Andy's Fairfield Granola
By á-6184
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
Details
Adapted from nigella.com
Preparation
Step 1
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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