Wednesday, August 01, 2012
I followed the recipe for "Rose Petal Granola" from 101 Cookbooks, however I used yellow raisins instead of currents (since that's what I had around), and 1/2 tsp vanilla instead of the rose water (since we are scared of overly aggressive rose flavors around here).
The rose petals are a beautiful addition, however I prefer the other versions of granola that I have been making (here and here), which have a touch of cinnamon. This granola is a bit dry and isn't quite sweet enough--whereas the other granola was so moist and tasty that I would eat it by the handful. I also prefer the olive oil or coconut oil in the other recipes over the butter in this recipe. However, this granola is really nice on top of yogurt (see below).
I cooked half of the granola in a cast iron pan and half in a baking pan (well actually the oversized pie pan you see above). The baking pan worked better, and it is what I would choose next time. Although the granola started to brown faster in the cast iron pan, once it started to brown the granola touching the cast iron browned very quickly, and its easy to burn. If you use cast iron you must watch it carefully in the last few minutes of cooking and stir often. The granola should be a light even brown; it is burnt if it becomes dark brown.
Rose granola served with kiwi, Strauss European yogurt, and avocado honey: