(5) Sun Jan 30 2005 21:14 PST Granola: The thing I've missed most while having braces turns out to be granola, so I've been making a lot of it and it's great. I'm using Alton Brown's recipe but with different nuts and fruits. Macadamias are great, peanuts are less great. Dried berries are better than raisins. Alyson, would you post or send me the recipe for the granola you made when I came to visit last year?
Posted by Rachel at Mon Jan 31 2005 01:48
Posted by frances at Mon Jan 31 2005 18:55
A far cry from when I was the only person in the family who ate granola. Now, I can't have it. I miss it.
Posted by Alyson at Tue Feb 01 2005 10:44
Here it is:Granola
Modified from Deborah Madison’s recipe in Vegetarian Cooking for Everyone
6 cups flaked or rolled grains
2 cups chopped nuts (I always add a combination of sunflower seeds, pumpkin seeds, sesame seeds, halved pecans, and slivered almonds)
1 cup wheat germ
1 tsp. nutmeg
1 Tbsp. cinnamon
Salt (about1 tsp.)
2 cups raisins
½ cup safflower or canola oil
¾ cup honey or maple syrup
Preheat oven to 300 degrees F. Toss the dry ingredients together (all except for the raisins), then add the oil and sweetener and toss again to coat them thoroughly. Spread the mixture on two baking sheets and bake until golden, turning every 10 minutes so that it browns evenly. When done, after about 30 minutes, add the raisins and let cool. As the granola cools, it will lose its stickiness and become crunchy.
I've always wondered what the copyright laws are concerning recipes. Sometimes I am tempted to post things I've made, but then I don't because I don't want mad cooks to come after me. This one is modified enough that I'm not worried about it, though. I've played around with it a lot, and this is what I've settled on. Last year, when you came for your visit, I was using only one cup of nuts, but I say one can never have too many nuts in granola!
Posted by Kristen at Tue Feb 01 2005 16:55
I love Alyson's granola!
Posted by Leonard at Tue Feb 01 2005 17:02
Alyson, I say don't worry about sharing recipes. For hundreds of years people have shared them and that's a big part of how people improve their cooking skills. As long as you don't reprint big chunks of a book I think you'll be fine.The next time I make granola it will be yours.