guiltless granola

I cook for a friend at church from time to time who is pre-diabetic. She asked if I could come up with a granola that has a low glycemic index and this is an amalgamation of a couple of recipes I found.

1 cup chopped dates
1 cup water

Combine and cook over medium heat until most of the water has either been absorbed or evaporated. Set aside to cool.

8 cups rolled oats (oatmeal)
1/2 cup chopped walnuts
1 cup golden raisins
1 cup dried fruit (your pick)
1 cup wheat germ
1/2 sunflower seeds
1/2 cup pumpkin seeds
1/2 cup flax seeds
1/2 cup slivered almonds
2 cups unsweetened shredded coconut

Mix these ingredients together in a large bowl. Cook in batches by spreading a thin layer on a baking sheet and baking for about seven minutes. (It took me about four batches.) Put the mixture back in the big bowl. Add

1/4 frozen apple concentrate, thawed
1/4 cup vegetable oil

to the date paste and mix together. Add the liquid to the dry ingredients and mix well. Return the mixture to the baking sheet and cook for about ten minutes, stirring occasionally. Let cool before storing in an airtight container.

Peace,
Milton

cajun sweet pecans

1 bag pecan halves
4 tablespoons brown sugar
2 tablespoons cajun spice mix
2 tablespoons butter

In a large bowl, toss the pecans with the sugar and spice mix. Melt the butter and pour it over the pecans and toss until butter is absorbed. Put on a baking sheet and cook in a 350 oven for 3-5 minutes. Watch it closely; don't let the pecans burn. Remove from oven and allow to cool on baking sheet.

Peace,
Milton

rachel's nut brittle

My mother-in-law is crazy about peanut brittle. For Thanksgiving I'm going to make her this special version adapted from a Food & Wine recipe in their December issue.

2 cups sugar
1/2 cup water
1 stick unsalted butter
1/3 cup corn syrup
1/2 teaspoon baking soda
12 oz. roasted peanuts, cashews, and pecans

Comine the sugar, water, butter, and corn syrup in a large sauce pan and brint to a boil. Cover and cook over medium high heat, stirring occasionally, until it registers 300 on a candy thermometer. Remove from heat and stir in the baking soda. The mixture will bubble. Stir in the nuts and quickly scrape the mixture on to a rimmed nonstick baking sheet (0r, if you baking sheets are like mine and not nonstick, one that has been sprayed with Pam). Working quickly, spread the mixture into an even layer. Let it cool completely before breaking it into pieces.

Makes about 2 pounds.

Peace,
Milton