![]() If you made my One-Bowl Chocolate-Orange Lebkuchen Cake you will have some spice mix left. Or at least spill a lot onto the countertop when decanting. If you have even a scintilla of time left in your festive calendar, why not make a big batch of this Gingerbread Granola to gift? Leave some for yourself, obviously. And now I make some for her boyfriend Dan, too. Every time Rachel comes home from uni I make a batch of granola for her to take back with her. After all, I don’t make my own vegetable stock and rarely make bread, except for Southern cornbread. Store-bought granola of the pedigree I desire is quite the costly business.Įvery time I catch a glimpse of the price of a small-batch granola in its faux rustic packaging (always something in rough brown paper) I am always glad that we make our own. Although I mainly make granola because of its supreme ease and customisability (less sugar!), there is also the price thing. Then I use the parchment paper underneath as a funnel, decanting the insanely aromatic granola into airtight jars for breakfasts – and, more likely for me – evening snacks. Mostly we are able to delay our gratification until it cools right down, the individual clusters and stray bits getting super crunchy. Still do.Ĭountless batches of granola have been in and out of my oven. Always with a light hand of cinnamon and cardamom. At the time I didn’t include nuts, just applesauce-coated and slow-baked oats. Late-1997 was when my daughter Rachel was old enough to competently eat small crunchy bits without my finger nervously poised on the emergency speed dial button. Subtly sweet, slow-baked and delectably crunchy, make it even more irresistible by adding dried cranberries and little nuggets of dark chocolate after cooling. Gingerbread Granola brings Christmas vibes to your breakfast table at any time of the year.
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