Homemade Granola

I am feeling sorry for myself at home with a horrid cold – my eyes are running, I’m coughing and sneezing and generally feeling miserable.  It’s the summer and I’m stuck at home with a cold.  And on top of that I’ve lost my taste!

Ultimately that means I’m not dreaming too much of what I want to eat for dinner, food is chosen based on it being strong tasting so that I might be able to savour at least some flavour.

So whilst I’m sniffling and swallowing whole garlic cloves in a bid to rid my body of this cold, I will share my recipe for homemade granola.  I never used to like the idea of granola, being a bit to put off by sawdust like muesli.  But this is different, it’s baked in the oven drizzled with honey until it’s golden and crispy, and it’s full of seeds and nuts.

Our favourite way to eat our homemade granola begins with a bowl of natural yoghurt, covered in a layer of fruit purée, topped with a generous amount of granola and drizzled with an extra naughty bit of honey.  It’s also good with fresh fruit added into this mix.

I must say that this recipe is inspired but adapted from a fantastic book by Jenni Muir called A Cook’s Guide to Grains: delicious recipes, culinary advice & nutritional facts.  It is fabulous on so many different levels, both for its facts and history to the lovely recipes, and the beautifully designed cover.

Homemade Granola

This makes 1 large jarful

200g roasted hazelnuts
4 mugs of rolled oats
4 mugs of barley flakes
2 mugs of rye flakes
3 handfuls of pumpkin seeds
3 handfuls of sunflower seeds
2 handfuls of linseed seeds
1 jar of runny honey

A couple of notes before starting:

1. If you want to roast the hazelnuts yourself, simply spread the hazelnuts in a baking tray and cook for about 20 minutes in the oven at 180°C – don’t let them burn.  Once they’ve cooled a little, rub of the skins by placing them in a tea towel and rubbing your hands over them.
2. You could use different nuts in place of hazelnuts, I’ve previously used pecans which was equally delicious.
3. When choosing honey I would pick a darker coloured honey – they are usually stronger in flavour and best for this.

Preheat the oven to 180°C.

Bash the roasted hazelnuts up – I like to wrap the hazelnuts up in a tea towel, hold securely and bash with a rolling pin.  I do this until they are crushed into various sized pieces.

Take a large roasting tray and add all of the dry ingredients.  Mix them up with a wooden spoon.

Drizzle over the jar of honey and bung in the oven.  Cook for 5 minutes then remove and mix up.  Repeat this process (cook for 5 minutes then mix) for about 20-25 minutes or until the granola is crisp and granola.

Once it’s cooled you can pop it in a jar and use when needed.  Should last for up to 2 weeks in an airtight container.

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Eating this week – lettuce, peas and broad beans

This week is all about eating lettuce.  We have some lovely gem lettuces that I’ve grown in the garden, but they are all starting to go wild and therefore we need to eat them – and soon!

So we got out the recipe books and here’s what we came up with…

So far we’ve eaten a salad of lettuce, peas and ham; wilted lettuce with broad beans which we teamed up with a quick ham omelette; and the lettuce risotto became a barley risotto with lettuce, pea tendrils, spring onions and peas.

Recipes to follow later this week, but here’s a sneak peek…

A salad of  lettuce, peas and ham

Wilted lettuce with broad beans and a ham omelette

Barley risotto with lettuce, pea tendrils, spring onions and peas