SO there is a reason why we like homemade, well, ANYTHING. It tastes better, often has higher nutritional impact, and usually, the emotions connected with it are that much stronger. Why do we fondly think of mom’s baking as a child, even if it was a Pillsbury crescent roll? Yeah, made with love. But thats got to be worth something right?
So why is it so hard for us to get there? well, probably for a lot of us we’ll say time or lack of interest, either totally valid. But occasionally, its such a beautiful luxury to make something we consider so easily accessible from scratch, like MILK and CEREAL. This is one of those, case in point and I bring this up because this a two part recipe of homemade goodness. Double trouble. You can’t do one with out the other, and the other wouldn’t be nearly as good without the first. So your task if you shall choose it, is to first make Erin Irelands to die for homemade almond milk, AND add in Lavender for infusion. Probably a couple TBLS. (please try and use organic as then you are ensuring pesticide free herb)
Got that? K, good. Now onto other bits. In an effort to try and find uses for all the almond pulp you will have leftover (which you can totally freeze btw) I’ve tried some recipes out that become soo jacked up from this. Reduce, reuse, recycle 😉 So now we have your milk, and I don’t know about you, but for me, either cookies or cereal is all I need now. So lets go cereal. This granola is nourishing, fulfilling, gluten free, sophisticated, and ohhh so calming. Lavender is no joke in its ability to calm and relax. Its enough for tony the tiger to change his tune from grrrrrreat, to ommmmmmm.
Sounds like a recipe for a good morning, or maybe even, a bedtime breakfast. Whichever, I’ll say Lavender granola is the breakfast of champions…and peacemakers
- 1.5 cups reserved Almond Pulp
- 3 cups GF Rolled Oats
- 1/3 cup Brown rice syrup
- 2/3 cup shredded coconut
- 3 Tbl coconut sugar
- 3 Tbl coconut oil
- 1 Tbl lavender
- 1 tsp himalayan salt
Preheat your over to 375
In a large mixing bowl, combine all your ingredients except lavender and salt. combine with hands until mixture can form into nice clumpy bits. For this recipe we are looking for nice clusters of granola. Add in your lavender and salt and combine again for even distribution. You can adjust salt levels if you wish, the salt really adds dimension to the flavours so test away.
Pour mixture onto a baking sheet lined with parchment paper. Distribute evenly so everything is sitting on pan, then place in your oven. Bake at 375 for 35-40 minutes. I suggest you check on the granola every 15 minutes and give it a little toss with the tongs. You wont to have a nice golden crunch to the outside, but don’t let it burn baby burn.
Let cool on counter for a few hours and store and enjoy. Or if you’re anything like me, grab your pee wee herman sized cereal bowl and sit down and go to town. Enjoy, bon appetit, sweet dreams.