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the-wunderkind:

STREET ART IN MIAMI.
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albeeats:

Gingerbread Granola 
I love this granola. It has no oil (you never really need to use oil in granola recipes) and is relatively low fat. Can be even lower fat if you leave out the nuts. If you don’t want as strong of a gingerbread flavor, use a little less molasses and more of the other sweeteners. Feel free to add different types of nuts, seeds, different types of dried fruit, etc. 
Ingredients: 
3 cups oats 
1/4 cup molasses 
1/4 cup honey/maple syrup/agave/brown rice syrup 
1/4 - 1/2 cup nuts (I used chopped almonds and walnuts)
1/4 cup craisins, raisins, or any other dried fruit 
1 tsp powdered ginger
1 tsp cinnamon 
a pinch each of cloves, allspice and cardamom 
Method: 
Preheat oven to 300F
In a large bowl, mix all ingredients except dried fruit until all the oats are well coated. There should be enough syrup to coat the oats lightly. If you think there is too much syrup, just add another handful of oats. If it looks too try, just add more syrup. 
Spread the oats out on a lined baking sheet. 
Place in the oven and bake for 15 minutes. Toss the granola around and bake for another 15, add the dried fruit and toss again.
Bake for another 5-10 minutes (or take out if it’s starting to burn after the first 30, every oven is different). 
It’s hard to know exactly when the granola is done because it won’t be crunchy until it is cooled. If you’re unsure, just take it out, let it cool but leave the oven on. If it cools and it’s crunchy enough for you, you’re done. If not, put it back in the oven for a few more minutes. 
If you want big clusters of granola, don’t stir it once you’ve taken it out of the oven to cool. Just let it sit. If you don’t like granola clusters like that, stir it a little as it cools. 
Once your granola is cooled, break it up and store it in an airtight container. 
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kimkanyekimye:

I want this type of relationship
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flovvur:

n e o n ☆ f r e s h
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