Cereal in all its forms is obviously a mainstay of the B & B breakfast and for the past year or so I’ve been making my own granola which goes down very well, not only with guests but also with roughty-toughty farmers (who you’d have thought would be far too butch to indulge in such things as granola and live yoghurt – but you’d be wrong!) I call this granola accidentally sugar free – in as much as, for me, that’s not it’s main purpose in life but an added benefit.
- 45g coconut oil – gently melted till liquid.
- 30ml maple syrup.
- 250g jumbo rolled oats
- 50g dessicated coconut
- 150g chopped mixed nuts (I tend to use hazlenuts or almonds whichever is around)
- 1 egg white beaten till frothy
- Large handful pumpkin seeds
- 2 large handfuls raisins
- Whatever else you might fancy – toasted coconut chips, dried cherries, chocolate drops (if you were really ignoring the sugar free bit)
Heat the oven to 140 degrees C. Combine the oats, coconut, nuts and a large pinch of seasalt with the melted oil and then the syrup. Mix in the beaten egg white till the mix is fully combined and beginning to cling together. Line a deep baking tray with a sheet of greaseproof and spread the mix out on it. Sprinkle the seeds on the top and bake in your preheated oven for about 40 minutes, turning once if the moment presents itself. Take it out of the oven and immediately spread the raisins on the top to allow the residual heat to slightly soften them – and sprinkle on any of your extras. Leave it to completely cool in the tin before giving it a quick, gentle mix and transferring it to a airtight box. This would probably keep for quite a while but frankly it never lasts longer than a week with us.
Lovely with fruit, kefir, yoghurt and some Linseed/Sunflower/Almond mix (another thing we’re eating in an attempt to do marvellous things to ageing insides)