Crispy, Crunchy and Clustery; Maple-Pecan Granola
1 cup (2.8 oz / 80g) old fashioned oats
1 cup (2.8 oz / 80g) rolled oats
1 cup (2.8 oz / 80g) malted wheat flakes (or sub with an equal amount of old fashioned oats)
1/3 cup (1.5 oz / 45g) whole wheat flour
2 tbsp ground almonds
2 tbsp wheat germ
2 tbsp powdered milk
1 tbsp coarse cornmeal
1/2 tsp baking powder
1/2 tsp fleur de sel
1/4 cup (2 oz / 55g) unsalted butter
1/3 cup (2.5 oz / 70g ) demerara sugar (raw sugar)
1/4 cup (60 ml) maple syrup / agave syrup
1 tsp vanilla extract
1 tsp maple extract
1 egg white
1/3 cup (3 oz / 85g) chopped pecans
1 tsp maple syrup / agave syrup
Preheat the oven to 300 degrees F (150 degrees C), and line a large, rimmed cookie tray with parchment paper.
In a large bowl, combine all the dry ingredients.
In a small saucepan, melt the butter, then stir in the sugar and maple/agave syrup and continue cooking over a medium-low heat whilst stirring, for 3 minutes. Take off the heat and stir in the extracts. Pour this mixture gradually into the dry ingredients whilst stirring until all of it is mixed in and all the dry ingredients are coated. Let it cool a bit, then mix in the egg white, until fully combined.
Pour the mixture onto the lined cookie tray and press it down to form a large, compact sheet of granola mixture which covers the entire tray. Put it into the oven, and bake for 20 minutes. Remove from the oven and break the granola up into about 16 large pieces. Put it back in the oven for 5 minutes. Break each large piece into 3-4 pieces and stir the granola around with a metal spatula. Put it back into the oven for 10 minutes.
Whilst it bakes, stir together the pecans and syrup in a small bowl.
Remove the granola from the oven and break it up into the size you want. Pour on the pecan mixture. Flip and stir it all together with the metal spatula and put back into the oven for a final 5 – 10 minutes.
Let the granola cool on the tray for about 15 minutes, then transfer it to a container.