Granola Experimentation!
I picked up some spelt flakes to make an oatless oatmeal-type breakfast a few weeks back, and the back of the bag had a recipe for granola. Suddenly I realized I could make and thus eat granola again. Awesome. I'd used most of the bag by the time I picked up the barley flakes, so I decided to alter Alton Brown's granola recipe and see what happened. This is my ingredient list (note the heavy use of gluten :P I am NOT gluten intolerant, I just have to avoid oats on an empty stomach and wheat in general, though I don't avoid wheat the way I should):
1 cup each spelt, barley, and rye flakes
1 cup sliced almonds
1/2 cup flax seeds (this allows for a certain amount of flax seed casualty, as they tend to stick to bowls and spoons and such)
3/4 cup unsweetened coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 1 tablespoon maple syrup (we were running low, otherwise it would have been 2 Tbsp.)
1/4 cup oil
3/4 teaspoon salt
Then I basically followed the direction from the original recipe, found here.
I've just stirred the mixture for the first time. The kitchen smells really good. I don't think I'll be adding the raisins as the original recipe calls for. We'll see.
1 cup each spelt, barley, and rye flakes
1 cup sliced almonds
1/2 cup flax seeds (this allows for a certain amount of flax seed casualty, as they tend to stick to bowls and spoons and such)
3/4 cup unsweetened coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 1 tablespoon maple syrup (we were running low, otherwise it would have been 2 Tbsp.)
1/4 cup oil
3/4 teaspoon salt
Then I basically followed the direction from the original recipe, found here.
I've just stirred the mixture for the first time. The kitchen smells really good. I don't think I'll be adding the raisins as the original recipe calls for. We'll see.