I struggle with granola, because I just could eat too much- and it’s typically very sweet. I struggle with nuts and seeds because I can just eat too much because I love them so much. Such is my quandary.
But seed & mill halvah carried me through the pandemic months when I didn’t socialize much and wound slice off a piece each evening because it is one of my favorite things- pistachio of course.
I think I have to try this.
Aside from seed & mill, any tips on tahain selection in the US? I have used a brand for a while - Pepperwood Organics unhulled. Growing up it was Joya which still is around.
I don’t have easy access to ethnic markets so it’s hit or miss with product from other countries.
I haven’t made my own granola yet but will try this. I’m partial to a Brooklyn brand called Early bird, the dried cherries and pistachio one. Eleven Madison Park restaurant used to give you a jar of their granola at the end of your meal for breakfast the next day but that was years ago.
A trend that unfortunately has waned where a high end restaurant would give you a treat to take home.
The NYT has their granola recipe which I make very very often. Two verys worth. Cut the salt by a third (Sam Sifton comments on this...I use 1+t) and cut the sugar some and the rest as is. Fabulous. And this tahini recipe sounds amazing so that will be my next try. II may have to start rotating between the two. Thanks as always David.
I love both your Best Granola recipe and your peanut butter and chocolate granola recipe. I have a self-imposed limit on the latter because it’s SO good that I eat it for breakfast and then (dry) throughout the day for snacks. Can’t wait to try this one.
I love this book and can personally vouch for the whipped feta and pistachio recipe. Thanks for the reminder that the granola should be on my list! (I kind of love homemade granola TOO much so don't make it as often as I should.)
I almost spat out my water when I read "because if it was up to me, I’d eat chocolate chip cookies for breakfast" because I just finished doing exactly that for my breakfast🤣🤣 Thanks David! ♥️
David, the link to the sesame granola recipe isn’t working - at least in my case. I love tahini and try to use it in both baking and cooking. Regarding maple syrup, a jug of syrup I purchased at Costco went bad. I’ve never experienced it happening before. Would it have been a bad batch? Those syrup jugs are quite large and one can only use so much over time. Any ideas?
Yes, espresso powder works very well. Just dissolve it in some hot water to get the granola to the right consistency. If you end up just adding the powder to the granola mix, let us know how that turns out as I haven't tried it.
All the tahini I have is runny. I've not seen any other kind - what is it? (Is it very thick?)
. I tend to buy tahini from the Asian shops here in Glasgow and it tends to separate, oil and very thick paste - the devil to use. So I am really happy to now have a runny one to try in a squeeze bottle - it's just from plain old Tesco so probably not as cool as Seed +. I'll let you know how I get on with the expresso powder (outrageously expensive import from the US). Thanks for getting back to me so quickly - I'm off to make the granola right now!
Hi David, I love your new edition of Ready for Dessert cookbook. I made the Racine cake twice. The second time I baked it with a baking strip (https://www.amazon.com/baking-strips/s?k=baking+strips) and it was fantastic. The outer part was not overcooked compared to the center. This recipe is a keeper for sure!
I bought some Seed + Mill tahini this summer (not knowing anything about it except I liked the label) and thought “Wow! Good tahini!” Now I know why. Off to make this granola as it’s VERY similar to my usual recipe. I’m excited to try the addition of tahini and coffee!
Also OMG you buried the lede about the Tapisserie maple tart in your cookbook. I’ve made the tarts the past few years for Thanksgiving using the recipe I took a photo of in the Septime cookbook I saw in the Tapisserie bakery. I had some difficulty with both the French and the metric (some amounts were in ml and some in cl - which I didn’t catch at first) but they have turned out pretty well, pastry rings and all. Anyway I’d been debating getting your new Ready for Dessert (I have and love your original) and now will purchase the new with my birthday money :) Also, I will have to check out Sesame.
I think the recipe in the book is for a whole tart (?) which the bakery does well, but I think is pretty hard for someone to slice at home. Also their whole tarts are smaller than the standard 8 or 9-inch tart pans, so not sure anyone could get those in the U.S.
I toggled their recipe quite a bit, and although I live a block or two from the bakery, it's nice to share a recipe so people can make them at home : )
You’ve never steered me wrong, David. I just bought her book, which soon will take its place next to your latest on my bookshelf (when they’re not on the kitchen counter). I always make my own granola, too. Mine is kinda sweet, and loaded with fiber and protein. Here’s my recipe, in case you want yet another variation:
I bought the book, Sesame, too, after hearing your wonderful podcast but haven’t tried a recipe yet. Thank you for highlighting it again and some of the recipes you’ve tried. I need to get her book out and make that Tahini Granola!
I bought Rachel Simons' book and one of the first recipes I made was her granola. It was very good and I would definitely make it again.
I struggle with granola, because I just could eat too much- and it’s typically very sweet. I struggle with nuts and seeds because I can just eat too much because I love them so much. Such is my quandary.
But seed & mill halvah carried me through the pandemic months when I didn’t socialize much and wound slice off a piece each evening because it is one of my favorite things- pistachio of course.
I think I have to try this.
Aside from seed & mill, any tips on tahain selection in the US? I have used a brand for a while - Pepperwood Organics unhulled. Growing up it was Joya which still is around.
I don’t have easy access to ethnic markets so it’s hit or miss with product from other countries.
PS: we all aren’t eating cookies for breakfast??
Being out of the U.S, I'm not sure of all the brands out there but Soom and Al Arz are very good
https://alarz-tahini.com/
https://soomfoods.com/collections/retail#tahini
I haven’t made my own granola yet but will try this. I’m partial to a Brooklyn brand called Early bird, the dried cherries and pistachio one. Eleven Madison Park restaurant used to give you a jar of their granola at the end of your meal for breakfast the next day but that was years ago.
