This is a healthier option that can be eaten for breakfast or as a snack. The combination of all the nuts and honey makes for a sweet treat.
|Oatmeal, rolled oats|
|Corn syrup, light|
|Sunflower seeds, roasted, unsalted|
|Flaxseed, whole, raw|
|Dried apricots, chopped|
|Dark couverture, 63%, tempered|
1 Spread the pistachios, almonds, and oatmeal on a sheet pan and roast in a 320&F/160.0&C oven for 3 to 5 minutes until the nuts are lightly roasted. Let cool.
2 Mix the sugar, water, corn syrup, honey, and cocoa butter in a saucepan, and boil until the syrup reaches 240&F/116&C.
3 Combine the roasted nuts and oatmeal, the sunflower seeds, flaxseeds, wheat germ, and dried fruits. Pour the cooked syrup over the nut and fruit mixture and stir to mix.
4 Pour the granola into metal bars measuring 7 × 12 in/178 × 305 mm on a Silpat and cover with another Silpat.
5 Roll out the granola to make a smooth surface.
6 Cut into 1 in/25 mm squares, weighing ¼ oz/7 g each. Let set until cool.
7 Dip each granola square in the tempered dark couverture to coat all sides except the top. Place on parchment paper, and let set for 30 minutes at room temperature.
8 Store in an airtight container in a cool dark room.
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