Monday, March 2, 2009
I used to make homemade granola for my boys. They liked it as a snack. I remember the days when all their school books had little bits of oat stuck between the pages.
The great thing about granola is that it can be used so many different ways. It can be spooned over sugarfree yogurt for a yummy dessert. It can top muffins for a crunchy surprise. With a bit of cream mixed with water, it becomes a tasty cereal for breakfast.
But when we low carb, the question is: how does one make granola without oats?
It is secret ingredient time. TVP. Sounds like something plumbers use. Practically, a versatile tool for low carbers and vegetarians alike. It is actually Textured Vegetable Protein, a nuggety, crunchy, pretty much flavorless soy concoction that just begs for your kitchen creativity. When re-hydrated, TVP is useful as a meat replacement or extender. 1/4 cup dry TVP contains 3 net carbs and 12 grams of protein. When made into granola, it will absorb the flavors of the peanut butter and sweetener. Crunchy, easy to make and wonderful by the pinchful.
2 cups Textured Vegetable Protein granules
1 cup chopped nuts
1/2 cup unsweetened coconut
1/2 cup natural peanut butter
1/2 cup DaVinci syrup, peanut butter, vanilla or caramel flavor
Mix peanut butter and syrup until smooth. Mix dry ingredients together. Pour the liquid over the dry mixture and mix well. Spread into a thin layer on a cookie sheet and bake about 30 minutes at 325 degrees, stirring every ten minutes. Let cool and remove to an air tight container. Good alone, with cream as a cereal, or with sugarfree vanilla yogurt.