I’m curled up with my laptop watching The Prince of Persia. Somehow, seeing Jake Gyllenhaal on my TV screen makes me feel a little less lonely on a Friday night. When I first saw him in October Sky, I remember thinking, “Wow, I didn’t know they made them like that.”
Anyway, enough of that. I was going to talk about power foods, and granola.
This granola is not that different from the lemon scented cherry granola I posted a couple of years ago. I took out the fruit and lemon this time, and added in almond flour and flax meal.
As far as nutrients go, the almonds add protein, vitamin E, and calcium, while the flax meal holds a wealth of B vitamins and fiber. The oats, which are probably my favorite grain, have both insoluble and soluble fiber, which can help lower cholesterol and balance out the blood sugar.
I posted the quick recipe for making thisyogurt and orange parfait on my babble blog, along with a list of some of the health benefits of yogurt.
vanilla almond granola
6 cups old fashioned rolled oats
1/2 cup sliced almonds
1/2 cup almond flour
1/2 cup flax meal
1/2 cup vegetable oil
1 1/4 cup honey
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1. Preheat oven to 300 degrees (150 degrees Celsius). Combine oats, almonds, almond flour, flax meal, oil, honey, vanilla extract, and almond extract.
2. Spread mixture on a parchment lined baking sheet (half sheet size). Bake for 15 minutes, and stir the mixture with a spatula. Return the mixture to the oven, raise the heat to 350 degrees (180 degrees Celsius), and bake for another 10-15 minutes, or until oats are a golden brown.
3. Remove cookie sheet from the oven, and allow the mixture to cool completely. When it has cooled, break up the mixture in large and small pieces. Place in a large bowl. Serve alone, with milk, or on top of yogurt and fruit. Can be stored in an airtight container for up to one week.