Well, two things anyway :]
Remember my list of cooking projects? Sure you do.
This week I made a version of Catherine’s granola. I didn’t have puffed brown rice cereal, so I used puffed kamut cereal, which I’d say is a fair exchange. I didn’t have almonds, walnuts, dried cherries nor dried apricots, so I had to leave those out. I could have gone to the store to get some or all of the missing dried fruit/nuts, but I really just wanted to use what I had on hand. I did have golden raisins and I added some macadamia nuts. This recipe worked out perfectly, thanks Catherine! Now that I’ve gotten a “taste” of how good homemade granola can be, I want to try this recipe and this one too!
Granola tips I learned from Julie Hasson-Don’t forget to top your individual portion of granola with hemp seeds for added nutrition. Don’t bake the hemp seeds though (they may lose some of their health benefits), nor mix them in with your full batch of granola, unless you don’t mind sticking the whole batch in the fridge.
Plus, granola always tastes better with chopped bananas or other fresh fruit! That’s a tip from me :]
Next up, homemade veggie burger buns! I halved this recipe and made 6 burger buns. Next time, I’ll only make 5 so they are a bit bigger. The recipe was easy to follow and the buns turned out perfectly (although a little lopsided-my fault!). They aren’t too dense and they are suuuper soft! Plus, they are topped with sesame seeds, which are a good source of calcium, among other nutrients.
