Dorset House is famous for its granola!
The recipe was originally developed by Lyn Martin and put Dorset House granola on the map!
To adjust this base recipe to your taste – eg use hazlenuts if you prefer them to almonds – just keep the proportions the same and you should get a delicious crisp granola.
Ingredients
This Recipe makes 2 Large Jars
- 450g organic gluten-free jumbo oats
- 250g seeds (sunflower / sesame / poppy)
- 75g coconut flakes
- 2 teaspoons ground cinnamon
- 2 heaping teaspoons ground ginger
- 125g rice syrup (or use maple syrup / golden syrup – just avoid date syrup as it burns too easily)
- 85g local honey
- 50g muscovado sugar
- 150g whole almonds
- 100g whole pecans
- 1 teaspoon sea salt
- 2 tablespoons coconut oil
Medhod
Granola is packed with fibre and nutritious nuts and seeds so is great for your gut health. Oats in and of themselves are gluten free, but some are processed in facilities that also process wheat, so we use only oats that are labeled as gluten-free.
This granola recipe is very simple – just mix all of the ingredients in a large bowl until very well coated. Pour the granola mix into two large baking trays and bake in a medium oven (160-180o C) stirring every 8 mins or so. Keep baking until the granola is a deep golden colour but take care and keep a watchful eye towards the end with extra stirring as the nuts can burn very quickly. This will vary by oven but in ours this takes approx. 30-40 mins.
When the granola is ready, remove from the oven. If you would like to add dried fruit, stir in 200g. Allow to cool completely before storing in an airtight jar. The granola will crisp up as it cools.
Delicious served with a lovely thick organic yogurt and seasonal fruit.
