A Friday afternoon, February lockdown treat, which came about as a result of me mulling over how best to bake a gingery loaf of bread and ended up with me making this granola bake instead.
I blame Tashi, our Tibetan puppy who refused to play quietly with his toys. By the time I returned home from a long walk with him (in a bid to tire him out!) it was too late to start baking bread so I used some of the fresh ginger to make this sweet treat instead.
Once I had worked out my preferred fruit and nut combination, it only took around 10 minutes to prepare and half an hour to bake. Though not a typical Mediterranean recipe, it tasted so good that I thought I would share it with you.
PS: If you are not as much of a fan of ginger as I am, simply decrease the amount to 1 teaspoon.
- 130 grams of light brown sugar
- 130 grams butter (I prefer the lightly salted variety)
- 160 grams oats
- 2 tbsps. honey
- 1 tsp olive oil
- 2 tsp fresh, grated ginger
- 1 tsp powdered ginger
- 100 grams dried apricots
- 25 grams pistachios
- Grease a baking tray or round cake tin with removable bottom (around 20×20 cm in size).
- Put the cubed butter, sugar, honey and oil into a heavy bottomed pan and melt over a gentle heat. Add the grated ginger and infuse it in the melted liquid for a minute or so, making sure that the mixture does not burn.
- Chop apricots and pistachios and put in a bowl along with the oats.
- Add the melted butter mixture to this and mix well.
- Spoon into the greased tin and cook in preheated oven (180 C/ 160 F / gas 4) for around 30 minutes or until the top turns a golden brown.
- Allow to cool in the tin before slicing.
In case you’re wondering, this is naughty little Tashi whose behaviour led me to come up with this recipe !
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