I decided late one night I needed homemade granola for breakfast the next morning. I thought to my self ‘baaahhh I know how to cook – this is easy. You just chuck some muesli on a baking tray and bake it in the oven. I don’t need no recipe’. Those exact words.
1 kg of muesli went onto a baking tray, Jackson and I were excited for our lovely morning granola then BAM – the dreaded scent of burning.
I very quickly removed the muesli from the oven and there it lay.. burnt to a crisp and all the nuts were black and horrible and ewwy. I felt dumb, the house stank and I was scared of making granola for a few months. I felt terrible about wasting lovely muesli and like an idiot for thinking the words ‘I don’t need no recipe’ because they aren’t even grammatically correct.
Fast forward several months and a fantastic granola recipe (that I followed) motivated me to try again, cue rose and pistachio granola. The recipe is so simple, with an amazing end result well worth your time. Not to mention less sugar that store bought.
The delicate flavours of the rose water and rose petals compliment the crunchy, sweet oats and creamy pistachios. It’s a very indulgent granola but as the mornings get colder I am after some breakfast that really invites me to crawl out of bed. This granola is the perfect topping for some greek yoghurt and berries, or alone with a drizzle of almond milk (or normal milk).
Paired with a hot cup of freshly plunged coffee and it’s a winning Saturday morning breakfast.
There was one ingredient that really did make the world of difference, which was the ingredient featured below. Callebaut Pailette Feuillitine is the hugely complicated name for what is dried, broken up thin french crepes. They taste like mini waffles. You can purchase some here or here. Not only are they fantastic in muesli, granola or sprinkled a top some yoghurt for a sweet breakfast but they are a perfect topping for vanilla ice cream, which I have eaten numerous times since these tiny morsels of crepe heaven showed up in my kitchen.
They can be used in baking, desserts and chocolate dishes as well. They are my new favourite thing, so I wanted share them with you. Anyway, moving on. Back to granola. One great granola tip I read from the New Feast cook book was to use apple puree, which they credit to a Nigella Lawson book Feast, in which she credits Andy Rolleri. There’s a lot of love going round for this tip but I know exactly why. It makes the oats sweet, crunchy and delicious.
I learnt a few valuable lessons thanks to the burnt muesli.. Don’t assume you know everything. Read a recipe if you haven’t made something before, even if it is to ensure the technique is right and listen to Nigella Lawson.
Le blog has been a little quiet lately, I am a busy little bee and since the weather has changed, daylight hours are scarce. Food doesn’t look too good
Have you ever had a recipe fail? Share your story below.. I’m very excited to read the answers.
Have a wonderful day, Bec xx
Rose and pistachio granola
- 250 g rolled oats
- 1/4 cup sunflower seeds/pepitas
- 150 g whole almonds roughly chopped
- 60 g brown sugar
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 120 g apple puree
- 50 g rice malt syrup or honey
- 1 tablespoon coconut oil
- 100 g pistachios roughly chopped
- 100 g dried cherries
- 1 teaspoon rosewater
- 2 tablespoons dried rose petals optional
- Preheat oven to 150 deg cel
- In a large mixing bowl, combine the rolled oats, sunflower seeds/pepitas, almonds, sugar, salt and spices
- In a small jug, whisk the apple puree with the rice malt syrup (or honey) and the oil
- Tip into the dry ingredients and use your hands to mix everything together thoroughly
- Tip the granola into a large roasting pan and spread out into an even layer.
- Bake until the granola is a deep golden brown, which could take between 40 - 60 minutes. To achieve an all over golden colour you shout remove and stir every 20 minutes.
- Add the pistachios for the last 10 minutes of roasting time
- Remove granola from oven and leave to cool. Stir in the cherries, rosewater and rose petals (if using). Store in an airtight container