Granola
Inroduction
About this Recipe
By: Sheridan Rogers
When I included this recipe for granola in my Seasonal Entertaining book (Harper Collins 1993) , little did I know that I could be prosecuted by the food company, Sanitarium, for using the word granola. Apparently Stephanie Alexander, Donna Hay and Jared Ingersoll all received lawyers’ letters over the past few decades telling them to remove the term from a menu or product or risk legal action. Now, thanks to a legal battle won by the Irrewarra Sourdough Bakeryin Victoria against Santitarium, we can all breathe easily, the word is once again available for common use – and you can rest easy as you enjoy your bowl of homemade granola for breakfast!
Ingredients
- dried apricots 1 1/2 cups (250g), cut into medium dice
- dried dates 1 1/2 cups (250g), cut into medium dice
- dried apples 1 1/3 cups (100g), cut into medium dice
- sultanas (golden raisins) 1 1/4 cups (200g)
- raisins 1 1/4 cups (200g)
- soy flakes 1 1/4 cups (300g)
- rolled barley 1 1/2 cups (300g)
- wheat germ 2 cups (200g)
- sunflower seeds 1 cup (125g)
- pepitas (shelled pumpkin seeds) 1 cup (125g)
- unblanched almonds 3/4 cup (125g)
- vegetable oil 1 cup
- honey 2 cups
In a very large bowl, toss the dried fruits together with the soy flakes, barley, wheat germ, seeds and almonds. In a medium saucepan, heat the oil and honey until the honey has thoroughly melted. Pour over the dried fruit and grains while warm and mix well to combine with a wooden spoon. Heat the oven to 150degC . Line two large baking trays with baking paper and spread the mixture evenly over the trays. Toast slowly until golden brown all over, watching carefully to ensure it doesn’t become too dark, and stirring occasionally with the wooden spoon. Remove from the oven and let cool. Store in screwtop jars and serve with soy milk or buttermilk or yoghurt.