Dec
09

Mary’s Favorite Granola Recipe

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This is the recipe from last week’s blog.  No need to go to other links!

The original recipe is taken from Nicole Hunn’s blog on Gluten Free on A Shoestring

Here it is with a few minor tweaks.  Enjoy!!!

Granola Recipe

1 1/2 cups raw almonds

1 1/2 cups raw pecan halves or pieces

1 1/2 cups raw cashew halves or pieces

1 egg white 

1/2 cup pure maple syrup (not pancake syrup)

1/4 cup extra-virgin olive oil

1 teaspoon pure vanilla extract

1.5 teaspoon ground cinnamon (we love cinnamon, modify amount to suit your taste)

1/2 teaspoon ground ginger

1/2 teaspoon kosher salt

1 cup pepitas (pumpkin seeds)

1 cup small dried fruit (raisins, goji berries, dried cranberries, dried blueberries)

Directions:

  • Preheat your oven to 300°F. Line a large baking sheet with parchment paper and set it aside.  
  • To the bowl of a food processor fitted with the steel blade, add the almonds. Pulse briefly a few times. You want most of the almonds in small pieces, with some larger pieces and a bit of fine powder. Transfer the almond to a small bowl. Repeat with the pecans and then the cashews.
  • In a separate large bowl using a handheld mixer, beat the egg white, maple syrup, olive oil, vanilla, cinnamon, ginger, and salt to combine. Add the chopped nuts and pepitas to the bowl and mix well to coat thoroughly. Spread the mixture into an even layer on the prepared baking sheet. Place in the center of the preheated oven and bake for 10 minutes. Remove from the oven, stir the granola and spread back into an even layer. Return the baking sheet to the oven and continue to baking, stirring every 10 minutes, for about 30 minutes more or until golden brown all over.
  • Remove the granola from the oven, and allow it to sit for 10 minutes undisturbed. Once it’s rested, add the dried fruit and optional cacao nibs, and mix by hand, breaking up the granola into manageable chunks. Serve right away with almond milk and fruit or store in an airtight glass container at room temperature.

Tips:

  • Use a large baking sheet if possible, 15″ x 21″.  This size pan reduces baking time. I stir twice, every 15 minutes, and watch for the mixture to start to dry and lightly brown.  Continue to stir at 5 minutes intervals until toasted.  Be careful not to overcook and burn the nuts.
  • Always add the pepita seeds and dried fruit after removing from the oven otherwise the fruit turns into very hard nuggets.

 

Makes 5 – 16 oz containers.

For a gift packaging idea go to Another Great Gift Idea.

We can’t get enough of this stuff on cereal, ice cream and yogurt!  It is truly addictive!

Enjoy!

Mary

Mary Sherwood Lifestyles

252-308-2694

Working with you to create your lifestyle!

 

 

 

 

 

Categories : Design

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