Maple Syrup Granola
Forty minutes at one hundred forty degrees
Puffed oats, rice, and spelt, seeds, and dried fruit. Binding it all together are Dark maple syrup, coconut oil, and two lightly beaten egg whites.
Slow and low cooking: that's what makes it crunchy without burning.
1 hour
Preparation time
Breakfast
Category
Low
Difficulty
20
Servings
What is needed
Yields 20 servings.
350g rolled oats
50 g puffed rice
50g puffed spelt
100g mixed seeds and dried fruit (flax, pumpkin, almonds)
100 g dried fruit (cranberries, blueberries, apple, coconut, prunes, red berries)
1 pinch of salt
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
150 g of Pure Dark Maple Syrup
150g coconut oil, butter or seed oil
3-4 drops of bitter almond essence
2 egg whites
Seven passages
Oven at 140 °C
In static mode.
Dry and damp
All dry ingredients in one bowl; in the other, coconut oil, maple syrup, vanilla, and almond extract.
Merge
Pour the wet ingredients into the dry ingredients and mix well.
The egg whites
Whisk them lightly until foamy and fold in.
Bake it
Pour into a rectangular baking dish lined with parchment paper, leaving the center empty: this is the part that bakes last.
Compact
Level the surface with the back of a spoon.
Cook
35-40 minutes, until golden. Let cool in the oven, then roughly break apart.
The centre of the baking tray is left empty
This is the last area to cook. Filling it means the edges will darken before the center is ready.
It cools inside the oven and is stored in airtight glass jars.
Recipe by Elisa Russo, Saygood network blogger.
The ingredient
The variety used in this recipe. Dark, robust flavor: it holds up well to cooking and stands out in a mixture.
Recipes for the whole family
Maple syrup pork chops
Pork chops marinated in orange, soy, and maple syrup, then baked with the marinade on top, which becomes the sauce.
Peanut Butter Cheesecake
Cocoa biscuit base, cream cheese and creamy peanut butter: six hours in the fridge, no baking.
Maple-glazed pork ribs
Ribs marinated for two hours with paprika and maple syrup, then slow-roasted and finished under the grill.
