Granola

Enda en granola variant,
se her (fra Daid Lebovitz/Nigela lawson):
Jeg delte den i 2:
og la til kokos flak. Droppet ingefær. Brukte kokos fett og acacie honning (ikke olje og sukker i det som skulle smeltes over. Kanel blandes i kokos fettet og smeltes sammen før det helles over det tørre.)

5 cups (450g) multi-grain flakes or old-fashioned rolled oats
3 cups (375g) almonds, coarsely chopped
1 cup (125g) sunflower seeds
3/4 cup (100g) untoasted sesame seeds
1/2 cup (120g) packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon dried ground ginger
1 teaspoon sea salt

3/4 cup (180g) unsweetened applesauce (or another unsweetened fruit puree)
1/3 cup (100g) rice syrup
1/4 cup (80g) honey
2 tablespoons vegetable oil

Preheat the oven to 300F (150C).

1. In a very large bowl, mix together the flaked grains or oats, almonds, sunflower and sesame seeds, brown sugar, cinnamon, ginger, and salt.

2. In a small saucepan, warm the fruit puree with the rice syrup, honey, and oil.

3. Mix the fruit mixture into the dry ingredients until thoroughly dispersed, then divide and spread the mixture evenly on two baking sheets. (If you have ones with sides, often called jelly-roll pans, use them.)

4. Bake the granola for about 45 minutes, stirring every ten minutes, until the granola is deep golden brown.

5. Remove from oven, then cool completely.

Store the granola in a large, airtight container. It will keep for up to one month.