Awhile back, I gave step-by-step instructions for making yoghurt (click here). Yesterday I promised a maple syrup recipe.
So today, I’m going to offer up a great, home-crafted nutritional breakfast — one that may or may not go with Birkenstock sandals.
Maple syrup isn’t just for your pancakes. Don’t get me wrong, we had pancakes and maple syrup yesterday, but I’m also using our new maple syrup to flavour some yummy apple-maple granola.
Note: You can still find some good storage apples at market if you are up for drying your own (about 10 hours at 135 degrees if you have a food dehydrator).
This granola is a staple for me with my morning yoghurt. Feel free to modify to your tastes!
Apple Maple Granola
2 cups whole oats
1/3 cup slivered almonds
1/3 cup pumpkin seeds
1/3 cup raw sunflower seeds
2 tbsp flax seeds
1/3 cup apple cider
1/3 cup maple syrup
1 tbsp sunflower oil (or similar)
1 tsp ground cinnamon
1/2 tsp allspice
1 cup dried apple slices, coarsely chopped (these are not added until after the granola comes out of the oven)
Mix dry ingredients in a large bowl and set aside.
Combine wet ingredients and spices in a small saucepan. Heat mixture, stirring frequently, until it reaches a rolling boil that cannot be stirred down.
Remove from heat and add hot syrup to dry mixture. Stir until dry ingredients are well coated. Spread an even layer of the mixture on a baking sheet lined with parchment paper or foil. Bake at 300 degrees for 30 minutes. Turn after 15 minutes.
Mix in the dried apples, then spread to cool.