Is there anything that a little lavender can't improve? We are obsessed with this soothing, gut-friendly, and totally clean lavender granola recipe from The Gluten-Free Grains Cookbook. Dip into the fun story behind cookbook author and food blogger, Quelcy Kogel's recipe, then try it for yourself in just fifteen minutes flat...
I once spent a very relaxing semester in Aix-en-Provence, France, happily immersed in the slower pace of provincial life. It was my intro to the French language, the beginning of my love affair with cheese and the first time I considered lavender to be an ingredient. What amber waves of grain are to America, purple fields of lavender are to Provence. This granola is an everyday opportunity to plot, scheme and dream about a lavender season trip to Provence while savoring the last sip of lavender-infused milk.
Grinding the lavender infuses a light floral taste without chomping on floral buds. To find edible, culinary or food grade and, ideally, organic lavender, try your local co-op bulk spice/teas or check online. These qualifiers should mean the lavender hasn’t been treated with pesticides, but opt for organic for extra assurance. Rolled oats are a traditional granola ingredient, but the buckwheat groats are a textural game changer. They are a rich source of rutin, a powerful antioxidant that helps prevent cell damage and supports good health, so this granola will leave you glowing like a French girl.
The post 15-Minute Lemon-Lavender Granola (Gluten-Free + Made with Honey!) appeared first on The Chalkboard.
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