Welcome to Home Shalom!

Welcome to Home Shalom and Shalom Farm. We pray your visit here be blessed. We are learning to walk in the Ways (Torah) of our Father YHWH and follow Y'shua, His Messiah until He returns to "set things straight". We call it a "Messi-Life". Our walk is neither tidy nor perfect, but it is filled with passion, devotion and desire to serve our King. We are learning to be humble servants, and to be good stewards of the things that He has entrusted to us: His Word, our marriage, our children, our family, our community, our health, and our farm. Hitch your horse and stay a while--our door is always open!

Monday, February 22, 2010

Strawberry Granola

I think this might be my favorite granola! Elijah and I created it last week when we were making our weekly batch of cereal. I wanted something different from the apple, cinnamon raisin variation we had been eating for the last couple of weeks. Boy was I pleased with this!! I store it in a big plastic 3.4 liter plastic container or a gallon jar. It makes about 20 servings or so. I think coconut oil is the magic ingrediant. Enjoy.

Strawberry Granola
10C Oats
1 1/2C Raw Honey (We like Alfalfa.)
1C Raw Sunflower Seeds (hulled)
3C Dried Strawberries, diced into small pieces (you can sub other dried fruit, like dr. blueberries, pinapple apricots, etc.)
1C Coconut Oil (plus some for the cookie sheet)
3C Dried Strawberries, diced

Mix all ingrediants, except fruit, together until evenly encorperated. This may take a lot of mashing with the back of your spoon if your honey and oil are cold...but it's worth it!

Spread evening in a single layer on a greased cookie sheet.

Bake at 350 until golden (about 20 minutes or so). Let cool mixed in diced fruit and store in air tight container in the cupboard. ENJOY!

If you try it - put your comments on the blog!

1 comment:

Julianne said...

I've done a similar granola with flax seed instead of sunflower and added mini choc. chips...far and away my family's favorite thus far. Don't do it often because of the chocolate, but once a year maybe and they're in heaven. Also, I dehydrate mine in my oven, rather than cooking it at such high temps. Apparently you lose fewer nutrients this way. I have a setting for 140F, but most only go down to about 170F so you have to prop open the door with a spoon. Depending how thick the layer is, it takes anywhere from 4-12 hours. Blessings.