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ANDY'S FAIRFIELD GRANOLA
This happens to be only the best granola you'll ever taste in your life - I am enormously grateful to Andy Rolleri for supplying the recipe.
You may think making your breakfast cereal is a strange way to go about life, and certainly I'd never have thought I'd be the kind of person who does this, but the only big deal here is the shopping - the actual making is incredibly easy - and even there, don't be daunted by the length of the ingredients list. It means one big sortie to a health food shop and then you've got the goods to make this again and again. I love having a big jar of it in the kitchen, to eat with milk for breakfast, over yogurt and drizzled with honey late at night, or as it is, by the grasped handful, any time I pass the jar.
Recipe posted by NigellaIngredients
- 450g rolled oats
- 120g sunflower seeds
- 120g white sesame seeds
- 175g apple compote or apple sauce
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 120g brown rice syrup or rice malt syrup, or failing that, golden syrup
- 4 tablespoons clover honey or other runny honey
- 100g light brown sugar
- 250g whole natural almonds
- 1 teaspoon Maldon salt
- 2 tablespoons sunflower oil
- 300g raisins
Method
- Mix everything except the raisins together very well in a large mixing bowl. I use a couple of curved, rigid spatulas; normally, I'd be happy to use my hands, but here it just leaves you covered with everything.
- Spread this mixture out on two baking tins (the sort that come with ovens, and are about the width of a rack) and bake in a gas mark 3/170°C oven, turning over about halfway through baking and re-distributing the granola evenly during the baking process. The object is to get it evenly golden without toasting too much in any one place. This should take anything from about 40 minutes. I use a gas oven, which doesn't brown as fast as an electric one, so often leave it in for up to an hour.
- Once it's baked, allow to cool and mix together with the raisins. Store airtight.
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