Playing in the Kitchen---Granola!

Granola is one thing that our pantry never runs out of. I regularly try new recipes but eventually end up modifying them all so much that I don't even know why I bother with a recipe to begin with. This one is inspired by Nigella's Granola and Rancho La Puerta Granola via Orangette as well as my friend's granola recipe from who knows where, so I really do want to give credit to the right people but I'm afraid I have lost track now! So I will just do what all chefs do when they have made up a dish that doesn't really have a name: I shall call it House Granola.

1. Toast 6 cups of rolled oats

2. Add 1 cup toasted sunflower seeds, 3/4 cup of toasted sesame seeds, 1 cup of toasted unsweetened coconut and 3/4 cup of toasted flaxseed. (measurements are approximate and you can play with them as you wish)

3. Add 5-6 cups of toasted nuts, mainly pecans

I also like to add a few toasted almonds and hazelnuts for a different flavour.

4. Stir in sugar and spices: 3/4 cups of brown sugar, 2 tsp. of cinnamon, 1 tsp. of ground ginger, 1 tsp. cardamom and 1 tsp. of salt. You can also add orange peel if you like.

5. Mix wet ingredients together: 3/4 cups of apple sauce, 1/3 cup of brown rice syrup, 1/4 cup of maple syrup or honey and 2 Tbsp. of canola oil. Stir into dry ingredients, mix well and bake at 350 degrees F for 20-30 minutes. Make sure to stir every ten minutes to golden evenly. You can bake longer if you prefer a crunchier cereal.

6. Let cool. If you like chunks of granola, just leave the granola to cool into one giant sheet, which you can then crumble into clusters. If you prefer more of a cereal-like texture, stir the granola right away. You can also add dried fruit once the granola has cooled down.

7. Store into jars in refrigerator. Granola doesn't last very long in our house so I just keep in on the shelf in the kitchen and the texture is still very nice, even for a couple of weeks.

And now you have granola for breakfast. Good morning!