APPLESAUCE GRANOLA WITH WALNUTS, SESAME, AND FLAX

Jim Lahey, owner of Sullivan Street Bakery in New York City, is a brilliant baker known for his savory breads and pizzas. Occasionally something from the sweet side of his kitchen blows me away too. I once picked up a bag of his granola that looked different from his usual blend. The tan chunks resembled rocks, gnarly and all kinds of brown. The hunks crumbled in my mouth like a streusel topping, but without the buttery heaviness. Richness came from walnuts and crispness from pops of seeds. I set out to make my own version, veering away from the original’s dessert-like nature toward something more appropriate for a hearty breakfast. This nutty mix is satisfyingly crunchy. Applesauce not only helps cut down on the sweeteners and fat, but also binds the pebbly ingredients. If you want a more cookie-like texture, you can grind the grains in a food processor or blender, but I like them whole. Whatever you do, you’ll want to serve this with yogurt and fresh fruit.

makes about 4½ cups

vegan (dairy-free, no eggs)

1. Position a rack in the center of the oven and preheat to 325°F. Line a half sheet pan with parchment paper.

2. Whisk the applesauce, honey, oil, vanilla, cinnamon, cardamom, and salt in a large bowl. Fold in the grains, walnuts, ground flax, and sesame seeds until evenly coated. Dump onto the prepared pan and spread in an even layer all the way to the edges.

3. Bake until golden, about 20 minutes. Remove the pan from the oven and use a large spatula to push in the edges like a snowplow and then carefully lift up the stuff in the middle and slide it off near the edges of the pan; this will prevent burning and promote even browning. Return to the oven and bake until golden brown, 25 to 30 minutes longer.

4. Cool completely on the pan on a wire rack—don’t stir, or you’ll break up the clumps.

MAKE AHEAD

The granola will keep at room temperature for up to 2 weeks or in the freezer for up to 4 months.

HOMEMADE APPLESAUCE

Keeping the peels on the apples results in a thick sauce that tastes almost creamy. Use your favorite varieties, but be sure to include at least some sweet ones. You can make as much or as little as you’d like, following these simple steps:

Cut organic apples, preferably unwaxed ones, into ½-inch wedges and core. Steam in a steamer basket or another perforated insert over boiling water until very tender; the fruit should almost fall apart. Carefully transfer to a blender and add enough of the steaming water to get the blender going. Puree, scraping the blender jar occasionally, until smooth, adding more steaming water if needed. The applesauce can be refrigerated for up to 2 weeks or frozen for up to 3 months. You can freeze the sauce in small containers or an ice-cube tray so that you have small portions to quickly thaw for baking.