4 cups / 360 g rolled oats (not steel cut or quick cooking)
1 cup coconut flakes (or more nuts or oats)
4 Tbsps sunflower seeds
4 Tbsps pumpkin seeds
1/2 cup chopped nuts (hazelnuts)
4 Tbsps pumpkin seeds
1/2 cup chopped nuts (hazelnuts)
1/2 cup dried fruit (eg. chopped apricots, apple, pineapple, raisins)
1 tsp Poudre Douce
1 pinch salt
1/3 cup brown sugar
1/3 cup fat melted butter or grapeseed oil or sunflower oil
1 1/2 tsp flavouring (eg. vanilla, almond essence, orange blossom)
2 egg whites
- Preheat oven to 140C/280F. Line a large baking tray with baking paper.
- Combine Wet excluding egg whites.
- Combine Dry including dried fruit.
- Whisk egg whites with fork until foamy.
- Mix Wet and Dry in a large bowl, then mix through egg whites.
- Spread granola on the tray, making a hole in the centre, like a doughnut (see photo in post).
- Bake for 45 minutes - DO NOT STIR - until golden. Check at 35 minutes.
- Then turn the oven off, leave the granola in the oven, and open the oven door open a bit. Leave the granola to cool. The colour will deepen and it will firm up.
- Once cool, break into clusters. Store in an airtight container.
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