March 22, 2011

Cashew, Almond & Maple Syrup Granola

The name says it all! A very yummy (semi-healthy) breakfast cereal and snack. 

The original recipe is from that American guru of food science - Alton Brown, but I have modified his method to speed up the process, and of course have also used the Thermomix!

Here it is in Thermotalk:

150g cashews 
150g slivered almonds
300g rolled oats
100g sunflower seeds (optional)
50g shredded coconut
40g brown sugar

50g vegetable oil
80g maple syrup
3/4 tsp salt
100g raisins (optional)

Preheat oven to 220°C. 
Place cashews in TM bowl and chop for 2 seconds on speed 5. (You can leave them whole but I prefer them to be closer in size to the rest of the ingredients.)  
Before baking
Nicely toasted
Place cashews, almonds, rolled oats and sunflower seeds (if using) onto a half-sheet (45x33cm) pan / baking tray. Bake for 3 minutes - stir mixture - bake for 3 more minutes. The oats won’t brown, but they should begin to smell toasty. Don’t overbake, or the oats and nuts will begin to burn. 
Remove the pan from the oven. (Keep the oven on). Sprinkle the coconut evenly over the top.
While the oat/nut mixture is toasting, place the brown sugar, vegetable oil, maple syrup and salt into the TM bowl. Cook at Varoma temperature on speed 3 for 2 minutes or until the sugar has melted.
Pour it as evenly as possible over the oats/nut mixture and mix thoroughly to combine. 
(You can do this in a separate bowl, but I try not to use too many bowls (less washing up!) and you shouldn't get too much spillage if you mix it carefully on the large pan (I use a large serving spoon to "fold" the ingredients together rather than "stir").
Return the pan to the oven for 3 minutes - stir mixture - bake for another 3 more minutes.
Allow to cool and store in an airtight container.

It's fantastic over natural yoghurt and fresh fruit in season!

No comments:

Post a Comment