Almond Maple Granola

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ALMOND MAPLE GRANOLA

 

Ingredients:

 

4 cups mixed organic whole grain flakes, such as oat, kamut, barley

and wheat

1 cup sliced natural almonds

2 tablespoons cold unsalted butter, cut into 6 pieces

1/4 cup all-purpose flour

2 tablespoons sugar

Pinch of salt

1/3 cup pure maple syrup

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1/2 cup golden raisins

1/2 cup dried cranberries

 

Preparation:

 

1. Preheat the oven to 350°. Combine the whole grain flakes with the

almonds on a large rimmed baking sheet. Spread in an even layer and

toast for about 10 minutes, stirring once, until light golden.

Transfer the grain mixture to a large bowl. Leave the oven on. Coat

the warm baking sheet with 1 teaspoon of the butter.

 

2. In a mini processor, combine the remaining 1 tablespoon plus 2

teaspoons of butter with the flour, sugar and salt and pulse until

the mixture resembles coarse crumbs. Or, pinch the ingredients

together with your fingers. Add the crumbs to the grain mixture and

toss. In a small pitcher, combine the maple syrup with the vanilla

and almond extracts. Pour over the grain mixture and stir until the

grains are evenly moistened.

 

 

3. Spread the granola on the buttered baking sheet in an even layer

and toast for 12 to 14 minutes, stirring once, until golden and dry.

Let cool completely then stir in the raisins and cranberries.

 

 

Make Ahead: The granola can be kept in an airtight container for up

to 2 weeks or frozen for 2 months.

 

 

Yield: 8 cups