1 free-range egg white
1 tablespoon cold water
1 tablespoon light-tasting vegetable oil
90g (¼ cup) honey
1 teaspoon natural vanilla extract
1 teaspoon sea salt
1 teaspoon ground cinnamon
145g (1½ cups) rolled (porridge) oats (not the instant or quick-cooking variety)
100g (½ cup) quinoa
40g (¼ cup) pepitas (pumpkin seeds)
75g (½ cup) hazelnuts, skins removed, roughly chopped
135g (¾ cup) dried pears, diced
110g (½ cup) unsugared crystallised ginger, cut into bite-sized pieces
(makes enough to fill a 1 litre jar)
Preheat the oven to 160ºC (315ºF) and line a large baking tray with baking paper. It’s best to use a tray that has sides, so the granola doesn’t spill out everywhere.
2. In a large bowl, whisk together the egg white and water until slightly foamy. Add the oil, honey and vanilla extract and give it a good stir.
3. Add the rest of the ingredients, except the dried pear and ginger. Stir vigorously with a wooden spoon, making sure all the ingredients are well coated.
4. Evenly spread the mixture over the lined baking tray, making sure the layer is no more than 1 cm (½ inch) thick, otherwise the granola won’t crisp up nicely.
5. Toast in the oven for 30 minutes, or until golden brown, stirring every 10 minutes.
6. Allow to cool to room temperature, then break into small pieces, into a large clean bowl. Mix the dried pears and ginger through. Transfer to a large jar or airtight container and store in the pantry. The granola will keep for up to 1 month.
This is an edited extract from Real Food Projects by Kate Walsh (Murdoch Books) $39.99 available now in all good bookstores and online.