I went on a serious granola-making kick for a while in law school, although I haven't done so nearly as much since discovering a few brands of storebought Granola that are only moderately oversweet, nor since acquiring a granola-making mother-in-law. When I did make granola, I had a recipe I was fairly happy with, except that the granola never really got clumpy, and I didn't want to have to add lots of oil and sweeteners to make it clump.
According to David Lebovitz, the missing secret ingredient was . . . applesauce! I will just have to try this.
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