ANDYS FAIRFIELD GRANOLA

ANDYS FAIRFIELD GRANOLA image

Yield 2.5 litres

Number Of Ingredients 13

450g rolled oats
120g sunflower seeds
120g white sesame seeds
175g apple compote or apple sauce
2 teaspoons ground cinnamon
1 teaspoon ground ginger
120g brown rice syrup or rice malt syrup, or failing that, golden syrup
4 tablespoons clover honey or other runny honey
100g light brown sugar
250g whole natural almonds
1 teaspoon Maldon salt
2 tablespoons sunflower oil
300g raisins

Steps:

1. Mix everything except the raisins together very well in a large mixing bowl. I use a couple of curved, rigid spatulas; normally, I'd be happy to use my hands, but here it just leaves you covered with everything. 2. Spread this mixture out on two baking tins (the sort that come with ovens, and are about the width of a rack) and bake in a gas mark 3/170°C oven, turning over about halfway through baking and re-distributing the granola evenly during the baking process. The object is to get it evenly golden without toasting too much in any one place. This should take anything from about 40 minutes. I use a gas oven, which doesn't brown as fast as an electric one, so often leave it in for up to an hour. 3. Once it's baked, allow to cool and mix together with the raisins. Store airtight. ADDITIONAL INFO I make a chocolate and peanut version of this, using 300g raw peanuts in place of the almonds, and adding 25g best-quality cocoa powder along with the oats, sunflower seeds and sesame seeds, giving everything a good raking over with my hands, so that the cocoa is evenly dispersed before I add the remaining ingredients. And I sometimes leave the raisins out of Andy's granola, but I absolutely never include them in this version. You could, however, tinker with the idea of some dried cherries.