Rise 'N' Shine Granola~pg 48

VegCookbookClub April recipes from How It All Vegan! by Sarah Kramer & Tanya Barnard:

I almost forgot to post another recipe; where did the month go?! We're already hitting the 100 degree mark here in sunny Arizona. No! I'm not ready yet.

I always like to have some homemade granola on hand. It's not only great with soymilk and berries for breakfast but I love it with soy yogurt or just eating it plain as a snack.

I left out the optional carob/cocoa powder and used ground flax seeds instead of whole. For my sweetener I used turbinado raw cane sugar; it gave it a nice little crunch. 

Simple Crunchy Granola~pg. 48

La Dolce Vegan! Challenge:

I must admit I still had the jar of muesli (pg. 46) we had made earlier. So I halved this recipe and used my muesli to make this granola. I don't know why I get weirded out by eating 'raw' oats but this toasted granola is much better!

Cranberry Almond Pecan Granola~pg. 48

La Dolce Vegan! Challenge:

Out of all the granolas we've made so far this one is my favorite. The recipe called for pecans and slivered almonds but didn't specify chopping them. I chopped mine because I didn't want big chunks of nuts in my mixture. I also chose to use apple juice instead of cranberry juice. Homemade granola tastes sooo much better than store bought and so easy to make! I like eating it with soymilk or mixing it with some soy yogurt or just eating it straight as a snack.

Apple Cinnamon Granola~pg. 47

Vegan Culinary Institute La Dolce Vegan! Challenge:

I almost burned this batch; 20 minutes is almost too long to cook it. But I caught it just in time!

Homemade granola is so easy to make I don't know why I ever bother to buy it. I love the flavor of the apples, cinnamon and oats combined.

Toasted Oil-Free Granola~pg 47

Vegan Culinary Institute La Dolce Vegan! Challenge:

After cooling my mixture, I added dried cranberries.

I felt like it needed a little more sweetener so I added a little agave nectar when eating it with plain soymilk.

The ever-present label!

I'll store this in the fridge to keep it fresh.