By popular demand, here is the recipe for our signature house granola here at 3B.
Ingredients:
8 C. Rolled Oats
1 C. Raw Flax Seeds
1 C. Raw Sesame Seeds
3 C. Unsweetened Untoasted Shredded Coconut
24 oz. Walnut Pieces
3 C. Black Currants
1 C. Coconut Oil
1/2 C. Sesame Oil [Or neutral flavored non-hydrogenated oil: canola, grape seed, etc]
1 C. Honey [Use good honey, preferably raw]
1/2 C. Maple Syrup
1/2 C. Brown Sugar [You can omit this or 1/2 C. of any sweetener, but they sugar helps make the granola a bit clumpier and crisp.]
5-7 oz. Fresh ginger root, peeled [At least 2 or 3 big hunks]
2 tsp. Cinnamon
2 tsp. Cardamom
1 tsp. Salt
Pre-heat oven to 375 F.
Spread oats out on two large oven pans with high enough edges to allow for turning without spilling over the sides. [In glass pan granola will take longer to toast, but is less liable to burn in later steps.] Sprinkle cinnamon and cardamom over oats and mix. Toast in oven while preparing other ingredients. You don’t want to brown the oats, just get them a little crisp with a little hint of color.
In food processor blend honey, maple syrup, sugar, sesame oil and fresh ginger root until fairly smooth. There will be some ginger fibers, but shouldn’t be chunks. Transfer to a pot on the stove, add coconut oil and salt and bring to a boil. Stir and let simmer. Careful not to let it boil over. The mixture will become increasingly homogeneous.
Remove oats from the oven and transfer to a large mixing bowl (as large as possible – I use a big stainless steel bowl). Mix with flax seeds, sesame seeds, walnut pieces, coconut. Pour sweetener-oil mixture over the dry ingredients and mix thoroughly.
Turn oven down to 350 F. [325 if your oven runs hot]
Transfer granola mixture to baking pans. [I use two big pans.] Bake in oven. Turn every 5 minutes with a metal spatula, lifting mixture off the bottom of pan and scraping in from the corners to evenly toast. Continue until the granola is golden. About 30 minutes DO NOT OVER TOAST. You do not want to burn or even brown the granola. [So much deliciousness wasted!] Turn oven down to 325 if the top and corners of the pan are over browning in 5-minute intervals.
Transfer toasted granola back into mixing bowl [no need to clean off all those sticky seeds in the meantime] and stir in black currents. Let sit overnight uncovered or with a light towel [kitchen towel or paper towels] over the bowl to let the granola set and get crisp. Then you can store for weeks.
Serve with milk or plain yogurt.
this post should be printed out and put on every bus in the city
On the stove vanilla cinnamon cardamom ginger honey butter grapeseed oil orange and peanut butter and sugar until all sugar has ..