Odd the ways we find to connect with our love ones.
While back in Ontario for the Christmas holidays, I was helping my mother with a bit of organizing of my Grandmother’s house. I, of course wanted to rummage through the kitchen to see if I could find some wicked vintage props for this here blog of mine. I was able to find some real gems! Very excited!
But I got really excited when we stumbled upon her cookbook, appropriately named “My Olde Cook Book”. Within this book, there are various women’s hand writing. Women to whom I am related to – my great-grandmother, my grandmother and even my mother’s hand writing as a child. I never thought that something as simple as someone’s written word and seeing the actual ink on paper – would make me feel so connected to them. We live in such a digital, printed text world now a days that you forget what handwriting can look like. Thinking back to my Grandmother’s cooking, she only had a few memorable dishes – potato salad, chocolate fudge, glazed carrots, and hamburgers. None of which make an appearance in this book, I’ll have you know. This book is full of baked goods and canning recipes (like this relish). But something about seeing her handwriting made me feel like I was with her again. Her sidebar comments about ingredients to change, or what recipes were ‘REAL GOOD’ all made me smile. I genuinely felt like I connected with her and my ancestors. This was a first for me.
This granola reminds me of holiday dinners, Sunday night feast with Grandma or middle of winter comfort food. This would work well as a perfect topper for an apple crisp – oh, there’s a thought! The chia seeds and flax seeds add lots of omega so don’t leave them out! Pair it with yogurt or a milk of your choice with a few berries and you have a great start to your morning. Or, if you are like me, you will eat it as a snack in the middle of the day!
- 2½ cups gluten-free oatmeal
- ⅔ cup brown rice puffs (I used Nature’s Path)
- ½ cup raw pumpkin seeds
- 3 tbsp coconut sugar
- ¼ cup maple syrup
- 2 tbsp melted coconut oil
- 2 tbsp chia seeds
- 1 heaping tbsp whole flax seeds
- 1 tsp cinnamon
- ¼ tsp ground ginger
- pinch of nutmeg
- pinch of sea salt
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- In a large bowl combine the oats, brown rice puffs, and pumpkin seeds. Spread evenly onto lined cookie sheet. Bake for 10mins, stirring half way through.
- While that is toasting, combine coconut sugar, maple syrup, coconut oil and mix well. Then add remaining ingredients and stir until combined.
- Once you remove the toasted oat mixture from the oven, add it back into the bowl with the remaining mixed ingredients. Stir until well combined.
- Spred the mixture back onto the lined cookie sheet evenly and bake for another 15mins – stirring half way through.
- Remove from oven and allow to cool thoroughly before placing in a glass container for storage.