Breakfast applesauce granola
Granola is a big part of our daily meal. Especially mine. I love to buy and try lots of new ones, but at the same time the pleasure is in making my own. That means I know what and how much of it is in each batch. Plus, I can always make the exact taste I wish for. The one thing I have noticed is that my homemade granolas are less sweet than store bought ones, and that is what I love the most. I think. Anyway – this granola is made with applesauce and agave (or honey or maple syrup if you wish) mixed with lingon berry power (you can substitute cranberry, apple, or blackberry powder) and sprouted buckwheat.
400 g rolled oats
25 g poppy seeds
40 ml grape seed oil
80 ml agave syrup or honey
80 g applesauce
1 tbsp vanilla extract
pinch of sea salt
70 g walnuts, broken into pieces
1/4 tsp cardamom powder
70 g sprouted, dried buckwheat
65 g dried cherries
50 g dried apples
10 g flaxseed flour
10 g lingon berry powder
Heat oven to 170°. Prepare a baking sheet and a baking pan.
Place the oats, poppy seeds, salt, cardamom, oil, syrup, applesauce, walnuts, and vanilla in a large bowl and mix well.
Tip the granola onto the pan and spread evenly. Bake for 25 minutes, mixing every 5-7 minutes so that the sides do not brown too much. Remove and put onto a flat tray to cool. When cooled, add rest of the ingredients. Serve with cold cow, oat, almond or any other type of milk or yogurt. The granola can be stored in an airtight container for up to a month.
Recipe and photos: Signe Meirane
Photos taken with Sony alpha 7s