Breakfast, Snack

Favorite granola with puffed grains, pecans, maple syrup, and honey

Favorite granola with puffed grains, pecans, maple syrup, and honey on alickofsalt.com

It’s been a while but here I am again with a recipe for my newly favorite granola. I haven’t strayed too, too far from my previously posted puffed grain granola recipe. The main puffed grain I use now is kamut, which is a bigger grain than wheat and is still a good size after it shrinks, and my nuts of choice are now pecans. I often add wheat germ for added protein and nutritional value.

I always forget how quick and easy it is to make granola, and I never make it as often as I should, in part because as soon as I make it, the granola monster, otherwise known as my husband, devours it by the handfuls as a snack. When I do have it, it’s my favorite quick breakfast with yogurt and berries. We also take it along on hikes as an alternative to granola bars, which are typically very sweet. I think that it would also make a nice homemade gift.

My regular grocery store doesn’t carry puffed grains, but I’ve found them at health food stores or grocery stores which have a larger selection of health food — whatever that means — like Whole Foods and Sprouts. If you live in the US, you can use the Arrowhead Mills locator to find stores that carry them. Arrowhead Mills isn’t the only brand that carries puffed grains, but it’s the only one I’ve found in West Los Angeles.

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Berries, Raspberries, Snack, Strawberries

Strawberry raspberry homemade popsicles

Strawberry raspberry homemade popsicles on alickofsalt.com

An obsession with store-bought strawberry popsicles turned into an obsession with homemade strawberry popsicles a couple of years ago. We’ve made lots of other types since then but strawberry popsicles, or a variation of them, continue to be our favorite. I loved finding small pieces of fruit in store-bought ones, a fairly rare occurrence, so I’ve always made my fruit popsicles chunky.

If you don’t have a popsicle mold, you can make popsicles in shot glasses or small paper cups. See tips below for directions.

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Breakfast, Snack

Low-sodium crunchy almond granola

If you’ve never made your own granola, you should try it. I bet you’ll never buy granola again. It’s fairly easy to make. I mix all of the ingredients together while the oven is preheating, wash the dishes during the first part of baking, and then relax for the second part. Or write a blog entry. Whichever.

I don’t think that granola needs salt at all but I am very averse to sweet and salty things. I make this recipe or a variation of it regularly, I’ve never added a lick of salt, and I still think that it is way, way better than any granola I’ve bought. But I’m generally been pretty underwhelmed with store-bough granola. The non-crunchy kind gets very soggy, even in yogurt, while the crunchy kind is too crunchy. This has the perfect amount of crunchiness. It won’t get soggy in your yogurt but it also won’t cut up your gums. If you don’t like it crunchy or if you want to make it vegan, skip the egg whites and choose the olive oil over the butter.

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