Long time no see, dear Reader. So many things have happened in the last few weeks, on a personal level and on a global level, that I won't bore you with details. Those of you that know me know, those of you that don't know me don't necessarily want to know. And so it is that I'll move on directly to the recipe. (Just let me say yay! for Obama's victory)
It is inspired by Nigella's latest granola recipe in Nigella Christmas, a book you know you want, even if you don't really need it. It is a Christmassy twist on her granola recipe from Feast. I made Andy Fairfield's granola (or was it Andy's Fairfield Granola???) and besides the fact that I nearly let it burn, I didn't like the cinnamonney undertones. So even if it is seasonal, I left it out here too. Then I proceeded to weigh the ingredients, but found that there were way too many sunflower and sesame seeds for my taste, so cut those down, then added some grated coconut, and instead of using honey, I used agave syrup and a little tub of baby pear and apple sauce (100g), all by eye, not really measuring, until the cereal became clumpy enough. I found out again that mine needed much less oven time so beware!
For the Feast granola recipe in metrics, click here to Not Quite Nigella's delightful blog, for imperial measurements, click here.
I used about :
225g rolled oats (the small type)
30 g sesame seeds
30g sunflower seeds
50 g golden caster sugar (or a bit more perhaps)
a large handful of unblanched chopped almonds
3 tbsp of coconut
a tsp Maldon salt flakes
100g of pear and apple sauce (unsweetened)
3-4 tbsp of agave syrup
Mix everything well, spread on baking sheet, bake for 20 mins in 170°C oven, mix and spread again, bake on for 15-20 mins and perhaps mix again, your granola should be golden brown all over, depending on your oven. But watch it well!
Let cool then add a handful of dried cranberries.
Layer with Greek-style yogurt, fresh fruit and enjoy!
