Salt Free Granola with a Slovenian Flair
Is it challenging to make granola without salt? Not especially, although you might be surprised at how much sodium is lurking in some commercial varieties. Is granola a traditional Slovenian food? Hardly. Slovenians are much more inclined to eat muesli, the uncooked Swiss version of an oats-fruit-nut breakfast blend. Granola and muesli were both developed as health foods in the late nineteenth century. Muesli seems to have remained true to its healthy European roots, while American granola has evolved into a sweet confection that borders on crumbled cookies. So I'll admit it: Granola was an odd choice for my first venture into low sodium cooking. But I was captivated by the description of Pomegranate Granola Fruit Chunks in Sodium Girl's Limitless Low-Sodium Cookbook, Jessica Goldman Foung's guide to the low salt lifestyle we are starting to adopt at my house. (Take a look at her blog for an online version of a very similar...