In my spare time I like to read articles on Flipboard (https://flipboard.com/) I have the app on my phone and if am waiting for a friend or a movie to start I like flipping through the food section. They have articles literally about everything, like 16 unconventional ice cream toppings you didn’t know were gluten free to giving tofu the new look it deserves.
A couple of weeks ago I saw a recipe that looked somewhat healthy and yummy. It was a nut and seed bread. The ingredients included dates, maple syrup, cashews, almonds, pepitas and more. I wanted to make the recipe but I was missing a few ingredients so I substituted. I didn’t have any maple syrup so I used creamed honey instead. I also probably used only a half of the honey I should have. (I was trying to make it healthier). Well after trying to make this mixture into bread I totally failed. The mixture just wouldn’t stick together. So instead of making this bread I put the mixture on a cookie sheet and made granola. The granola was truly delicious, a little too sweet for my taste buds but still delicious none the less. Don’t be afraid to try a new recipe and if it doesn’t work out be open to making something else. I created a great new granola recipe and I look forward to making it again with a few edits.
Here is the recipe:
6 pitted dates
½ cup honey - I used creamed honey
3 tablespoons earth balance or comparable margarine- You could also use a vegetable oil
1 cup cashews
1 cup sliced almonds
½ cup pine nuts - You can use any nuts you like- mix it up for something new
3 cups oatmeal
½ cup blueberries
Preheat oven to 350 degrees Fahrenheit.
Pit and chop dates into bit size pieces. Place chopped dates into saucepan and add honey and margarine. Heat mixture until bubbles form around edges. In a medium bowl mix nuts and oatmeal. Add honey mixture to the nut and oatmeal mixture and stir. Spread mixture onto cookie sheet. Bake 20 minutes or until golden brown – stirring occasionally (every 5-10 minutes). Once granola is done, add blueberries and mix.
Enjoy on top of nonfat Greek yogurt or with milk.