cooking Coconut Granola with Stewed Pears
April 13, 2012
This attempt to make granola was born from not so much a desire, but need. A trusty place for breakfast in London, is Caravan (Exmouth Market). They do damn good coffee, rather sexy versions of fry ups, but best of all, and I can’t believe I’m saying this, I’m not really a cereal girl, is the museli. I don’t know how they make it, I’ve guessed, I’ve dissected, I’ve pondered, I’ve questioned, I’ve researched. I’ve even taken a baggy home with me like a crack addict. Anyway, here’s my attempt at re-creating Caravans finest. It’s not quite as good, but comes in a close runner up.
I basically raided my storecupboard like a crazed squirrel. And here’s what I came up with.
I’m not going to give exact measurements, because, I don’t know myself. I’m going to give it in handfuls.
- 3 hands desiccated coconut
- 1 hand almonds
- 1/2 hand sesame seeds
- 1/2 hand sunflower seeds
- 2 hands oats
- 1/2 hand walnuts
- 1/2 hand pecans
- 3 tbsp runny honey
- 1 tbsp golden syrup
- pinch salt
- 2 tbsp golden linseed oil
Heat the oven to 150. Get a large bowl and put all of your dry ingredients in to it, give it a good mix. Put your honey, golden syrup, oil and salt in to a small pan and heat gently until the syrup is mixed together and warmed through. Pour your honey syrup over the museli mixture and mix, so that all the nuts and coconut are evenly coated with the syrup.
Now, spread the nut mix onto about 2/3 baking trays, with a little parchment paper underneath. Bake in the oven. I’d check on it every 10 mins and give it a mix up, so that it bakes even.
When it’s beautiful and golden, leave it to cool and pop it in a resealable jar. Who needs Dorset Cereals now huh? Lizzy’s organic granola? Lizzy who?
Serve with stewed pairs (see previous blog post) and coconut yoghurt.