Recipes


In the 80’s, low-fat became the “healthy” battle cry, and angel food cake came into vogue, with no fat weighing it down, but plenty of white processed sugar fluffing it up. In fact, fat-free-but-sugary baked treats were practically a diet fad unto themselves for well over a decade. Of course, modern science (and let’s just say it: common sense) tells us that we could all benefit from cutting down on processed sugar.


I like my granola crisp but not crunchy and I have found that if you add a little granulated white sugar to the oats as they toast, it helps to crisp the mixture. Generally, all the sweeteners are melted with the oil because that is the easiest way to coat the oats and nuts. The added granulated sugar is not melted and therefore adds a rougher crisp texture as it cooks into the mixture.


Consisting of just six ingredients, this recipe is a snap to make — and the balance of sweet and sour is up to you. My sourpuss family isn’t a fan of sugar in savory dishes, so I added just a single tablespoon of brown sugar to the cabbage. But if the dish then strikes you as too tart, by all means add a second tablespoon or even a tad more.