Andy's Fairfield Granola

Photo by Roberta S.
Adapted from nigella.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from nigella.com

Ingredients

  • 450

    grams rolled oats

  • 120

    grams sunflower seeds

  • 120

    grams white sesame seeds

  • 175

    grams apple sauce (or apple compote)

  • 2

    teaspoons ground cinnamon

  • 1

    teaspoon ground ginger

  • 120

    grams brown rice syrup (or rice malt syrup, or failing that golden syrup)

  • 4

    tablespoons clover honey (or other runny honey)

  • 100

    grams soft light brown sugar

  • 250

    grams whole natural almonds

  • 1

    teaspoon maldon salt

  • 2

    tablespoons sunflower oil

  • 300

    grams raisins

Directions

Mix everything except the raisins together very well in a large mixing bowl. I use a couple of curved, rigid spatulas; normally, I'd be happy to use my hands, but here it just leaves you covered with everything. Spread this mixture out on two baking tins (the sort that come with ovens, and are about the width of a rack) and bake in a gas mark 3/170°C/300-325ºF oven, turning over about halfway through baking and re-distributing the granola evenly during the baking process. The object is to get it evenly golden without toasting too much in any one place. This should take anything from about 40 minutes. I use a gas oven, which doesn't brown as fast as an electric one, so often leave it in for up to an hour. Once it's baked, allow to cool and mix together with the raisins. Store airtight.

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