Tea Shop Recipe: Granola Traybake

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Posted 25th January 2019

Granola Traybake

Darren Grinstead, Head Chef at the Tea Shop

This delicious, gooey traybake is based on our Tea Shop's granola recipe and is an old and highly-coveted favourite amongst Watts Gallery - Artists' Village staff. Give it your own twist by using any combination of dried or glacé fruit and nuts.

Ingredients:

60g flour
25g rolled oats
75g desiccated coconut
200g cereal (such as bran flakes or corn flakes)
100g sunflower seeds
310g diced dried and glacé fruit (such as cranberries, raisins, banana, pineapple, sultanas, etc.)
40g nuts (optional – substitute for more fruit if preferred - good options are sliced or flaked almonds, pecans and hazelnuts)
1tsp bicarbonate of sofa
250g honey (substitute with maple syrup if you would like to make a vegan alternative)
240g wet brown sugar
100ml vegetable oil
2tsp vanilla

Method:

Pre-heat your oven to 180°C.

Place the rolled oats, sunflower seeds and desiccated coconut separately on baking trays, toasting the oats for 10 minutes, the sunflower seeds for 8 minutes (or until golden brown) and the coconut for 5 minutes (or until golden brown).

Mix all of the toasted ingredients in a large bowl, along with the cereal, bicarbonate of soda, almonds and your choice of dried and glacé fruits.

In a saucepan, bring the honey, wet brown sugar and oil to the boil and then remove from the heat.

Pour your hot mixture over your dry ingredients and drizzle with vanilla.

Carefully fold your mixture together using a palette knife or the back of a bread knife until it is cool enough to handle, then complete the mixing process by hand.

Pre-heat your oven to 160°C and line a baking tray with baking paper.

Shape a spoonful of your mixture at a time in a cookie cutter or egg ring, pressing down very gently so as not to crush the cereal.

Remove the ring and repeat for the rest of the mixture, spacing the raw shaped biscuits evenly on the lined tray.

Bake at 160°C for 15-20 minutes.

Once baked, do not remove the biscuits from the paper until they have completely cooled.

Store in an airtight container.

If you prefer a chewier consistency, the biscuits will soften after a couple of days.


The Tea Shop

Want to try more delicious recipes? Our Tea Shop provides fresh, seasonal food made on the premises and served by our friendly staff.

Open daily, including bank holidays, from 10am - 5pm.


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