It took a few tries to perfect, but now this recipe will become a favorite, and probably a staple this time of the year.
What I like about making granola is how wonderful it makes the whole house smell. The best results are obtained when you bake the granola at a low temperature for several hours (even overnight sometimes!). The fragrance is irresistible and at the end you have a healthy breakfast alternative.
Unfortunately, some granola recipes are not much healthier than your typical dessert recipe, containing large amounts of oil and sugar or sugar equivalents (such as maple syrup or agave sweetener). Store-bought granola varieties can be even worse, since they can be loaded with fat, refined sugar and preservatives. It is a challenge to come up with a recipe that is oil and sugar free, and yet has good texture and flavor.
The secret to making this recipe is not only not to let it burn or dry up too much, but also to store in an airtight container to preserve the freshness. You can add...
I had been looking for a way to make tamales with no added refined fats for a long time. I've made vegan tamales for years now, but always adding either oil or Earth Balance margarine, which I thought was the "healthier" option. And it probably is a lot healthier than the original version with lard and meat.
However, lately I have really eliminated oil from my own diet and even reworked all my recipes in my cookbooks to reflect that. Oil is such a refined, processed food, devoid of all fiber and nutrients, that I have a hard time recommending it anymore. Even with the traces of vitamins some oils have, their nutritional value pales in comparison to the less processed, more natural sources of healthy fats, such as nuts, seeds and avocados.
But I was really convinced in my mind you simply couldn't make tamales without refined fats such as oil or shortening. I had never heard of such a thing. I was convinced the refined fat is what gave the tamales their texture, which otherwise might end u...