This week has been pretty busy with getting my kids ready for school and trying new recipes and prepping food.
So far this week I’ve made & froze:
- Vegetable tomato sauce
- Frozen cauliflower puree – for my low carb pizza
- Homemade Nut-Free Granola – it’s so good
The granola is a new recipe and I made it Nut Free so my kids can take it for a school snack. It’s so good that I doubt there will be any for school snacks.
It’s Not Low Carb but I’m going to post the recipe anyway.
I have a new category for “Not Low Carb Recipes”.
This will be where I post the recipes I make for my family that have carbs.
Makes about 2 pounds (1kg)
5 cups old-fashioned rolled oats
1 cup coconut, shredded, unsweetened
1 cup sesame seeds, raw
1/4 cup dark brown sugar, packed
1 Tablesoon ground cinnamon
1 teaspoon salt
3/4 cup applesauce, unsweetened (or another unsweetened fruit puree)
2 Tablespoons pure maple syrup
2 Tablespoons honey
1 tablespoons vegetable oil
Preheat the oven to 300F (150C).
1. In a very large bowl, mix together the oats, sesame seeds, brown sugar, cinnamon, and salt.
2. In a small saucepan, warm the fruit puree with the maple syrup, honey, and oil.
3. Mix the fruit mixture into the dry ingredients until thoroughly dispersed, then divide and spread the mixture evenly on two baking sheets.
4. Bake the granola for about 45 minutes, stirring every ten minutes, until the granola is deep golden brown.
5. Remove from oven, then cool completely.
Store the granola in a large, airtight container. It will keep for up to one month. If it lasts that long.