{"id":42,"date":"2005-07-05T12:44:28","date_gmt":"2005-07-05T21:44:28","guid":{"rendered":"http:\/\/blog.taodekitchen.com\/2004\/07\/05\/certified-and-a-little-nutty\/"},"modified":"2006-01-09T22:02:06","modified_gmt":"2006-01-10T07:02:06","slug":"certified-and-a-little-nutty","status":"publish","type":"post","link":"https:\/\/taodekitchen.com\/tasty\/general\/certified-and-a-little-nutty\/","title":{"rendered":"Certified and a little nutty"},"content":{"rendered":"

\u2026Granola that is\u2026\u00a0\u00a0<\/p>\n

<\/font><\/span>Yipee! I finished the first half of the nutrition program at Bauman College and am now a Certified Nutrition Educator – well certified in a few weeks. Next stop is Certified Nutrition Consultant which will happen same time next year after another 350 hours of classroom time.\u00a0\u00a0<\/p>\n

<\/font><\/span>In celebration, here is a recipe for an unusual granola that I developed\u2026\u00a0\u00a0<\/p>\n

<\/font><\/span>* Exported from MasterCook *\u00a0\u00a0<\/p>\n

<\/font><\/span>Granola – Nutty Tamari Seaweed\u00a0\u00a0<\/p>\n

<\/font><\/span>Serving Size : 12\u00a0\u00a0<\/p>\n

<\/font><\/span>Amount Measure Ingredient \u2014 Preparation Method
\n\u2014\u2014\u2013 \u2014\u2014\u2014\u2014 \u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2013
\n3 cups oats \u2014 old fashion, raw
\n3 tablespoons sesame seeds \u2014 whole raw
\n1\/4 cup sunflower seeds \u2014 raw
\n1\/4 cup pumpkin kernels \u2014 raw
\n3 tablespoons seaweed \u2014 flakes
\n1\/4 teaspoon sea salt
\n3\/4 teaspoon cinnamon
\n3\/8 cup honey
\n2 tablespoons oil
\n2 teaspoons tamari soy sauce\u00a0\u00a0<\/p>\n

<\/font><\/span>Preheat oven to 300F.\u00a0\u00a0<\/p>\n

<\/font><\/span>Put dry stuff in a bowl and toss to mix\u00a0\u00a0<\/p>\n

<\/font><\/span>Heat honey, tamari and oil over low heat until thin enough to pour.\u00a0\u00a0<\/p>\n

<\/font><\/span>Pour honey mixture on to oat mixture and stir to evenly coat.\u00a0\u00a0<\/p>\n

<\/font><\/span>Spread on a half sheet pan lined with parchment paper.\u00a0\u00a0<\/p>\n

<\/font><\/span>Bake, stirring every 10 minutes, until golden brown. About 30 minutes total. Granola will still be a bit soft but will become crispy after cooling.\u00a0\u00a0<\/p>\n

<\/font><\/span>Cool and store in airtight containers.\u00a0\u00a0<\/p>\n

<\/font><\/span>***Notes: I try to use as many organic ingredients as possible. The seaweed is called \u2018Dried Seaweed Powder\u2019 or \u2018Mikawawan San Aonoriko\u2019. It\u2019s not really a powder but more like flakes – green. I found this at Berkeley Bowl in the Japanese ingredient aisle right next to the sheets of Nori. It comes in a 20 gram bag. ***\u00a0\u00a0<\/p>\n

<\/font><\/span>Yield: \u201c1 1\/2 quarts\u201d
\n– – – – – – – – – – – – – – – – – – –\u00a0\u00a0<\/p>\n

<\/font><\/span>Per Serving (excluding unknown items): 254 Calories; 9g Fat (30.7% calories from fat); 9g Protein; 37g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 103mg Sodium.\u00a0\u00a0<\/p>\n

<\/font><\/span>It\u2019s a tasty snack all by itself. I like to take a little baggie of it with me while out and about in case I get hungry. Prevents me from eating junk out of desperation. I haven\u2019t tried it on top of my favorite yogurt (Pavel\u2019s Whole Milk Russian Style – we\u2019ve got to bug the owners to make an organic version of this) yet but I imagine it would be quite tasty.\u00a0\u00a0<\/p>\n

<\/font><\/span><\/p>\n

Enjoy!<\/font><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

\u2026Granola that is\u2026\u00a0\u00a0 Yipee! I finished the first half of the nutrition program at Bauman College and am now a Certified Nutrition Educator – well certified in a few weeks. Next stop is Certified Nutrition Consultant which will happen same time next year after another 350 hours of classroom time.\u00a0\u00a0 In celebration, here is a […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,8],"tags":[],"class_list":["post-42","post","type-post","status-publish","format-standard","hentry","category-general","category-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/42","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/comments?post=42"}],"version-history":[{"count":0,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/42\/revisions"}],"wp:attachment":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/media?parent=42"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/categories?post=42"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/tags?post=42"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}