Long time no see, dear Reader. So many things have happened in the last few weeks, on a personal level and on a global level, that I won't bore you with details. Those of you that know me know, those of you that don't know me don't necessarily want to know. And so it is that I'll move on directly to the recipe. (Just let me say yay! for Obama's victory)
It is inspired by Nigella's latest granola recipe in Nigella Christmas, a book you know you want, even if you don't really need it. It is a Christmassy twist on her granola recipe from Feast. I made Andy Fairfield's granola (or was it Andy's Fairfield Granola???) and besides the fact that I nearly let it burn, I didn't like the cinnamonney undertones. So even if it is seasonal, I left it out here too. Then I proceeded to weigh the ingredients, but found that there were way too many sunflower and sesame seeds for my taste, so cut those down, then added some grated coconut, and instead of using honey, I used agave syrup and a little tub of baby pear and apple sauce (100g), all by eye, not really measuring, until the cereal became clumpy enough. I found out again that mine needed much less oven time so beware!
For the Feast granola recipe in metrics, click here to Not Quite Nigella's delightful blog, for imperial measurements, click here.
I used about :
225g rolled oats (the small type)
30 g sesame seeds
30g sunflower seeds
50 g golden caster sugar (or a bit more perhaps)
a large handful of unblanched chopped almonds
3 tbsp of coconut
a tsp Maldon salt flakes
100g of pear and apple sauce (unsweetened)
3-4 tbsp of agave syrup
Mix everything well, spread on baking sheet, bake for 20 mins in 170°C oven, mix and spread again, bake on for 15-20 mins and perhaps mix again, your granola should be golden brown all over, depending on your oven. But watch it well!
Let cool then add a handful of dried cranberries.
Layer with Greek-style yogurt, fresh fruit and enjoy!
Comments
I have often looked at that granola recipe in 'Feast', but just haven't got around to trying it, don't know why. Maybe it's because I think I can't control myself around it!!
Yours looks so deliciously healthy, and as if it could keep you full-up for hours!
xx
Can you just tell me what you use for 'golden caster sugar' here? I tend to use the sucre de canne non raffiné by candico but wondered whether you use something else. Also, do you get your Maldon salt here in Lux? I haven't found it anywhere yet.
For all your healthy cereals, nuts and dried fruit, do you use Naturata in Munsbach? It is 5 mins drive from my house and I love it there. Great cafe and gift shop too!
Hope pregnancy going well.
Anna, you're right, it's moreish, but it did keep me going from 9 'til 2 PM.
Christina, I do like cinnamon, just not in granola. I use exactly this sugar, I love its smell and taste. I bought my Maldon salt ages ago in Paris, I'm afraid.
You know what? They're about to open a Naturata near my place, on the Route d'Arlon. Otherwise I have been at the Rollingergrund store.
And, my daughter was born on Oct 22!!!
Maldon salt is one of the very few things left on my list of 'must-haves-from-home'...oh, and I cleared Delhaize out of Haloumi last time I was there!!
Have you tried Little Britain in Cappellen for Maldon salt? Worth a phone call perhaps...
You absolutely must get to the Naturata cafe - really delicious (and healthy)food. I was there again last week and I think you'd like and be inspired by it! The weekly menu is posted on their website in advance. Check it out. A bientôt.