Monday, December 26, 2011

Meatless Monday: Granola

I've been testing many granola recipes. This is my third or fourth batch. I scour pinterest for recipes and this one is a winner. It's lightly flavored with cinnamon, ginger, and allspice. It baked up perfectly crunchy and golden brown. I eat this over yogurt with my honey from Puerto Rico and I'm in heaven every morning.

From the Well Fed Soul


3 cups rolled oats
2/3 cup whole wheat pastry flour (I used about 1/4 cup of ground flax instead)
2 cups whole, raw, unsalted nuts (I usually use cashews, almonds, and sunflower seeds, but experiment with what suits your fancy)
pinch of salt
1 tsp ground cinnamon
1 tsp ground ginger
1/3 tsp ground allspice (or ground cardamom is tasty too)


1/3 cup juice (whatever you have in the fridge is fine: cranberry, orange, apple...)
1/3 cup vegetable oil
1/4 cup pure maple syrup
1/4 cup packed brown sugar
1 tsp vanilla

"Preheat oven to 300 deg F.

In a large bowl, thoroughly mix the dry ingredients together. In a smaller bowl, whisk together the wet ingredients, then pour over the dry, and stir well to combine.

Spread in an even layer on a rimmed cookie sheet. I like to have big chunks of granola at the end, so I pack mine down gently with the back of the spoon. Bake for 25 minutes, then gently stir the granola around the pan, bringing the crisper edges to the middle, so it cooks evenly. If you prefer to keep the nice, big clumps, don't overmix at this point. Bake for another 20 to 25 minutes, until golden, then allow to cool completely. (The granola crisps up as it cools.) Once cool, store in an airtight container. Will keep for several weeks." (I baked this straight through for the first 25 minutes, but then did the stil-every-10-minutes method for probably 30 more minutes.)

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