granola bark

In a departure from pretty much all of our norms, we went to Las Vegas this past weekend to celebrate a friend’s big birthday because… why not? Possibly needless to say, my opportunities these days to take long plane rides with no kids, lounge by pools long enough to finish books, uninterrupted even, and spend exactly zero minutes searching for or scrubbing sippy cup parts are scarce and when graced with a chance to do all of the above at once, it took half a second to book our tickets. Also needless to say, I could now use more sleep, less gin, and to reintroduce my system to fresh fruits and vegetables. This probably means we did it correctly.

the liquid ingredients taste like a graham cracker
a few things you'll need

I’m glad I did at least one semi-wholesome before I left, which was to make a big satisfying sheet of granola in the format of breakable “bark.” This comes from the new cookbook, Tartine All Day from Elisabeth Prueitt, half of the duo behind the famed bakery in San Francisco. To say I have been excited about this book would be the understatement of the season. Ever since I discovered Prueitt’s Instagram last year, where she shared the bits and pieces (with recipes!) of what she was fine-tuning for this book, I had a running list in my head of recipes I couldn’t wait to get to, and some I couldn’t even wait that long for. Also in this book, an apple beehive* that will torture me until good apples are back in season in New York; a 5-day sauerkraut, cider caramel ribs, and crispy waffles** also made the shortlist, but I’m glad I got to this first because it’s been way too long since we had a new granola recipe here and this one ticks all the boxes: not too sweet, good crisp, but not tooth-breaking crunch, and if you’re in it for the big chunks, you know, the ones you fish out of the jar first (of course you do), you’re in for a treat because this is basically all-cluster granola.


roughly chopped almonds
wet into dry
granola, ready to be pressed into bark
granola bark, baked
granola bark, broken up
granola bark

* I really want to try a savory version with potatoes. I mean, it’s been a whole two weeks since my last major cooking flop so why not, right?
** Incidentally, the book is also gluten-free but something I enjoyed about it is that you can flip through and barely notice it; it’s not the focus of the book, simple a fact because Prueitt tends to a gluten intolerance. Wheat-based recipes are the inspiration and reference point; this is more apparent in the baking recipes, of course.

Previously

One year ago: Carrot Tahini Muffins and Sheet Pan Chicken Tikka
Two years ago: Obsessively Good Avocado-Cucumber Salad and Strawberry Rhubarb Soda Syrup
Three years ago: Dark Chocolate Coconut Macaroons and Baked Eggs with Spinach and Mushrooms
Four years ago: Bee Sting Cake
Five years ago: Banana Bread Crepe Cake with Butterscotch
Six years ago: Blackberry and Coconut Macaroon Tart
Seven years ago: Radicchio Apple and Pear Salad and New York Cheesecake
Eight years ago: Chocolate Caramel Crack(ers) and Simple Potato Gratin
Nine years ago: Spring Panzanella and Lemon Yogurt Anything Cake
Ten years ago: Potato Rosemary Bread and Gnocchi with a Grater

And for the other side of the world:
Six Months Ago: Russian Honey Cake and Pumpkin Bread
1.5 Years Ago: My Old-School Baked Ziti and Cannoli Pound Cake
2.5 Years Ago: Better Chicken Pot Pies and Better Chocolate Babka
3.5 Years Ago: Purple Plum Torte
4.5 Years Ago: Pumpkin Cinnamon Rolls

Granola Bark

Most questions about granola recipes are about substitutions and this one, particularly ingredient-rich, will probably have many. I made it to the letter so I cannot promise that all swaps will work however, it is my hunch that when it comes to granola recipes, what makes them work is keeping the balance of wet to dry in check, with an eye to the size of the ingredient. Thus, seeds or finely chopped dry ingredients usually swap out well for seeds, nuts for nuts, and sugars for sugars and often, unlike most baking recipes, swaps done by volume (i.e. 1/4 cup for 1/4 cup) are more successful than those done by weight, which can make things easier. Let us know what variations you try and how they come out; these comments are invaluable to everyone.

Prueitt notes that the granola bark works without the egg white, but it’s more crisp with it.

  • 1/2 cup (120 ml) maple syrup, honey or half of each
  • 1/2 cup (75 grams) coconut or brown sugar
  • 1/4 cup (60 ml) water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon (but I skipped this)
  • 3 cups (300 grams) rolled oats (not quick-cooking)
  • 1 1/4 cups (175 grams) almonds, chopped
  • 1 1/4 cups (60 grams) unsweetened shredded coconut
  • 1/2 cup (80 grams) flax seeds or chia seeds, whole or ground
  • 1/4 cup (35 grams) sesame seeds
  • 1/2 cup (60 grams) almond or hazelnut flour
  • 1/3 cup (80 ml) olive, vegetable or coconut oil, or melted butter
  • 1 large egg white, whisked until frothy

Combine maple syrup, sugar, water, vanilla and salt in a small saucepan and bring to a boil, stirring to dissolve the sugar and salt. Remove from heat and let cool to lukewarm.

Meanwhile combine cinnamon (if using), oats, almonds, coconut, seeds, almond or hazelnut flour in a large bowl.

Heat oven to 325 degrees. Line a rimmed half-sheet (13×18-inch) pan with parchment paper or a silicone mat.

One liquid mixture is back to room temperature, whisk in olive oil, which will cool it further, then egg white. Pour over dry ingredients and mix well.

Spread mixture evenly across the prepared baking sheet. Press down firmly to compact it before baking, using another same-size baking sheet or the bottom of a pot. Bake for 40 to 50 minutes, until dark golden brown, rotating the sheet every 15 minutes to promote even browning. While it bakes, open the oven door a few times to release steam.

Set on a cooling rack until surface of granola is crisp. Leave oven on. If surface is still tacky to the touch once it has cooled — although I didn’t find this at all — return the pan to the oven and continue baking for another 10 to 15 minutes, checking every 5 minutes. Don’t let it get too dark or it tastes bitter.

Once totally cool, break into pieces in store in an airtight container at room temperature for up to 2 weeks, or in the fridge up to 1 month.

Source: http://feedproxy.google.com/~r/smittenkitchen/~3/LpwRnZPGmcw/

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