gluten-free, dairy-free, egg-free, vegan, soy-free, cane sugar-free
Order of events in my day:
1) woke up feeling sad.
2) made granola.
3) had two epiphanies.
Let’s work backwards. My epiphanies. The first is that I am basically, pretty much, a medicine woman. Questions? Doubts? Kindly refer to the following analysis:
The first form of peanut butter can be traced all the way back to the ancient Incas, who were known to make peanuts into a paste-like substance. The first form of cocoa can be traced back to the ancient Mayans, who cultivated cacao trees and created cocoa in its first edible form: drinking chocolate. I mixed both “peanut butter” and “cocoa” using only a bowl and a spoon, reminiscent of a mortar and pestle. I chanted as I mixed (“rah-rah-ah-ah-ah-ah, roma-ro-ma-ma-ah, ga-ga-ooh-la-la-ah…“) I baked this granola over an open flame. An open flame in my oven. Then I danced. When it came out of the oven. For joy.
So, in dealing with materials discussed in analysis, I dealt with materials of ancient civilization. Furthermore, if I handled said materials in the ways addressed in analysis, then I handled materials of ancient civilization as a medicine woman of afore-mentioned ancient civilization would. Therefore, one would rightly assume that I must be a medicine woman.
That is not all. Whilst I channelled these ancient civilizations and their ancient ways, I had my second epiphany. The thought came to me as an epiphany would come to any medicine woman of the ancient world: spellbound by her craft, like a whispering wind… Granola is really just a dolled up oatmeal cookie, depending on the flavor, that is smashed into crumbs... Yup, there it was, fresh out of the spirit world. I know. Your mind is blown.
But there is no question about it. As I stirred toasted oats into that dark, peanut butter chocolate elixir, I knew what was on the other side of that spoon was familiar. My lifetime experience of eating cookies told me so. Granola – “healthy, wholesome, nutritious, satisfying granola” – is essentially cookie crumbs one may sprinkle atop anything and/or eat straight out of a bowl. So simple. So brilliant. Especially since this granola in particular is the Queen of Healthy and the Goddess of Delicious.
So. Epiphanies? Check. Granola? Check. Guess that brings us to numero uno: Woke up feeling sad.
I could have wallowed, resigned to the way the cookie crumbled. Instead, I crumbled the cookie myself. And gobbled it up with Rice Dream and a spoon. Who knew the medicine I needed happened to be the very medicine I created? That’s the clincher.
The mark of a true medicine woman.
The power to heal oneself.
Peanut Butter Chocolate Granola
2 cups GF rolled oats
3 Tbsp GF oat flour
1/2 cup crisped rice (I used Erewhon Crispy brown rice)
3 Tbsp unsweetened shredded coconut
1/4 cup unsweetened cocoa powder
6 Tbsp peanut butter
1/4 cup maple syrup or agave nectar
1/4 cup brown rice syrup
2 tsp vanilla extract
1/4 tsp salt
1. Spread out oats on baking sheet and bake for 15 minutes at 300˚ (until lightly toasted).
2. Meanwhile, combine crisped rice, shredded coconut, cocoa powder in a mixing bowl.
3. Whisk syrups, peanut butter, vanilla extract, and salt in separate bowl.
4. Stir toasted oats into dry mix. Add liquid mix. Mix very well so that the oats are coated well in the liquid mixture and the cocoa is well distributed.
5. Spread out mixture evenly onto baking sheet lined with parchment paper.
6. Bake about 20-25 minutes. I usually remove the tray about 15 minutes in, break the clumps apart with a spatula, give it a good stir, and then put it back in to finish baking.