Tag Archives: grapeseed oil

Granola Clusters

During this time of sudden hoarding of foodstuffs, my family has not been privy to their Great Grains Crunchy Pecan cereal.  Which is fine – they won’t die.  However, this gave me incentive to see if i could make pecan clusters similar to the commercial cereal.

Right off the bat, i found this awesome recipe in a web search.  Click through for Karlynn’s original recipe.

How to Make Your Own Granola Clusters by Karlynn Johnston

Crunchy Pecan Granola Clusters

  • 3 cups old-fashioned rolled oats
  • 3 tablespoons brown sugar (coconut sugar worked fine)
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 1/3 cup of  honey
  • 1/4 cup grapeseed oil or liquid coconut oil
  • 1 teaspoon of vanilla
  • 1/2 cup chopped pecans

DIRECTIONS

  1. Preheat the oven to 300°F .
  2. In a large bowl, mix together the oats, sugar, salt, cinnamon (or preferred spices), and optional pecans or other nuts/seeds.
  3. In a smaller bowl combine honey, oil, and vanilla.
  4. Once thoroughly mixed, pour the liquid mixture over the oat mixture and using your hands mix the ingredients forming clusters of your desired size.
  5. Scoop the clusters onto a 12″ by 15″ by 1″ stone pan and spread out.
  6. Bake for 20 minutes until clusters are light golden.  be careful not to overcook!
  7. Set pan on raised cookie rack and allow to cool completely BEFORE touching the granola.
  8. Once cool, break apart and place in an airtight bag or jar.

Be creative for granola uses – it’s way more than cereal!

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Crunchy Granola clusters can be used for toppings on homemade applesauce, whole apple slices (or any fruit), ice cream, chocolate cake.  

 

 

 

My Homemade Mayonnaise

Using the directions from Fail-Proof Mayonnaise, then modifying the ingredients, I’ve decided on the recipe for us.
Ingredients:

  • 1 large egg
  • 1 tablespoon lemon juice
  • 1 teaspoon mustard (Dijon, yellow, or whatever you like)
  • 1/4 to 1/2 teaspoon sea salt (we prefer 1/2 tsp)
  • 1 cup oil*

Directions:

Put the first four ingredients in a blender or food processor and start processing, then while the blender is mixing, slowly, very slowly – take at least a minute – pour in the oil.  By the time the oil is completely poured in, the mayonnaise should be thickened and ready to serve.

Remember!  this recipe has no preservatives, it will keep about 5 days in the frig.

* i don’t care for the taste of extra virgin olive oil, but you might.  Right now, i’ve settled on grapeseed oil, but i have yet to try raw walnut, pecan, or sunflower oils.

Also, i don’t use vinegar because it doesn’t need it and my father-in-law is allergic to it anyway.

Now you are ready to make deviled eggs, tuna, beef, or chicken salad, mix with a bit of milk and spices for health ranch dressing, or spread on your favorite sandwich.

Tuna and Egg Salad
Tuna and Egg Salad