Part of my Sunday TV-watching experience includes a fun show called "Mexico - One Plate at a Time." The chef on the show, Rick Bayless, is this crazy hippie who finds all kinds of amazing gourmet Mexican recipes. He owns a couple famous restaurants in Chicago, so it makes one wonder "how can a Chicagoan know anything aboug good Mexican cuisine?" Well, I've been impressed so far.
The latest recipe was, of all things, granola! It was so simple, I had to share. The recipe calls for puffed amaranth, but I'm sure any old puffed rice cereal would do the trick. I didn't have either of those, but I did have some unsweetened shredded coconut, which was a key ingredient that I had used in another granola recipe. That recipe took five hours in a 250 degree oven. This recipe took half an hour in a 300 degree oven. With the temperature dropping, I'm all for using the oven these days.
So, I suggest visiting the website and following the recipe to the letter (although the peanuts were a bit odd in the mix, next time I'm leaving them out and increasing the rest of the nuts & seeds to compensate)
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