just a smidgen

The Best { Gluten-Free Vegan } Granola Recipe – David Lebovitz

Best Granola 3

I shall be brief today..

As I draw up this post.. the ambrosial aroma of
baking red orbs pervades my kitchen..
salaciously assaults my senses

and entices my hunger…

Only..

it isn’t apple pie, it’s something much more salubrious..
quite simply.. it’s

“The Best Granola”

I’ve ever made..
Best Granola 1While I’m quite fond of the many varieties of granola that have blossomed in Smidge’s kitchen (“Smidge’s Granola”, and 3 Flavors of Granola)
I must defer to this new mountainous mélange.

Yes, Smidge has been bested by the best of ’em!

Might I introduce to you..

David Lebovitz?

Yes, The reknowned Pastry Chef and Author, David Lebovitz, who, as we speak, er write, is living the sweet life..
in Paris, France.

Best Granola 2

{ He just… like.. took off and moved there, lock, stock and cookbook. }

If you haven’t read “The Sweet Life in Paris”, you simply must!

I plan to meet up with David, preferably at “La Garde Robe” where we’ll feast on a board of charcuterie and fromage, swished down with an exorbitant amount of French Bordeaux and conversation whereupon he will divulge all of his pastry secrets to me. Of course, I shall share a few of my Brushed Embroidery Cookies in return..

He just doesn’t know it yet.

{ A girl can dream, can’t she? }
Well.. at least I can stalk him  follow him on Pinterest!

I’ve bastardized veganized his recipe for those out there who can’t stand cruelty to animals

or.. bees

{ think honey, which I happen to love.. }

The Best { Gluten-Free Vegan } Granola Recipe – David Lebovitz
 
Cook time
Total time
 
Ingredients
  • 5 cups oats (quick)
  • 3 cups almonds
  • 1 3/4 cups sunflower seeds
  • 1/2 cup light brown sugar
  • 2 tsp ground cinnamon
  • 1 tsp dried ground ginger
  • 1 tsp sea salt
  • 3/4 cup unsweetened applesauce
  • 1/3 cup maple syrup
  • ¼ cup organic blue agave syrup (or.. honey)
  • 2 tbsp vegetable oil
Instructions
  1. Preheat oven to 300°F.
  2. Mix the first 7 ingredients together in the largest bowl you have. I like to use my hands to blend and crush any brown sugar lumps between your finger tips.
  3. In a medium saucepan, stir together the next four ingredients and heat gently until warmed through.
  4. Pour the liquid mixture over the draw and stir for quite a while until all of the ingredients are well blended. The granola should eventually begin to clump in the bowl. Inhale deeply, the fragrance of cinnamon and apple will warm your heart.
  5. Scrape the unbaked granola into a greased or lightly sprayed roasting pan or onto two cookies sheets, similarly prepared.
  6. Bake for 40 minutes in total, stopping every 10 minutes to stir (or the top will burn and the underneath won’t be browned). Your granola is finished when it is as toasted as you like. (I prefer my granola a little less crunchy so I take it out of the oven early.)
  7. Makes 9-10 cups of granola.
Notes
Adapted from { adapted from David Lebovitz }

 p.s. On a side note.. you’ll see my blog has changed yet again. It wasn’t done on a whim, but a necessary step should I wish to become self-hosted. (Although, I’m sure Viveka from “myguiltypleasures” would approve of the new color choices!)

p.p.s. I’ve got some exciting changes coming in about 3-4 weeks, a new header is going to be drawn for me by a lovely graphic artist I discovered while perusing the web.. and, of course, more recipes and DIY crafts as always!

p.p.p.s. I’m off to catch up on my blog reading, all this technical stuff has been daunting!  But this first step went without much of a hitch, thankfully! xx Smidge

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