From Ottolenghi: www.ottolenghi.co.uk
Ingredients
- 60 gm whole unskinned almonds
- 40gm Brazil nuts
- 40gm cashew Nuts
- 300gms whole rolled oats
- 60gm pumpkin seeds
- 60gm sunflower seeds
- 100gm dried apricots (roughly chopped)
- 60gm dried blueberries
- 60gm dried cranberries
Syrup
- ¼tsp salt
- 3tbsp water
- 2tbsp rapeseed oil
- 2tbsp sunflower oil
- 120ml maple syrup
- 120ml honey
Method
- Preheat oven to 140 degrees celsius
- Roughly chop all of the nuts and put in a large mixing bowl. Add the oats ad seeds and set aside.
- Mix together all of the syrup ingredients in a small saucepan. Place over low heat and stir while you warm the syrup gently. Once it is warm pour over the nuts, seed and oats and stir well with a wooden spoon.
- Line a baking tray with non-stick paper and spread the granola over evenly. It should form a layer no more than 1 cm thick. Consider using two trays if it is too thick. Bake for 40 minutes, turning an mixing the granola 2 or 3 times. When ready it will take on a dark honey color. Don’t worry if it is soft, once it is cool it will turn crunchy. Remove from the oven. While the granola is still warm, but not hot, stir in the fruit. Leave to cool on the tray and then transfer to a sealed container. It will keep for up to 2 weeks.
(Feel free to try using any seeds, fruit or nuts you like)
