Mid Week Granola
There are a lot of cooking tasks that should be weekend jobs. Making the yogurt, the granola, a pot of soup, bread for the first few busy days of the week and so on. But inevitable I find I need to do it all again, sooner than I think. So mid week hump day and here I am planning another batch of Granola/muesli goodness.
This recipe is from a much loved foodie Karen Martini. I think I will tweak the original recipe here and add some rye or buckwheat flour to get that lovely crunchy, granola effect. I also find apply juice is great in lieu of using so much syrup – it helps to bind it all together. How it will appear in the final cut will depend what I find in the pantry. Apricots instead of berries, raisins instead of sultanas, walnuts instead of almonds…..you know the drill. Enjoy! xx
This recipe appears on Karen Martini’s website.
Preheat the oven to 180°C fan-forced or 200°C conventional.
Mix all the dry ingredients in a bowl until well combined. Add the oil and syrups and rub through the mix thoroughly with your fingers.
Spread the mix out in one layer on lined baking trays and toast for 20 minutes, shake the trays after 10 minutes to toast the mix evenly. Allow to cool on the trays and then store in an airtight container for up to a month.