip to the sunny Southwest.  Landing in Phoenix, we plan to explore some of Arizona and make our way to Las Vegas later in the week.  In true Kale Eats fashion, we'll be packing some food to take along for the journey.

Granola is perfect for planes, trains and automobiles.  Our favourite granola is laden with sugar and butter.  Perhaps it will make it on to this site someday, but in the meantime I've been exploring healthier versions.  Sweetened with honey and using coconut oil and an egg white to make things crispy, this granola is one you can feel fine about snacking on all day long. We find it especially tasty on a bowl of Greek yogurt.

Lemon Cranberry Granola

inspired by Smitten Kitchen

Note: Smitten Kitchen suggests a parchment lined baking sheet but I find this method results in messy spills and tricky stirring.  My favourite granola baking vessel is a large roasting pan.  It lets me stir at ease without worrying about bits flying out. 
 
3 cups old fashion oats
1 cup almonds
1 cup walnuts
1/4 cup hemp seeds
2 Tbsp melted coconut oil
1/2 tsp salt
1/2 cup honey
1 tsp lemon extract
1 Tbsp lemon zest
1 lrg egg white
1 cup dried cranberries

Preheat oven to 300degrees.  Combine oats, nuts, seeds, oil and salt in a large bowl.  Add honey, lemon extract and zest until completely coated.  In a small bowl, whisk egg white until frothy.  Add to large bowl and stir until thouroughly mixed in.  Spread mixture in a single layer in a large roasting pan.  Bake for 45min, stirring at 20min.  Remove from oven and allow to cool completely before adding cranberries. 


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