The Amazing Adventures of No Beard the Pirate

No Chub Adventure Grub

June 16, 2009 at 4:26 pm (Munchies)

So I have been trying to find a great snack to remedy low blood sugar while out and about. Unfortunately, most pocket sized snacks are loaded with unnatural ingredients and unneeded calories. Power Bar fully admits to using GM (genetically modified) ingredients, and says it’s good for you because the FDA approves of GM products. Although, some might consider the FDA to be infallible, just keep in mind the FDA’s inability to make a decision on saccharin. Despite multiple studies concluding that it causes tumors and cancer in both rodents and primates, (poor little animals), the FDA is still on the fence, and has recently stated that saccharin is “not classifiable as to the carcinogenicity to humans”. I know that both Kashi and Clifbar use good, unmodified ingredients, they are still expensive, and come in limited flavors. So, enough of that rant. Basically, I was looking for a great snack to give me energy that won’t melt, make me feel like I have a rock in my stomach, or possibly give me cancer. While looking through a stack of my Dad’s outdoor magazines to get camping ideas, I came across this granola recipe from a Backpacking themed magazine from the 1970s. It‘s so awesome, and you can make it as organic as you want, and alter the flavor with your favorite dried fruit.
 
2 cups rolled old-fashioned oats
1 cup rolled barley or wheat flakes
1 cup raw or toasted wheat germ
1 cup slivered almonds
¼ cup packed brown sugar
½ cup unsweetened shredded coconut
1 tsp salt
¼ cup unsweetened coconut milk, light can be used
2 tsp pure vanilla extract
1 cup diced dried mangoes, papayas, or dates
1. Preheat oven to 300 degrees. Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, combine the oats, barley, wheat germ, almonds, brown sugar, coconut, and salt.
3. In a large glass measuring cup or a bowl with a spout, combine the coconut milk and vanilla. Pour into oat mixture and mix well. Spread out in baking pan.
4. Roast for about 1 hour, stirring occasionally to cook evenly, until the granola is golden. Do not let the granola get too dark, and stir frequently during the last 15 minutes, to prevent scorching.
5. Transfer to a large bowl to cool completely. Stir in dried fruit.
6. Store in an air tight container for 1 month at room temperature , or 6 months in the refrigerator.
This recipe make 8 cups.

Eight cups may seem like a lot, but believe me, you will love this granola as a morning cereal, a topping for yogurt, or as a mid-day snack. I  prefer making this with a ½ cup of dried mango, and a ½ cup of dried strawberries, but any dried fruit can be used. To make for easy storing and eating  in the wild or  the concrete jungle, store the granola in a wide-mouth water bottle, like a Nalgene. When you’re ready to snack, just crack open the bottle and pour a little in your mouth at a time and enjoy.

Oh, here are some links to GM foods and the saccharin studies.
GM foods: http://www.ornl.gov/sci/techresources/Human_Genome/elsi/gmfood.shtml
Saccharin and the FDA: http://enhs.umn.edu/current/saccharin/fda.html
Power Bar: http://www.powerbar.com/products/49/POWERBAR_NUT_NATURALS_Fruit_and_Nut.aspx