awhile i took a cooking class with Jesus Gonzalez, former chef at Rancho La Puerta . one of the recipes we made (and he gave us) was granola. in the class, we served it over fresh homemade ricotta cheese with some bananas and apples sauteed in agave. awesome. pete has been enjoying it on top of yogurt with some berries for breakfast....or a snack...or whenever he can get it. he loves it! i've wanted to make granola FOREVER. not sure why but its always intimidated me and i keep buying it at the store for way too much money (especially now that I know how easy it is). this is so so so so so so so much better than store bought granola. and easy. and fast. and delicious. and versatile. and i made a double batch so i have enough granola for awhile and some to give to friends. perfect. I've been cooking up some things from his gorgeous cook book and am excited for some delicious, farm-to-table inspiration with the fresh produce we'll have at our finger tips from the market this summer.
Granola:
2 C rolled oats
2 C rough chopped pecans
2 C rough chopped almonds
1 C agave nectar
2 T vanilla extract
1 T olive oil
1 t cinnamon
Preheat oven to 375. Mix all ingredients in a bowl, making sure all ingredients get well incorporated. In a lined sheet pan, distribute the mixture evenly (for a double batch I had to split it between two sheet pans). Place in oven, removing pan every 10 minutes to toss mixture with a spatula. Return to the oven until golden brown. Do not let it burn!!!
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