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F3076c7b a01f 4dcb 92c5 0f70fc7ef0e3  2016 09 29 08 11 35
Rachael Strecher
Rachael Strecher

Tahini Pecan granola: I love granola, but find it to usually be too cloyingly sweet. I think this is because most binders are sugar based (maple, honey, etc.). To get nice chunks without as much sugar I use an egg white. This one also had maple syrup, tahini, olive oil and maybe too much vanilla. I added a handful of almonds, making the nut:oat ratio more protein-heavy. Couldn't stop snacking on it last night...then this morning to fancy it up a bit I added a drizzle of olive oil and zest of lemon. #breakfast