Do you ever find yourself super excited to make a recipe that’s totally new only for it to fall short? You spent all this time, energy and even money on something that fell flat. All you can do is stare and say “what did I do wrong?”.
In our minds, which have been so thoroughly taught to be negative, the thoughts start racing… you suck at cooking. Everything you make turns out bad. Why do I even bother. I’m not good at anything. No one is going to eat this. No one is going to like this. We move down the list reinforcing terrible lies so firmly in our minds. You are not good enough. No one else thinks you are good enough. Both sentences ending firmly with a period. Cold hard statements about you that boil down to one fact. You are not enough.
These thoughts are fear-based lies! No one on earth perfectly makes a recipe every time. Maybe that recipe didn’t turn out because…. It was a poorly written recipe. It was too humid outside. The oven was too hot. The ingredients weren’t fresh. The timer went off and you didn’t hear it because life. Or it could simply be that you’ve never practiced making whatever it was. In any case you now have a choice. Love or fear, positivity or negativity, to practice and get better or to give up.
If you want to cook. Cook. But know that like everything in life, it take practice. No one becomes a master chef overnight. No one picks up a law book and becomes a great lawyer after reading the first chapter. No ones first essay, poem or blog post is the best they will ever write. No ones first photograph is making it into Nation Geographic. Give yourself grace to try. To learn. And if you want a recipe to practice with here is a great one. It’s sweet and crunchy and mostly forgiving even if you missed the timer and over bake it by a few minutes.
Chunky maple syrup and wild blueberry granola
This super chunky granola is great with a bowl of milk, in a parfait, or just for snaking. It’s easily doubled but if you do so use two pans.
1/3 cup brown sugar
1/3 cup maple syrup
1/2 cup coconut oil
2 teaspoons vanilla extract
3 cups rolled oats
1 cup super seed and ancient grain blend*
8 oz dried wild blueberries
Heat oven to 325.
Line 9×13 bake pan with parchment paper.
In a large heatproof bowl mix oats, seed blend, and dried blueberries.
In a small sauce pan mix brown sugar, maple syrup, and coconut oil over medium- low heat until the coconut oil is melted. Add vanilla. Pour into oats.
Using a rubber spatula, mix the granola blend until all the ingredients are wet. Scrape granola into prepared pan. Tamp the granola down with the bottom of a cup, plate, whatever (you can use your hands but be sure the granola is cool enough to touch) until it is firmly packed. This is what will make your granola so crunchy.
Place granola in the oven and bake for one hour. You can cool the granola on a counter top or just turn the oven off after an hour and let the granola cool inside. Once the granola is cool break it into chunks and store it in a sealed container or jar for up to three months.
* you can find this seed blend at most Trader Joe’s. If you can’t find it omit this ingredient or mix any seeds; flax, hemp, chia, amaranth, ext. up to one cup as a substitute
if you are here and it’s springtime and the lilacs are still in bloom, run don’t walk over to The Kitchen McCabe where Kayley has the best recipe for lilac syrup. It plays so nicely with this springtime granola. Happy granola making!