Honey and miso granola
Method:
Heat the oven to 170C (150C fan) and line baking trays with baking paper. Pulse the almonds, pecans and hazelnuts in a food processor until broken into pieces, not crumbs, or chop roughly with a knife. Put them in a large bowl with the oats, sunflower seeds, pumpkin seeds and sesame seeds and stir together. Heat the honey in a pot on low heat until bubbling and doubled in size, then whisk in the miso, olive oil, vanilla and salt until the miso is evenly incorporated. Pour over the dry ingredients and mix until everything is coated. Spread in a single layer on the trays and bake for 30 to 40 minutes, turning with a wooden spoon every 10 minutes, until golden and evenly toasted. Meanwhile chop the dried fruit into 1cm pieces. Scatter the fruit over the hot granola, leave to cool and store in jars.
Ingredients:
- almonds 1 (cups)
- pecan nuts 2 (cups)
- hazelnuts 2 (cups)
- oats 1 (kg)
- sesame seeds 1 (cups)
- sunflower seeds 1 (cups)
- pumpkin seeds 1 (cups)
- honey 2 (cups)
- white miso 0.33 (cups)
- vanilla 1 (tbsp)
- salt 2 (tsp)
- olive oil 1 (cups)
- raisins 1 (cups)
- dried apricots 1 (cups)
- dried mulberries 1 (cups)
- dried figs 1 (cups)