Saturday, 4 May 2013

Granola


Our breakfast granola is very popular and it's not unusual to have to bake a batch each day to keep up with demand.  After trying various recipes we have stuck with this one.


The Wolseley Granola
30g Demerara sugar
20g (about 1 tablespoon) honey
10g (about 2 teaspoons) golden syrup
20g butter
40g rolled oats
30g desiccated coconut
25g pecans
15g flaked almonds
10g pistachio nuts
10g chopped hazelnuts
10g sunflower seeds
Grated zest of ½ orange
½ teaspoon vanilla essence

Preheat the oven to 150oC or gas mark 2.
In a pan melt the sugar, honey, syrup and butter, until the sugar is disolved.
Line a baking tray with parchment paper and tip on the dry ingredience, mix together.
Pour the sweet honey mixture onto the dry ingredience and mix to coat.
Bake for 35-40 mins until golden, turning the mixture every 5 mins.
Serve with yogurt and fresh berries

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