Orange Pecan Granola

orange_pecan_granola A recipe by Ania Catalano

Makes 10 cups

Vegan

I first made this delicious, super-crunchy granola while consulting for Edge of the Woods, a great natural foods market, bakery, and vegetarian café in New Haven, Connecticut. At the time, I was developing lots of agave nectar desserts and goodies for diabetics and clients concerned with sugar when it occurred to me that there were no good-tasting, sugar-free granolas available. Hence the birth of Orange Pecan Granola, a staple in our household! Great on its own as a snack, or sprinkle
it over yogurt, fresh fruit, or even frozen yogurt for dessert.

6 cups regular rolled oats
(not quick cooking)

1 cup oat bran
1 cup ground flax meal
1 cup almond meal (ground raw almonds)
¼ cup sesame seeds
1¾ cups unsweetened applesauce
1 cup light agave nectar (or 1⅓ cups for sweeter granola)
1 tablespoon vanilla extract
1 tablespoon orange extract
2½ tablespoons cinnamon
½ teaspoon cloves
1 teaspoon nutmeg, freshly grated
½ teaspoon sea salt
¼ cup canola oil
1 cup currants or raisins
1½ cups pecans, coarsely chopped (try other nuts for variety)

Preheat oven to 300 degrees.

Combine all ingredients except pecans and mix well. Add pecans and mix again. Spread mixture evenly on a lightly greased cookie sheet. Bake until slightly golden—about 1 hour, stirring occasionally. Remove from oven, stir in currants, and let cool. Stored in an airtight container the granola should keep for approximately 2 months.