I could eat healthy like this every day…if I had time in the mornings, and a 6th floor balcony, and a white sandy beach, and the emerald green waters of the Gulf Coast. Though that is not my normal routine, for this week it is exactly my routine.
As I sit and listen to the waves crash on the shoreline, I enjoy season-fresh fruits and my new favorite granola. I’ve taken a vanilla granola recipe and ‘kicked it up a notch.’ In omitting the oil, I have in it’s place added frangipane. This yields a most flavorful almond granola, the almond aroma wafting around your senses as soon as the granola is poured into a bowl from the freezer (yes, store your granola in the freezer.) You can find the frangipane recipe in David Lebovitz’s “Ready for Dessert.” I used 1/2 the frangipane recipe in this granola; the granola bakes to a very rich, almond scented mixture.
I cleaned my plate! (notice the reflection of the balcony railing, balcony wall, gulf waters, and horizon – all in the bowl of the spoon)
This granola does not maintain the crunch as with other granola recipes; however, the flavor well compensates for the loss of crunch/softer granola.