Set on a cooling rack until surface of granola is crisp. While it bakes, open the oven door a few times to release steam. Bake for 40 to 50 minutes, until dark golden brown, rotating the sheet every 15 minutes to promote even browning. Press down firmly to compact it before baking, using another same-size baking sheet or the bottom of a pot. Spread mixture evenly across the prepared baking sheet. Once liquid mixture is back to room temperature, whisk in olive oil, which will cool it further, then egg white. Line a rimmed half-sheet (13×18-inch) pan with parchment paper or a silicone mat. Meanwhile combine cinnamon (if using), oats, almonds, coconut, seeds, almond or hazelnut flour in a large bowl. Remove from heat and let cool to lukewarm. Six Months Ago: Russian Honey Cake and Pumpkin Breadġ.5 Years Ago: My Old-School Baked Ziti and Cannoli Pound CakeĢ.5 Years Ago: Better Chicken Pot Pies and Better Chocolate BabkaĬombine maple syrup, sugar, water, vanilla and salt in a small saucepan and bring to a boil, stirring to dissolve the sugar and salt. Ten years ago: Potato Rosemary Bread and Gnocchi with a Grater Nine years ago: Spring Panzanella and Lemon Yogurt Anything Cake Seven years ago: Radicchio Apple and Pear Salad and New York CheesecakeĮight years ago: Chocolate Caramel Crack(ers) and Simple Potato Gratin Six years ago: Blackberry and Coconut Macaroon Tart Three years ago: Dark Chocolate Coconut Macaroons and Baked Eggs with Spinach and Mushroomsįive years ago: Banana Bread Crepe Cake with Butterscotch Two years ago: Obsessively Good Avocado-Cucumber Salad and Strawberry Rhubarb Soda Syrup One year ago: Carrot Tahini Muffins and Sheet Pan Chicken Tikka Wheat-based recipes are the inspiration and reference point this is more apparent in the baking recipes, of course. ** 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. I mean, it’s been a whole two weeks since my last major cooking flop so why not, right? * I really want to try a savory version with potatoes. 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. 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. To say I have been excited about this book would be the understatement of the season. 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. Also needless to say, I could now use more sleep, less gin, and to reintroduce my system to fresh fruits and vegetables.
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.