When Shawn Walker-Smith of Tart! Bakery introduced me to FuseBox’s KFC last year, we had a great conversation. He’s a talented baker, so I asked if I could watch him in action at Kitchener. It took some effort because he didn’t just throw the granola in the oven. Instead, it was kind of like a dance, the way he pulled the sheet pans out, one by one, to mix every ten minutes or so. The end result was well worth the trouble; it was flavorful, crunchy and incredibly addictive. Shawn graciously shared the recipe, but if you don’t feel like making it yourself, they serve it at both Arbor and Hive Cafe. I think I’m going to use his granola in a recipe of my own, so stay tuned…
photo: Christina Mitchell
Almond Granola
Adapted from “Feast” by Nigella Lawson and “Living the Sweet Life In Paris” by David Lebovitz
Granola really invites you to put your own spin on it, so I highly suggest experimenting. Try switching up the nuts or perhaps swapping pumpkin seeds for the sunflower seeds. Remember, ‘add ins’ such as dried fruit and chocolate chips should be mixed in after the granola has been baked. Have fun and enjoy!
5 cups (450g) old-fashioned rolled oats
3 cups (375g) almonds, coarsely chopped
1 cup (125g) sunflower seeds
1/2 cup (120g) packed light brown sugar
1 1/4 teaspoon (3g) ground cinnamon
1 1/4 teaspoon (3g) dried ground ginger
2 1/2 teaspoon (6g) salt
3/4 cup (180g) unsweetened applesauce
1/3 cup (100g) Grade B Maple Syrup
1/4 cup (80g) honey
2 tablespoons vegetable oil
Preheat oven to 300F (150C). In a very large bowl, mix together the oats, almonds, sunflower seeds, brown sugar, cinnamon, ginger, and salt. In a small saucepan, warm the applesauce, syrup, honey, and oil. Do not boil, but barely take it to a simmer. Mix the wet mixture into the dry ingredients until thoroughly blended, then divide and spread the mixture evenly on two baking sheets (lined with a silicone mat, if you have one). Bake the granola for about 45 minutes, stirring every ten minutes, until it is deep golden brown. Remove from oven, then cool completely, before storing the granola in a large, airtight container. It will keep for up to one month.
Christina Mitchell
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This is great ! Any alternatives to using sugar and / or maple syrup?
Hi Emilio,
I’ve not tried it in the granola, but coconut sugar should work okay. Other sweeteners such as agave and molasses or even or should work well. I would suggest adjusting up or down based on the relative sweetness and flavor of the sweetener you are thinking of using. In my experience Stevia and Splenda don’t work well for baked goods, so I encourage you to avoid those for this recipe.