Puffed Brown Rice Granola

How’s my solar panel doing, you ask? Well, I was getting a nice warm shower in my big house every day. You had to wait 5 minutes for it to heat up. So two men were discussing the problem, and decided that the water is flowing through the warm tubes all day, without being used. We turned off the hot water valve on the panel, which is within arm’s reach, and turn it on just before my shower. And now, because the water sits and stores up heat, instead of circulating, it’s hot! Dang hot. And nice! You actually have to add a little cold to it!

Recipe of the Day – Puffed Brown Rice Granola

Ingredients:
6 c. puffed brown rice
3 T. coconut oil or cacao butter, plus a little extra to oil the pan
1 T. honey
1 tsp. vegetable glycerin
1/4 c. powdered stevia
1/2 c. walnuts
1/4 c. mora or other berries
dash salt
options: 1/4 c. of cacao/carob powder, cacao nibs, chocolate chips, cinnamon, coconut, raisins, dates, seeds
Directions:Preheat the oven to 425 degrees F. Lightly coat a cookie sheet. Mix the ingredients by hand and spread evenly. Toast in the oven for 4 minutes, stirring occasionally.When completely cooled store in an airtight container for 1 to 2 days. You can, instead, deydrate at 105 degrees for 4 hours or more, to retain all the great enzymes!

Word of the Day – aire – air

Tip of the Day – I got this huge bag of puffed brown rice in the Sat. Organic Market for $4.50. here in Vilca!

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