Tudor Cottage B&B's Granola
This is so popular with my guests I seem to be forever making it, but it's little trouble so that's fine and I'm happy to have found such a winner. Ingredients tend to alter slightly depending on what I have in my cupboard and quantities of each ingredient vary with my mood. In fact just porridge oats and seeds and nuts would still be delicious, but freeze dried raspberry crumb stirred in at the end is a must.
300 g porridge oats
Handful of oat bran
Handful rye flakes
Large handful mixed seeds, I use pumpkin, sunflower and sesame
Large handful mixed nuts, chopped if large
Handful milled flax seed
Half tsp. salt
2 large tsps. ground cinnamon
2 big dollops olive oil or melted coconut oil
150 ml golden syrup
2 egg whites + pinch of cream of tartar
Good handful freeze dried raspberry pieces
Whisk the egg whites with the pinch of cream of tartar to stiff peaks and set aside.
Put all the dry ingredients except the freeze dried raspberries into a large bowl. Glug in the olive oil or the melted coconut oil. Add the golden syrup and mix together really well so that everything is coated with oil and syrup
Stir in one third of the egg whites then fold in the remaining egg whites. Spread the mixture onto a large baking tray lined with baking parchment. Bake in the oven at 180c for 20 minutes then take out of the oven and turn over the mixture to bring it sides to middle in order to help the whole quantity to cook evenly.
Return to the oven for a further 15 minutes or so until it is golden brown. Try not to scorch it as this will make it bitter. Allow to cool and crisp up on the baking tray When cool stir in the freeze dried raspberry crumb and store in an air-tight jar
Don't use extra virgin olive oil, the taste will be too strong.
Adding cream of tartar when whisking egg whites gives extra body so that the egg white retains its stiffness longer. I prefer granola without dried fruit because I think it stays crisper longer without it, but feel free to add it if you wish.
The granola will be very clumpy when you turn it over for even cooking. If you like your granola with large clumpy chunks, take care not to break them down too much at this stage. Alternatively, if you prefer the texture to be more crumbly, the clumps break down very easily when the granola has cooled.
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