granola

fig and ginger cluster granola

17th August 2017

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quietness

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Just now I went out into the garden, it was so quiet and still out there, except for a single bird, melodious and sweet.

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tara o’brady’s fig and ginger cluster granola

Preparation – 1 hour

Makes approximately 8 cups.

The recipe is taken from Taro O’brady’s Seven Spoons Cookbook, with a few small changes.

Tara goes on to say ‘This recipe is my standard and is intended only as a starting point. By all means, add, substitute, or subtract ingredients (add ground nutmeg or ginger, cardamom; or take away the seeds and go heavy on the nuts; swap pistachios for pecans, or dried apricots and dried cherries for the figs) as long as the general guidelines are loosely followed.”

wet ingredients

¼ cup/60g ghee/coconut oil

3 Tbsp/30g olive oil

3 Tbsp/55g maple syrup

½ cup/100g packed jaggery/light brown sugar

½ cup/105g hot water

1 tsp fine rock salt – divided

1 tsp vanilla extract

dry ingredients

5 cups/455g old-fashioned rolled or quick-cooking oats

1½ – 2 cups/180g slivered almonds (chop whole almonds into thin slivers)

¾ cup/65g flaked coconut

¼ cup/35g sunflower seeds

¼ cup/35g sesame seeds

2 heaped tsp cinnamon powder

½ cup/70g candied ginger, finely chopped 

1 cup/150g dried figs and sultanas, chopped 

prepare the wet ingredients

1.  Preheat oven to 325F/160C.

2. In a saucepan set over medium heat, melt the ghee into the olive oil and maple syrup, turn off the heat, add the brown sugar, hot water, and ½ tsp salt. Cook, stirring often until the sugar dissolves.

3.  Remove the saucepan from the heat, stir in the vanilla extract, and set aside to cool.

prepare the dry ingredients

4.  In a food processor fitted with the metal blade, grind 2 cups/180g of the oats into flour. Transfer to a large bowl.

5.  Stir in the remaining 3 cups/275g whole oats, the remaining ½ tsp salt, nuts, coconut, seeds and cinnamon powder.

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6.  Pour the wet mixture over everything and stir to coat. Let stand for 10 minutes, to give the oats the opportunity to lap up the sugar syrup.

7.  Cover 1 large tray with baking paper. Using your hands, drop the oat mixture in clumps onto the pans, then bake in the preheated oven until dry, lightly golden, and evenly toasted 45 – 50 minutes, gently stirring and turning the granola with a large spatula every 10-15 minutes.

8.  Remove from oven and leave the granola in the pans. The granola will continue to crisp as it stands.  After 5 minutes, stir in the candied ginger. Once the granola has cooled completely, stir in the figs.

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9.  Transfer the granola to an airtight container and store at room temperature for up to 2 weeks.

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Goodness shared from Stacey

raw granola

22nd March 2015

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I thought I would revisit this post which was posted in the very earlier stages of this blog.   The previous content and photos didn’t do this amazing raw granola the attention which it deserved – which is a shame because it is a well-loved staple in our house.  So here it is again with beauty and intention. 

I make this on a weekly basis adding it into my morning porridge, on its own with freshly made nut milk or in a fruit and chia bowl in warmer months.  It also makes a great travel food.  It is made in a special oven called a dehydrator that blows hot air, but never gets hot enough to burn you or your food.  This allows all the delicate nutrients that are usually burned out of cooked foods to remain.  If you don’t have a dehydrator, you could use a normal oven.  But, only if you set it at the lowest temperature possible (usually around 150F) and make sure the oven is no hotter than 100F, otherwise it will lose most of its enzymes, vitamins, and fatty acids (though not the protein and fibre).  If using the oven, you should use Pyrex cookware.

I will warn you in advance that this recipe is time-consuming as the almonds do have to be soaked, then blanched in hot water and the skin is taken off.  This is the most time-consuming part.  It is well worth it, though.  It does need forward planning, and once you get into a roll with it, it does become easier.  If you want to go one step further, you can sprout the buckwheat (usually takes two days after soaking).

With all the soaking and dehydrating, raw granola takes about a day-half to prepare, but the time spent actually making the cereal is only about a half-hour.

Just in case you do decide to get creative, here is a little guide for soaking seeds and nuts. By soaking with just a little bit of lemon juice, it helps neutralize the phytic acid.

SOAKING TIME (hours)

almonds                         8

buckwheat                    6

cashews                         8

flax seeds                       8

pecans                            2

pumpkin seeds            4 – 6

sesame seeds                4

sunflower seeds           4 – 6

walnuts                           2

Just remember to always rinse and drain the buckwheat thoroughly, as it becomes very slimy when soaked.

raw granola

Inspired by ‘I am Grateful’ by Terces Englehart, with a few creative changes.

