I bet those of you who know that I am in Israel will be surprised to see this posting. I have a few things to share and I found a few quiet moments in a lovely coffee shop in Jerusalem. Many Israeli writers are famous for what they have created while sipping coffee in Jerusalem.
Before i left the states I messaged Robin Robertson the author of the slow cooker cookbook and asked for her permission to reproduce some of her recipes here and she sent me this message:
Before i left the states I messaged Robin Robertson the author of the slow cooker cookbook and asked for her permission to reproduce some of her recipes here and she sent me this message:
So with Robin's blessing i am going to share another favorite....Granola
5 cups of rolled oats
1 cup of sliced almonds
3/4 cup of sweetened dried cranberries
3/4 cup of unsweetened shredded coconut
1/2 cup of chopped dates
1/2 cup of sesame seeds
2/3 cup of pure maple syrup
1/4 cup of corn oil or some other mild tasting oil
1/4 teaspoonn of cinnamon
pinch of salt
Lightly oil the slow cooker
Put everything in and stir to combine. cook on high uncovered for 1 1/2 hours stirring occasionally.
Reduce the heat to low and continue cooking uncovered for 2 more hours stirring occasionally.
Spread the granola on baking sheets and let it dry thoroughly before puttitng it in an airtight container. It will keep for at least 2 weeks. enjoy!!
(Fresh from the vegetarian slow cooker, Robin Robertson)
My next posting will probably be from home unless I get inspired by something here.
All the best
happy slow cooking
Donna
5 cups of rolled oats
1 cup of sliced almonds
3/4 cup of sweetened dried cranberries
3/4 cup of unsweetened shredded coconut
1/2 cup of chopped dates
1/2 cup of sesame seeds
2/3 cup of pure maple syrup
1/4 cup of corn oil or some other mild tasting oil
1/4 teaspoonn of cinnamon
pinch of salt
Lightly oil the slow cooker
Put everything in and stir to combine. cook on high uncovered for 1 1/2 hours stirring occasionally.
Reduce the heat to low and continue cooking uncovered for 2 more hours stirring occasionally.
Spread the granola on baking sheets and let it dry thoroughly before puttitng it in an airtight container. It will keep for at least 2 weeks. enjoy!!
(Fresh from the vegetarian slow cooker, Robin Robertson)
My next posting will probably be from home unless I get inspired by something here.
All the best
happy slow cooking
Donna