This is a good-tasting granola relying primarily on oat flakes and flours. I chose to grind the buckwheat and regret I did not also grind the sesame seeds. I have not been able to find grape nuts on the supermarket shelves for some time. It was never the most popular of cereals, though there were some aficionados such as myself. So I substituted another old favourite, Red River cereal.
I like the fact that this is baked at a relatively cool temperature. It makes it easier to control the level of browning.
This is one of the best methods I have found for preparing granola. I like that the syrup is not added until the cooking is completed. It was much easier to cook and much easier to mix.
And this is also a really great tasting granola.
I am still discovering my own neighbourhood. A few weeks ago I found a lovely Indian grocery store within walking distance. And I found not only an ingredient which was new to me, chaat masala, but lots of other fascinating new things to try.
On my first try, I don’t think I mastered the instructions to let the potato shells crisp without letting them turn colour, nor do I have a proper grill, so under the broiler has to do. Nevertheless, although I found the recipe a bit fussy to put together, it is certainly a treat to the taste buds. And practice, no doubt, will make it seem easier.
It takes almost more time to assemble the ingredients for this classic recipe than it does to mix and bake the cookies. After all, it does really seem to contain “everything but the kitchen sink”. This version is a real, yet healthy indulgence.