Almonds are a Girl’s Best Friend Granola
Optional add-ins for variety: 100g currants, or candied ginger, or toasted shredded coconut. Wait until the last ten minutes of baking to add add-ins.
Substitutions encouraged! Examples: barley malt for rice syrup, less (or no) sugar, coconut, hazelnut or walnut oil in place of the canola oil.
This recipe can also be made into granola biscuits. Press wet mixture into individual silicone mold brownie pan and bake 25 minutes. Cool before popping out the cubes.
- 5 cups multi grain cereal mix or old fashioned rolled oats 450 g
- 3 cups almonds, coarsely chopped 375 g
- 1 cup sunflower or pumpkin seeds 125 g
- 3/4 cup untoasted sesame seeds 100 g
- 1/3 cup light brown sugar (optional)
- 2 T poppy seeds
- 2 t ground cinnamon
- 1 t dried ginger
- 1 t sea salt
- 3/4 cup unsweetened apple sauce or other fruit puree
- 1/3 cup rice syrup
- 1/4 cup honey
- 2 T vegetable oil
Preheat the oven to 300˚F (150˚C)
Lay the almonds in a single layer on a clean kitchen towel and fold the ends over to make a secure package. Crush the almonds as desired with a meat hammer.
In a very large bowl, mix together the cereal mix or oats, almonds, seeds, brown sugar (if desired), cinnamon, dried ginger, and salt.
In a small saucepan, warm the fruit puree with the rice syrup, honey, and oil.
Mix the fruit mixture into the dry ingredients until thoroughly dispersed, then divide and spread the mixture evenly on two rimmed baking sheets.
Bake the granola in the preheated oven for 45 minutes, stirring every ten minutes, until the granola is deep golden brown.
Wait until the last ten minutes of baking to add currants, raisins, or candied ginger (if using).
Remove from oven, cool completely, and store granola in airtight container. It will keep for up to one month.