21 June 2011

fabulous fairholme granola

This recipe is an absolute must-try.  Sylvia Main and her husband own an amazing heritage home in the Rockland area that they have lovingly restored and transformed into a 6-suite Historic Bed and Breakfast. 

We stayed here last year and it was one of the best Inns I have ever been to, not to mention the best breakfast I have ever enjoyed.  I recently picked up Sylvia'a cookbook, which includes this granola recipe, and a myriad of other scrumptious breakfast and brunch goodies!  Some other favourites include Lemon Ricotta Pancakes, Morning Glory Muffins, and Cheddar Chive Buscuits.  However, if you're going to try any recipe in the whole book, I highly recommend you try this granola first! 

Fairholme Granola
3 cups large rolled oats
1 cup wheat bran
1/2 cup wheat germ
1/2 cup oat bran
1 cup unsweetened coconut                          
1/4 teaspoon salt
1/2 cup sesame seeds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 cup almonds, sliced
2 tablespoons cinnamon
1/2 cup sunflower oil
1/4 cup water
1 cup maple syrup
2 tsp vanilla
1 cup dried cranberries
1/2 cup dried apricots, diced

Preheat oven to 250 F and line two large baking sheets with parchment paper.

In a large bowl, mix the first 11 ingredients. Mix well. In a separate bowl, mix together the oil, water, maple syrup and vanilla. Add to the dry ingredients and mix well.

Divide the granola between the two baking sheets and pack down over the entire sheet. Bake for about one and a half hours, stirring every 15 minutes. The granola should be golden brown and crunchy when done. Allow to cool and then add the dried fruit. Store in an airtight container.

So good with a dollop of vanilla yogurt!  I have been munching on this every morning for the past couple of weeks, so it makes a pretty large batch. 

Of which mine is almost gone..

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