Tuesday, 8 March 2011

Nutty Maple Granola

It's pancake day... let's make some Granola!

{4 tbsp} maple syrup
{1 tbsp} agave nectar
{1 tsp} golden syrup (Tate & Lyle, or any other vegan brand, please - alternatively, any other sweetener you like)
{1 tbsp} coconut oil
{2 tbsp} apple sauce
{2 tbsp} peanut butter
{1/3 cup} brown sugar

{2 and 1/2 cups} oats
{2 cups} raw hazlenuts
{1 cup} raw pecans
{1 cup} raw walnuts
{1 cup} coconut flakes
{1 tsp} ground cinnamon (a generous one)
{A dash} ground nutmeg
{3/4 tsp} sea salt

dried cranberries

Preheat the oven to 140C. In a bowl, mix together the DRY ingredients.

Meanwhile, heat up the WET ingredients in a saucepan for a few minutes.

Pour the WET mixture over the DRY and stir for a while, until the DRY stuff is all gloopy and moist. Then, cover a tray with baking paper and spoon on the mixture. Obviously eating bits as you go.

Whack it in the oven for 40-45 minutes, but WATCH IT LIKE A HAWK. This baby burns easily. You need to take it out AT LEAST once every 15 minutes and give it a stir. Ideally, stay close to the oven - you can smell it overcooking. This granola-veteran has seen one too many oaty tragedies.

Leave it to cool for 20-25 minutes. Add in cranberries and raisins to taste.

Store in a glass jar.

And enjoy your sexy granola with any vegan milk. I use unsweetened soya...and obviously an extra spoon of nutty butter!

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