credit: sara remington
here is a video i made with CBS’s Chow.com. this almond milk goes well with black. brown. green. granola. oh, if you are wondering where i got my fresh Jomo Kenyatta tee from, check Tano Design.
black. brown. green. granola.
Yield: About 5 cups
Soundtrack: Black, Brown, and Beige by Duke Ellington featuring Mahalia Jackson
Art: “The Interaction of Coloreds” by Mendia + Keith Obadike
I have been experimenting with granola for a while now, and this one is not only tasty but highly nutritious. The pumpkin seeds are an excellent source or iron, zinc, phosphorous, Vitamin A, calcium, and Vitamin B. I serve mine with almost-frozen Almond Milk.
4 cups old-fashioned rolled oats
1 1/2 cup raw pumpkin seeds
3/4 cup unsweetened shredded coconut
1/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 cup apple cider
1/2 cup melted coconut oil
1/2 cup maple syrup
2 teaspoons vanilla extract
1 cup chopped dried black mission figs, tough tips discarded
1/2 cup currants
· Preheat oven to 350°F.
· Evenly spread the oats on a parchment-lined baking sheet and toast for 20 minutes, stirring every 5 minutes for even toasting. Remove from oven and transfer to a large bowl.
· Reduce the oven’s temperature to 325°F.
· Add the pumpkin seeds, shredded coconut, salt, and cinnamon to the bowl with the oats and mix well with a large spoon.
· In a medium bowl, combine the apple cider, coconut oil, maple syrup, and vanilla extract and mix well. Transfer to the bowl with the oats mixture and stir to combine until well coated.
· Evenly spread the granola on the baking sheet used to toast the oats and bake, stirring every 10 minutes, until well-toasted and golden brown, about for 45 minutes.
· While the granola is toasting, combine the figs and currants in a small bowl and cover with boiling water for 1 minute to reconstitute. Drain and set aside.
· Remove the granola from the oven, transfer to a large bowl, stir in the reconstituted figs and currants, and transfer back to the baking sheet to cool.
· After cooling, transfer to a tightly sealed container and store in the refrigerator for up to 1 month.
