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Cinnamon, Flax, and Bran Granola

Cinnamon, Flax, and Bran Granola


Dr. Rob hears from many people who have a little problem with, er, regularity when they fi rst drop the grains from their diets. He asked me to come up with recipes to help them get bran and other fi ber. This granola will do just that. It’ll also keep you full and happy all morning long!


½ cup rolled oats
1 cup wheat bran
2 cups fl axseed meal
¾ cup wheat germ
½ cup shredded coconut meat
¾ cup oat bran
¼ cup vanilla whey protein powder
1½ teaspoons ground cinnamon
1⁄3 cup Splenda
1⁄8 cup Sucanat
¾ teaspoon salt
½ cup coconut oil, melted
¼ cup sugar-free pancake syrup or real maple syrup
2 tablespoons water
1½ teaspoons vanilla extract
½ cup chopped almonds
½ cup chopped pecans
½ cup chopped walnuts
½ cup shelled pumpkin seeds
½ cup sunfl ower seeds

Preheat the oven to 300°F. Line a big roasting pan with foil.
The easiest way to do this fi rst part is with an electric mixer.
Put everything from the rolled oats through the salt in a big bowl,
and use the mixer to blend them till they’re all distributed evenly.
Mix the melted coconut oil with the sugar-free pancake syrup,
water, and vanilla extract.
Turn on your mixer and use it to slowly blend the liquid stuff
into the dry stuff. Make sure everything is moistened evenly. Dump



this mixture into your foil-lined roaster and use clean hands to
press it out into an even layer. You want to compact it pretty well.
Slide the pan into the oven and bake it for 30 minutes. Pull
the pan out and set it on a heatproof surface (like the top of your
stove). Use a pizza cutter or a knife to cut the baked stuff into
squares about ½ inch across. Stir the whole mass around, then
spread it into a layer again. (You’re not packing it down this time.)
Spread the nuts and seeds on top and slide the pan back into the
oven.
Continue roasting the granola for at least another 45 minutes,
stirring it every 15–20 minutes. You want to make sure the fl ax
mixture is dried thoroughly. When it’s done, pull it out, let it cool,
and store it in an airtight container.
Eat like any granola—serve it with milk or cream, stir it into
yogurt, however you like.
18 1⁄3-cup servings, each with 350 calories, 26 g fat, 15 g protein,
23 g carbohydrate, 13 g fi ber
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