Full of texture, five different cereals, grains, and seeds, fresh local pecans from Three Sisters Garden, chewy morsels of dates and golden raisins, and a totally addictive combination of brown butter and spices, this granola has become my go-to snack.
So much so that the sous chefs hide it from me; my daily snacks were throwing off the pars. We serve it with house-made yogurt, seasonal fruit, a drizzle of olive oil, and leaves of herbs and flowers. But you do you. Add a dice of juicy fresh fruit like apples or berries, or maybe pomegranates, mandarin slices, grapes tossed with lemon—whatever you crave, whatever looks good at the market, whatever keeps you going through the day.
Serves
4
Ingredients
Candied Pecans
- 2 cups (220g) pecans
- 1 tablespoon honey
- ¼ cup (50g) sugar
- ¼ teaspoon salt
Turmeric Granola
- ¼ cup (50g) millet
- ¼ cup + 1 tablespoon (60g) quinoa
- 1 ¾ cup (160g) rolled oats
- ¼ cup (100g) sunflower seeds
- 2 tablespoons sesame seeds
- 90g butter
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- ¼ teaspoon ground fenugreek
- ¼ teaspoon ground black pepper
- 1/3 cup (75g) honey
- ¼ cup + 2 tablespoons (70g) brown sugar
- ½ teaspoon salt
- ½ cup (60g) golden raisins, chopped
- ¼ cup + 1 tablespoon (50g) dates, chopped
Directions
Make the Candied Pecans
Preheat the oven to 180°C. Line a baking sheet with parchment paper. Place the pecans on the baking sheet and toast for 7 minutes. Remove from the oven but leave the oven on. Combine the honey, sugar, 2 tablespoons water, and salt in a small saucepan. Bring to a boil over medium heat. Add the toasted pecans and stir with a heatproof spatula, coating the nuts in the syrup. Reduce the heat to low and cook, stirring constantly, until there is no liquid left at the bottom of the pan. Transfer the nuts back to the parchment-lined baking sheet and bake for 15 minutes, until the pecans are nicely caramelized and no longer sticky.
Make the Turmeric Granola
With the oven still at 180°C, line another baking sheet with parchment paper. Bring 1 litre of water to a boil in a saucepan set over high heat. Remove from the heat and add the millet and quinoa. Soak for 30 minutes, then drain. In a large mixing bowl, combine the oats, sunflower seeds, and sesame seeds. Melt the butter in a medium saucepan over medium heat and cook until the solids are golden brown and lightly caramelized with a nutty fragrance. Add the turmeric, coriander, fenugreek, and black pepper, then immediately remove from the heat. Add this butter-spice mixture to the oat mixture and stir to combine. In a separate large saucepan, combine the honey, brown sugar, and salt. Cook over low heat until melted and smooth, then pour in the oat mixture and the soaked grains. Stir thoroughly to combine. Spread the mixture out on the parchment-lined baking sheet and bake for 45 minutes, rotating the pan and stirring the mixture every 10 minutes. Remove from the heat and stir in the candied pecans, raisins, and dates. Allow to cool and store in an airtight container.
Recipe extracted from The Lula Café Cookbook, by Jason Hammel, published by Phaidon, RRP $80.
