The ultimate crispy, homemade granola, adapted from the Tartine Cookbook. The game-changer in this recipe is the beaten egg white. Perfect for a snack as a bar or crumbled over yoghurt with berries and Greek Honey.
80gr coconut, Demerara or any other high-quality brown sugar 150gr Greek Honey 60gr water 1/2 tsp salt 300gr rolled oats 2 cups of any chopped nuts you prefer 60gr shredded coconut 60gr almond flour 80gr chia seeds 2tsp cinnamon 1/3 cup olive or coconut oil 1 large egg white, beaten 1tsp vanilla extract
Preheat the oven at 160C and line a baking sheet with parchment paper
In a small saucepan, bring the sugar, honey, water and salt to a boil until the sugar is fully dissolved and set aside to cool.
Combine the oats, nuts, almond flour and cinnamon in a large bowl.
Stir the oil, beaten egg white and vanilla into the sugar mixture.
Pour over the oats mixture and mix well.
Spread evenly on the prepared baking sheet.
Bake until dark golden brown, for 40 to 45 mins, rotating the pan every 15 mins.
The traditional Scottish cookie is glorious in all its simplicity. My kids could eat the whole batch for dinner with milk. The key here is the high quality of butter, soft at the consistency of mayonnaise. Also, always freeze your cookies before baking