GRANOLA – You can adapt this granola to suit your taste. It is wonderful and sweet with the honey and the brown sugar, so I suggest the sugar as an option. You can also double the amount of butter, for an extra-crisp granola that almost tastes like cookie crumbs. Bon App!
– ½ unsalted butter (125g), ¼ honey (60ml), dark brown sugar — optional (55g), ¼fine sea salt, vanilla extract, rolled oats or flakes made from other grains, unsweetened coconut (90g), ¼ sunflower seeds (40g), sesame seeds (35g), raw almonds (30g), Preheat the oven to 350F (180C).; Place the butter in a medium saucepan over medium heat. When it has melted enough to cover the bottom of the pan, add the honey and brown sugar and whisk occasionally as the butter melts. When it is fully melted, gently whisk in the salt and vanilla. Remove from the heat.; Place the grains, coconut, seeds and almonds in a large bowl. Pour the sauce- it may still be very hot, which is fine – over the mixture. Toss until all the ingredients are thoroughly combined, then turn out the granola onto two baking sheets. Spread it out into an even layer and bake in the center of the oven, stirring occasionally, until the granola is golden, 20 to 25 minutes.; Remove from the heat and let cool, then break up the clumps and transfer to airtight containers and store in a cool spot. The granola will keep well for about 1 month.; – [/wpurp-searchable-recipe]
In the 14th century, a pound of nutmeg was purportedly worth three sheep and a cow; in the 17th century, the little, fragrant nut was valued higher than gold.