And a good morning to you!
It may be morning now but am I know I'm not the only person in the world who could devour a bowl or cereal at any point in the day, relishing especially as an after dinner treat or movie snack to munch on while cozied up on the couch.
Yesterday, I was experimenting with some inspiration from the great Joy the Baker. Upon spying some lonely looking oats in a half opened package along with the knowledge that even dried fruit has an expiry I thought it high time I get going with some granola.
Granola, despite being everywhere, available from Supermarkets to Health Food stores, is still so satisfying to make yourself. And when you get a good one, a good blend and ratio or cereal to fruit to nuts - one that is not too sweet, nor bland - it is also super satisfying to eat. I also like the idea that by making it yourself, you can use up any dwindling ingredients you have hanging out in the cupboard or fridge but who've been loitering there for a while. Thus giving all involved a sense of purpose.
So, aside from love, here is what I went into the creation of my Maple Nut Crunch:
3 cups rolled oats
1/2 cup shredded coconut
1/4 cup ground flax seed
1/4 cup pepitas / pumpkin kernels
1/3 cup chopped walnuts
1/2 cup chopped almonds
a pinch of cinnamon
3 tablespoons extra virgin olive oil / oil of your choosing
3 tablespoons organic apple juice concentrate
4-5 tablespoons pure maple syrup
1/4 teaspoon pure vanilla essence
This will provide about 5 cups worth of granola.
Start by pre-heating the oven to 325 degrees F or 160 degrees C.
Line a baking dish with some heat proof paper
Then, toss together your dry ingredients . . .
Then drizzle over them the oil, apple juice syrup, maple syrup and the vanilla.
Spread the sticky mixture over your baking tray, making it as even as possible.
Pop it in the oven for about 15-20 minutes, inspecting it to see whether you want it more or less crispy golden.
Give it a toss around the tray with a fork or spoon to expose the under layers that have yet to attain their crunch factor. Then pop it in the another 15-20 minutes.
Once it's coloured to your liking, allow it to cool on the tray a little while before adding your mélange of dried fruits. I had some stray currents, Turkish apricots, Iranian figs and goji berries to add to mine. Mmm, warm and autumnal colours (despite it being Spring, ahem!).
Happy crunching to all!
Yesterday, I was experimenting with some inspiration from the great Joy the Baker. Upon spying some lonely looking oats in a half opened package along with the knowledge that even dried fruit has an expiry I thought it high time I get going with some granola.
Granola, despite being everywhere, available from Supermarkets to Health Food stores, is still so satisfying to make yourself. And when you get a good one, a good blend and ratio or cereal to fruit to nuts - one that is not too sweet, nor bland - it is also super satisfying to eat. I also like the idea that by making it yourself, you can use up any dwindling ingredients you have hanging out in the cupboard or fridge but who've been loitering there for a while. Thus giving all involved a sense of purpose.
So, aside from love, here is what I went into the creation of my Maple Nut Crunch:
3 cups rolled oats
1/2 cup shredded coconut
1/4 cup ground flax seed
1/4 cup pepitas / pumpkin kernels
1/3 cup chopped walnuts
1/2 cup chopped almonds
a pinch of cinnamon
3 tablespoons extra virgin olive oil / oil of your choosing
3 tablespoons organic apple juice concentrate
4-5 tablespoons pure maple syrup
1/4 teaspoon pure vanilla essence
This will provide about 5 cups worth of granola.
Start by pre-heating the oven to 325 degrees F or 160 degrees C.
Line a baking dish with some heat proof paper
Then, toss together your dry ingredients . . .
Then drizzle over them the oil, apple juice syrup, maple syrup and the vanilla.
Spread the sticky mixture over your baking tray, making it as even as possible.
Pop it in the oven for about 15-20 minutes, inspecting it to see whether you want it more or less crispy golden.
Give it a toss around the tray with a fork or spoon to expose the under layers that have yet to attain their crunch factor. Then pop it in the another 15-20 minutes.
Once it's coloured to your liking, allow it to cool on the tray a little while before adding your mélange of dried fruits. I had some stray currents, Turkish apricots, Iranian figs and goji berries to add to mine. Mmm, warm and autumnal colours (despite it being Spring, ahem!).
Happy crunching to all!
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