I have made this twice now. I added two whisked egg whites to the wet mixture to make the granola more clumpy and crunchy! The second round I made with dried montmorency cherries and apricots. Very good!
Cher David, a friend gave me a container of dates from Saudi Arabia. I have not opened them, yet, but they look moist and as if they are stored in a liquid. Have you seen dates packaged like this? Would I use them the same as our dried-out American ones? I want to use them for something special (like this granola) or maybe for a sticky toffee pudding. Any advice? Merci beaucoup!
This sounds amazing! I eat granola with fruit and yogurt every morning too, but I'm sure I would be tempted to snack on this...A good recipe to try on a cold January day.
This sounds so delicious! If only I weren’t so (insert the French word for lazy!) But if I ever make homemade granola I will start with this recipe, I am all for clumps!
Thanks for sharing, the recipe, the tips, your humor-your life in general!
Wow, this makes me want to make/eat granola as a fig and ginger lover. Onto the the ginger drink, where can one find this in Paris? Since Welcome Bazar is tag I am guessing it is available there but did not want to assume. Other places one may look? Hoping to be in Paris in a few weeks sans COVID.
Oops! In the ingredients list, you put "dates" instead of "figs"! Otherwise, interesting looking recipe! I've been making the same granola recipe since the 1980s, my own revision of a recipe from Deaf County Cookbook (the book itself long lost from my shelves.) The proportions are quite similar to yours, with different specifics. Mine has some flour, for instance, instead of grinding some of the oats, which I think is the clumping factor. And yours has more seeds. Thanks for the post!
I have made this twice now. I added two whisked egg whites to the wet mixture to make the granola more clumpy and crunchy! The second round I made with dried montmorency cherries and apricots. Very good!
Where are the figs??
Cher David, a friend gave me a container of dates from Saudi Arabia. I have not opened them, yet, but they look moist and as if they are stored in a liquid. Have you seen dates packaged like this? Would I use them the same as our dried-out American ones? I want to use them for something special (like this granola) or maybe for a sticky toffee pudding. Any advice? Merci beaucoup!
This sounds amazing! I eat granola with fruit and yogurt every morning too, but I'm sure I would be tempted to snack on this...A good recipe to try on a cold January day.
Ooo yum. This sounds a little like bliss balls with the addition of oats. Definitely making this!! Thank you David 😎
This sounds so delicious! If only I weren’t so (insert the French word for lazy!) But if I ever make homemade granola I will start with this recipe, I am all for clumps!
Thanks for sharing, the recipe, the tips, your humor-your life in general!
Last night I pulled out the Seven Spoons cookbook—what a coincidence! I have all the ingredients so I can’t wait to make this. Thanks for sharing.
I’m attempting to make candied ginger today! Do you weigh ginger beforeor after peeling and slicing it? Thanks in advance!
Wow, this makes me want to make/eat granola as a fig and ginger lover. Onto the the ginger drink, where can one find this in Paris? Since Welcome Bazar is tag I am guessing it is available there but did not want to assume. Other places one may look? Hoping to be in Paris in a few weeks sans COVID.
My question was answered. I read the recipe several times and couldn't find the figs.
Where do you find decent peanut butter in Paris?
Recipe calls for dates so do you use the same amount of figs to make it with figs? I know, stupid question. 😊
I would love to make my own granola but my husband eats it so fast I usually only get 1 or 2 servings!
And I have all the ingredients on hand! Sometimes it’s good to have overly-stocked cupboards.
The dinosaur bone comment will have me laughing all day.
Thank you so much for your new newsletter offerings - always fun to imagine myself really making all of those recipes l send to myself!
Question - how do _you_ cut up candied ginger so it doesn't just stick to the knife after the first cut?
Also, in the list of ingredients, you mistyped "dates" for "figs". We knew what you meant.
Such a pleasure to read of your life and times - Thanks.
Oops! In the ingredients list, you put "dates" instead of "figs"! Otherwise, interesting looking recipe! I've been making the same granola recipe since the 1980s, my own revision of a recipe from Deaf County Cookbook (the book itself long lost from my shelves.) The proportions are quite similar to yours, with different specifics. Mine has some flour, for instance, instead of grinding some of the oats, which I think is the clumping factor. And yours has more seeds. Thanks for the post!