Tuesday, February 23, 2010

Granola Round II

I took another stab at granola making the other night and I think this batch is by far superior to the first (although Jeff's shock and exclamation about how much better this one was made me question how much he actually liked the first batch). Not only did I not burn it, but I changed up a few of the ingredients or modified the amount of them. This granola was not sticky at all like the first batch. Enjoy!

Georgia Peach Granola

1/2 cup canned peaches liquefied in blender (use a little of the syrup too)
1/4 cup honey
splash of no sugar added banana syrup
1 tsp. vanilla extract
2 Tbsp. walnut oil
2 Tbsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
1 tsp. cardamom

2.5 cups of rolled oats
1 cup chopped almonds
2 cups chopped walnuts
dash of salt

3/4 cup chopped dried apricots
3/4 cup dried cranberries

1.) Preheat oven to 300, and mix all ingredients in the first group listed above in a blender until liquefied and well mixed.

2.) In a separate bowl, mix together all the ingredients in the second group listed above. Then add the wet ingredients to the bowl and stir until the granola is evenly coated.

3.) Spread mixture onto two cookie sheets and place them on the rack/racks (depending on the size of your sheets and oven) farthest from the heat source in your oven. Bake for 20 minutes stirring three times.

4.) If you are using two racks, rotate the racks and cook for 10 more minutes stirring twice (you will still cook for 10 more minutes even if using only one oven rack).

5.) Remove from the oven once your granola is nice and golden brown. Immediately pour the granola into a large bowl and add the chopped fruit. Allow it to cool completely before placing it in an air tight container.

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