BILBERRY GRANOLA

BILBERRY GRANOLA

Bilberries are pretty cool.  

That's an herb nerd joke. Bilberries have a cooling effect on our venous system. The combination of flavonoids and tannins in bilberries work on our blood and the system that carries it through our bodies. Bilberries help move our blood easily through our veins, helping to clear out obstruction along the way.  Flavonoids link to the colors in fruits and vegetables, "the more colorful the better" is a reliable refrain. Antioxidants are made of flavonoids.  So where there is color there are cancer-fighting properties. Neat. 

You can likely find bilberries growing in the wild now.  They are delicious fresh. I also like keeping dried ones around, because they pack a lot of punch. Drying concentrates their power. Bilberries are so tiny and they are so mighty!

They're great to have with sweet things, because they can regulate our blood sugar. So they're perfect for something like granola!

Bilberry Granola

1 1/2 cups uncooked oats

1/2 cup raw cashew

1/2 cup raw whole almond

1/3 cup raw hemp seed

1/4 cup olive oil

1/4 cup brown rice syrup

1 T maple syrup

1/4 teaspoon sea salt or himalayan salt

1 cup flaked toasted coconut

1/2 cup dried bilberries

1/2 cup whatever other dried fruit you like, I used mulberries

Preheat your oven to 325 degrees. Line a baking sheet with parchment paper.

Combine the oats, cashews, almonds, & hemp seeds in a bowl. Mix it up. Measure the liquids all together, beginning with the olive oil. This is a sneaky way to ensure that nothing gets stuck in the liquid measure. Add the salt to the liquids. Pour over the dry ingredients & mix so that everything is coated. 

Spread the granola into an even layer on the baking sheet and slide it in the oven. Set the timer for 10 minutes. When it goes off, stir the granola. The bottom and sides should be starting to brown. Set the timer for another 10 minutes. When it goes off, stir the granola. Turn the oven down to 300 degrees. Set the timer for 5 minutes, stir. Another 5 minutes, stir. 30 minutes total. Add the bilberries, other dried fruit, & the coconut flakes at the end. Mix & let it cool in the pan. 

Enjoy with your favorite milk! I like mine with hemp milk. By the way, I promise to never spell milk with a Y.

FERMENTED SALSA

FERMENTED SALSA

RHUBARB BUTTER

RHUBARB BUTTER

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