Читать книгу Home Cooking - Rachel Allen - Страница 10

A bowl of granola, bursting with different textures and flavours, is a fantastic way to start the day. Serve it either with milk or natural yoghurt and feel free to mix and match the ingredients; you could use rye or barley flakes instead of some of the oat flakes, for instance, or add chocolate chips or dried cranberries. Whatever takes your fancy.

125g (4½oz) butter

150ml (5fl oz) honey

1 tsp vanilla extract

500g (1lb 2oz) rolled oats

50g (2oz) pecan nuts, roughly chopped

150g (5oz) hazelnuts, roughly chopped

75g (3oz) pumpkin seeds

75g (3oz) sunflower seeds

50g (2oz) golden linseeds

100g (3½oz) desiccated coconut

300g (11oz) mixed dried fruit, such as dates, figs, apricots, raisins or sultanas, the larger fruit chopped

1 Preheat the oven to 170°C (325°F), Gas mark 3.

2 Place the butter, honey and vanilla extract in a small saucepan on a low heat and gently melt together. Mix the oats, nuts, seeds and desiccated coconut together in a large bowl. Pour over the melted butter and honey mixture and stir really well to ensure all the dry ingredients are evenly coated.

3 Divide the mixture between two large baking trays and spread in an even layer. Bake in the oven for 20–25 minutes, tossing every 5 minutes, until golden brown. Remove from the oven and leave to cool on the trays, stirring every now and then. (If you transfer it into a deep bowl at this stage, while it is still warm, it will go soggy.)

4 Once completely cool, transfer to a large bowl and stir in your choice of dried fruits. Pour into an airtight container and store at room temperature for up to two months.