- 1 History of crunchy granola — Graham flour
- 2 Why do people like crunchy granola?
- 3 Crunchy Granola and Dried fruits
History of crunchy granola — Graham flour
The history of crunchy granola is entirely American. Interestingly, neither chefs nor culinary specialists participated in its invention, but priests and doctors. And since granola is a portion of healthy food, it is pretty logical that the first to try it were vacationers of sanatoriums.
In 1894, Graham flour found new uses. Dansville, New York, there was a SPA resort known as “Castle on the Hill.” Dr. James Caleb Jackson headed it. He began to cook an exciting dish for his vacationers. According to his recipe, the dough from Graham flour (mainly oatmeal), rolled into thin plates and baked. Then they broke them into pieces of different shapes, mixed them with dried fruits, and baked again. In the modern world, it is crunchy granola. Jackson patented his invention as a “granule,” with an emphasis on the second syllable. The name clearly echoes the word “granules” — loose products formed into grains. Later, a company named after the resort — “Our granule company.”
From hippies to the present day
Crunchy granola became popular in the 60s of the twentieth century thanks to hippies, supporters of everything natural. It fully corresponded to their lifestyle: natural, nutritious and at the same time not containing animal proteins. One can you can take it with you, will not deteriorate on the road. Hippies baked granola, adding dried fruits, nuts, honey to it. They also sold it at fairs, packing it in bags with their “trademark” sign — “Pacific region.” A little later, the industrial production of granola began.
Why do people like crunchy granola?
Granola looks dry and crumbly. It can be eaten dry (everything is edible) or filled with milk or fermented milk products. It is helpful in that you can devour it and get the maximum nutrients on the go. Granola goes well with honey, kefir, yogurt, banana, strawberries, dried cherry, raspberries, which are helpful.
Eating granola only with liquid at room temperature, not higher than 30 degrees. This is how the muesli dish retains its structure.
- ease of use
- the energy value
Beneficial substances in granola:
Ready crispy granola should be stored in an airtight container, dry and dark.
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Crunchy Granola and Dried fruits
- 300 g Oat flakes
- 380 g Mix dried fruits Dehydrated cherries, raisins, currants, cranberries, and/or blueberries
- 125 ml Apple juice
- 100 g Favorite nuts
- 125 g Honey
- 60 g Olive oil
- 2 tbsp Cinnamon
- 1 pinch Sea Salt
- Grind fruits and nuts
- Mix dry ingredients. Heat honey be careful, honey should not be heated more than 140 °F (60 °C), and add oil. Mix all the ingredients.
- Transfer mixture to prepared pan (use parchment paper!), pressing down until completely even. Make it at least 1 inch (2.54 cm). For the dehydrator, place the mixture on the fruit roll. Use Fruit Skin Molds for the dehydrator.
- Dehydrate granola until darkened depend on your dehydrator temperature chart, 10 hours at 131 °F (55 °C), firm around the edges, and the center gives just slightly when pressed. Dehydration lasts about 10 hours.
- When dried in a food dehydrator, crunchy granola is drier and has a much longer shelf life than oven cooking.
- The oven granola is darker.
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