Colleague: Do you normally say “egg yolk IS white” or “egg yolks ARE white”?
Me: Egg yolk IS white.
Colleague: Dude, egg yolk is yellow.
Back at home, 5-year-old insisted on hanging his American flag. Happy Memorial Day, everyone!
(Adapted from Smitten Kitchen)
120 g maple syrup
75 g brown sugar
60 g water
1 tsp vanilla extract
1/4 tsp kosher salt
1 tsp ground cinnamon
300 g rolled oats
175 g almonds (chopped)
60 g unsweetened shredded coconut
80 g flax seeds or chia seeds (whole or ground)
35 g sesame seeds
60 g almond flour
60 g olive oil
1 large egg white (whisked until frothy)
- In a small saucepan, combine maple syrup + sugar + water + vanilla extract + salt. Bring to boil, stirring to dissolve the sugar and salt. Set aside to let it cool, for about 10 minutes.
- In a large bowl, combine cinnamon + rolled oats + almond + coconut + seeds + almond flour.
- Preheat oven to 325 F.
- Line a rimmed 13″ x 18″ baking tray with parchment paper.
- Once syrup liquid is lukewarm, whisk in olive oil, which will cool it further.
- Add egg white.
- Pour the liquid mixture over dry ingredients in the large mixing bowl. Combine.
- Spread mixture evenly on the lined baking tray.
- Layer another parchment paper on top of the mixture and use the bottom of a pot to press down firmly.
- Bake for 15 minutes. Rotate the sheet.
- Bake for another 15 minutes. Rotate the sheet again. Open the oven door a few times to release steam.
- Bake for another 10 minutes.
- Leave granola in the baking tray until completely cool.
- Break into pieces and store in an airtight container at room temperature for 2 weeks (or in the fridge for up to 1 month).