ONE THING -- GRANOLA -- LEADS TO ANOTHER -- GARAM MASALA
Arlene used up the latest batch of homemade granola making breakfast today, so she was already mixing up a fresh batch when Larry got up. We have adapted a recipe from our friend Nancy Davis in North Carolina. It’s a great alternative to commercial granolas, just lightly sweet and only just enough oil to get things a little crispy. The key change we have made to Nancy’s original recipe is to augment it with the sweetly warm Indian spice blend Garam Masala. But we were down to the last tablespoon-full of Garam Masala. So we had to make that too.
Try these recipes out. You won’t regret it.
GRANOLA a la Nancy Davis
Mix dry ingredients together:
6 c Old Fashioned Rolled Oats (or a mix of rolled grains)
1 c Grapenuts (or similar)
1 c All Bran (or similar)
1/2 c Untoasted Wheat Germ
1/2 c Pepitas
1/2 c Slivered Almonds
1/2 c Chopped Walnuts
Mix wet slurry together:
1/2 c Corn or Peanut oil
1/2 c Honey
1 Tbs Cinnamon
1 Tbs Garam Masala
Pinch of Salt
2 tsp Vanilla Extract
Add wet slurry mixture to dry mixture and toss well. Pour into 2 8 ½ by 11” sheet pans and toast @ 325 degrees for about 10-12 minutes, stirring once. Cool. Store in sealed containers.
GARAM MASALA
Indian magic spice blend -- works well in savory and sweet dishes. Add to curries, stews, marinades, granola, muffins, pancakes, oatmeal, roasted veggies. Almost hard to imagine where it wouldn’t enhance flavors.
4 Tbs cardamom pods, seeds removed, pods discarded
4 Tbs cumin
4 Tbs coriander
3 cinnamon sticks, broken into small piece
1 Tbs cloves
1 Tbs allspice
1 tsp black peppercorns
1 tsp white peppercorns
2 tsp fresh-grated nutmeg
Roast all the ingredients except the nutmeg in a toaster oven or cast iron skillet on the stove until fragrant and toasty. Grind roasted spices in a spice grinder to medium-fine consistency. Add the fresh-grated nutmeg and mix well.
Will fill about 2 small (1 oz). spice jars. Will keep tightly covered for up to 3 months before losing its pungency.