Happy Saturday to you! (Note: This post was written bright and early Saturday morning. Before all the wine. Then something happened with the sun and the satellite or the house of Venus was in the Moon of Jupiter or something and we had no phone or internet. Sunday we had to take the Macbook in to have his track pad replaced. Long story short: the Saturday tone of this post is completely inappropriate for a Monday where I had to be a lawyer.)
I’m on our second pot of coffee (yesterday, I toyed with giving up that mistress of the dark and that lasted… until breakfast. Go me!)
I’m here to share witcha a recipe that’s perfuming my kitchen as we speak. It smells like an edible, delicious pumpkin spice candle.
A note about the primal lifestyle: Sometimes called the Paleo lifestyle, the primal living plan teaches that we should eat, play, work and move like the OG humans did. I’m not advocating everyone run right out and start sprinting in their Vibram’s for the nearest hunk of grass-fed meat, but some things about the plan really appeal to me, such as the avoidance of dairy and grain.
I’ve previously used Dr. Joel Fuhrman’s Eat to Live book when I was vegan (this was in my pre-group ex days). Although primal eating differs from ETL in that animal proteins and fats are encouraged, nay, revered, the two diets do share a suspicion of grains and dairy and a love of fruits and starchy veggies as a source of carbohydrate.
And that works pretty well for my digestion issues.
Luckily, I love eggs for breakfast. In fact, I pretty much always ate eggs for breakfast, the only difference now is I have some fruit on the side instead of a piece of toast. Simple, yes?
But every once in awhile, I want a cereally-type breakfast. Most cereals leave me ravenous (I can eat an entire box of Kix in one sitting, no lie. Ditto for Puffins. Ohhh Puffins!)
Enter Primal Granola.
First, I invited these friends to the party:
Then I used the recipe from Primal by Design (my modifications are noted)
- 1/2 cup each sliced almonds, pumpkin seeds, sunflower seeds, unsweetened ribbon coconut and
chopped walnutshemp seeds (really any mixture of nuts and seed will work) 3/4 cup roughly chopped almonds
- 1/2 cup each chopped
figsdates and goji berries (I used dried gojis and they got kinda bitter tasting — next time, I’m ditching the gojis for straight dates or maybe cranberries?)
- 1/4 cup flax seeds
- 1/4 cup coconut oil (I think I’ll use a little less next time. The granola was a little bit oily)
- 1/4 cup
honey (I used raspberry blossom honey)coconut nectar
- 1 tsp
vanilla extract(I used imitation coconut extract, which probably makes this not primal, but my vanilla has bourbon in it, and I’m pretty sure our cave-dwelling ancestors did not have bourbon at their disposal)
- 1 tsp cinnamon, or more to taste (I definitely did more)
- 1/4 tsp nutmeg
- 1/8 tsp kosher salt
- I also added 1/8 tsp cloves and 1/4 tsp all spice
1. Heat the coconut oil, coconut nectar, salt and spices until warm and fragrant but do not boil.
2. Toss in the nut and seed mixture until well coated.
3. Revel in the delicious aroma! OMG it smells SO GOOD.
4. spread in a thin layer on a cookie sheet and bake in a pre-heated 300 degree oven for 30 minutes, turning once.
After it’s out of the oven, you have to let it cool so the granola crisps up a bit. It is terrific warm from the oven, however. 😉
Store in an air tight container and eat it however you usually eat granola… by the handful… in yogurt… covered with your favorite milk (dairy or non-dairy)…
I’ve put links to some of the more esoteric food stuffs I used (like coconut nectar) in case you have a hard time finding it in your area.