In moving up to the Pacific Northwest, we have been blessed at Queenie’s new school to have some truly wonderful teachers in our lives. Each one of them is fantastic and authentic and inspiring, and we feel quite lucky, indeed. To express a bit of our appreciation for them, I made up a few batches of our favorite granola to give them. The response was enthusiastic, happily, so I thought I’d share the idea with all of you.
The first step is to make a big mess in your kitchen. Okay, just kidding. This recipe doesn’t necessarily trash your kitchen, but when you’re making multiple batches in a tiny space, it may end up looking like this.
This recipe is adapted from Vegan World Fushion Cuisine by Mark Reinfeld and Bo Rinaldi, the brilliant folks behind the Blossoming Lotus Cafe in Portland. Yum! Here’s what you’ll need:
3 cups rolled oats
1 cup coarsely chopped walnuts
1 cup barley flour (can sub GF all-purpose flour)
½ cup hemp seeds
½ tsp sea salt
½ tsp cinnamon powder
¼ tsp cardamom powder
pinch allspice powder
pinch ginger powder
¾ cup safflower oil
¾ cup maple syrup
1 tsp vanilla extract
To make the recipe, mix your dry ingredients in one bowl, and then fully emulsify your wet ingredients in another.
Pour the wet ingredients into the dry ones and stir until well combined. Spread the mixture onto a rimmed baking sheet and bake in a preheated 350-degree oven until golden brown, about 30 minutes. I like to take it out after 15 minutes and stir it a bit and break up any huge chunks (but don’t work it too much!).
Remove from the oven and let it sit. The granola crisps up as it cools. Once it has fully cooled, you can store it in an airtight container for your own enjoyment, or package it up as a nice gift (but be sure to save some for yourself to nibble!). This granola is a great snack to take with you when you travel, too.