Why use ghee to bake granola?
We believe in the power of ingredients that tell a story, and that's why we bake with ghee—a wholesome, nourishing ingredient that we source from a local family business and dairy farmers across New York state. It's a symbol of our commitment to fostering community and ensuring that our products are made with care and purpose.
Benefits of Ghee
Most granolas on the market bake with highly refined oils, such as canola—which are known to be inflammatory for our health. Ghee has gained popularity in recent years for its proported health benefits.
1. High in Omega Fatty Acids
Ghee contains Omega-3 and Omega-9, which play a vital role in brain function, hormone production, and heart health. Omega-3s, in particular, have been linked to a reduced risk of heart disease, depression, and cognitive decline.
2. High in Butyric Acid
Ghee is rich in butyric acid, a short-chain fatty acid that is produced by the beneficial bacteria in our gut. Butyric acid has been shown to have anti-inflammatory properties and can help improve gut health by promoting the growth of good bacteria.
3. Lactose Free
Ghee makes a great option for those with lactose intolerance. The milk solids are filtered out in the process, and has a longer shelf life than regular butter, as the removal of the water content prevents spoilage.
4. High in Vitamins
Ghee is a rich source of vitamins A, D, E, and K, which play essential roles in our bodies, from supporting immune function and bone health to maintaining healthy skin and vision. Vitamin K2, in particular, is found in high concentrations in ghee and has been shown to have a protective effect against heart disease and osteoporosis.
Supporting local business & farms.
We transform ordinary moments into extraordinary experiences through thoughtfully sourced, carefully crafted granolas that inspire a deeper connection with food, the land, and each other. We're proud to work with local family-owned business Indian Milk & Honey, and to work with dairy farmers across New York and Pennsylvania.
- "Ghee: An Indian Clarified Butter: A Review." Journal of Food Science and Technology, vol. 52, no. 10, Oct. 2015, pp. 5880–5889. NCBI, doi:10.1007/s13197-014-1396-7.
- Ghosh, Sumit et al. "Role of Butyrate and its Modulation of Epigenetic Mechanisms on Gene Expression and Functionality in Human and Animal Gut Homeostasis." Frontiers in Physiology vol. 10 1099. 7 Aug. 2019, doi:10.3389/fphys.2019.01099.
- Agarwal, Kavita & Sharma, Ashutosh. (2014). "Comparative study of nutritional and antioxidant properties of ghee, butter and canola oil." Journal of food science and technology. 51. 635-641. doi:10.1007/s13197-011-0417-6.
- Ferreira-Lazarte, A., Campos, M.G., Carvalho, A.M. et al. "Antioxidant and Antimicrobial Properties of Bioactive Compounds from Quince (Cydonia oblonga Miller) Peels." Plant Foods Hum Nutr 70, 396–402 (2015). https://doi.org/10.1007/s11130-015-0506-1
- "Ghee." FoodData Central, U.S. Department of Agriculture, 2019. Accessed 14 Mar. 2023, https://fdc.nal.usda.gov/fdc-app.html#/food-details/172436/nutrients.