morning cereal

I have been eating cereal at breakfast ever since I can remember. It only occurred to me very recently that I could make my own instead of hunting for the one and only type that is not loaded with sugar, coconut and other stuff that I do not enjoy much (have I mentioned yet that shopping in Ouro Preto is not like shopping wherever I lived before?), and just make it crunchy and nutty to my taste. It is a kind of granola, inspired from many recipes on the web, although none in particular and so I will just call it my own.

G's Granola recipe

Ingredients:

1/2 cup almonds

1/2 cup cashew nuts

1 cup wholewheat flour

3 cups oats (I mix rolled oats and oat flakes)

1/2 cup seeds (sesame, linseed, pumpkin seeds)

1/2 cup honey

1/4 cup oil (sunflower, soy, canola or other vegetable oil)

1/4 cup fruit juice (generally apple juice or mango or peach nectar)

1 tea spoon (tsp) of cinnamon

1tsp vanilla extract

1/2 tsp almond extract

Preheat the oven to 180 degrees C (note of warning: I do set my oven at 180, but I think it is actually cooler, so if yours can be set at 160, then it is probably wiser to do so).

Using an electric blender chop the nuts and combine with all the dry ingredients. Combine the wet ingredients. Using a wooden spoon combine the wet and dry ingredients and stir until all is wet. Line a baking tray with baking paper. Spread the mix over the tray. Bake at 180 degrees C for 1 h or until dry and golden. Allow to cool down and store in an airtight container for up to two weeks, if you dare. It does not last that long under our roof. Best enjoyed with milk and raisins, or yogurt, jam and fresh fruits.