Monday, December 8, 2008


I thought how striking the colours were in my Apricot, Almond and Cranberry cake and with some of the leftover fruits made this granola.

The granola is full of wonderful dried fruits, nuts and seeds, also it gave me an opportunity to use some of my freshly grated coconut I have squirreled away in the freezer.

The recipe makes a huge 1.5kg, but I simply halved the original recipe and stored the granola in a large kilner jar.

This seasonal granola would be wonderful as a gift, especially if you are to be a house guest over Christmas, and I couldn't think of a better way to start Christmas day than with a bowl of jewelled granola.

The recipe also comes under another title Crunchy Nutty Muesli and is in Rachel's Favourite Food ISBN 0717138984 this can be found on page 89.

Sometime ago I made granola and this too was a runaway success. As an added bonus for all of you Nigel Slater fans, I have given the recipe for his Two-Oat Muesli in the comment box!

Well, I seem to be on a roll now using up the cranberries and apricots. Pop back in a weeks time to see what else I've made!

After many reqests here is the recipe for Crunchy Nutty Granola.

Makes 1.5kg

125g butter, 150ml runny honey, 1 tsp vanilla extract, 500g rolled oats, 50g roughly chopped pecan nuts, 150g roughly chopped hazelnuts, 75g pumpkin seeds, 75g sunflower seeds, 50g golden linseeds, 100g desiccated coconut, 300g mixed dried fruit such as dates, figs, apricots, raisins, sultanas, cranberries (the larger fruit chopped)

1. Preheat the oven to 170C/325F/Gas3.
2. Place the butter, honey and vanilla extract in a small saucepan on a low heat and gently melt together. Mix the oats, nuts, seeds and desiccated coconut together in a large bowl. Pour over the melted butter and honey mixture and stir really well to ensure all the dry ingredients are evenly coated.
3. Divide the mixture between two large baking trays and spread in an even layer. Bake in the oven for 20-25 minutes, tossing every 5 minutes, until golden brown. Remove from the oven and leave to cool on the trays, stirring every now and then. (If you transfer it into a deep bowl at this stage, while it is still warm, it will go soggy.)
4. Once completely cool, transfer to a large bowl and stir in your choice of dried fruits. Pour into an airtight container and store at room temperature for up to two months.

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