The latest installation in the my favourite epic trilogy of granola. Classic Granola with Crystalised Ginger and Candied Lemon Zest. The ginger is homemade and is really, really punch – a nice amount of fire, balanced by sweetness, and with a fresh zing from the lemon. I really like it.
If you’re feeling uber lazy just make the granola and lemon zest and you can buy candied ginger to put in- but really….you have to make the lemon zest anyway so you’d might as well just bite the bullet and make it.
See the recipe for classic granola here or just read it below. Find the recipe for the ginger here too.
Serve with Greek Yoghurt or cold milk.
If you’re feeling uber lazy just make the granola and lemon zest and you can buy candied ginger to put in- but really….you have to make the lemon zest anyway so you’d might as well just bite the bullet and make it.
See the recipe for classic granola here or just read it below. Find the recipe for the ginger here too.
Serve with Greek Yoghurt or cold milk.
Recipe
Ingredients (makes about 2 and a half litres):
For the basic Granola:
2 teaspoons cinnamon
1 teaspoon ground ginger
120g golden syrup
1 teaspoon salt
2 tablespoon sunflower oil
450g rolled oats
120g sunflower seeds
120g white sesame seeds
175g apple sauce
4 tablespoon honey
100g light brown sugar
250g whole almonds
For the candied ginger:
200g thinly sliced, peeled ginger (or as much as you want to make)
4 tbsp water (approx.)
200g caster sugar
Additional sugar to coat (optional)
For the candied lemon zest:
200g thinly sliced, peeled lemon zest, pith removed (or as much as you want to make)
4 tbsp water (approx.)
200g caster sugar
Additional sugar to coat (optional)
Method:
For the Granola:
1. Mix everything together in a bowl with some spoons, making sure that it is all incorporated thoroughly and the honey/syrup is all mixed in.
2. Spread this mixture out on two baking tins and bake in an oven at 170 Celsius, turning halfway through baking and making sure to mix it about to break up any too big chunks that are sticking together (which will happen). You want it to be beautifully golden brown and toasted evenly, dry and crisp. This usually takes about 40minutes to 1hr20 – but keep an eye on it, there isn’t a set time with this…when it’s golden and crisp take it out. Don’t make plans in the 2 hours after starting making granola – it can be precarious to time.
3. Remove from the oven and leave to cool.
For the ginger:
4. Take the ginger and place in a boiling pot of water. Simmer for 30 minutes until the ginger is tender throughout.
5. Drain. Place the ginger back in the pan with the sugar. If making a different quantity to that shown above, weigh the ginger and use the same amount of sugar to ginger. Add just enough water to dissolve the sugar. Don’t stress too much about the amounts of sugar and water – I never weigh them out, the point is to make a sugar syrup to simmer the ginger in and you can always add more water or sugar later. Simmer for approximately 30 minutes, or until the ginger turns ‘translucenty’.
6. Carefully remove the ginger and shake off excess liquid. Roll in sugar and leave to cool.
For the lemon:
7. Take the lemon zest strips and place in a boiling pot of water. Simmer for about 6 minutes.
8. Drain. Place the lemon back in the pan with the sugar. If making a different quantity to that shown above, weigh the lemon and use the same amount of sugar to lemon. Add just enough water to dissolve the sugar. Simmer for approximately 20 minutes, or until the lemon is translucent.
9. Carefully remove the lemon, shake off excess liquid. Roll in sugar and leave to cool.
10. Combine the granola, lemon and ginger and store in an airtight container. Serve with Greek yoghurt (preferred) or milk.
Ingredients (makes about 2 and a half litres):
For the basic Granola:
2 teaspoons cinnamon
1 teaspoon ground ginger
120g golden syrup
1 teaspoon salt
2 tablespoon sunflower oil
450g rolled oats
120g sunflower seeds
120g white sesame seeds
175g apple sauce
4 tablespoon honey
100g light brown sugar
250g whole almonds
For the candied ginger:
200g thinly sliced, peeled ginger (or as much as you want to make)
4 tbsp water (approx.)
200g caster sugar
Additional sugar to coat (optional)
For the candied lemon zest:
200g thinly sliced, peeled lemon zest, pith removed (or as much as you want to make)
4 tbsp water (approx.)
200g caster sugar
Additional sugar to coat (optional)
Method:
For the Granola:
1. Mix everything together in a bowl with some spoons, making sure that it is all incorporated thoroughly and the honey/syrup is all mixed in.
2. Spread this mixture out on two baking tins and bake in an oven at 170 Celsius, turning halfway through baking and making sure to mix it about to break up any too big chunks that are sticking together (which will happen). You want it to be beautifully golden brown and toasted evenly, dry and crisp. This usually takes about 40minutes to 1hr20 – but keep an eye on it, there isn’t a set time with this…when it’s golden and crisp take it out. Don’t make plans in the 2 hours after starting making granola – it can be precarious to time.
3. Remove from the oven and leave to cool.
For the ginger:
4. Take the ginger and place in a boiling pot of water. Simmer for 30 minutes until the ginger is tender throughout.
5. Drain. Place the ginger back in the pan with the sugar. If making a different quantity to that shown above, weigh the ginger and use the same amount of sugar to ginger. Add just enough water to dissolve the sugar. Don’t stress too much about the amounts of sugar and water – I never weigh them out, the point is to make a sugar syrup to simmer the ginger in and you can always add more water or sugar later. Simmer for approximately 30 minutes, or until the ginger turns ‘translucenty’.
6. Carefully remove the ginger and shake off excess liquid. Roll in sugar and leave to cool.
For the lemon:
7. Take the lemon zest strips and place in a boiling pot of water. Simmer for about 6 minutes.
8. Drain. Place the lemon back in the pan with the sugar. If making a different quantity to that shown above, weigh the lemon and use the same amount of sugar to lemon. Add just enough water to dissolve the sugar. Simmer for approximately 20 minutes, or until the lemon is translucent.
9. Carefully remove the lemon, shake off excess liquid. Roll in sugar and leave to cool.
10. Combine the granola, lemon and ginger and store in an airtight container. Serve with Greek yoghurt (preferred) or milk.
