Moosewood: Maple Nut Granola

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* Exported from MasterCook Mac *

 

Maple Nut Granola

 

Recipe By : Moosewood Restaurant New Classics, page 30

Serving Size : 6 Preparation Time :0:00

Categories : Breakfast and Brunch * checked

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 1/2 cups medium-cut organic rolled oats

1/4 cup oat bran

1/2 cup sunflower seeds

1/4 cup hulled sesame seeds

2 teaspoons ground cinnamon

1/2 cup blanched and sliced almonds

1/4 cup whole toasted cashews -- *

1/4 cup coarsely chopped Brazil nuts

1/4 cup coarsely chopped walnuts

1/3 cup vegetable oil

1/2 cup pure maple syrup

2 tablespoons barley malt syrup

- or unsulphured molasses -- **

 

* Toast cashews in a single layer on an unoiled baking tray at 350F

for 5 to 10 minutes, until fragrant and golden brown

 

** Barley malt is a liquid made from fermented barley and often used

in baking bread We use it here to add sweetness and moisture. if

unavailable, any unsulphured molasses except blackstrap will work

fine.

 

Early mornings at Moosewood Restaurant, the kitchen hums with

activity. The bakers are doing their wake-up baking rituals-and one

of them is always making granola. Nothing tastes fresher than

homemade granola; nothing makes the kitchen smell better. It makes

getting up early an event to look forward to!

 

Serves 6

Total time: 30 to 40 minutes

 

Preheat the oven to 350F, Lightly oil a baking pan.

 

In a large bowl, mix together the oats, oat bran, sunflower seeds,

sesame seeds, cinnamon, and the nuts. In a small bowl, combine the

vegetable oil, maple syrup, and barley malt or molasses. Stir the

maple mixture into the oat mixture and toss well to coat thoroughly.

Spread the granola evenly on the prepared baking pan.

 

Bake for 15 to 20 minutes; stir at 5-minute intervals to ensure

uniform baking, until golden brown.

 

Remove the pan from the oven and place it on a cooling rack. Stir the

granola occasionally to help dissipate heat. When completely cooled,

place in an airtight container for storage. The granola will keep for

7 to 10 days.

 

 

PER 7-OUNCE SERVING: 862 CALORIES, 25.9 G PROTEIN, 41.7 G FAT, 103.7

G CARBOHYDRATES, 7.4 G SATURATED FATTY ACIDS, o MG CHOLESTEROL, 21.1

MG SODIUM, 15.7 G TOTAL DIETARY FIBER

 

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 187 Calories; 18g Fat (82%

calories from fat); 3g Protein; 5g Carbohydrate; 0mg Cholesterol; 1mg

Sodium

Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 3 1/2 Fat

 

 

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