Sundays by Mark Pupo

Author:Mark Pupo [Pupo, Mark]
Language: eng
Format: epub
Publisher: Appetite by Random House
Published: 2023-03-28T00:00:00+00:00

3 cups unsweetened apple juice

20 dates, pitted and diced

2 tablespoons cinnamon

1 tablespoon vanilla paste

3 cups pecans

2 cups almonds

1 cup cashews

1½ cups pepitas

½ cup dried goji berries

½ cup dried cranberries

½ cup diced dried apricots

½ cup white sesame seeds

½ cup black sesame seeds

½ cup cacao nibs

1½ cups desiccated unsweetened coconut

1½ cups almond meal

1 tablespoon sea salt, or to taste

Preheat the oven to 180°F. Line two baking sheets with parchment paper.

In a medium saucepan, stir together the apple juice, dates, cinnamon, and vanilla. Simmer for 15 minutes. Pour into a stand mixer and blend until smooth.

In a mixing bowl, combine the pecans, almonds, cashews, pepitas, goji berries, cranberries, apricots, white sesame seeds, black sesame seeds, cacao nibs, coconut, and almond meal. Pour the juice mixture over the dry ingredients and mix until everything is damp and clumping together.

Divide and spread the granola among the prepared baking sheets, tamp down with the back of a spoon until evenly distributed, and then bake for 2½ hours. Midway through, take the sheets out and break up the granola, flipping chunks over to expose the wetter parts. If the granola isn’t dried out and toasted after the full time, return it to the oven for another 20 to 30 minutes.

Sprinkle with the salt. Let cool, then seal in airtight plastic bags or containers. It’ll keep for a full month.

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