What is the secret of making a dessert that has a gentle sweetness and promotes health?
The answer lies in using
- Good quality fruit and sweeteners like brown rice syrup and barley malt
- High quality oil like olive oil which is protected from heating
- Aesthetic arrangement, color, and texture
Granola can be used as a topping for cooked fruit and/or berries. It is also good on its own, as a breakfast cereal or snack.
- First roast 2 cups of rolled oats in a dry skillet, until you perceive a nice aroma.
- If you want to add some sunflower seeds, roast these separately, as they take longer.
- Roasted sesame and poppy seeds are a nice addition also.
- Stir the oats and seeds, or shake the pan to prevent burning.
- In a separate bowl, combine ¼ cup olive oil and ¼ cup sweetener.
- Brown rice syrup and barley malt are gentle, while maple syrup adds a whole new level of flavor and sweetness.
- Honey is good, but tends to be sticky.
- Add a dash of salt (optional),
- 1 teaspoon of vanilla,
- ¼ teaspoon of cinnamon
- A dash of other spices (cardamom and anise).
- Whisk ingredients well and add to cooled oat mixture.
- Chop up some almonds (pecans, walnuts or cashews) and add.
- For additional sweetness, add raisins or other dried fruit.
- Let the granola sit for at least a half-hour or longer. This gives the oats time to soak up the liquid ingredients and flavors.
Granola can also be a delicious topping or crust for a fruit crisp.
- Simmer some tasty organic apples, pears, blueberries, blackberries, raisins, etc. in just enough water to get the fruit started.
- Once the fruit starts cooking, it will release water to continue the process of cooking.
- When the fruit is tender, remove to a glass or ceramic container and sprinkle with granola topping.
- Let it cool (in order to maximize sweet flavors) and serve.
Line pie plate with granola mixture and cover with cooked fruit.