In Oaxaca we stayed at a charming bed and breakfast place called La Casa de los Sabores, and it truly was a House of Flavours. Each morning we were presented with a glorious breakfast from the local cuisine, including a divine granola that took Galit’s fancy. She particularly liked the crunchy texture and the Amaranth seeds. The owner of the B&B, Pilar Cabrera, kindly gave us her recipe (Granola Las Bugambilias). The recipe makes a lot of granola. Galit has a her own variation.
Granola Las Bugambilias
Ingredients
- 1 kg Oatmeal
- 1/4 kg nuts1
- 1/4 kg peanuts
- 1/4 kg raisins
- 1/4 kg pumpkin seeds
- 1/4 kg sun flower seeds
- 1/4 kg almonds
- 1/4 kg amaranth2
- 1/2 litre honey
Instructions
- Roast in the oven each ingredient one by one
- Mix all the ingredients in a big tray or pot
- Pour the honey and mix very well (remember the ingredients still hot)
- Let them cool
- With a knife start to cut and separate big portions, use ziplock bags and keep it in the fridge
Notes
(1) Given nuts and seeds appear elsewhere in the ingredients I'm not quite sure what is included here.
(2) Amaranth was a staple in the diet of pre-Columbian Aztecs and is high in protein (15-18%). Amaranth is available in health food stores.
(2) Amaranth was a staple in the diet of pre-Columbian Aztecs and is high in protein (15-18%). Amaranth is available in health food stores.