I hope you managed to try the last spice posting: as predicted, the Caramel Slice from last week did not last very long in the house. Today’s little number is again heady with that gorgeous spiced mix; cinnamon & cloves: and whatever else they put inside their secret mixture. As I mentioned before, you can purchase the Spice Mix, and the delightful little wooden moulds for baking biscuits in, from The Speculaas Spice Company.
I’m currently having a bit of a granola moment, what with the rather indulgent five weeks of Summer entertaining and holidaying we have just had. Of course, throughout that time, I’ve been working as per usual, but I decided that I would at least allow my eating and drinking to remain in the holiday spirit- even if I was working. Of course, all good things can’t really last forever, and I have had to adopt a more restrained regime recently. Those who know me will know that there is never, ever any mention of diets or detox- I just cut down on everything, or swap a few things about. This granola is currently my breakfast choice- as opposed to the usual peanut butter and honey on toast combination (if you’ve never tried it- I urge you to do so- sublime). I serve the granola with full fat natural yoghurt, and the steeped, soaked clementine cranberries. Of course, you can use any other fruit, or any other juice too for that matter. This will keep in a sealed jar for about a week.
Makes about 10 servings
Preheat oven to 160 degrees celsius
Line a slight deep baking tray with baking parchment
For the granola
2 cups rolled oats
1 cup hazelnuts, roughly bashed
1 cup pecan nuts, roughly bashed
3 tbsp pumpkin seeds
2 tbsp groundnut oil
60g salted butter, melted
4 tbsp soft brown sugar
1 tsp vanilla paste
For the fruit:
1 cup dried cranberries
Juice of 4 clementines
Mix all of the granola ingredients together, ensuring that the butter and oil are evenly distributed over all of the ingredients- use your hands to mix it all up.
Place on a lined baking tray, and in a preheated oven at 160 degrees celsius. Bake for about 15 minutes- keep on peeping at it, as you don’t want it to brown too much, or catch, and it is liable to do this as there are nuts and sugar involved.
While this is in the oven, get on with the cranberries. Pop them into a pot with the juice of 4 clementines, bring to a simmer and allow to simmer for 10 minutes or so, until the fruit has absorbed most of the juice. Remove, scrape out of the pot, and allow to cool.
Remove from the oven and allow to cool.
Serve with natural yoghurt- the soaked cranberries provide a large dollop of citrusy sweetness.