Granola Raisin Bread 5 Food

GRANOLA

Steps:

• Preheat oven to 250 degrees F.
• In a large bowl, combine the oats, nuts, coconut, and brown sugar.
• In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
• Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

GRANOLA RAISIN BREAD FOR THE BREAD MACHINE

Steps:

• Soak raisins in water for an hour before adding to the bread machine mid-cycle (when the machine beeps, in between the first and second rise).
• Add ingredients to machine according to manufacturer directions.
• Bake at basic one poud loaf setting.
• When finished, remove bread from pan and cool on a wire rack.

ALMOND RAISIN GRANOLA

Steps:

• Preheat the oven to 275 degrees F.
• In a large bowl, toss the almonds, oats, bran, and cinnamon.
• In a small saucepan, combine the honey, molasses, oil, and syrup over medium heat.
• Warm and stir until the mixture begins to foam, then QUICKLY remove from heat.
• Pour mixture over the nuts and grains and mix thoroughly.
• Pour the granola into a large, rimmed baking sheet in an even layer.
• Bake for 40 minutes, stirring every 10, until everything is nice and toasted.
• Allow the mixture to cool before adding in the raisins.
• Once throroughly cooled, this granola can be stored in an airtight container for up to a month-- but it will probably disappear long before then!

CINNAMON-RAISIN GRANOLA BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a large bowl, combine the first 7 ingredients. In a small bowl, combine egg, oil, maple syrup and vanilla; pour over oat mixture and mix well. (Batter will be sticky.), Press into prepared pan. Bake 25-30 minutes or until set and edges are lightly browned. Cool in pan on a wire rack. Lifting with foil, remove from pan; cut into bars.

CINNAMON-RAISIN GRANOLA

Steps:

• In a large bowl, combine oats and coconut; set aside. In a saucepan, combine the brown sugar, oil, honey and cinnamon; bring to a boil. Remove from the heat and stir in vanilla. Pour over oat mixture; stir to coat. Spread in a large shallow baking pan. , Bake at 350° for 15-20 minutes, stirring occasionally. Cool. Add raisins. Store in an airtight container.

NUTS & SEEDS GRANOLA

Steps:

• Heat the oven to 180C/160C fan gas 4. Line a large baking sheet with baking parchment to prevent the granola from sticking. Put all of the dry ingredients in a large mixing bowl. Whisk together the almond extract, vegetable oil and maple syrup in a jug, then pour into the bowl with the dry ingredients.
• Mix together well, making sure that all the dry ingredients are well coated and that there are no dry bits. Tip the mixture onto the lined baking sheet and spread out in an even layer. Cook for about 25-30 mins until golden. You will need to give the mixture a few turns every 8-10 mins to make sure it dries out evenly and doesn't clump together too much. Keep an eye on it as nuts can burn easily.
• Remove from the oven and leave to cool completely on the tray. Break up any large clumps of granola with a wooden spoon. Will keep for up to one month in an airtight container. Serve with milk or yogurt, and fresh seasonal fruit, if you like.