In Oaxaca we stayed at a charming bed and breakfast place called La Casa de los Sabores, and it truly was a House of Flavours. Each morning we were presented with a glorious breakfast from the local cuisine, including a divine granola that took Galit’s fancy. She particularly liked the crunchy texture and the Amaranth seeds. The owner of the B&B, Pilar Cabrera, kindly gave us her recipe (Granola Las Bugambilias). The recipe makes a lot of granola. Galit has a her own variation.
Granola Las Bugambilias
2013-11-17 11:27:53
Ingredients
- 1 kg Oatmeal
- 1/4 kg nuts1
- 1/4 kg peanuts
- 1/4 kg raisins
- 1/4 kg pumpkin seeds
- 1/4 kg sun flower seeds
- 1/4 kg almonds
- 1/4 kg amaranth2
- 1/2 litre honey
Instructions
- Roast in the oven each ingredient one by one
- Mix all the ingredients in a big tray or pot
- Pour the honey and mix very well (remember the ingredients still hot)
- Let them cool
- With a knife start to cut and separate big portions, use ziplock bags and keep it in the fridge
Notes
- (1) Given nuts and seeds appear elsewhere in the ingredients I'm not quite sure what is included here.
- (2) Amaranth was a staple in the diet of pre-Columbian Aztecs and is high in protein (15-18%). Amaranth is available in health food stores.
Balagan Recipes http://balaganrecipes.info/
