woensdag 15 juni 2011
In a few days it will be Fathersday, so this weeks theme at I Heart Cooking Clubs is "Pops is tops". So it time to honour my dad with a home made meal, but i got stuck with this delicious granola recipe. My father eats granola at breakfast and dessert as he pleases. So it was time i make some my own, to give him this sunday.
I adjusted the original recipe. I used hazelnuts instead of mixed nuts. And after the granola was finished to make the dessert i changed the fruitcompote in a fruitpuree. The first time i made granola myself, and o boy how lovely is that. Again a winner i whil try to make granola more often.
original recipe can be found here.
• 200g mixed nuts
• 400g rolled or jumbo oats
• 100g pumpkin and/or sunflower seeds
• 400g runny honey
• 200g strawberries, hulled and halved
• 200g raspberries
• 200g mixed dried fruit (raisins, blueberries, cranberries, cherries, chopped apricots)
• 500ml plain yoghurt
Jamie says:This healthy pud is quick, easy – and tastes delicious!
Preheat your oven to 180°C/350°F/gas 4. Place the nuts into a plastic bag, squeeze the air out and seal the bag. Gently bash with a rolling pin until they are lightly crushed, then tip them into a mixing bowl and add the oats and seeds. Warm up the honey to make it extra runny and stir it into the oaty mixture with a wooden spoon until everything’s lightly coated.
Tip the mixture onto a baking tray and spread out roughly with the wooden spoon. Place the tray in the preheated oven and bake for about 30 minutes, until the mixture is crunchy and a dark golden brown. Meanwhile, place the strawberries and raspberries in a pan on a medium heat for 10 minutes until nicely stewed.
Remove the tray from the oven and allow to cool, then break up the toasted seeds, oats and nuts into clumps and mix in the dried fruit. There you have it: granola! Serve the granola in small bowls or glasses. Top with the plain yoghurt and the hot fruit compote. Any leftover granola will keep in an airtight container for about a month.
Tip: Use any leftover granola as a nutritious breakfast. Serve with natural yoghurt or a splash of milk.