Whew… talk about the perfect post Olympic respite. I am looking forward to our upcoming YES (yoga_ecology_surf) retreat at the idyllic, paradisical, beautiful… shall I go on?… retreat centre called Haramara, located just outside of Sayulita on Pacific Coast of Mexico.
To those of you not joining us, here is a special treat. When I was there in December, I ate copious amounts of this light, yet filling and flavourful granola. This granola is a speciality of Luis, the smiling chef at Harmara and is made with amaranth, one of the ancient grains of the planet. First recorded as being consumed by the Aztecs, amaranth’s iron content exceeds that of whole-grain wheat, it is high in lysine, a beneficial protein, its fibre content has been proven to fight cancer and heart disease. Amaranth also contains minimal gluten, making this a tasty and nutritionally beneficial way to start your day, espcially if you have a sensitivity to gluten or celiac disease.
Thanks Luis for the recipe. Here it is:
6 cups popped amaranth
1/6 cup steel cut oats
1 cup pecans, coarsely chopped
1 cup almonds sliced
1 cup sunflower seeds
1 cup pumpkin seeds
1 cup sesame seeds
1 cup flax seeds
1 cup grated dry coconut
1 cup raisins
1/2 cup organic agave nectar
1/4 cup extra virgin coconut oil (organic preferably)
Mix together all ingredients except raisins. Roast in oven (160 – 180 degrees C), mix occasionally until toasted, Then add raisins. Let cool and enjoy.
You can store granola in an airtight jar for a few weeks in a cool, dry place.
Ask for “popped” amaranth, you may have to look for it in a latin foods specialty market. If you can find any online sources, let me know.