Green Tea Granola
Makes 2 quarts
I serve these with lychee chunks, crisp Asian pear, and labneh, with a wake-up grating of fresh ginger to pull it all together. You can make your own labneh, or use store-bought (my favorite brand is Karoun), or Greek yogurt instead.
4 cups rolled oats
2 cups chopped walnuts
¼ cup sesame seeds
4 teaspoons amaranth
2 tablespoons loose or 4 bags (cut open) Dragon Well green tea
6 tablespoons safflower, grapeseed, or other neutral oil
4 tablespoons maple syrup
¼ teaspoon ground cardamom
½ teaspoon kosher salt
1 cup golden raisins
Preheat the oven to 275°F. Place a sheet of parchment paper onto an 18-inch sheet pan. Stir together the oats, walnuts, and sesame seeds in a medium bowl.
Heat a small fry pan over medium-high heat until a drop of water sizzles. Pour in ½ teaspoon amaranth, cover, and pop like popcorn for 30 seconds or until popping slows. Listen carefully! Amaranth pops quickly and will burn just as fast. Move the popped amaranth from the pan to the bowl and repeat with the remaining amaranth, ½ teaspoon at a time.
In a small saucepan set over low heat, combine the tea, oil, maple syrup, cardamom, and salt. Stir until heated through and combined. Stir the tea and oil into the oats to coat.
Pour the green tea granola onto the baking sheet, spreading evenly in a single layer. Bake for 32 minutes or until golden brown, stirring three times or every 8 minutes. Cool the granola to harden on the baking sheet and stir in the raisins.
Recipe and photo from Steeped: Recipes Infused with Tea by Annelies Zijderveld, Andrews McMeel Publishing