We apologize for the sound this week as we were without our normal equipment, but we'll have it worked out for you next week! In the meantime, we've had a very interesting two months with moving, career changes, getting ready to move my husband's mom in with us and moving Kristy all at the same time! Let's just say, it's been stressful but very rewarding with so many things coming together for us. I'll soon be blogging about how to keep your immune system up and running when a crisis comes your way.
We're now in our new house but we're having trouble with a place to shoot our videos as our kitchen is not open and bright like our last one was. We actually did a video last week, but it just didn't work for us so we're trying to figure out what to do. Anyway, this week we're in our kitchen but next week you might see something different. We'll have to experiment a bit to see how to make it work.
Before we actually moved, I needed a simple snack to keep me going throughout the day as I was so busy packing and then moving things over to the new house over the last month. I just didn't have time or my equipment to make all my foods I normally keep on hand, so this was something I could make a lot of and keep it in a glass jar ready to eat! This is a simple, but yummy granola so I thought I'd share it with you. I usually eat my granola plain as I like it quite crunchy without milk. I actually haven't had this with any kind of milk but I'm sure it's quite good.
We're also in the process of trying to create our first eBook which will take some time to do, but we hope to have that done in the real near future. Busy times ahead plus I'm trying to find a job which hasn't been easy. Our life has certainly changed over the last three months so I'm sure you'll be hearing more about it over the next month or two. Here's the recipe:
Vanilla Cinnamon Granola
1 1/2 cups rolled oats
1 cup sprouted dry buckwheat (soak buckwheat for at least 30 minutes, rinse, and then dry in a dehydrator or warm oven)
1/2 cup chopped pecans
1/2 cup coconut flakes
1/2 cup raisins
1/4 cup pumpkin seeds
1/4 cup sliced almonds
1/4 cup ground black sesame seeds (opt) We're still doing our gray hair experiment
1T vanilla (I use powder, so if you have liquid, put it with your wet ingredients)
1/2t pumpkin pie spice
1/2t sea salt
Mix all ingredients in large mixing bowl.
1/3 cup coconut nectar
1/3 cup pure maple syrup (we use grade B)
1/2 cup dates (soaked)
Blend your wet ingredients in a high speed blender until smooth. You can still have some date pieces which makes it even yummier! Pour over your dry ingredients and mix well until everything is coated. Place on mesh dehydrator sheets. (I usually use two). Dehydrate at 145 for an hour and then you can turn down to 115 degrees or you can keep it at 145 degrees. I like to keep my granola at a higher temperature so it can get really crunchy and not take so long. If I make mine in the morning, it will be done that night. The granola may seem sticky and soft, but it will harden after you take it out of the dehydrator. If it doesn't (like mine did yesterday), put it back in for a few hours. If you don't have a dehydrator, you can probably dehydrate this granola in a warm oven. Store in a covered container. I keep mine in a half gallon glass jar and it stays really well. I probably make granola about every 3-4 days as I love this stuff!