I want to replicate the granola I had at the B&B Squeaks and I stayed
at in Taos N.M. It's a sweet (I'll cut back on that a little) soft
granola, not crunchy. I rummaged through my baking ingredients baskets
and found some great dried fruit, dates, mango, apricots and some
coconut. I have pecans and almonds, this is pretty much what I saw in
the granola mix.
So here's my question. In order to keep the mix moist and soft; should
I opt for increasing the amount of the wet to dry ingredients ratio,
keeping the baking time as is, or should I shorten the baking time,
keeping the wet to dry ingredients ratio as is. I've never made
granola before so any hints will be greatly appreciated. (hope my
question is clear)
I was just poking around chowhound looking at granola recipes and the
idea of a savory granola came up, how great would that be. I can see
adding rosemary, pine nuts, or even jazzing some up with powdered
chili. The suggestions were to serve it over salad, sprinkled on top
of soup. I think it would be great sprinkled on grilled or roasted
veggies. Looks like I'll be in a granola making mode today. ;-)
TIA for your help

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
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