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Similarly to adjusting to buying my produce at a small neighborhood market, it took me a while to realize that the supermarket was not the best place for nuts, seeds, dried beans, and dried fruits (staples in my cabinet). The selection is limited, the quality bad, and the prices high, so I’d resigned myself to not having these around as much. Then I realized that the stores here called “dieteticas” were not, as I’d originally thought, purveyors of vitamins and protein powers, but instead actually specialized in just these sort of bulk goods that I like so much. At a nearby one, I stocked up on ingredients for this surprisingly easy to make granola. I tried to use a minimum of oil and honey in this recipe to keep it on the healthier side (although you can take it even further by using applesauce in place of the oil). With extra flavor from fresh ginger and orange zest, alongside traditional oats, nuts, and raisins and less traditional coconut flakes, chia seeds, and dried pears, this granola has more than enough in it to keep it exciting. And, like all granola recipes, it can be easily modified to your liking.<\/span><\/p>\n Ingredients:<\/p>\n *Oats are gluten-free, but many are processed on the same equipment as wheat, so make sure to check the label if you can’t eat gluten. Method: <\/span><\/div>\n<\/div>
\nPear Ginger Nut Granola<\/span><\/strong>
\nYield: about 8 cups granola<\/span><\/p>\n\n
\n**Sliced almonds will work perfectly fine, too, or you can use whole almonds, if you like.
\n***Or use agave nectar for a vegan version.
\n****You can use pretty much whatever your favorite oil is – I used a mix of coconut oil and olive oil.
\n*****For a more intense ginger flavor, up to 1 Tbsp or even a little more.<\/p>\n
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