APPLE AND AMARANTH GRANOLA

APPLE AND AMARANTH GRANOLA

Amaranth is an ancient grain (from a grass I believe) and is similiar to quinoa in that it is gluten free* and high in protein and fibre. It makes interesting sounding porridges, but I think it most appetising dry cooked  to keep it nutty and crunchy. Bearing in mind that the seed is so crunchy, I decided to make the rest of the granola a little bit softer by coating it with stewed apple instead of oil. Everything about this recipe was impulse based so it’s in cups, not weights.

 Ingredients

2 apples, stewed down to make one cup of apple puree
2 cups jumbo oats
1/2 cup amaranth
1/4 cup wheatgerm (optional if your granola is wheat free)
1/4 cup sesame seeds
1/2 cup pumpkin seeds
1/2 cup pecans, halved
1/2 brazil nuts, halved
1/2 cup honey (or treacle)
1/2 teaspoon ground ginger
1/2 teaspoon grated nutmeg

Method

First, stew your apples. Back in Belfast where I made this, it’s easy to get proper Bramley apples for cooking, but I struggle to find them in England, so just use anything sharp and tangy. Peel, slice finely, add about a tablespoon of water and stew until soft and like a puree. They’ll collapse in on themselves if left at the lowest heat with a lid on for about 20 minutes.
Then using a hot dry pan, toast your sesame seeds and set aside. Have a lid handy and then into the same pan, put your amaranth and toast until about 40% of it looks like tiny white popcorn and the rest is golden brown. It won’t all pop, but what does will go everywhere so you’ll need that lid!
Place all your dry ingredients in a bowl. You can add more types of nuts if you like. Hazelnuts would be lovely. Some flaked coconut is fabulous. You could add in some linseeds or sunflower seeds. Play around to get your perfect mix. Heat the pureed apple and the honey together and then mix into the dry ingredients, mixing well to make sure they are all coated.

Cook on a shallow tray so the granola is well spread out in the oven at 200℃ for about 20 minutes. Turn it over at this point and give it another 10 minutes until golden and crispy looking but not burnt. Cool in the tray and put in an airtight container immediately as this granola is a bit softer than oil based ones and will wilt gently if left out for too long.