21/08/2009
Andy’s Fairfield Granola
Breakfast / All Seasons / Andy Rolleri / Serves: 30


250g large/whole rolled oats
200g small rolled oats
120g sunflower seeds
120g white sesame seeds
175ml apple juice
2 tsp ground cinnamon
1 tsp fresh ginger, finely grated
4 tablespoons manuka honey
100g light brown sugar
250g whole natural almonds
1 tsp. sea salt
2 tbsp. sunflower oil
300grams dried fruit (raisins, sultanas, dried cranberries)




Notes:

Use good quality apple juice.

Source:

Nigella Lawson
Feast


Preheat the oven to 170°C.

Mix the apple juice, ginger, honey, brown sugar and salt together until dissolved.
Combine the rolled oats, sunflower seeds, sesame seeds and almonds in a large mixing bowl.
Add the ground cinnamon and mix through.
Stir in the apple juice syrup, and then the sunflower oil.

Spread half this mixture on a baking tin and bake turning over and redistributing the granola every 10 minutes during the baking process.
The object is to get it evenly golden without toasting too much in any one place.
Be careful not to overcook the granola; it will dry further as it cools.
The baking should take 20-25 minutes.
Repeat with the remaining half of the mixture.

Once its baked, allow to cool and mix together with the dried fruit. Store airtight.