Farmhouse Granola

Farmhouse Granola

At Sharpham Park we have spent years perfecting our granola and my favourite is our Farmhouse variety, which has just the right balance of nuts, honey and spelt. Remember that the type of honey you use can make all the difference, as bees collect their nectar through the year from local sources, so all sorts of different scents and tastes come through in the various varieties. My first choice is acacia-based honey – light, sweet and fragrant.

 

Ingredients

  • 2 tbsp sunflower oil, plus extra for greasing (optional) 
  • 250g/9oz/2½ cups spelt porridge flakes, toasted 
  • 55g/2oz/heaped ? cup unsalted mixed nuts, such as any combination of almonds, hazelnuts, pecans, walnuts 
  • 55g/2oz/½ cup sunflower seeds 
  • 55g/2oz/½ cup pumpkin seeds 
  • 2½ tbsp clear honey 
  • 2 tsp vanilla extract 
  • a pinch of sea salt 
  • 55–115g/2–4oz/½–1 cup mixed dried fruit such as raisins, sour cherries, mango, banana, pineapple, coconut flakes
  • Greek yogurt or ice-cold milk, to serve 

Method

  1. Preheat the oven to 140°C/275°F/Gas 1 and lightly grease a 20 x 30cm/8 x 12in roasting tin with oil or line with baking paper.
  2. Put the spelt porridge flakes, nuts and seeds in a large bowl and mix together well. In a separate bowl, mix together the oil, honey, vanilla and salt, then pour the mixture into the dry ingredients. Stir well to combine the ingredients and coat the flakes and nuts in the honey and oil. Spread the mixture evenly in the roasting tin.
  3. Bake for 10 minutes, then stir the granola to make sure it will cook evenly. Return it to the oven for a further 20 minutes, or until golden and crunchy.
    Leave to cool, then transfer the granola to an airtight container. Add the dried fruit to the mixture and shake well to distribute the fruit. Enjoy with Greek yogurt or ice-cold milk in the morning, or as a snack in the afternoon.



5th May 2020

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