MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Molly O'neill's Longhouse Granola
Categories: Grains, Fruits, Nuts, Snacks
Yield: 3 Pounds
3 1/4 c Old-fashioned oats
1 c Slivered almonds
1 c Pecans; halves and pieces
1/3 c Pumpkin seeds
1/3 c Sunflower seeds
2 tb Sesame seeds
1/2 c Honey
1/2 c Maple syrup
1/4 c + 2 tb oil
1/4 lb Unsalted butter
1 3/4 tb Ground ginger
2 1/2 ts Ground cinnamon
1 ts Kosher salt
3/4 ts Fresh ground green cardamom
3/4 ts Fresh grated nutmeg
2 ts Vanilla extract
2 1/2 c Large flake coconut chips
2 c Raisins
Set oven (with a rack positioned in the center) @
350°F/175°C. Line a large rimmed baking sheet with
parchment paper and set aside.
In a large bowl, combine the oats, almonds, and pecans,
and the pumpkin, sunflower, and sesame seeds. In a
medium pot over medium heat, stir together the honey,
maple syrup, oil, and butter just until the butter
melts. Whisk in the spices and vanilla, then pour the
warm liquid over the oat mixture and stir to combine.
Set aside to absorb for 15 minutes, stirring
occasionally to distribute any liquid that collects at
the bottom of the bowl.
Transfer the oat mixture to the prepared baking sheet
and spread it out in an even, thin layer. Transfer to
the oven and bake, rotating the pan 90° and stirring
every 10 minutes, until toasted and golden, 30-35
minutes. (Keep a close eye on it. Granola can go from
perfect to scorched very quickly.)
Cool the granola to room temperature (it will become
crunchy as it cools), then transfer to a clean bowl, and
stir in the coconut and raisins. Transfer to airtight
containers and store in a cool, dry place for up to 3
months.
Yield: makes 3 LB
By: Ellen Gray
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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