You wouldn't believe the number of times I try out a recipe I that I have tweaked somehow because I'm either missing an ingredient or don't want to use real sugar or something like that, then completely forget what I have done so that next time I go to make that recipe again, I have no idea what I did the last time that made it taste so good.
That ends here. I just had dinner yet I am restraining myself from inhaling handfuls of granola that just came out of the oven. And now when I finish it in three days, I'll be able to come back here and see what I did so that I can make it again.
Oh, I suppose now you can make it too. :)
Crunchy Granola
2.5 c rolled oats
1.5 c pecans
1 c puffed kamut cereal
0.25 c sunflower seeds
0.5 c pumpkin seeds
0.25 c sesame seeds
0.25 c brown sugar (not packed)
1 tsp cinnamon
0.5 tsp ginger
0.5 tsp salt
Mix all of these ingredients well in a large bowl. In a pyrex measuring cup, mix together:
0.33 c agave nectar
4 oz unsweetened applesauce
2 tbsp canola oil
Then pour over dry ingredients and mix together.
Bake in a 300 degree oven for 50 minutes, mixing the granola around every 15 minutes or so. After 50 minutes it should be nice and brown. It will be a teeny bit soft, but will get crispier as it cools down.
skip to main |
skip to sidebar
about me
Starchmouse:
www.flickr.com
This is a Flickr badge showing public photos from starchmouse. Make your own badge here.
1 comment:
Hey! I just started granola kick, too! I like the idea of applesauce. The recipe I got online ("Great Granola" from USA today) has you simmer the wet stuff (maple syrup, water, oil---I add buckwheat honey from a Manitoban farm stand for a little extra flavor) so it's slightly hot when it goes into the oven, and uses wheat germ as a binder (I add an equal amount of flax meal). I like the cooler oven temp, too (275), especially since I put it under the broiler for an extra 2 minutes, which gives the top that toasty kick without overbrowning the rest. But I don't like my granola too crunchy...
Post a Comment