Sunday, January 9, 2011


Zach and I started making granola while living in the Bronx a few years ago. This is because one could not find granola in the South Bronx. Since moving to the LES, where granola is bountiful, we have been pretty lazy about making our own. Until tonight, that is. Our go to recipe is from Bon Appetite, but calls for corn syrup (sub honey) and uses lots of maple syrup. Maple syrup is insanely expensive. Especially when you triple the recipe.

So we started an add this, leave out that experimental granola that combines a few recipes, personal preferences, and convenience. Ditch the corn syrup and oil, add egg whites to bind it all together. No vanilla? Let's try almond extract. As it turns out, I think the almond extract is what makes it.

Zach and Stina's Granola

1/2 c. maple syrup or honey
3/4 c. brown sugar
1 egg whites
1 tsp. almond or vanilla extract 
1 tsp. cinnamon
3 c. whole oats
1 c. almonds, roughly chopped
1/2 c. cashews, roughly chopped
1/2 c. pumpkin seeds
2 tbsp. sesame seeds (optional. they went in because they were there)
>1/4 c. wheat germ
1/4 c. ground flax seed
a HEARTY dash of kosher salt, okay like 2 dashes
1/2 c. dried apricots, diced
1/2 c. dried cranberries

Preheat oven to 325. Line a cookie sheet w/ parchment paper. 
Combine the maple syrup or honey and brown sugar in a small sauce pan and heat to dissolve the brown sugar. Cool. Add egg whites, almond extract and cinnamon. Stir.
In a separate bowl, combine oats, nuts, and seeds. Add wet to dry and mix so that everything is evenly coated. 
Bake at 325 for 15 minutes. Stir. Sprinkle in the fruit. Bake for another 15 minutes. Remove. Stir.
Eat. Say yum. Eat more.

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