Gothic Granola

Tag Archives: Sunflower

Honours Student Breakfast: Museli

Before I had my licence/parents would let me drive, for the super-early National Honor Society morning meetings, Ownie Mom would drive me to school. As usual, she gave me breakfast: a thermos of Earl Grey tea, a pot of Stonyfield Farms organic, low-fat yoghurt (chocolate please!), maybe an apple, and a bag of enhanced trail mix. Trail mix with more stuff became my vice in later years: GORP, M’n’Ms, peanutbutter-filled pretzels, and Quaker Oatmeal Squares. Of course I ate it to stay awake in 2006-2008. I made it for myself and ate it to fill some hunger for the same love and care for my success in 2009-2010.



Reframing and curse-reversing time. I like to eat Bob’s Red Mill GF Museli in green juice (at work, which indicates a hunger for something not-food, I can tell you without a shadow of a doubt). When I kept seeing Nutrition Stripped’s Nourishing Museli on Instagram, I knew I could redo my favourite snack/breakfast.


While not as whole-foods-y as McKel’s original, mine is a healthy indulgence served in the same ways the originator recommends: straight, over a green smoothie, or on vice cream. Hiding GF cereal in museli is a good way to make it more nutritious and more of a meal than it is by itself.




Museli

2 cups GF rolled oats
3 cups GF cereal (I used Kashi Simply Maize and Van’s Cinnamon Heaven cereals)
12 GF sandwich cookies, quartered and squashed (I used Kinnitoos Chocolate Sandwich Cremes)
1 cup almonds
1 cup walnuts
1 cup sunflower seeds
1 cup hempseeds
2 cups raisins
1 1/4 cups goji berries (I used up a bag)
1/2 cup unsweetened coconut flakes
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
Dash sea salt

Mix it all together and store in airtight containers. Portioning is recommended.



With some Marley Coffee Rawmeal protein powder and ground flaxseed: breakfast!

Come to the Dark Side…we have vegan and gluten-free goodies.

Pants | Life-Changing Bread


I don’t like pants. I don’t like to wear pants that cover my calves. Simply do not like the feeling of cloth on my shins, particularly in the less-sensitive spots (voluntarily wearing short pants in single-degree temperatures growing up did that).  Leggings don’t count as pants since they’re borderline between tights and pants, and I like tights/stockings/knee highs/socks in general.




The temperature has been hovering in the single digits Fahrenheit. I must be getting old because I rolled down my pants to go for a walk on Thursday.


Last week, I was commissioned to make the Life-Changing Loaf of Bread from My New Roots for a friend.

Round 1 turned out awful: tasteless, mooshy, and even the birds didn’t like it, apparently (I wasn’t around to see the results).


Round 2: Baked oatmeal. I am not impressed. I did, however, successfully substitute hempseeds for sunflower seeds and still produce a cohesive loaf.


I let it soak overnight, and I think everything got a little too wet.



 Round 3:
As the bread did not dry out enough in the loaf pan, I increased the surface area and decreased the soaking time to the minimum 2 hours. By round 3, I had acquired sunflower seeds.



Minus that fillip of part of the bread sticking to the pan when it came time to flip it for the second baking, cohesion and dryness achieved. It’s a chewy, toasty, unsweetened granola bar with (kid you not) a shit tonne of fibre.



The Life-Changing Loaf of Bread
Modified from My New Roots


1 1/2 cups GF rolled oats
1 cup sunflower or hemp seeds
1/2 cup ground flax seeds
1/2 cup whole hazelnuts or almonds (or both)
1/2 cup unsweetened coconut shreds
4 tablespoons psyllium seed husks
2 tablespoons chia seeds
1 teaspoon sea salt
1 teaspoon ground cinnamon

3 tablespoons coconut oil, melted
2 tablespoons maple syrup
1 tablespoon agave nectar (or more maple syrup, or all agave, or honey, or you get the picture)
Scant 1 1/2 cups water

If you line it with parchment, the parchment would get soaked and leech into your final product. So mix everything in an 8*8-inch glass or metal pan and set aside to soak for 2 hours.

Preheat oven to 350 degrees Fahrenheit.

Bake for 30 minutes. Line a baking sheet with a Silpat or parchment. Remove the bread from the oven. Loosen the edges of the bread with a spatula. Invert prepared baking sheet over bread pan, then invert bread onto sheet. Tap (bang on that shit) bread pan bottom (use a potholder, of course) to loosen the bread.

Return to the oven and bake for another 25-30 minutes or until bread is dry.





Parting shots:


This week’s bread commission: ‘nana bread head-to-head. From left to right, newcomer Honky-Tonk Banana Bread from Bake and Destroy versus old standby Lower-Fat Banana Bread from Veganomicon.


Snow!



DIY bulletin board: piece of cardboard taped to a padded envelope, tacked into the wall. Yes, those are Skinny Puppy tickets. This, this is punk rock.

Come to the Dark Side…we have vegan and gluten-free goodies.

Sacrifice II: Trail Treats

Sacrifice II
 
My mother would be proud of me. This recipe contains chocolate chips. In the words of one of my fellow team members, “Is it going to be healthy, or good?” when I described the recipe I was going to present for yesterday’s Foodie Call. I remade the cereal bars I made last year for my friend Liz’s Fourth of July shindig. Calling them “Sacrifice to the Gods of Freedom and Democracy” would probably turn off most folk. Here is my recipe for the huge batch (three sheet pans!) of “Trail Treats.” You can customise the crunchy bits and trail mix to your heart’s content.
 
 Sacrifice II Trail Treats | Gothic Granola

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Gourmet Greens | Collards Cordon Vert

This morning at 06:00 I ran to the Alexandria farmers’ market in hopes of securing two kinds of greens, two kinds of fruit, a carnival or acorn squash, and cauliflower.  No dice on the cauliflower.  In the early morning darkness, I looked from the hot peppers to the summer squash to the bell peppers at the Bigg Riggs tables and settled on an orange pepper to include in the curry I’m making later today.

 collards cordon vert vegan gluten-free | gothic granola

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From Soup to Hankies | Green Juice Soup

Sometimes I see a recipe or make something and have a conviction that it’s a dish for someone I know.  Even if I’m not going to see him or her, I know that s/he will enjoy this dish.  Sometimes it’s obvious based on people’s preferences (chocolate cookies for my chocolate-loving mother, pudding for my aunt), but sometimes it’s more obscure.

Green juice soup | gothic granola
 

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