1 - Because of circumstances out of my control, I mixed the oil and flavouring in with only the seeds, nuts and fruit, then the next day I added the oats. The flavor was very good, but the granola was a bit dry.
2 - This time, I followed the sequence... well, ok, not exactly. I moved the oil and vanilla to the bottom, to mix in with the whisked egg white. Dunno, just seemed to make more sense this way. It's cooling in the oven now, so we'll see.
3 - I standardized the rolled oats and the egg whites. I followed the recipe for massaging the oil in first, then mixed in the whisked egg whites. It's still not deliciously clumping though. I'll have to look at Laura's recipe sheet again.
5 cups / 430g rolled oats (not steel cut or quick cooking)
4 Tbsps sunflower seeds
4 Tbsps pumpkin seeds
1/2 cup chopped hazelnuts
4 Tbsps pumpkin seeds
1/2 cup chopped hazelnuts
1/2 cup dried fruit (eg. chopped apricots, apple, pineapple, raisins)
1 tsp Poudre Douce
1 pinch salt
1/3 cup (55g) brown sugar
2 egg whites (60g)
1/3 cup fat (melted butter or grapeseed oil or sunflower oil)
1 1/2 tsp flavouring (eg. vanilla, almond essence, orange blossom)
- Preheat oven to 140C/280F. Line a large baking tray with baking paper.
- Combine oil and the essence of choice.
- Combine all the dry ingredients, including the fruit oats, nuts, seeds, spices, salt, dry fruit).
- Whisk egg whites until foamy.
- Mix together the oil mixture with the dry mix before mixing in the egg whites. You can mix with a wooden spoon but mixing by hand allows you to massage the oil and egg more evenly into the dry ingredients.
- Spread granola on the tray, clear a circle in the centre, like a doughnut.
- Bake for 45 minutes - DO NOT STIR - until golden. Check at 35 minutes.
- Then turn the oven off, prop open the door a bit, and leave the granola in until the oven is completely cool.
- Once cool, break into clusters. Store in an airtight container.
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