Ginger and Fig Granola / Granola sa đumbirom i smokvama

It’s my first day at work today after a vacation and when my alarm blared this morning at 6:20 am, it was still dark outside and rain was pouring. One can only assume that this means summer is officially over. Boo.

However, seems like my witchy powers were strong yesterday, because I had enough sense to make a batch of fresh granola for my weekly breakfasts. There was at least some small comfort in dragging myself out of bed this morning.

This granola is crispy on the outside but a bit chewy and soft on the inside. It’s also loaded with millet, which gives it a good dose of crunch. Figs and ginger make a great mix of sweet and spicy. It was just what I needed to fuel up and attack a new work week.

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INGREDIENTS:

(Yields about 8 servings / 0.27 EUR per serving / 2.15 EUR for all)

10 small figs (0.67 EUR)

3 tbsp melted butter (0.40 EUR)

½ tsp dried ginger powder (0.03 EUR)

1 tsp cinnamon powder (0.01 EUR)

1 tsp pure vanilla extract (0.03 EUR)

Pinch of salt (0.01 EUR)

1 apple (0.20 EUR)

3 cups rolled oats (0.40 EUR)

4 tbsp ground walnuts (0.27 EUR)

4 tbsp hulled millet (0.13 EUR)

1-2 tbsp water (–)

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METHOD:

Preheat oven to 180°C. Line baking tray with parchment paper and set aside. In a food processor, blitz together figs, melted butter, ginger, cinnamon, vanilla and salt into a smooth and thick paste. Grate the apple with its skin and mix together with fig paste, oats, walnuts and millet. If necessary, add a bit of water to the mixture, just in case it’s too dry and the clumps don’t stick together.

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Spread the granola out on a prepared baking tray without pressing it down and use your hands to keep it clumpy. Bake for 40 minutes, until crispy and golden-brown on the outside, but still a bit moist and juicy on the inside. Allow granola to cool completely on a baking tray, before breaking the bigger chunks down and refrigerating in an airtight container.

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Danas mi je prvi dan na poslu nakon godišnjeg i kada mi je alarm jutros zazvonio u 6:20, vani je još bio mrak i lijevala je kiša. Možemo pretpostaviti da to znači da je ljeto gotovo. Bu.

Međutim, čini se da su mi jučer vještičje moći bile jake, jer sam imala dovoljno mudrosti da napravim frišku granolu za tjedne doručke. To je bila barem mala utjeha kada sam se jutros izvukla iz kreveta.

Ova je granola hruskava izvana, ali malo mekša iznutra. Također je nafilana sa prosom, što joj daje dobru dozu hrskavoće. Smokve i đumbir osiguravaju super omjer slatkog i začinjenog. To je bilo baš pravo gorivo za juriš na novi radni tjedan.

SASTOJCI:

(Za oko 8 porcija / 2,01 kn po porciji / 16,06 kn za sve)

10 malih smokava (5,00)

3 žlice rastopljenog maslaca (3,00 kn)

½ žličice đumbira u prahu (0,25 kn)

1 žličica cimeta u prahu (0,10 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Prstohvat soli (0,01 kn)

1 jabuka (1,50 kn)

3 šalice zobenih pahuljica (3,00 kn)

4 žlice mljevenih oraha (2,00 kn)

4 žlice prosa (1,00 kn)

1-2 žlice vode (–)

PRIPREMA:

Zagrijte pećnicu na 180°C. Obložite protvan papirom za pečenje i stavite na stranu. U multipraktiku smeljite smokve u glatku i gustu pastu sa rastopljenim maslacem, đumbirom, cimetom, vanilijom i soli. Naribajte jabuku skupa sa korom i pomiješajte sa pastom od smokava, zobenim pahuljicama, orasima i prosom. Po potrebi dodajte mrvicu vode u smjesu, ako je presuha i neće se držati skupa u grudama.

Raširite granolu po pripremljenom protvanu bez dodatnog utiskivanja, a rukama ju formirajte u grudice. Pecite 40 minuta, dok ne bude hruskava i zlatno-smeđa izvana, a još uvijek malo vlažna i sočna iznutra. Pustite da se granola skroz ohladi na protvanu, prije nego što ćete razlomiti veće komade i spremiti ju u hermetički zatvorenoj posudi u frižideru.

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Ginger and Fig Granola / Granola sa đumbirom i smokvama

2 thoughts on “Ginger and Fig Granola / Granola sa đumbirom i smokvama

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