Ok, so this is pretty much the best granola I have ever had/made. I was up one hot night, mindlessly searching the internet because I couldn't fall asleep. Then I stumbled upon this recipe. Poppy seed granola. I thought it sounded interesting. I didn't know what to expect. Maybe it would be good. So I saw that I had all the ingredients and decided to whip up a batch. And I am so glad I did. It is crunchy, not too sweet and has a buttery taste. Make this. Now. Seriously. I just substituted in whatever nuts I had on hand, so feel free to do the same.
I just got back from the long weekend with my Dad on our little road trip. Well I don't know if a 14 hour drive one way is considered little but we went to Idaho and back within just a few days. And coming back to work on Tuesday, I came back to the news that the other baker has put in her two weeks notice. So soon I will be left as the only baker. I found myself in this same situation last year. It took us what it seemed like months to find a replacement. Hopefully it won't take that long this time. I don't think I can handle that much overtime. So if any bakers are in the Napa area....
I also threw in some photos of some plums that were on the tree in my front yard. I picked tons down from the tree and was trying to decide what to do with them. Once I finally decided to make some sorbet, I went into the task of depitting them all. Only to find out that they weren't really any good. They were watery, really really watery. So much so that the flesh didn't really taste of anything and they just smashed to bits once I tried to get the pit out. So I ended up just giving them away, to be eaten by a cluster of backyard chickens.
Poppy Seed, Pistachio & Pecan Granola.
adapted from Food and Wine
180g rolled oats
64g chopped pecans
78g AP Flour
100g brown sugar
2 tbsp poppy seeds
1 tbsp salt
Combine oats, pecans, pistachios, flour, sugar, poppy seeds & salt together in a large bowl. Stir till well mixed.
In a small saucepan, heat butter & honey until just boiling. Pour over mix & toss until combined.
Spread onto a parchment lined sheet tray. Bake for around 30 minutes, stirring every 10 minutes. Should be lightly golden.
Then turn the oven off, leaving the tray in & the door halfway open. Stir every 10 minutes until completely cooled and crisp.
I've gotten a few emails lately about why I list the recipes in grams and not cups. Well, its because thats the way I bake everything. At work everything is always in grams and it's just so much easier and makes sense to me. Its a more precise way to bake, no doubting whether you packed the brown sugar in the cup too much or too little, forget what cup count you are on, etc.
It's just logical to me and I really recommend you use it too. Kitchen scales are way cheap, mine cost me only about 20 dollars and I've never had a problem with it. If you want to convert any of the recipes I use to cups, THIS website I have always found really handy. :)