If you can stir, you can make this granola. Oats
and whatnot go in a bowl (stir), then go into the oven (stir, stir, stir).
Granola!
In this granola from Nekisia Davis of Early Bird
Foods, olive oil, maple, brown sugar,
and salt form a rich, shaggy crust on a wholesome mix of oats, pecans, coconut shards, and various seeds. It leans sweet, but olive oil gives it a savory backbone in a way vegetable oil (the granola standard and a wallflower among oils) never could. Salt keeps it from being cloying.
and salt form a rich, shaggy crust on a wholesome mix of oats, pecans, coconut shards, and various seeds. It leans sweet, but olive oil gives it a savory backbone in a way vegetable oil (the granola standard and a wallflower among oils) never could. Salt keeps it from being cloying.
Both Davis’s products and her recipe quickly
garnered fans in high places. Martha Stewart was one of the first.
Then Melissa Clark. Then Daniel Humm, who not only
told GQ magazine it was one of his favorite things,
but also began producing a version of Davis’s recipe in the kitchen of Eleven Madison Park to distribute en masse. Other overachieving
restaurants will offer a parting gift of a bundle of chocolate truffles or pâtes de fruit, but Humm (a chef known for his sea urchin
cappuccino, suckling pig tasting menu, and three Michelin stars) sends every
diner home with a jar of low-tech granola smattered with pistachios and dried
sour cherries, very much like Early Bird’s Jubilee flavor. It’s a rare moment of
homespun joy in a night of impossible excess—and a testament to how high Davis’s
recipe has raised the bar.
Makes about 7 cups
(1.7L)
3 cups (300g) rolled
oats
1 cup (130g) hulled raw pumpkin
seeds
1 cup (140g) hulled raw sunflower
seeds
1 cup (60g) unsweetened coconut
chips
1¼ cups (125g) raw pecans, left
whole or coarsely chopped
¾ cup (180ml) pure maple
syrup
½ cup (120ml) extra-virgin olive
oil
½ cup (110g) packed light brown
sugar
Coarse salt
1 Preheat the oven to 300°F (150°C).
2 Put the oats, pumpkin seeds, sunflower seeds,
coconut, pecans, maple syrup, olive oil, brown sugar, and 1 teaspoon salt in a
large bowl and mix until well combined. Spread the granola mixture in an even
layer on a rimmed baking sheet. Bake, stirring every 10 to 15 minutes, until the
granola is toasted, about 45 minutes.
3 Remove the granola from the oven and season with more
salt to taste. Let cool completely before serving or storing in an airtight
container for up to 1 month
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