A trend that unfortunately has waned where a high end restaurant would give you a treat to take home.
I remember reading about the granola at Eleven Madison Park, but didn't know they stopped doing that.
The NYT has their granola recipe which I make very very often. Two verys worth. Cut the salt by a third (Sam Sifton comments on this...I use 1+t) and cut the sugar some and the rest as is. Fabulous. And this tahini recipe sounds amazing so that will be my next try. II may have to start rotating between the two. Thanks as always David.
I love both your Best Granola recipe and your peanut butter and chocolate granola recipe. I have a self-imposed limit on the latter because it’s SO good that I eat it for breakfast and then (dry) throughout the day for snacks. Can’t wait to try this one.
I'm glad you like those two recipes too! The peanut butter and chocolate one is especially good - and I eat most of it right out of the jar ; )
This is the way.
I love tahini. It is one of the 'great flavors' for me. I am making this granola!!! Thank you!!
I have a ton of steel coat oats - do you think I can substitute for regular oatmeal? I loved your interview and I have always loved Halvah.
Steel cuts oat are different than rolled oat and likely wouldn't soften during the granola making process so I'd save them for porridge.
I love this book and can personally vouch for the whipped feta and pistachio recipe. Thanks for the reminder that the granola should be on my list! (I kind of love homemade granola TOO much so don't make it as often as I should.)
That recipe is also on my list to make. I love Chef Alysha!
I am not a granola eater, however, definitely a fan of B. Patisserie and Belinda’s restaurant Routier!😊
I love everything about her - and her bakery!
This sounds amazing! Dumb question: you brew the coffee - it’s not a dry measurement, it’s a liquid measurement, correct?
Yes, referring to espresso means the liquid drink (or coffee). "Instant espresso powder" would be a dry ingredient. Enjoy the granola!
I almost spat out my water when I read "because if it was up to me, I’d eat chocolate chip cookies for breakfast" because I just finished doing exactly that for my breakfast🤣🤣 Thanks David! ♥️
David, the link to the sesame granola recipe isn’t working - at least in my case. I love tahini and try to use it in both baking and cooking. Regarding maple syrup, a jug of syrup I purchased at Costco went bad. I’ve never experienced it happening before. Would it have been a bad batch? Those syrup jugs are quite large and one can only use so much over time. Any ideas?
FALSE ALARM! The link is working. Won’t know what I did wrong but I’ve now successfully downloaded the recipe for tahini granola. My apologies.
Two quick questions: 1. Can I use expresso powder instead of actual coffee? And if so, how much? 2. Can I use 'runny' tahini?
Yes, espresso powder works very well. Just dissolve it in some hot water to get the granola to the right consistency. If you end up just adding the powder to the granola mix, let us know how that turns out as I haven't tried it.
All the tahini I have is runny. I've not seen any other kind - what is it? (Is it very thick?)
. I tend to buy tahini from the Asian shops here in Glasgow and it tends to separate, oil and very thick paste - the devil to use. So I am really happy to now have a runny one to try in a squeeze bottle - it's just from plain old Tesco so probably not as cool as Seed +. I'll let you know how I get on with the expresso powder (outrageously expensive import from the US). Thanks for getting back to me so quickly - I'm off to make the granola right now!
Thanks for circling back. There is a difference between sesame paste and tahini. https://mightysesameco.com/blog/sesame-paste-vs-tahini/
I think either would work here but I guess it depends on the sesame paste. I made this with runny tahini.
Hi David, I love your new edition of Ready for Dessert cookbook. I made the Racine cake twice. The second time I baked it with a baking strip (https://www.amazon.com/baking-strips/s?k=baking+strips) and it was fantastic. The outer part was not overcooked compared to the center. This recipe is a keeper for sure!
Thanks and so glad you like the new book! : )
I've never used baking strips and heard mixed things about them, so glad to hear they work
I bought some Seed + Mill tahini this summer (not knowing anything about it except I liked the label) and thought “Wow! Good tahini!” Now I know why. Off to make this granola as it’s VERY similar to my usual recipe. I’m excited to try the addition of tahini and coffee!
Also OMG you buried the lede about the Tapisserie maple tart in your cookbook. I’ve made the tarts the past few years for Thanksgiving using the recipe I took a photo of in the Septime cookbook I saw in the Tapisserie bakery. I had some difficulty with both the French and the metric (some amounts were in ml and some in cl - which I didn’t catch at first) but they have turned out pretty well, pastry rings and all. Anyway I’d been debating getting your new Ready for Dessert (I have and love your original) and now will purchase the new with my birthday money :) Also, I will have to check out Sesame.
I think the recipe in the book is for a whole tart (?) which the bakery does well, but I think is pretty hard for someone to slice at home. Also their whole tarts are smaller than the standard 8 or 9-inch tart pans, so not sure anyone could get those in the U.S.
I toggled their recipe quite a bit, and although I live a block or two from the bakery, it's nice to share a recipe so people can make them at home : )
You’ve never steered me wrong, David. I just bought her book, which soon will take its place next to your latest on my bookshelf (when they’re not on the kitchen counter). I always make my own granola, too. Mine is kinda sweet, and loaded with fiber and protein. Here’s my recipe, in case you want yet another variation:
https://www.margotmustich.com/granola-display
I bought the book, Sesame, too, after hearing your wonderful podcast but haven’t tried a recipe yet. Thank you for highlighting it again and some of the recipes you’ve tried. I need to get her book out and make that Tahini Granola!