I tend to describe most of the recipes I post on this blog with laudatory, glowing, effervescent words of deliciousness and grandeur. And why not? I create according to my tastes, and I like my tastes. That’s why they’re my tastes.
When you think about it, this has a strange kind of logic.
But unfortunately, this granola did not float my boat. It didn’t even rock the boat.
(And the devil will drag you under, by the sharp lapel of his checkered coat! Sit down, sit down, sit down, sit down, sit down you’re rocking the boat!)
In fact, this lemon rosewater granola was more like a tiny origami boat (made of a piece of paper you scribbled on pointlessly whilst listening to your insurance company’s hold music for approximately sixty-bazillion hours) that starts to sink as soon as you gently place it in the water. The algae-infested man-made Lake Burley Griffin water.
I found the recipe on Anja’s Food 4 Thought and, though I did have my doubts about the ratio of liquid to oats as I stirred it together, I decided to trust in the woman who brought me (and you) the magnificent magical flourless three-ingredient maple almond cake.
Unfortunately for me (and for you), this recipe must be designed for those whose tastebuds are wired differently. My rendering of this granola recipe resulted in predominantly flavourless oats and the occasional faint kick of lemon. The faint kick did, at least, reinforced my belief that this granola could be wonderful with a bit of tinkering.
I do think that this recipe, or concept, has promise. I intend to make it again, but will next time double, if not triple, the amount of honey and lemon.
After all, there’s nothing wrong with instilling a little more sweetness in your life.
Pointless rosemary! Like the irrelevant lizard!
Lemon Rosewater Almond Granola
Slightly adapted from Anja’s Food 4 Thought
- Zest of 1 lemon
- Juice of 1 lemon (1/4 cup) (will double or triple next time)
- 1/4 cup honey/vegan sweetener of choice (will double or triple next time)
- 1 tb rosewater
- 1 tsp ground cinnamon
- 3 cups rolled oats
- 1/2 cup flax seeds (I used ground, as that’s all I had)
- 1/2 cup slivered almonds
- 1 1/2 cups chopped prunes
- Preheat oven to 150°C (300°F). Line large baking sheet with baking paper.
- Combine zest, juice, rosewater, honey, and syrup in a small saucepan and bring to the boil. Take off the heat and let cool for just a little bit.
- In a large bowl, mix the oats, flax, and almonds together, then pour the syrup mixture over and stir until well combined.
- Spread onto baking sheet and bake for 20 minutes, stirring once half way though. Stir in the prunes and bake for another 5-10 minutes, making sure nothing burns.
P.S. For a really, really awesome-spectacular granola, try my spiced fig, pepita, and molasses granola.