Taro (mother2012) wrote,
Taro
mother2012

My homemade granola

I make my own granola because anything bought is too sweet. I should emphasize that sweet is my total downfall in all areas because of my low blood sugar, caused by cronic yeast infection of the pancreas, caused by years of taking penicillin after rheumatic fever. Low blood sugar causes 'sugar addiction.' It works like this:

    When you eat refined sugar, the sugar level of the blood spikes, causing the - is it the hypothalamus? - to signal the pancreas to release insulin, which allows the cells to take up sugar for the cells to burn for energy. Sugar should make you feel energetic, and for the most part it does. In low blood sugar, however, the ailing pancreas releases too much insulin, the cells are overwhelmed with sugar and burn it all up rapidly, usually resulting in a 'hot flash' nearly identical to change-of-life hot flashes. Now there is insufficient sugar in the blood, and you're hungry for more sugar.

    The body quickly adjusts, simply operating at a lower level, which quickly feels 'normal'. For many years I was thought to be retarded; I acted retarded, due to the lack of sugar available to the brain. After years of this cycle, the acid ash left by burning sugar degrades the bones, leading to arthritis.
Honey produces the least sugar spike of all the usually used sweeteners, and has the added benefit of being less acid-forming than other sweeteners (except maple, which may actually be better, but costs a lot). Therefore, the only sweetener I use for granola is honey. No brown sugar or molasses, which are frequently added to commercial granola - even good ones - for flavor.

So,

Taro's Homemade Granola



Nuts: Grains: Legumes: Seeds: Liquids:
1 C Walnuts 4 C Oatmeal 1 C Peanuts ¼ C Sunflower ⅔ C Olive oil
½ C Almonds ¼ C Wheat germ Soybeans ¼ C Sesame ⅔ C Honey
½ C Cashews ½ C Wheat bran . . ⅔ C Water

All of the ingredients are relative. That is to say, 1) they don't need to be exact measurements, and 2) they are relative to each other. I'm listing the quantities that *I* use.

This 'recipe' is balanced for sweetness, texture, and protein. It is my understanding that mixing any three of the vegetable protein sources (nut, grain, seed, legume) will provide a 'complete' protein, equivalent to meat. But you can add your favorites, such as filberts, macadamia, and pecans.

Select the nuts, legumes, and seeds that you will use. In nuts, you need walnuts for bulk, cashews for sweetness, and almonds because they are one of those 'perfect' foods that provide incredible nutrition. You need peanuts for the 'legume' class, although soybeans can be used. I hate soybeans.

Start by running the nuts through a food processor or blender. I find that a food processor is better for soft nuts (walnuts, pecans, peanuts, cashews) and a blender better for hard nuts (almonds, filberts). You want to end up with the amounts listed in the table above. Don't process too long; you want chunks, not powder.

Mix all the dry ingredients in a large bowl; make a well in the center for the liquids.

For the liquids, you can adjust the amounts slightly to suit your taste. Reduce the oil to make the granola crunchier; reduce the water to make it chewier. For myself, I reduce the honey slightly and add a bit of water for more crunch and less sweet. I heat the honey in the microwave slightly so that it will mix better, and use hot water. Mix all the liquids with a fork until everything is suspended (colloidal dispersion), and pour quickly into the bowl before they separate again. Stir it all together thoroughly.

Spread it on a baking sheet with edges - preferably high edges, since it tends to spill when turned. For a chewier granola, choose a large pan that you can cover to help hold in moisture. You'll probably need to do this in two batches.

Bake at 350 degrees for 10 minutes, then turn it with a spatula. I turn the oven off while turning it. Reduce the oven temp to 300 degrees, and bake another 8 to 10 minutes until it begins to brown around the edges. Turn off the oven, stir the granola again, and leave in the hot (off) oven for another 10 minutes. Adjust this for your oven temperature and your taste. Allow to cool, then store in an airtight container.

Serving size

This is important. Don't eat too much of this at a time. It's very dense in nutrients and bulk. I eat ¼ cup at a time. More than that and you are wasting the time and money you've put into it - it's all going down the toilet, literally. That ¼ cup lasts me for hours. This serving size means that your batch of granola will breakfast one person for a month.
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