The granola story
What’s up with granola these days — being sold as 7 or 8 dollar bags at the health food store? So expensive! And wasn’t granola a hippy-dippy food? When did it become mainstream?
I, for one, am thrilled to see granola to have hit it big — it’s about time! Granola has been a super food in my book for years now, however uncool it was to be labeled “granola.” What’s so good about the crunchy, toasty stuff? Lots, actually!
A good granola contains:
• Whole grains and healthy fibers, which help regulate blood sugar and keep the system “regular”
• Nuts and seeds, which provide protein, fiber, and heart-healthy fats
• Fresh or dried fruits, which provide antioxidants and natural sugars to keep your sweet cravings at bay
I have long-since loved granola and have always preferred to make my own at home. Dried cherry, pecan, and vanilla granola in the winter with lots of cloves. Or a cinnamon-spice granola with dried apples in the fall, filling the kitchen with smells of autumn. And in the warmer months, a lighter granola with dried berries, ginger, and agave.
Why make granola at home? Aside from a love of mix-mastering my own creative flavors combinations, I usually can’t stand the store-bought granola mixes. They tend to be laden with sugars and lacking on the whole foods front. Even with some of the expensive, “natural” granolas, it’s difficult to find a company that does a granola that truly feels homemade.
18 Rabbits
But recently, a newer granola company recently came to my attention, and I have fallen simply in love. 18 Rabbits, a locally-owned business operating out of San Francisco, makes a granola that you would swear your hippie chef friend or grandmother baked up. They make different mixes of loose granola in bags, but also granola bars for taking on the go.
18 Rabbits does their granola as a home cook would: wholesome grains with lots of nuts and seeds, and just enough butter and honey to give a gentle undertone of sweetness. Oats are the primary grain used, and the granolas are wheat-free, as well as corn-free and soy-free. All of the ingredients are non-genetically modified, which something to take note of. Why not fully certified organic? 18 Rabbits sources from local farmers that are transitioning into the organic certification, a process that takes at least 3 years and is heavily financially taxing on the farmer. In this, you are supporting the little guys and gals out there working with their land from the (literal) ground up to bring it up to tight organic standards.
As a label-reader and nutrition-minded consumer, I always check breakfast and grain labels for grams of sugar, fiber, and protein. Why does this matter? No matter how natural a product may be, it can still be full of added sugars, even in raw form. (I don’t care how organic or pure a raw cane sugar may be — I still don’t want to be eating it by the teaspoon.) And on a personal note, fiber and protein are the most important macronutrients I look for in a food product, as they will fill me up more, and longer, and ensure a sustained, nourished energy. So I like to see at least 4 or 5 grams of each fiber and protein in a granola to know it’s more than just empty calories. 18 Rabbits greatly surpasses other granolas on the market, at an average of only 4 grams of sugar per serving (the lowest of any granola on the market!), and about 4 or 5 grams of protein and fiber. Most commercial granolas, even the “healthy” ones, make their serving size just 1/4 cup on the back nutrition label — how come? This makes the amount of sugars seem less, since the serving size is much smaller. A serving of 18 Rabbits granola is a hearty 1/2 cup, and at that, they still rank lowest in sugar content! Finally, a real granola with real food that has real nutrition.
Real food, real nutrition, yes that’s nice, you are thinking, but how does it taste?
Well.
Fantastic. 18 Rabbits has created simple flavor combinations that seem to emulate different seasons or times of day, giving a pleasant distinction to each variety. I’m still making my way through their offerings, but from what I’ve eaten so far, I am noting less than delighted. Here’s a preview of the flavors I’ve enjoyed:
Veritas Granola. Made with hazelnut, walnut, and cacao nibs.
This flavor is nutty, savory, and has the softest hint of earthy sweetness. It tastes and feels wholesome to eat — the ideal breakfast to feel both comforted and nourished. Cacao nibs, the raw form of chocolate, are a brilliant addition to this batch. They are smoky and smooth, like a cup of dark espresso, but the unpleasant bitterness you would expect to find in raw cocoa beans isn’t there at all — rather, hazelnuts and oats compliment the natural flavor of cacao and round out the bitter tones, making for a well-rounded granola that showcases chocolate at its finest.
Gracious Granola. Made with pecan, almond, and maple.
This flavor is autumnal, warming and soothing. It feels like a cool October morning with the windows open and a blanket over the shoulders. The maple syrup is so light that you can hardly tell it’s there — combined with the almonds and pecans, there is an Amaretto-like flavor that imbues every bite. This granola would be perfect with fresh cherries and a piping hot cinnamon latte.
Where to find
18 Rabbits granola is still a relatively new company, but they are spreading all over the west coast like crazy. They’re currently available at many Whole Foods locations, as well as Peet’s Coffee. For those looking to eat right when they travel, Gracious Granola is available on all Virgin America morning flights — amazing! 18 Rabbits also recently signed up with Google Campus (Google headquarters) as a new client. It’s interesting to know the employees voted on their favorite granola and picked 18 Rabbits! It’s great to see such a wholesome company branching out to mainstream consumers around the city.
To learn more about 18 Rabbits and their tasty granola products, pay a visit to their website or become a fan on Facebook.
Recipes
Here are a few recipes that Alison, the founder of 18 Rabbits, has created to use 18 Rabbits granola in your own home cookery.
PECAN PRALINE BANANA BREAD
Wheat-free and no refined sugars
1 1/4 cups Spelt flour
2 t. baking powder
1/2t. salt
1/4 cup unsalted butter, melted
1/4 cup maple syrup
2 medium ripe bananas
2 eggs, large
1/2 c. buttermilk (or milk with a squeeze of lemon)
1 cups Gracious Granola™
1/4 cup pecans, chopped (optional)
1. Whisk together dry ingredients.
2. In a separate bowl, mash bananas; mix in butter, sugar, eggs and buttermilk. Using a spatula, fold wet ingredients into dry and then fold in Gracious Granola™ and cranberries.
3. Pour into greased or parchment paper lined pan(s) and bake until toothpick comes out clean.
4. Preheat oven to 350°F. Butter loaf pan(s). Bake 1 hour for loaves or 30 minutes for mini loaves. Cool on rack.
Makes 1 loaf or 8 mini loaves.
Copyright© 18 Rabbits 2007
VERITAS GRANOLA BROWNIES
6 oz. dark chocolate
¾ cup unsalted butter
1 c. sugar
3 eggs
1 t. vanilla
¾ cup flour
Pinch salt
1 cup Veritas Granola™
1. Line a 9X9 baking pan with parchment paper or spread with butter.
2. Melt chocolate and butter in a stainless steel bowl set in a skillet with simmering water. Take off heat and wipe underside of bowl with towel.
3. Add eggs with vanilla and whisk after each egg. Stir in flour, salt and granola. Whisk until well blended and pulls away from the pan. Spread evenly into pan and sprinkle top with granola.
4. Bake 325 degrees F for 30-35 minutes until toothpick inserted in center comes up with crumbs not batter. Cool in pan.
Makes 25 Brownies.
Copyright© 18 Rabbits 2006
