PEAR, HAZELNUT & GINGER GRANOLA
Pears and hazelnuts are a classic combination. As with most ingredients that seem to always be seen together, it is because they are at their tastiest in the same season – in this case, autumn. If you buy hazelnuts with the skins still on, quickly roast them for 5–10 minutes in a hot oven and then use a clean tea towel to rub off the skins. I like to add a good whack of ginger to this granola, as it not only tastes great, but the heat it adds provides a good kickstart to my day.
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
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
40 g (1½ oz/¼ cup) pepitas (pumpkin seeds)
75 g (2½ oz/½ cup) hazelnuts, skins removed, roughly chopped
135 g (4¾ oz/¾ cup) dried pears, diced
110 g (3¾ oz/½ cup) unsugared crystallised ginger, cut into bite-sized pieces
METHOD
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 out everywhere.
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.
Add the rest of the ingredients, except the dried pear and ginger. Stir vigorously with a wooden spoon, making sure all the ingredients are well coated.
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.
Toast in the oven for 30 minutes, or until golden brown, stirring every 10 minutes.
Allow to cool to room temperature, then break into small pieces, into a large clean bowl. Mix the dried pears and ginger through.
Transfer to a large jar or airtight container and store in the pantry. The granola will keep for up to 1 month.