When most people think of granola, an oat based cereal probably comes to mind. However, many new ingredients are available at health food stores and grocery stores that also make very tasty granola blends, including ancient healthy grains such as spelt and kamut and sweeteners such as agave syrup. Did you know that kamut contains about 30 percent more protein than other wheat-based grains? Naturally crunchy, it makes an excellent base for granola and doesn’t get soggy in milk.
3 cups rolled kamut flakes*
3/4 cup walnuts, coarsely chopped
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 cup light agave syrup
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup small-dice dried apricots (about 5 ounces)**
*Rolled kamut flakes (which look similar to rolled oats – not to be confused with kamut berries) are available at health food stores, grocery stores, or online.
**Available from B & R Farms
Preheat oven to 300°F. Place rack in the middle position in oven.
In a large mxing bowl, combine kamut, walnuts, cinnamon, and salt. Set aside.
In a small bowl, combine agave syrup, oil, and vanilla and whisk to combine. Drizzle over the kamut mixture and stir until the kamut-nut mixture is well coated.
Spread the kamut mixture in an even layer on a rimmed baking sheet lined with parchment. Bake until golden brown, about 20 to 25 minutes.
Remove from oven, and transfer hot granola to a large heatproof bowl. Stir in the diced apricots. Allow granola to cool completely. (The granola will crisp up as it cools.)
Store in an airtight container for up to 2 weeks.
YIELD: 4 cups
SOURCE: Recipe adapted from CHOW