SCRAPPY GRANOLA

Use up those bits of grains, nuts, seeds and spices you have tucked away. The tweak of this granola is the caraway or fennel seed used. The secret here is letting it sit for 20-30 minutes so that the oats absorb the oil and moisture and become dense and crackly opposed to dry and raw, almost muesli-like.

INGREDIENTS

Use what you have!

½ cup buckwheat, quinoa, millet or other small grain in your pantry

1/3 cup coconut, olive oil or avocado oil

1/4 cup honey, agave, maple or date syrup (use half the amount if you like less sweet)

1 cup oats

½ cup nuts; cashews, pecans, almonds etc., halved or chopped

½ cup desiccated coconut

¼ cup almond meal or dried almond pulp (discard from making almond milk)

¼ cup sunflower or pumpkin seeds

2 tablespoons sesame, hemp or chia seeds

2 teaspoon whole anise or fennel seed

1 teaspoon ground cinnamon, ginger or cadamom

½ teaspoon ground turmeric

½ teaspoon salt

PROCESS

Mix the oil and sweetener. If using coconut oil add it to a small pot along with the sweetener.

In a dry pan toast grains until its aromatic and some begin in pop.

Add the toasted kasha/grains along with the remaining ingredients to the oil-sweetner mixture and combine well.

This next step in crucial for getting that crunchy-steeped in flavor-dense granola. Allow the mixture to sit for 30 minutes so that oats can absorb the moisture.

Warm oven to 350 degrees Fahrenheit.

Bake for 15 minutes, remove pan and stir granola, bake for an additional 15 minutes or until the color is a few shades darker and it smells toasty and aromatic.