We had the most beautiful snow today in New York. Thick, delicious flakes that floated down and accumulated quickly. The kind that make you feel like you’re in a silent movie when you step outside and into the peaceful scene, before cars and feet muddy it up. The most perfect kind, in my opinion. Tom’s not happy about it because it does something bad to the ice rink, but I loved it. Snow and rain are two events that activate an age-old switch in me to get into the kitchen. It’s a weird, physiological survival need dating back to the Stone Age to feed my brethren…or something. Eh, maybe not. Either way, you can find me in my kitchen on days like today.
failing miserably continually working on one of my 2016 goals, which is to reduce the amount of refined sugar in mine and my family’s diet, so I ignored my lonely looking dessert binder. I turned instead to a cookbook by one of my favorite healthy food guru’s, 100 Days of Real Food by Lisa Leake. Lisa’s recipes all incorporate whole wheat flour and just a few ingredients to make wonderful, minimally processed whole foods. Her book is a staple in my kitchen, and I highly recommend it.
All that to say, I’ve never made her 100 Days granola before. Boy, that was an oversight that I’m glad was corrected today. My girlfriend, Jaclyn, has been telling me for months how she makes it each week for her family. They eat it like cereal with milk poured on it, sprinkled over yogurt like a parfait, or just plain as a granola bar. I knew I had to give it a try when I saw that snow and had to sustain the life of my children with a meal. Uh, or just have a yummy snack ready for after the kids’ school day, weirdo.
It turned out fabulous! No surprise there because I love all of Lisa’s recipes, but I was blown away by how quick it was to toss together and then bake. We all gobbled it up, still warm and gooey from the oven. I crumbled up some for cereal, and then tore off bigger chunks for snacks after baseball and hockey practice this weekend.
I used the 100 Days of Real Food recipe here, but tweaked it a little for our tastes and what I had in the pantry. Instead of sunflower and pumpkin seeds, I used dried cherries and chocolate chips because I make good food choices. Obviously. Try it!