It seems like forever since I last updated my blog and I am quite certain of the cause of that - the fullness of our larder at the moment! There is still so much left over food from Christmas that I have not been baking or cooking for weeks. It is a bittersweet situation because enjoying Christmas leftovers is one of my favourite parts of the holiday season, but I have really been missing the kitchen as I cannot justify making more food that is probably going to see the dark abyss of the rubbish bin before it has been fully appreciated. However, things are beginning to wind down a little and I have embraced the kitchen once again, this time to cater for my favourite meal of the day - breakfast =D
Ahh breakfast, how I anticipate your wholesome bounty. Cereal, always. Fruit, always. Porridge, when the weather outside is frightful. Honey, with most things. Eggs and soldiers, when I have the whole day to do with as I please. Pancakes, to go with silk pyjamas and a birthday party. Tea, of course.
Granola. Glorified cereal. With yoghurt and stewed fruit. Glorified breakfast.
Oh, and did I mention this crunchy, fruity, chewy, treacly, toasted, rugged, healthy, and downright scrumptious recipe came from the latest issue of Delicious. ? This all bodes rather well...
Maple Granola (makes enough for 16 bowlfuls)
2 tbsp light olive oil
150ml apple juice ( I used freshly squeezed orange plus the zest)
100ml maple syrup
1 tsp vanilla extract (the lid on mine got stuck so I used almond extract!)
350g rolled oats
100g oat bran (I missed this out as I have none...and used Rude Health multigrain flakes instead!)
50g each sesame seeds, pumpkin seeds and sunflower seeds
25g each golden linseed and hulled hemp seeds (again, I had to compromise by using more of the above and some nuts)
200g dried cranberries or raisins (or a mixture of that and other dried fruit of your choice)
Preheat oven to 160 degrees C/fan140 degrees C/gas 3 and line two large baking trays with baking parchment.
Combine the oil, juice (and zest if using), syrup and vanilla in a small pan, add a pinch of salt, and heat gently, stirring occasionally.
Mix the oats, oat bran and seeds together in a large bowl and pour over the liquid mixture. Stir quickly and thoroughly to coat evenly.
Spread the granola over the trays and distribute well.
Bake for 30 minutes (but keep a close eye on it, stirring every 10 minutes or so, or else it will suddenly start to burn).
When it is lightly golden, stir in the dried fruit and bake for 15 minutes longer (I found that mine needed a little less time, but I made half the quantity).
Leave to cool, then store in an airtight container for up to two weeks.
Serve with yoghurt, milk, fresh fruit or a fruit compote (for example, I used pears, apples, spices, dried figs and prunes).
