Saturday, November 05, 2011

Buckwheat granola

I followed Andy Bellatti's recipe for Oil-Free Autumn Buckwheat Granola, using the sweetener-free option. I can't call mine "oil-free", because I incorporated a tiny knob of butter during the last stirring. Neither is it Autumn over here in the southern hemisphere.

Nonetheless, it's a recipe I'm glad I tried, and will probably keep using. Conditions are much less rumbly and churny after eating this, compared with oat-based mixes.

While the mix was still warm, I filled my silicone teddy bears with it and stored them in the fridge (something that Mr Bellatti doesn't mention, but maybe his apples were completely dried and maybe he doesn't live in a place so humid that kiwi fruits sweat).


I have finally discovered a delicious breakfast that will not have me weak with hunger one hour later:

The bear and rye bread go in the toaster oven together, for 4 minutes. Warm, re-toasted granola as a chaser to a soft-boiled egg just done, interspersed with mouthfuls of nutty rye: it's a nice way to see 6.30am in, if you possess a brain that for some reason won't register that you live very close to work and really don't have to wake up at the crack of dawn every day.

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