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Granola, With Love

June 24, 2011

You may be asking yourself a few questions right now. Such as, “”Who turns their oven on for an hour when it is 93 degrees outside?” Or, “Who makes sticky granola the day after they cleaned their countertops?” Perhaps, “Who makes granola when they have a perfectly good box in the cabinet at this exact moment?” Or even, “Who makes homemade granola when they have 17 other things yet to be crossed off of their to-do list?”

Well, dear readers, when it is for gift-worthy granola, I do.

This was originally planned as birthday gift for my husband. He likes granola (that is his mango-flavored box in the cabinet), and we’ve never made homemade, so I thought it might be a somewhat healthy but still special treat.

Then, a dear friend had something very sad happen, so it became care package granola too.

Then, we were sending my mom a “thank you” box, so the last bit morphed into gluten-free thank you granola.

Whatever you call it, there was a lot of love stirred into the bowl.

I first got excited about this recipe when Molly from the lovely Orangette called her it “all-time favorite granola” It is from Nigella Lawson’s cookbook Feast, which I immediately scurried to the library to snatch up. Nigella got the recipe from a shop in Fairfield, Connecticut. It is easy to make, tasty with a nice baked almond flavor, and smells wonderful baking in the oven.

Somehow, after 3 trips to 3 different grocery stores, I almost had a spice crisis when I opened my cinnamon mid-recipe to discover it was almost gone! How that happened I have no idea, since when we moved in together my husband and I had 4 jars of cinnamon between us. However, it turned out that there were exactly two teaspoons left. Crisis averted.

I won’t repost the recipe that you can find on Nigella’s website, but I will list the ingredients in their converted non-metric measurements, and in the order I stirred them together (wet in one bowl, dry in the other, then combined all in one fell swoop).

Andy’s Fairfield Granola in Nigella Lawson’s Feast

In the wet ingredients bowl:

3/4 cup applesauce or apple compote

1/3 cup brown rice syrup

1/4 cup honey

3/4 cup light brown sugar

1 tsp. sea salt

2 tsp. ground cinnamon

1 tsp. ground ginger

2 Tbsp. sunflower oil

In the dry ingredients bowl:

4 1/2 cups oats (gluten-free if you prefer)

1 cup sunflower seeds

3/4 cup white sesame seeds

2 cups raw almonds (I gave mine a rough chop, Nigella leaves them whole)

Add after baking:

2 cups raisins (I used golden)

Yes, there is sugar in it, which I hope to toy with that in the future if this batch seems promising. Today didn’t seem like the day for experimenting though. It seemed like the day for trying to get everything made and hidden in my super sneaky wife hiding place before my husband got home for lunch.

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