Lockdown is still going. We’ve stocked up on dried goods but we’re avoiding going to supermarkets, opting mainly for a veg box delivery and buying dried goods like flour, nuts and seeds from specialised online stores or smaller local independent shops. We’ve been finding places like this to be well stocked and quieter. As such, access to normal cereal has been minimal, but access to the components to make granola has been significantly easier. So we finally felt it was time to try and make a homemade granola recipe.
I’ll keep this pretty simple. The key ingredients in this recipe are as follows, and you can mix and match some of the other bits.
Oil – we used butter
Syrup – we used a split of 50/50 split of honey and golden syrup, but different ratios and different syrups will work
Nuts – we used a mixture of different nuts but you can mix and match. Opt for a cheaper nut for the bulk like a walnut unless you’re feeling particularly flush. We also used some seeds.
The key is the oil and sugars as they’ll get the granola nice and crunchy and help it cling together. The types of nuts you use are less essential and more come down to flavour combinations, what you can get hold of and what you can afford to use. For clarity, we used almonds walnuts, pistachios, flaked almonds and pumpkin seeds. The main nuts being almonds and walnuts.
This recipe will make about 1kg of granola, you can multiply it to make more.
A simple granola with mixed nuts and desiccated coconut.
Servings: 20portions (around 50g each)
195gsyrup(we used a mixture of honey and golden syrup)
100gmixed seeds & flaked almonds(we used flaked almonds and pumpkin seeds)
150gMixed nuts(we used walnuts, almonds and pistachios)
Preheat your oven to 150°C (130°C fan assisted) and line a couple of large baking trays with greaseproof paper.
In a medium sized pan, melt the butter with the sugar, syrup and zest. You want the butter to have melted and combined but you don’t want the mixture to boil.
Mix together all of the dry ingredients in a large mixing bowl.
Pour the syrup and butter mixture over the dry ingredients, mixing well until all of the dry ingredients are coated.
Transfer the mixture to the prepared baking trays, making sure they’re well spread out and in one single layer on each tray.
Place the trays in the oven, baking for 10 minutes undisturbed.
Remove from the oven and turn the mixture in each tray. Return to the oven and keep checking every 5 minutes.
The granola will be done when the mixture has turned a golden brown colour. Be very careful not to overcook. It will likely still seem a bit soggy when you take it out, but it will crisp up as it cools.
Allow to cool completely in the trays and transfer to an air-tight container once cooled.
We’re living through very strange times. With a pandemic sweeping the globe and entire countries on shut down, everyone’s spending significantly more time indoors. Based on my social feeds this means that people seem to be baking a whole lot more often. I’ve joined the masses in making my own sourdough starter, made vegan cookie dough that’s portioned off into batches and popped in the freezer, even tried making fresh pasta for the first time. All in all, I’ve been spending a significant time in the kitchen. It’s been a good way of escaping from staring at a screen while I’m tried indoors, but also being practical at the same time. It feels like a good time to get a few posts up too.
This is actually a recipe I baked long before all of this kicked off. It’s one I’ve had in the back of my mind, ready to be blogged if I ever got round to getting back writing. After buying the fantastic new Meera Sodha book ‘East’ at the tail end of 2019, I found a recipe for Miso Brownies. Now, hers are a little more involved than these, using flax seeds, but the concept sounded fantastic so it was something I wanted to try.
Using miso for something dense and fudge-y like a brownie is excellent. It adds to that fudge-like texture but also gives an additional caramel-like flavour to the brownie. Miso’s something you may have picked up as an additional long-life extra when you were at a supermarket, or for one individual recipe. This bake should help give you some ideas for other uses too, like miso mac and cheese, or miso caramel.
Fudgy brownies with a nutty caramel tang. Perfect for using up any miso you’ve got in the store cupboard.
Keyword: Miso Brownies
1Egg whitefrom a large egg
300gWhite granulated sugar
2tbspMisothe type doesn’t really matter
Preheat your oven to 180°C(160°C fan assisted) and line a 9x9inch square tin with baking paper.
While the oven’s heating up, melt the chocolate and butter together. Do this by placing a heatproof bowl over a pan of simmering water. Don’t let the bottom of the bowl touch the water and stir until the butter and chocolate have melted together.
Leave this mixture somewhere cool a little while you do the rest.
In the bowl of an electric stand mixer, or using an electric whisk, beat together the eggs, egg white and sugar. This will take a while, so a stand mixer will be best. Whisk for 7-10 minutes. The mixture will have gone pale and yellow. If you pick some up on the whisk and dribble it across the top, it should take a couple of seconds for the line to disappear. This step is essential for getting the properly crispy meringue-like top.
Stir through the miso and the vanilla.
Carefully stir through the chocolate and butter mixture, making sure you don’t knock much air out.
Carefully stir through the flour, again making sure you don’t knock the air out.
Transfer the mixture to the prepared tin, and place in the middle shelf of your preheated oven.
Bake for 17-22 minutes. You want the top to have crisped up and for there to be just a little jiggle when you wobble the tray.
Place the tin on a cooling rack and allow to cool completely, and set, before serving.
This is the only Mac N Cheese recipe you’ll ever need. I’m not even exaggerating, it’s like when you first discover your favourite bands best album and stick it on repeat for a month until it becomes familiar, warming and comforting. The cheese sauce comes together in minutes. It’s thick, nutty and coats the pasta without being gluey. The savoury umami nature of miso adds an extra nuttiness, complimenting the flavours of the cheese. Reserving some cheese and mixing it with panko breadcrumbs and black pepper gives you a crisp layer of goodness on top of the rich sauce. Read more