Granola

Of course this goes very well with 1/4 cup of yogurt, and it's an easy and tasty way of eating psyllium husks, which I just mix in with the yogurt. Quick, easy, delicious.

Number of portions: 16

Serving size: 57 g

Calories per serving: 236 kcal

Speed: Slow Food

Experienced cook (active time): 12–15 min

Novice cook (active time): 18–22 min

Total elapsed time: 1 hr 45 min – 2 hr 30 min

LHSS Score: 8.25 / 10

5 cups / 430 g rolled oats

4 Tbsp (40g) sunflower seeds

4 Tbsp (45g) pumpkin seeds

¼ cup (35g) hazelnuts 

¼ cup (35g) ground nuts, such as almond or hazelnut (can pulse nuts in blender until like coarse sand)

½ cup dried fruit (raisins or cranberries are nice)

1 tsp poudre douce

pinch salt

⅓ cup (55 g) brown sugar

2 egg whites (60 g), whisked 'til frothy 

¼ cup vegetable oil of your choice (50g)

¼ cup maple syrup or honey (75g) 

1½ tsp vanilla 

1. Preheat oven to 280°F. 
2. Line a large sheet with parchment.
3. In a large bowl combine oats, seeds, nuts + nut flour, brown sugar, spices + salt, dried fruit.
4. In another bowl whisk the eggs until frothy, then add the oil and sweetener.
5. Pour the wet mixture into the dry and massage with your hands to coat evenly.
6. Spread granola ½–¾ inch thick on your parchment-lined tray.
7. Leave a “donut hole”, approx 5" in diameter, in the centre for more even baking.
8. Press it down firmly with wet hands or the bottom of a pot.
9. Bake at 280°F for 45 min, do not stir.
10. Check at 35 min to ensure it's not burning.
11. When done, don't remove it from the oven, but turn the oven off and prop the door open. Let the granola sit in the oven until it's fully cooled.
12. Break into clusters and store in an airtight container.