Chocolate & Peanut Granola

450g Rolled Oats
120g Sunflower Seeds
120g White Sesame Seeds
175g Apple Sauce
2 teaspoons ground cinnamon
1 teaspoon ground ginger
120g golden syrup
4 Tablespoons honey
100g light brown sugar
300gms raw peanuts
1 tsp Maldon Salt (but I'm sure table salt is fine if you don't have Maldo Salt)
2 Tbs Sunflower oil
300g raisins
25gms cocoa powder.

Mix everything together except the raisins together well in a large mixing bowl. I use a couple of curved rigid spatulas; normally, I'd be happy to use my hands, but here it just leaves you covered in everything.

Spread the mixture on two lamington/cookie sheets and bake at 170C turning about halfway through baking and re-distributing the granola evenly during the baking process. The object is to get it evenly golden without tossing too much in one place. This should take anywhere from 40 minutes to 1 hour.

Once its baked, allow to cool and mix together with raisins. Store airtight.

Granola muffins

220g plain flour
1 tsp bicarb
1/4 salt
250 ml buttermilk
1 egg
175 light brown soft sugar
80 ml vegetable oil
250g granola (you can use storebought if you don't want to make the other recipe)

Preheat oven to 200C. Line 12 whole muffin tin with muffin cases.
Combine the flour, bicarbonate and salt in a large bowl. In a wide necked jug whisk together the buttermilk, egg, sugar & oil. Pour this into the dry ingredients and mix lightly to combine. Fold in the granola and then divide the muffin mixture between 12 paper cases. Bake for 25 minutes by which time they should have risen and become golden brown.

Take the tin out of the oven, lift the muffins in their papers carefully out of the tin and let them cool, just a little though on a wire rack.