SORREL GRANOLA (Holidays in Jamaica!)

The good stuff:

  • Granola has typically been marketed as an overpriced “health food”- but you have to be careful because 1) it’s still full of sugar and 2) it’s very cheap to make- so save yourself the money and get creative in the kitchen!
  • Something to consume in moderation- so enjoy this holiday granola recipe!
  • If you’re not familiar with Sorrel (Roselle), it’s an ingredient that shows up a lot around Christmas in Jamaica. The flowers are beautiful and a very good source of phytochemicals & antioxidants.

You’ll need:

For the granola:

  • 3 cups rolled oats (do not use instant oats please!)
  • 1 cup roasted almonds, chopped
  • 1/4 cup sorrel syrup + more if needed.
  • 1/4 coconut oil
  • Pinch of salt
  • Sorrel, chopped*
  • 1 teaspoon cinnamon

For the sorrel syrup (you can make this and leave it in a bottle to use on other occasions):

  • 1 lb sorrel flowers
  • Water
  • Brown sugar

Sorrelgranola2

The process:

  • Prepare the sorrel syrup first (make this the night before). Place the sorrel in a large pot and fill with water until HALF of the sorrel flowers are covered with water (we want this to be super concentrated).
  • Let it boil, then reduce heat and cook for an hour on low heat.
  • Take out about half of the sorrel leaves and set aside (you’re going to use these later).
  • Now transfer the remaining sorrel with water to a blender and BLEND.
  • Put the blended liquid back in the pot- straining the sorrel mixture.
  • Add about 2 cups of brown sugar and cook on low heat until it forms a sticky syrup (you want a maple syrup texture).
  • Now you’re ready to make your granola 🙂 Preheat oven to 300F / 150C. Line a baking tray with parchment paper.
  • In a large bowl, mix oats & cinnamon & pinch of salt. Then add the coconut oil & sorrel syrup. Mix everything. Together. If you’re not seeing the oats form clusters, then add a bit more of the sorrel syrup (it’s going to act like a glue to stick the oats together).
  • Chop some sorrel flowers (the half that you took out of the pot) and throw them in the mix too.
  • Pour onto baking tray, bake for 1 hour stirring every 15 minutes.
  • Add the roasted almonds when the granola is ready.
  • Preserve in an air-tight container to maintain maximum crispiness 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s