The sunflower seeds can buckwheat can be soaked in one bowl together for 6 hours.

Makes about 8 cups

ingredients 

1½ cups whole almonds

½ cup sunflower seeds

½ cup whole buckwheat

6 medium sweet apples, cored but not peeled

½ cup dates, chopped into small pieces

½ cup dried cranberries/apricots

½ cup dry coconut

1 tsp vanilla

1 tsp cinnamon powder

1 tsp cardamom powder

presoak 

1.  Just before going to bed.  In a small bowl, cover the almonds with 1-inch water.  In another bowl, cover the sunflower and buckwheat with water.

preparation

2.  The next morning, rinse and drain the buckwheat and sunflower seeds.  After rinsing, allow them to sit in a sieve for 1 hour, to allow as much moisture to drain out.  Stirring them once or twice.

3.  Rinse and drain the almonds.  Cover again with hot water, allow to sit for a few minutes.  Drain and peel.  The skin will come off easily without much effort.  Pat dry and roughly chop.

4.  In a food processor fitted with a large grater attachment, grate the apples (If using organic no need to peel).

5.  In a large bowl combine the almonds, sunflower seeds and buckwheat, stir through the coconut, cranberries, dates, vanilla, cinnamon, and cardamom powder.   Add the grated apple in small batches, mixing well after each addition so that it is well combined.

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6.  I have a small dehydrator oven, so I used all four trays.  Cover the four trays both with the grid and Telfex sheets.  Divide your granola mixture into equal parts on all trays, about 3 cups granola on each tray.  Spread out the granola with your hands.

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7.  Dehydrate at 145F for 1 hour, then reduce temperature to 115F for about 22 hours.  After about 10 hours flip the granola onto a clean mesh dehydrator tray, carefully remove the silicone sheet, and continue to dehydrate until the following early morning or until you have the right texture.  I like mine quite dry.

I start soaking in the night and assemble early morning to dehydrate for that day (flip it in the evening) and it is ready for breakfast.

8.  Roughly break the bigger pieces of the granola up and store in a sealed glass jar in the refrigerator.

This recipe is easily adjusted to your liking.

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Goodness shared from Stacey

granola

22nd June 2009

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I woke up on Friday with newfound energy and found myself in the kitchen inspired to make my weekly supplies of granola, tofu, ghee and dosa batter.  All in one morning!

As a family, we try to stay away from the processed boxed cereals.  As these are heated to such high temperatures and pressures, this makes them very hard to digest.  I needed to come up with something that would tempt my children and keep them tempted.  Something that tasted good.  This granola seemed to do the trick.

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meet our very naughty, mischievous, goats – Grace & Ester

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Enjoying this version above, dried apricots, macadamia, orange & lemon zest

granola

Lately, I have been grinding 2 cups of the oats to a rough flour and add ½ cup water to the wet ingredients  – creating clusters of crunchy oats throughout.  

I often prepare a batch of granola and a jar of homemade almond milk to give as a gift for a house-warming or just to say thank-you.  Just bottle it in a jar or paper bag with a homemade label.

Makes about 6 cups 

ingredients 

500g/5 cups flaked rolled oats

200 – 300g/2 cups flaked almonds/finely chopped slivers whole almonds

50g/½ cup each sunflower and sesame seeds

65g/¾ cup unsweetened coconut flakes

¼ tsp ground cardamom powder

2 tsp cinnamon powder

½ tsp fine rock salt

1 Tbsp vanilla essence

½ cup ghee/cold-pressed coconut oil/olive oil (I use an equal mix of ghee & oil)

½ cup maple syrup

¼ cup brown rice syrup

160g/1 cup dried fruit, coarsely chopped (sultanas, cranberries, dates, goji, figs or dried apricots)

preparation 

1.  Pre-heat oven to 350F/180C.

2.  In a large bowl, combine oats, flaked almonds, seeds, coconut flakes, cardamom, cinnamon powder and salt, stir to combine.

3.  In a separate bowl whisk together the melted ghee, oil, maple syrup, brown rice syrup and vanilla essence.

4.  Pour over the oat mixture and combine well, for 1 minute, so all is well-coated.

5.  Spread the granola mixture out on a deep baking tray and roast in the oven for 30 – 40 minutes. Turn the granola over every 8 – 10 minutes.  Remove from the oven and allow to cool.

6.  Once cool, stir in the dried fruit. The granola will continue to crisp as it stands.   

Serve with fresh milk, home-made almond milk or creamy yoghurt and with seasonal fruit.  Great for breakfast, lunch or dinner!

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Shared goodness from Stacey

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