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Monday, June 1, 2015



  • 300 g (or 3 cups) of whole grain rolled oats
  • 140 g (or 1 cup) of almonds, preferably Marcona almonds
  • 150 g (or 1 cup) of macadamia nuts
  • 4 g (or ½ teaspoon) of salt
  • 1.3 g (or ½ teaspoon) of ground cinnamon
  • 1 g (or ½ teaspoon) of ground ginger
  • 6 g (or 1 tablespoon) of pure cacao powder
  • 115 g (or 4 oz) of unsalted butter
  • 5 ml (or 1 teaspoon) of vanilla
  • stevia equivalent of 100 g (or ½ cup) of sugar
  • a dash (or less than ⅛ teaspoon) of baking soda

    The Method:
    1. Heat an oven to 135°C (or 275°F).
    2. Place the rolled oats in a mixing bowl of appropriate size.
    3. Roughly chop the almonds and macadamias into smaller pieces, and add them to the oats.
    4. Add the salt, cinnamon, ginger, and cacao powder to the bowl and mix to combine all the dry ingredients (except baking powder).
    5. Melt the butter gently in a microwave oven or on the stove top.
    6. Off heat, add the vanilla, stevia, and baking soda and stir to combine thoroughly.
    7. Add the butter mixture to the rolled oat mixture and toss or stir to coat all of the oats and nuts with the butter and spices.

    8. Line a baking sheet or similar large, flat pan with parchment paper.
    9. Pour the oat mixture onto the parchment and flatten it out to a depth of approximately 1 cm (or ½ in) over the pan.
    10. Bake the oat mixture in the oven for 1 hour, mixing and turning it every 15 minutes to ensure even browning.

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