And now, the granola I made the other day. I made this with the Jake and Amos butter. You could use any of these recipes, though, and Chelsea mentioned she’d like to try it with her pumpkin butter, which was sort of a “d’oh!” moment for me…because of course you can try it with something like an apple or pumpkin butter, too. I hadn’t thought of that. But sweet potatoes are just plain fun.I also ended up making some peanut milk! Sounds bizarre, maybe, but Taste-wise, I love the mapley cinnamon one of mine most, I think. The addition of raisins and walnuts is a great one! It is sweet, but not overpoweringly. You can still tell it’s sweet potato, whereas the Jake and Amos butter almost had too much resemblance to an apple or pumpkin butter for me, especially in comparison with the two I made. And the coconut-infused one is just plain fun! The lemon is definitely noticeable, but I felt that without it, the coconut juice I had made it too sweet. That said, it is not hit-you-in-the-face sweet potato, but I think it’s be great atop some more “tropically” pancakes or waffles, without being too sweet-potato-y, if that makes any sense. I feel like it probably doesn’t. Averie triggered the idea as I was reading this post of hers. I’ve been avoiding the grocery store this week (you’ll see why soon…) and it’s so quick to make my own milk. Takes about 5 minutes, tops! …and look at all that peanut flour I got out of it! It tastes like…well, kinda peanutty! Shocking, I know. I like it. It’s different. It smells amazing. Although before we move on from the sweet potato butter; I used it as a glaze of sorts on my chickpeas one night. Just mixed some with balsamic and a dollop of dijon mustard. It’d be great on tofu, but I’m stuck with protein of the canned variety for the next couple days. Another topic for another post. Oh, and the best pumpkin waffle carrot sweet potato earth balance sweet potato butter granola sandwich ever. Shot with incredibly poor white balance skills. I apologize. I don’t think you can tell how gigantic it was from this picture, but I have to eat my waffles on those white plates usually because they’re the only ridiculously huge plates we have. And these waffles were even more gigantic than usual. Lately, I’ve been a wee bit obsessed with a. earth balance on my waffles and b. just grating raw carrot over them. Really, what I’m trying to say, is that I’ve had this lifelong dream of being Bugs Bunny that I am finally trying to put into action. I’ve also been eating waffles like they’re going out of style. And the white balance in these pictures is seriously irking me, but I have my fingers crossed I don’t scare anyone away. Exhibit a. was pumpkin oatmeal waffles, spread with earth balance and sweet potato butter, covered in grated raw carrot, topped with another waffle, which was then topped with more earth balance and half with sweet potato butter and the other half with vanilla-y mixed nut butter. Oh, and granola. Exhibit b was banana oatmeal waffles with earth balance, sweet p butter, raw carrot and granola. I’m sensing some common denominators. *** On another note, I kept getting all these ideas for future posts and even got some partially written. Hopefully they’ll make sense by the time they’re up, though. I can’t remember if I wrote in the present tense which will make it seem like I’m talking about things happening on a Saturday when it’s really Monday; but just work with me. BUT; does anyone have any interest in a photo post? I realize this is probably a frightening question coming from me since the white balance in these pictures is of…very poor quality…but I thought I’d ask. If so, ask me questions in this post and I’ll try my best to compile them and answer them in a post. And if not, that’s chill too. What was your favorite meal this weekend? I loved all the waffles I’ve had. Yes, I’ve been having waffles for lunch when I’m home lately. Sue me. BUT! The dinner I had tonight was rawkin’ if I say so myself. Post to come. What vegetable can you not get enough of at the moment? BABY CARROTS! and romaine lettuce. I’ve been having everything over a bed of greens. Have you tried any milks other than almond or soy? (or cow…goat…)
Sweet Potato-Coconut Granola
In a medium-large sized bowl, combine the oats and spices and salt. Set aside.
In a small saucepan over medium heat, combine the sweet potato butter, sucanat and coconut oil. Whisk until everything is combined and then add to the dry ingredients. Stir to combine. Fold in the walnuts.
Line a baking sheet with aluminum foil or parchment paper. Spray with non-stick spray and transfer the granola to the sheet. Bake for 30 minutes at 350* NOTE: I can’t remember what I baked at and for how long, nor did I write it down. I’m pretty sure it was 350*, baking for 15 minutes, stirring, and then baking 10-15 more, stirring every 5 or so. Make sure you keep an eye on it or it will burn! It should be slightly most-feeling when you take it out, with the pieces along the edges starting to brown.
This was printed from: HealthyExposures
Anyways. Enough with the baking. What is this, a food blog? Luckily, today turned out gorgeous. Still chilly but sunny, which of course made me happy. I ended up going for a super long walk and may or may not have pushed my schoolbooks out of the way for the larger part of the afternoon Ohhh,well. I think I’ve still got everything done. But I’m feeling the walk. I’m beat. Party Animal.
looks like milky dirty sink water...