We leave today for Wylie's follow-up (and hopefully final) surgery.
It will be a bit different this time. Wylie remembers some of what went down last time, and isn't quite as excited as before. (Although I'm doing my best to convince him that this is going to be a really fun and exciting doctor's visit!) Plus, my mom isn't with us to help everyone decompress at the end of the day. And a long, exhausting day it will be, given that we need to be at the hospital tomorrow at 6:30am.
But we're bringing the dog this time, and so we'll have the benefit of all those comfort-and-love vibes our canine family members contribute to our well-being. Surely, watching his beloved friend run and play and perform all her crazy antics will be healing to Wylie during the post-procedure afternoon, right?
We're also bringing granola and Greek yogurt. I wasn't quite prepared for our inability to find good, healthy food in a timely manner during the last go-around, and as a consequence we ate poorly, and at odd hours. This time, I've armed us with simple foods that will give us the energy and nutrition we all need to power through the stress and discombobulation that is a day spent at the hospital.
The next few days for you will probably, hopefully, be much closer to your normal routine than ours will be. You may already know where all your imminent meals will come from, and you're looking forward to them without apprehension. You don't need my help in keeping your family's blood sugar regulated.
But still, I thought you might like to have some of our granola. Thanks for reading, friends.
Fruit and Nut Granola
Yields about 10 cups
176 grams (about 1/2 cup) honey
56 grams (4 Tbsp) unsalted butter
55 grams (about 4 Tbsp) coconut oil
3/4 tsp vanilla extract
finely grated zest of one orange
450 grams (about 4 cups) certified gluten-free rolled oats
140 grams (about 1 cup) raw hazelnuts, coarsely ground
116 grams (about 1 cup) raw sliced almonds
65 grams (about 1/2 cup) pepitas (green hulled pumpkin seeds)
24 grams (about 3 Tbsp) coconut flour
21 grams (about 3 Tbsp) ground flaxseed
4 grams (2 tsp) roasted Saigon cinnamon, or regular cinnamon
scant 1/4 tsp ground cloves
142 grams (about 1 cup) raisins, or other dried fruit
125 grams (about 1 cup) dried cranberries, or other dried fruit
Preheat the oven to 300ºF. Have ready two baking pans lined with parchment paper.
In a small saucepan set over low heat, combine the honey, butter, coconut oil, vanilla, and orange zest. Heat until the butter and coconut oil are completely melted.
Meanwhile, in a large bowl combine the oats, hazelnuts, almonds, pepitas, coconut flour, flaxseed, cinnamon, and ground cloves. Stir to thoroughly blend.
When the butter mixture is melted, pour it over the dry ingredients and mix until everything is evenly coated. Divide the granola between the two prepared baking pans and spread evenly.
Bake granola, stirring and rotating pans frequently, for about 45 minutes, or until the oats and nuts are a toasted golden brown.
Pour hot granola into a large bowl and add the dried fruit, stirring to combine. Cool, stirring occasionally, then store in an airtight container at room temperature. Apparently you can refrigerate homemade granola for up to 1 month, but seeing as we always eat ours within the first week, I've never needed to do that.
Posted by Tara Barker at 1:54 AM