i used this recipe because i respected their web design, especially the lack of a human byline. i respect that.
but then i didn't really use that recipe because i changed everything, to be like this:
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| most of the cast |
- 3 tbsp vegetable oil
- continuously poured and dumped 10 teaspoons of agave nectar
- one split second pour of molasses
- 1 splash of vanilla extract
- 350g rolled oats (using a scale is fun)
- less than a tablespoon of organic fair trade sugar
- a pinch of salt that i made into a fine dust with my finger tips
- 2 teaspoons homemade curry powder
- 1 cup chopped almonds almonds
- my smallest and most easily lost and couldnt find it measuring spoon of cinnamon
- a dash of ground chili my neighbor gave me
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| add the oil first, splash it around so the syrup doesnt stick |
- Heat oven to 150C/fan 130C/gas. Mix the oil, agave nectar, molasses, and vanilla in a large bowl. Take pleasure tipping in all the ingredients. I actually mixed the dry stuff together first, don't want any cumin flavored curry bombs in my granola. Poured the wet stuff over the dry.
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- Mix well, which can be easier said than done when all that liquid sugar and oil is cold. I used a big flat bamboo spoon and mashed it together for over a minute until all the oatmeal looked wet and there weren't any clumps. Gluten free can be mixed forever, no bricks made.
- Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, mix around and bake for 10-15 mins more. I bake two trays, one light brown, the other darker, then I mix them together in the container I store them in. Gets a more dynamic Lagasse Spinal Tap, I think. Remove and scrape onto a flat tray to cool. Boil some water, mash a banana in a bowl, fill the bowl 1/3 of the way with good cereal, then add some granola, then add some cold milk (but not much), then pour in some hot water, and be enlightened. The granola can be stored in an airtight container for up to a month.
grammy nominated photography
i used the garam masala recipe here (scroll down a little), but without nutmeg or chile.
i watched an Italian lady on PBS measure and pour continuously, but that was olive oil. It works for syrup, too, thankfully. Then after she was done mismeasuring she added a dash more, that's why I put that molasses in there, and it gives things more body. But, if there isn't enough sugar in here for you, I mean there won't be clumps or hard bricks like granola bars, then just think of eating this as part of a fight against diabetes, if that'll do.
The BBC recipe has you wasting time and making more dishes to wash by adding some things after its already been baking for awhile. The almonds have never burned before the granola, in case you were wondering.
I don't use much vanilla cause it has overpowered the curry flavor a few times when I made this in the past. maybe i've just got the good stuff.
this is the first time i've used heat in this recipe, but it is good. granola is one of those things i can't convince you to try to make on your own because it is so easy. keeping the heat low and keeping an eye on the oats will helps me not burn anything, and practice practice
