Maple Pecan Granola
Maple Pecan Granola
Yield 17 - 4 oz servings
Ingredients
454g barely flakes
454g rye flakes
150g flax seeds
225g pecans*
260g maple syrup
3g salt
25g vanilla extract
2g cinnamon
4g ground ginger
85g sunflower oil or other neutral oil
90g maple sugar (or brown sugar)
250g dried cranberries
Instructions
Preheat over to 300ºF (175ºC)
Line two half sheep pans with parchment paper
In a large bowl toss together first four ingredients, set aside
In another bowl whisk together the next 7 ingredients (everything expect the dried cranberries)
Add maple syrup mixture to the dry ingredients, coat evenly
Divide and spread mixture out evenly onto half sheet pans
Bake for 10 minutes, stir and rotate pans. Repeat two more times
After 30 minutes take a spoonful and allow to cool in a plate for 3-5 minutes. Give it a taste if it is still a bit chewy continue baking for another 10 minutes and try again. Allow to cool completely before storing.
Notes
*If you used pecan pieces dadd them half way through the baking, as they might burn.
If your oven in convection start checking after 20 minutes and continue to check every 5-7 minutes.
To make gluten free substitute rye and barely flakes for gluten free rolled oats.
This is a loose granola (if you would like more clusters I would increase the maple syrup and add a little bit of cane sugar, this has not been tested only my suggestion)