Monday, 9 February 2015

Coconutty Raisin Granola or Flapjacks

Today I've got housemate-approved recipe for you. Since they specifically asked if this was going to be on the blog I'm sure that you all will enjoy it as well!

In fact I had left it to cool on the counter when I left in the morning and when I came back the first thing I heard was that I was lucky there was still something left. Which is .... well, on the one hand I'd be happy to have some left for me, of course, but it is also so nice to hear that it seems to have turned out alright!!!

As you've probably seen from the title this is a granola or flapjack recipe. You can make anything you like out of it.
Personally I like to break this into chunks which I can one-by-one nibble while having hot chocolate and talking on the phone or watching some of my favourite German TV crime stories. And it's so much faster and easier to make than any cookies which you'd have to form or use a cookie cutter for. Even though I have to admit that cookie cutting is really fun for me. But sometimes ... okay, maybe rather often, I just don't feel like I have time for relaxed cookie cutting, but just need to keep up the supply of baked goodies to brighten up cold winter days. Maybe you can identify with that ;-)






In any case this is what you'll need:



about 20*30 cm baking tray
100 grolled oats
60 graisins
50 gsunflower seeds
50 gwhole wheat flour
40 gdesiccated coconut
1/2 tspcinnamon
1 pinchsalt
4 tbspliquid honey
4 tbspcoconut oil, soft
ORsunflower oil
ORolive oil
ORmelted butter
3 tbspwater

  • Line a baking tray with baking foil or baking paper.
  • Mix all dry ingredients. That is oats, raisins, sunflower seeds, flour, coconut, cinnamon and salt.
  • Add honey, your oil of choice or butter (I have not yet tried butter, but I think it should work with butter!) and water.
  • Mix very well with a spoon or with your hands.
  • Pour mixture onto the tray and spread out so that the mixture has a thickness of about 1 cm and is tightly packed.
  • Bake at 150°C for about 25 minutes until slightly browned. Let the granola cool on the tray until completely cool. Don't remove any earlier, as then you will end up with crumbs. When completely cool the mixture will have firmed up slightly (it won't be as sticky as a granola bar from a shop, though!).
  • My preferred method is to break it up into large chunks and to store these in a cookie tin. You can break them into any size you want.

  • If you want to cut them, cut them while hot, but otherwise don't move until cooled. The third option is to place them in cookie-ish shapes on the tray in the first place.

Feel free to double the batch so that you actually get to eat some of it! ;-)

Let me know if you tried it!

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