English Pale Granola

Beer bubbling away in my living room = English Pale Ale.  Spent grain cooking experiment happily resting in my kitchen = granola.  I am really pleased with how my second adventure in spent grain cooking turned out.  I combined a couple of recipes (one for spent grain and one for just regular granola) and the result is a nice toasty vanilla, maple, cinnamon flavor.  Also worth mentioning is how awesome the house smelled while it was baking.

Here’s the recipe:

9 cups spent grain

1 cup whole wheat flour

3 cups chopped nuts (I used almonds, cashews and walnuts.  This is a great way to use up little remnants left from other recipes)

6 tsp cinnamon

3/4 c turbinado sugar

3/4 c vegetable oil

6 tbsp honey

3 tbsp maple syrup

6 tbsp vanilla

Preheat oven to 350 degrees.  Combine the dry ingredients in a large bowl.  Combine the liquid ingredients in a second bowl, then stir both together.  Line 2 baking sheets with parchment paper and spread the mixture out on them in a very thin layer.  Bake at 350 for 15 minutes.  Lower the temperature to 200 and continue baking until the granola is dry and toasty, stirring about every 25 minutes (mine took about 1 hour 15 minutes after the initial 15 minutes at 350).  I used the convection on my oven and would recommend this if you have the option.

Next time I think I’ll tackle spent grain bread.  Should be interesting since I’ve never made bread before . . .

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