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Posts Tagged ‘Granola’

This granola from Dishoom has only a hint of sweetness and is much more nutty with hints of butter and spice so it makes a great foil to any fresh or poached fruit (here with Nigella’s pomegranate-poached quinces). It’s also great with just some creamy yoghurt, we loved it. The kitchen smells incredible as it toasts!

Dishoom Granola – makes 10-12 portions

  • 200g rolled oats
  • 100g almonds
  • 80g cashew nuts
  • 75g pistachio nuts
  • 45g desiccated coconut
  • 70g sunflower seeds
  • 70g pumpkin seeds
  • 20g sesame seeds
  • 100g acacia honey
  • 100g unsalted butter
  • 1 tsp ground cinnamon

Heat the oven to 210C/190C fan/Gas 6-7.

Line two large baking trays with baking parchment. 

Mix the oats, nuts, desiccated coconut and seeds together in a big bowl. 

Put the honey, butter and ground cinnamon into a small saucepan and heat gently until the butter is just melted. Pour over the dry ingredients in the bowl and mix well. 

Divide the mixture between the baking trays and spread evenly, just a wooden spoon to pat it down. Put one tray in the oven and bake for 10 minutes. Remove the tray from the oven and mix well, then press it down again. Bake for another 5 minutes, then remove from the oven and allow to cool completely before you stir or move it. Repeat with the other tray. 

Store in an airtight container and use within a month. 

(Original recipe from Dishoom by Shamil Thakrar, Kavi Thakrar & Naved Nasir, Bloomsbury Publishing, 2019.)

 

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There’s not many treats to be had at the moment, so we recommend treating yourself at breakfast with this delicious granola recipe by Yasmin Khan. We like it with yoghurt and roasted quinces.

Persian granola – makes a large jarful for a few breakfasts

  • 3 tbsp sunflower oil
  • 150ml date molasses or maple syrup
  • 2 tbsp honey
  • ¾ tsp vanilla extract
  • 350g jumbo rolled oats
  • a large pinch of sea salt
  • 25g sunflower seeds
  • 25g pumpkin seeds
  • 35g pistachios, roughly chopped
  • 35g flaked almonds
  • 50g dried fruit (optional), we used dried cranberries but you could use any dried fruit or a mixture

Preheat the oven to 170C/Gas 3½

Mix the oil, date molasses or maple syrup, honey and vanilla extract, together in a small bowl. 

Mix the dried ingredients, except the flaked almonds and the dried fruit, together in a large bowl, then pour over the sticky mixture and stir well to coat. 

Divide the mixture between two baking trays and pat down with a wooden spoon. 

Bake in the oven for 12 minutes, then remove and stir through the flaked almonds. Return to the oven and cook for a further 10-15 minutes or until golden brown. Keep checking though as it can burn easily. 

Leave to cool on the trays, then stir through the dried fruit if you’re using. It will keep for a couple of weeks in an airtight jar. 

(Original recipe from The Saffron Tales by Yasmin Khan, Bloomsbury, 2016.)

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Jules' granola

We love granola but often find it too sweet. This home-made version by Tom Kerridge is a super-flavoursome breakfast option. Serve with plain yoghurt and fresh fruit.

Homemade Granola 

  • 300g rolled oats
  • 100g mixed seeds -e.g. pumpkin, sunflower and sesame seeds
  • 50g hazelnuts, roughly chopped
  • 50g pecans, roughly chopped
  • 50g pistachios, roughly chopped
  • 50g flaked almonds
  • 4 tbsp coconut oil
  • 125ml maple syrup
  • 50ml honey
  • 2 tbsp vanilla extract
  • ½ tsp ground cardamom
  • ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp sea salt flakes
  • 50g coconut flakes
  • 150g mixed dried fruits e.g. cranberries, chopped apricots, chopped dried apple, raisins

Preheat the oven to 170C/Fan 150C/Gas 3.

Line two baking trays with baking parchment.

Mix the oats, seeds, chopped nuts and flaked almonds together in a big bowl.

Put the coconut oil, maple syrup, honey, vanilla and spices into a small saucepan and heat gently, stirring, until the coconut oil has melted. Pour over the oat mixture, add the salt and mix well.

Spread the mixture out in a thin layer on the baking trays and bake for 15 minutes. Add the coconut flakes and dried fruit. Mix well and bake for a further 8-10 minutes or until the coconut flakes have browned. Remove from the oven and leave aside to cool.

Store in an airtight container and serve with yoghurt and fresh fruit.

(Original recipe from Tom Kerridge’s Fresh Start, Bloomsbury Publishing, 2018.)

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