Lately I've been following David Lebovitz on Facebook and Twitter, and reading his blog. He's a delightful American food writer, living in Paris. He recently posted a granola recipe that uses applesauce, or another fruit puree, as a substitute for a lot of the oil that usually goes into granola. Since going gluten free, I've wanted to make granola, using certified gluten free oats. So last night, I did.
I started by making the applesauce, using organic Braeburn apples, skins, seeds and all, roughly chopped, and tossed in a pot with a little water. I simmered them until they were very soft, and plopped them into my food mill. Yay for the food mill! It removed the seeds and skins with ease, and left me with a lovely, thick, unsweetened fruit puree.
Ooooh . . .
I didn't follow Mr. Lebovitz's recipe to the letter - I used what I had on hand: a few pepitas, some walnuts, lots of almonds and maple syrup instead of rice syrup. The applesauce-instead-of-lots-of-oil is genius - the resulting product is light and just sweet enough. I ate it this morning with extra apple sauce and homemade greek style yogurt. So good!