Читать книгу Fresh and Wild Cookbook: A Real Food Adventure - Ysanne Spevack - Страница 13

THIS MAKES A WEEK’S SUPPLY:

500g rolled oats (i.e. small porridge oats)

50g walnut pieces

50g chopped hazelnuts or 50g chopped cobnuts

50g sunflower seeds

50g pumpkin seeds

50g sesame seeds

100g juicy dried sultanas

8 tablespoons safflower oil

4 tablespoons brown rice malt syrup

3 tablespoons date syrup

50g popped amaranth

Preheat the oven to 180°C/350°F/Gas Mark 4. In a big bowl, mix all the dry ingredients thoroughly. In a small frying pan, gently heat the oil and syrups to combine them. Stir this mixture into the dried ingredients as soon as syrup goes runny. Divide the granola between two baking trays, spreading it out so that it’s no more than 3cm deep. Put it in the hot oven and stir it with a wooden spoon every 10 minutes.

It should be ready in about 20 minutes. Check it and remove the trays when the oats have just gone golden rather than waiting until they go brown. Once it’s out the oven, immediately stir in the popped amaranth so it sticks to the hot syrupy clumps.

Leave to cool before eating. Save the rest in a container.

Try homemade granola with nut milks like hazelnut or almond milk, and get a doubly nut whammy. You can buy-ready made nut milks at Fresh & Wild, but to make your own, simply soak about 50g ground nuts (as in nuts that have been ground, not American peanuts) in about 100ml boiling water for quarter of an hour. Strain the milky liquid, throw away the solids and try adding a touch of malt.