This recipe was taken from “The New Feast” by Greg and Lucy Malouf
Homemade granola IS that much better and you can control the sweetness. Love A Bee pumpkin honey makes is a perfect honey to use because of its warm and gently spicy taste profile. I also chose to use pecans instead of almonds and sorghum syrup instead of pomegranate molasses. I promise, the recipe is worth the effort and it will save for up to a month.
Makes around 1 LB to 10 Ounces
Granola Base
9 Ounces of rolled oats
2 1/4 Ounces sunflower seeds
5 1/4 Ounces of chopped pecans
2 1/4 Ounces of sesame seeds
2 1/4 Ounces of Sugar
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
3 1/2 Ounces of unsweetened apple purée (I used apple sauce and it worked beautifully)
1 3/4 Ounces of Love A Bee Pumpkin Honey
1 1/4 fluid Ounces of Sorgum (or molasses)
1 tablespoon of vegetable oil
3 1/2 Ounces of dried sour cherries
Extras
3 1/2 Ounces of pistachios, roughly chopped
2 3/4 Ounces of currants
2 teaspoons of rosewater to taste
1 1/2 teaspoons of dried rose petals
Instructions
Preheat the oven to 300 degrees Fahrenheit.
In a large mixing bowl, combine the rolled oats, sunflower and sesame seeds, almonds, sugar, salt and spices.
In a smaller bowl whisk the apple purée with the pumpkin honey, sorghum, and oil. Tip into the dry ingredients and use your hands to mix everything together.
Tip the mixture into a large roasting pan and spread out evenly. Bake until the color is a deep golden brown, which will take anywhere from 45–60 minutes. Stir the granola around several times to makes sure it cooks evenly. The granola was still slightly chewy when I took it out of the over (after about 60 minutes) but it crisped up pretty quickly.
Remove from the oven and leave to cool briefly, then stir in the currants, rosewater and rose petals (if you want the added beauty). The recipe says to add cherries after but I cooked them into the granola. Experiment with them. Store in an airtight container. Enjoy!!
