It’s my Mum’s birthday! Well… Not really… It’ll be her birthday in two weeks, but I’m coming down during my reading week and visiting, so I thought it would be a good opportunity to give her a present, as I’ll be up North at university for her actual birthday. This post is coming to you from my house in London, and I’m so happy to be visiting, my Mum got me some little treats (more puy lentils and Nakd bars!!) and I’m back in my room again; I can’t tell you how nice it is to use a good oven again as well!
Anyway… Back to the recipe. I was wondering about what to get her for a present, and she’s always loved my homemade Rainbow Granola, so I thought for her birthday present I’d make an ultra-special new batch of Winter Spice Granola! That’s what I love so much about this sort of thing, you can really go wherever your imagination takes you – I just threw in loads of flavours that reminded me of Winter mornings by the fireplace, and came up with this recipe! I pinched a nibble just to see if it tasted just as amazing as it smelt, and my God, it’s delicious! It’s the kind of food that tastes like you’re giving your tummy a big cuddle :)
I hope you like my new special recipe, I think it’s won my affections – my first attempt does hold a very special place in my heart!
300g of old-fashioned porridge oats
50g of chopped walnuts
75g of chopped almonds
One teaspoon of cinnamon
Half a teaspoon of nutmeg
A good pinch of cloves and sea salt
A tablespoon of agave syrup
Three tablespoons of golden syrup
50g of pitted Medjool dates – blend these in a food processor until smooth
Two tablespoons of apple sauce
One tablespoon of vegetable oil (I wanted to use coconut oil but couldn’t find any)
A big dollop of almond butter
One teaspoon of vanilla extract
50g each of sultanas and dried cranberries
Zest of half an orange
- Preheat the oven to 180 degrees Celsius.
- Mix all the wet ingredients (agave, golden syrup, blended dates, apple sauce, vegetable oil, vanilla and almond butter) in a pan on a low heat until all smooth, melted and well blended together.
- Mix the dry ingredients (oats, chopped nuts, spices – not the dried fruit just yet) together in a large bowl, then pour the melted mixture over the top, and stir until everything’s thoroughly combined. Pour into a baking dish and bake for 45 minutes, stirring every 5-10 minutes to make sure nothing gets burnt.
- Leave to cool for a little while, then stir in the dried fruit and orange zest. When completely cold, put it in a glass bell jar and put a ribbon round it :)
Makes about 1.5 litres
P.S. Two weeks, two weeks! Two weeks left to enter my competition in aid of B-eat! The prize so far includes lots of vegan treats (like chocolate and fudge), some vegan soap, a personalised card from me and a cookbook – it’s for a good cause, so enter here: http://www.justgiving.com/emilycooksvegan
Another P.S. look what I just finished yesterday! I knitted a teeny jumper, and I’m getting quite good! I’m working up to making a jumper that will fit me :)