With the rising cost of food these days, it just makes sense to go more DIY! From making your own seitan, baking your own bread, and even making your own soymilk, it seems like everybody is making an effort to make more foods themselves, which benefits the environment, your health, AND your wallet! So, I decided to make a weekly post about something completely homemade, DIY style!! I want to encourage everybody to try this out, and hopefully it will be contagious!
For this week's DIY dish, I made this
Sunny Millet Granola! I just played around with some ingredients I thought went well together, and it turned out great! I highly recommend this drizzled with plenty of hemp milk, or sprinkled on top of some vanilla soy yogurt with fresh fruit!!
Step 1: Toast the seeds and nuts
Step 2: Bake the granola
Step 3: Add the raisins and enjoy!
3 lbs old-fashioned rolled oats
1 lb uncooked millet
2 cups sunflower seeds
1 cup sliced almonds
2 cups flame or golden raisins
1 cup applesauce
1/2 cup molasses or agave nectar
2 Tbs cinnamon
1 Tbs nutmeg
1 tsp sea salt
Preheat oven to 375 F. Spread sunflower seeds and almonds in a single layer on a sheet pan. Toast in the oven for about 10 minutes, until lightly browned and you can smell the nuts. Set aside to cool.
While the nuts cool, mix together the oats, millet, applesauce, molasses, cinnamon, nutmeg, and salt. Add in the cooled nuts, and stir well to coat all the ingredients with the molasses and applesauce. Pour the mixture into two baking dishes, distributed evenly, and bake for 40 minutes, stirring halfway through. Remove from the oven and allow to cool completely. Stir in the raisins. Transfer granola to an airtight container. This will keep for several weeks if well-sealed!
Now go get cooking!!
The Sweet, from Carla's (of The Vegan Year blog) upcoming Vegan Bakesale Cookbook:
Also from Carla: Lavender Shortbread! Buttery, crispy, rich shortbread, infused with bright, floral lavender. Phenomenal with Earl Grey tea, and on its own, too!!!
