Thursday, December 17, 2015

Cinnamon, Walnut and Apple Granola

By now, making granola has also become a Christmas tradition. I like to hand it out as a gift in little glass jars with a pretty ribbon on it. This year, I slightly adapted Ella Woodward's Cinnamon and Pecan granola and I think, the combination really fits for Christmas.

(adapted from this recipe)

Makes one large container of granola.

2 and a 1/2 cups of oats
1 cup of walnuts
1/2 cup of almonds
1/2 cup of flax seeds
1 cup of pumpkin seeds
1 cup of sunflower seeds
1 cup of dried apple, diced into small pieces
3 tablespoons of coconut oil
3 tablespoons of maple syrup
3 teaspoons of cinnamon

You can use any kind of cup.

Place the walnuts and almonds in a food processor and pulse for about 30 seconds so that they are partially crushed. Then add them to a large mixing bowl with all the other dry ingredients, except the apple pieces and cinnamon, and stir together.

Next, melt the coconut oil with the maple syrup and cinnamon on the stove or in a small saucepan. Once it has dissolved into a sweet liquid add it to the dry bowl and mix well. This should form a delicious oaty nutty bowl, which is slightly sticky.

Place the mixture into a baking tray and bake for about 30-40 minutes at 180C, until crunchy. During this time you’ll need to stir the mixture to ensure that every bit of the granola gets nicely toasted and the top doesn’t burn.

Once the granola is cooked perfectly remove the tray from the oven and allow it to cool, then stir in the apple pieces. Store the granola in an air-tight container to keep it wonderfully fresh and crunchy.

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