As a result of health concerns last year, I have been cooking more at home. I had a difficult time finding granola that didn't have either salt or refined sugar. So I decided to make my own. Below is my home made granola that I now call Manola! I try to find the absolute best ingredients like sprouted almonds and sprouted oats. Yes it has some sugar in the form of ginger and honey and maple, but I control the amount I put in. If you are a client of Manny Rodriguez Photography (hint, hint ;-) then you got a taste of it in your gift box! Shot available light. Sunlight diffused with velum paper.
WHAT'S IN IT AND HOW TO MAKE IT: 3/4 c. Grapeseed Oil, 3/4c. Honey, 1/2 c. Maple Syrup, 2 tbsVanilla Extract
6 c. Sprouted Gluten Free Thick Rolled Oats , 1 c. Sprouted Almonds , 1 c. Sprouted Pecan pieces , 1 c. Sprouted Walnuts, 1 c. Sprouted Cashews, 3/4 c. Pumpkin Seeds , 3/4 c. Sunflower Seeds, 3/4 c. Sesame Seeds , 3/4 c. Flax Seeds
1/2 c. Raisins, 3/4 c. Goji berries, 1/4 c. Chopped/small pcs of crystallized ginger.
PROCEDURE: Preheat oven to 275F. In a small saucepan I combine oil, honey, and salt. Warm over low heat until the mixture is thin and runny. Remove from heat and add vanilla. Meanwhile, combine the dry ingredients in a large bowl and mix thoroughly. Make a well in the center of the mix, pour in the warm oil-honey mixture, and stir until evenly moistened. Spread the mix evenly onto 2 full sheetpans, and bake on the center racks of the oven. Stir the granola with a spatula about every 15 minutes. Rotating the pans helps insure even browning of the granola. As the granola begins to color, add the maple syrup and stir well to combine. Return the granola to the oven. Overall baking time is between 45 minutes to an hour. When the mix is evenly golden brown, shut off the oven and open the door for 10 minutes to let it cool slightly. At this point I add the raisins, goji, and ginger, sprinkled evenly on top. Then close the oven and let the granola cool inside overnight. This gently dries the granola, giving it a good crunch. In the morning, using the spatula, break the granola into small pieces and transfer to a covered container. Properly covered, the granola will last about 2 weeks. `
VARIATIONS: This recipe is flexible; if you are short on a particular nut or grain, make up the difference with the others. Use organic nuts if you can’t find sprouted. Increasing the amount of the honey and/or the maple syrup will yield a more tightly bound granola.