Tuesday, June 21, 2011

Life is sweet......enough without High Fructose Corn Syrup

After endless supermarket trips scrutinising the ingredients list of cereals I have concluded that American food manufacturers favourite high fructose corn syrup pops up more often than not in breakfast cereals.  Whether you believe the bad press about HFCS or not, it is still a lot of unnecessary sugar in your morning bowl.  

We did have bitesize Shredded Wheat for a month or so (which has no added sugar) but it really does feel and taste like sucking on soggy cardboard.

I took matters into my own hands and decided to make granola.  I had made some before so delved from the back of my memory (and an old cook book)what was required & had a quick peruse of recipes on line came up with the recipe below.

5 cups of large rolled oats
2 cups of almond slivers (with skin on)
1 cup of sunflower seeds
1 cup of pumpkin seeds
3 tsp of ground cinammon 
2 tsp of ground ginger
pinch salt
1/2 cup of soft dark brown sugar
3/4 cup apple sauce (unsweetened apple puree)
1/4 cup honey
3 tbs vegetable oil

Oven at 300F (150oC)
Mix dry ingredients. Warm the puree, oil, honey & sugar.
Mix wet and dry ingredients together in a large bowl making sure all the oats etc are coated. 
Spread out onto a lined baking tray and pat down.  This quantity usually fits onto 2 baking trays.

Bake for about 45mins or until golden. Leave to cool in the tray then break up into chunks and store in an air tight container.

The mini makers have their's with milk; I like it over yoghurt and fruit. A great start to the day!

The observant of you will have noticed that this recipe does in fact have sugar in it and that the first half of this post is me moaning about sugar in cereal. I am aware of the hypocrisy. If its sugar I've added myself I kinda think its OK?! Isn't it?

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