Monday 18 January 2016

Power Granola with chia seeds

vegan, gluten free
This is a post about how to change your breakfast but on beginning I would like to say something about history of granola.

Early in the nineteenth century, a Presbyterian minister named Sylvester Graham set about reforming America`s eating habits. He sought to reverse the trend for ultra-white, nutrition-free bread by reinstating the bran, and furthermore felt the nation`s meat-heavy diet was encouraging alcoholism. His followers, known as Grahamites, started showing up in all kinds of places across the land. It was one of their number, Dr James Caleb Jackson, who invented breakfast cereal. 

Jackson owned a massive hydrotherapy institute in New York State where patients were relentlessly doused in water and fed a sparse diet of fruit, vegetable and grains. Seeking to improve the appeal of this scientific eating, he devised a new kind of breakfast, mixing bran-laced flour with water and baking it twice, forming a snack halfway between a modern Grape Nut and an old, broken brick. Granula needed to be soaked in milk overnight so as to be edible, and it retailed at ten times the cost of this ingredients.

Several decades after Granula`s conception, a man named Dr John Harvey Kellogg took this idea of dry, cooked cereal and used it to change breakfast forever.

Seb Emina and Malcolm Eggs "The Breakfast Bible"


Dry ingredients:
500g oats
125g almonds
50g sesame seeds
100g sunflower seeds
1 tablespoon chia seeds
1/2 teaspoon ground cinnamon

Wet ingredients:
250ml maple syrup
100ml coconut syrup
50ml sunflower oil
100ml water

Additional ingredients: berries, coconut

Preheat oven to 150C.
Combine dry ingredients in a medium bowl.
Combine wet ingredients in a small saucepan. Cook over medium heat just until coconut oil dissolves, stirring frequently. Remove from heat; stir in all dry ingredients.
Spread mixture in a thin. Bake at 150C for 45 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried berries coconut. Cool completely.
Note: Store completely cooled granola in an airtight container at room temperature.

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