This recipe has a Middle Eastern slant, incorporating tangy pomegranate molasses, exotic rosewater, dried sour cherries and pistachios
Home-made granola is unbeatable, not least because it allows you to manage the level of sweetness (which can be frighteningly high in store-bought varieties) and to add your own favourite ingredients. Dig in!
For the granola base:
• 250g rolled oats
• 60g sunflower seeds
• 60g sesame seeds
• 150g whole blanched almonds, roughly chopped
• 60g light muscovado sugar
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 100g unsweetened apple puree
• 50g honey
• 40ml pomegranate molasses
• 1 tablespoon vegetable oil
For the extras:
• 100g pistachios, roughly chopped
• 100g dried sour cherries
• 80g currants
• 2 teaspoons rosewater, or to taste (optional)
• 1 1/2 tablespoons dried rose petals, (optional)
1 Preheat the oven to 150°C.
2 In a large mixing bowl, combine the rolled oats, sunflower and sesame seeds, almonds, sugar, salt and spices.
3 In a small jug whisk the apple purée with the honey, pomegranate molasses and the oil. Tip into the dry ingredients and use your hands to mix everything together very thoroughly.
4 Tip the granola mixture into a large roasting tin and spread out into an even layer. Bake until it’s coloured a deep golden brown, which will take anywhere from 45–60 minutes, depending on your oven.
5 You’ll need to stir the granola around every 20 minutes or so, to ensure it colours evenly.
6 Pay special attention to the edges. Add the pistachios towards the end, so that they toast for about 10 minutes.
7 Remove from the oven and leave to cool briefly, then stir in the cherries, currants, rosewater and rose petals (if using). Store in an airtight container.
Recipe courtesy of Greg Malouf and Lucy Malouf. Extracted from New Feast.