Wednesday, September 23, 2009

That Barefoot Contessa...

Never seen her, never watched her, but her name comes up in recipe recommendations from my daughter. Took out one of her cookbooks months ago and didn't find anything that sounded like I'd make it, so I must have gotten the wrong book because the few things I have her recipes for look and taste wonderful.I've not been able to find this recipe exactly under her name, so this may be an adaptation. I am quite pleased with my substitution of Bob's Red Mill Large Flake coconut. I love coconut but don't miss the sugaryness of the old fashioned kind. Also the large flake is pretty. Bob's also makes a small traditional grated unsweetened. Many grocery stores are carrying Bob's products and they are also easily available online.

My hubby loves this. I find it a bit too sweet, so I'm going to tweek it for my own taste and I'll get back to you. I think the sweetness I find too much isn't in the base, that's perfect, it's the cranraisens.

Homemade Granola

makes 12 cups

4 cups old fashioned rolled oats
2 cups sweetened shredded coconut(some folk omit, or use just a handful to omit calories...I substituted unsweetened large flake coconut by Bob's Red Mill)
2 cups sliced almonds
3/4 cup vegetable oil
1/2 cup good honey
1 1/2 cup of cranraisins
1 cup of golden raisins
any other dried fruit that you would like (I like a cup of Pecans)

preheat oven to 350 degrees
Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oat mixture and nuts are coated. Pour into a 13x18 inch baking sheet.(What is called a Jelly Roll pan, improvise as needed) Bake, stirring occasionally with a spatula, until the mixture turns a nice even golden brown about 45 minutes. (you need to check this frequently as you don't want it to burn)

Remove the granola from the oven and allow to cool, stirring occasionally. Add the cranraisins, golden raisins and pecans. Store the cooled granola in an airtight container.

If you have never tried Greek Yoghurt please do so for me, just one little thing, pretty please? I don't like regular yogurt very well, but the greek, yes indeedy. AND it's better for you. It is a bit thicker than the American style, not as tart, and nicely creamy. I believe it is lower in fat and higher in protien as well.
Even though this was too sweet (just a bit) It was glorious soon after cooling with my greek yogurt. I find it in regular grocery stores now, but if not, try health food stores or ethnic markets if you have such.

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