I found a new source of inspiration!
Not long ago I discovered another “maven” of healthy eating … Susan Jane White. I strongly advise you to read her writing because she is hilarious. The recipes are great too. But the sense of humor … priceless!
I must have sensed that I would really like her books because, unlike my usual cautious self, I ordered both at the same time. The first is “The Extra Virgin Kitchen” and covers the usual broad cooking topics – basics, different types of dish, different occasions. The second is focused on sweets and treats and is called “The Virtuous Tart“.
The first recipe of the first book is a granola recipe that Susan calls “the only granola recipe you will ever need.” This title was almost a dare, so I tried it right away. I had made granola several times at home but so far no recipe seemed “final”. So far…
I tried this, adapting the ingredients to what I like / I had and I must say, it really it’s really good. In what concerns granola, this is it!
What’s the difference from other granola recipes?
The recipe is well balanced, not too sweet nor fat – usually my main complaint about granola in general – but the genius touch here is really the orange zest. So simple … but so fantastic. It’s kind of addictive, hard to stop eating.
This time my “customization” came down to the choice of nuts: I used blanched almonds and a bit of Brazil nuts that were begging to be used. In the end, I added a cup of dried cranberries and some dried organic apricots, diced.
When you make this, just choose your favorite nuts. And you may choose not to add the cranberries and the apricots at the end. But, whatever you do, do not forget the orange zest!
A simple and delicious granola
for a large quantity that doesn’t last so long
- 200 grams gluten-free oats
- 100 grams quinoa flakes
- 250 grams your nuts of choice – I used almonds and Brazil nuts
- 120 grams a mix of sunflower seeds and pumpkin seeds
- 4 tablespoons ground flaxseed
- 1 tablespoon cinnamon powder
- 1 teaspoon of sea salt
- 180 grams of extra virgin coconut oil
- 180 grams maple syrup
- Zest of 1 orange
- 250 grams dried cranberries, diced dried apricots, raisins or dates (also diced).
Pre-heat the oven to 170º C.
Line a large baking tray with parchment paper or aluminum foil. You may have to use two trays depending on their size.
Cut the larger nuts into pieces, with a sharp knife on a large board. Alternatively, you can do like Nigella, who wraps them in a clean kitchen towel and hits them with a rolling pin. I’m not joking, this is really a good way to break larger nuts when a recipe calls for it.
Mix the dry ingredients in a large bowl: oatmeal and quinoa flakes, nuts, seeds, ground flaxseed, salt, and cinnamon.
Heat the coconut oil in a saucepan over low heat. Mix the maple syrup and the orange zest.
Pour the warm liquid over the dry mixture and stir well, with a spoon.
Spread in a thin layer on the tray (s) and bake for 10 minutes. Stir with a spoon and turn the tray (s) for the granola to roast homogeneously. Bake for 10 more minutes.
You want the granola to be honey-colored. Darker it will be burned and bitter tasting!
Take it out of the oven and let it cool on the tray(s).
After it has cooled, you can add the cranberries, apricots, raisins – in short, the fruits that you prefer. Or not. I know people who hate dehydrated fruit and prefer to keep the simple nutty granola. I like both 😉
This granola is the best!
It’s the easiest to do and so much better than anything you purchase, ready-made.
You have to try it!