granola http www joyofbaking com by tangshuming

 this link is a video of a lady who started making
granola 1 year ago and now she makes 350 ish bags per week.

link above is 12 varieties of artisan granola canadian granola ¾ lb
for $6.50

Galaxy Granola- baked with applesauce instead of oil. 12oz $5.50 only in US

Nature baked is moist granola- only purchase in Utah- neat success story

Terra breads- canadaian rustic bakery Terra Breads:

Even though i love to eat out and enjoy Vancouver's food and dining, i do not eat out all
that much. To keep things fresh on the blog, i've decided to post some Vancouver food
for eating in. This post is regarding my latest addiction, Terra Breads' Artisan Granola.
You can get these at your local grocery stores such as Capers or Choices and most
places that sell their bread. Also at any of their own locations. What makes this granola
far superior over others is that they make their granola with fresh organic ingredients.
Also this granola is nice and moist and chewy as all other granola are dry and flakey. I
enjoy a bowl of yogurt & Terra granola every morning. And sometimes another bowl
between breakfast & lunch and maybe another for an afternoon snack. Yep, addicted.
They come in 2 sizes. approx 480g bag is $8 and the 1kg bag is $15.
hint: Capers sells them for a dollar more than Choices.

2 cup oatmeal
1 cup wheat germ (optional)
1 cup coconut
1 upc sunflower seeds (raw, unsalted)
1/2 c sesame seeds
1T vupanilla
1/2 cup vegetable oil
2/3 cup honey
1/2 cup water
1 cup nuts (almonds, walnuts, pecans, etc., or a mix)

Mix all dry ingredients well. Combine warm water, oil, honey, and vanilla. Pour over dry ingredients and
stir. Bake at 350 degrees for 40 minutes, stirring every ten minutes to prevent over-browning on top. For a
moist granola (like ours) bake in a deep dish pan, with granola about two inches thick. Store in a tightly
sealed container.

*If it looks done, it is probably too done. Normally the first time one makes it, it is baked too long, and is
dry rather than moist. It's still good, but is even better moist.

Daily Granola
Adapted from Nigella Lawson’s Feast

The recipe that follows is the way I’ve come to use Nigella’s recipe. Of course, tweak as you
will. For example, feel free to use whatever type of nut you like best - just one, or a variety.
You could add some flax seeds, if you like, or some shredded coconut. If you like your granola
with dried fruit, go ahead and add some - but after baking, not before. And about the
applesauce: I like to buy it in those single-serving cups, the kind made to go in kids’
lunchboxes. I used to buy it in bigger glass jars, but I found that it started to go moldy before
I could use it all. The smaller containers are very handy that way; there’s less waste.

Finally, I highly recommend eating this granola with plain soy milk. I like it with plain yogurt
or regular milk too, but soy milk is especially good. This granola also mixes nicely with other
cereals, like this one, and this one.

Dry ingredients:
5 cups rolled oats
2 to 3 cups raw almonds or pecan halves, or a mixture
1 cup hulled raw sunflower seeds
¾ cup sesame seeds
¾ cup light brown sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. salt

Wet ingredients:
¾ cup unsweetened apple sauce
1/3 cup brown rice syrup
¼ cup honey
2 Tbsp. vegetable oil, such as canola or safflower
Set racks in the upper and lower thirds of the oven. Preheat the oven to 300°F.

In a large bowl, combine all of the dry ingredients. Stir to mix well. In a small bowl, combine
all of the wet ingredients. Stir to mix well. Pour the wet ingredients over the dry ones, and
stir well.

Spread the mixture evenly on two rimmed baking sheets. Bake for 35 to 40 minutes, or until
evenly golden brown. Set a timer to go off every ten minutes while the granola bakes, so you
can rotate the pans and give the granola a good stir; this helps it to cook evenly. When it’s
ready, remove the pans from the oven, stir well – this will keep it from cooling into a hard,
solid sheet – and set aside to cool. The finished granola may still feel slightly soft when it
comes out of the oven, but it will crisp as it cools.

Scoop cooled granola into to a large zipper-lock plastic bag or other airtight container. Store
in the refrigerator indefinitely.

Yield: about 10 cups

Easy Homemade Granola

from “Baked: New Frontiers in Baking” by Matt Lewis and Renato Poliafito


2 cups rolled oats

1 teaspoon cinnamon

1 teaspoon salt

3 tablespoons plus 1 teaspoon vegetable oil
1/4 cup honey

1/4 cup firmly packed light brown sugar

1 teaspoon pure vanilla extract

1/3 cup whole almonds [Note: I used slivered almonds, and they worked fine.]

1/3 cup whole hazelnuts

1/3 cup golden raisins

1/3 cup dried cherries

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

In a large bowl, toss the oats with the cinnamon and salt.

In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely

Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some
of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey

Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here
and there for texture.
Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola.
Sprinkle the almonds over the granola and return the baking sheet to the oven.

Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola.
Sprinkle the hazelnuts over the granola and return the baking sheet to the oven.

Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the raisins and
cherries over the granola…
and use your hands to transfer it to an airtight container.

The granola will keep for 1 week.

About Raspberry Fields Farm French Apple Pie Granola
    A chewy and sweet artisan granola baked one batch at a time in the Granolary
                             on Raspberry Fields Farm.
              Simple Ingredients baked to an opulent taste experience:
   Organic Rolled Oats,Crisp Rice,Dried apples, Organic Raisins,Organic Flax Seed,
    Sunflower Seeds, Organic Coconut, Honey, Organic Unbleached Flour,Walnuts,
          Evaporated Cane Juice, Canola Oil,Organic Cinnamon and Vanilla

                     Granolavores enjoy Raspberry Fields Forever:
      *stirred into yogurt, our favorite is the Greek yogurt Fage, topped with jam
                                         *with milk
                                     *over ice cream
                                    *as a power snack
 *right out of our reusable artisan bag designed by New York artist Peggy Catherine

   Nutrition Facts Serving Size ½ cup (30 g), Amount per serving: Calories 130, Fat Cal. 50, Total Fat 6g
   (9%DV), Sat Fat 1g (5% DV), Trans Fat 0g, Cholest 0mg (0%DV), Sodium 15mg (1% DV), Total Carb 18g
 (6%DV), Fiber 2g (8% DV), Sugars 8g, Protein 2g, Vitamin A (0% DV), Vitamin C (2% DV), Calcium (0% DV),
                    Iron (4% DV) Percent Daily Values are based on a 2000 calorie diet milk

Creative packaging white window bags-


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