GRANOLA

Learning the simple art of making granola will wean you off supermarket breakfast cereals forever. And there is something so satisfying about the sweet smell of toasty granola fresh out of the oven. Making it is a regular ritual in my household, so there is always a huge jar of it in the pantry. This particular granola has lots of ginger, raisins and macadamia nuts, perfect for a cold winter’s morning; you’ll find other granola ideas on the following pages to enjoy throughout the seasons.

The instructions are really simple, so don’t be daunted by the number of ingredients listed – they’re all easy to find.

MAKES: 1 x 1 litre (32 oz) jar

INGREDIENTS

1 free-range egg white

1 tablespoon cold water

1 tablespoon light-tasting vegetable oil

90 g (3¼ oz/¼ cup) honey

1 teaspoon natural vanilla extract

40 g (1½ oz/¼ cup) pepitas (pumpkin seeds)

40 g (1½ oz/¼ cup) sunflower seeds

40 g (1½ oz/¼ cup) whole raw macadamia nuts

20 g (¾ oz/¼ cup) shredded coconut

1 teaspoon sea salt

1 teaspoon ground cinnamon

145 g (5 oz/1½ cups) rolled (porridge) oats (not the instant or quick-cooking variety)

100 g (3½ oz/½ cup) quinoa

85 g (3 oz/½ cup) raisins

110 g (3¾ oz/½ cup) unsugared crystallised ginger, cut into bite-sized pieces

EQUIPMENT

baking tray with small sides, or a lamington tin

baking paper

large bowl

small whisk or fork

wooden spoon

1 x 1 litre (32 oz) jar and lid

GRANOLA METHOD

1.

Get your oven ready: Preheat the oven to 160°C (315°F) and line a large baking tray with baking paper. It’s best to use a tray that has sides, so the granola doesn’t spill everywhere.

2.

Mix the wet ingredients: In a large bowl, whisk together the egg white and water until slightly foamy. Add the oil, honey and vanilla extract and give it a good stir.

3.

Add the dry ingredients: Add the seeds, nuts, coconut, salt, cinnamon, oats and quinoa. Stir vigorously with a wooden spoon, making sure all the ingredients are well coated.

4.

Get ready to bake: Evenly spread the mixture over the lined baking tray, making sure the layer is no more than 1 cm (½ inch) thick, otherwise the granola won’t crisp up nicely.

5.

Bake: Toast in the oven for 30 minutes, or until golden brown, stirring every 10 minutes.

Cool: Allow to cool to room temperature, then break into small pieces, into a large clean bowl. Mix the raisins and ginger through.

Store: Transfer to a large clean jar or airtight container and store in the pantry. The granola will keep for up to 1 month.

HOW TO USE

  • Top with home-made Yoghurt and the leftover rhubarb from making the Rhubarb & quince cordial.
  • Add melted butter and extra honey and press into a tin for granola bars.
  • Bake without the nuts and serve as a healthy snack for kids’ lunchboxes.
  • Increase the amount of dried fruit and use as a healthy trail mix.
  • Use the same process, omitting the grains and increasing the amounts and variety of nuts and seeds for a paleo granola.