Sourdough Granola with Candied Ginger and Herbs de Provence

Ingredients

• 100 gr ripe sourdough starter
• 130-140 gr Swiss muesli or rolled oats I had Muesli to use up
• 30 ml maple sirup or more if you want it sweeter
• 1 tsp Honey
• 1 tsp sesame seeds or your favorite seeds
• 1 tsp chia seeds
• 35-40 ml hazelnut oil that's what I had, but you can also use almond oil, or walnut oil, pumpkin seed oil
• 1/4 tsp Vanilla extract
• 1 pinch Salt
• 1 pinch herbs de Provence I love these because they have lavender and rosemary
• 2 tbsp candied ginger you can add more or less, of course. I love to find the ginger.
• 1/2 tsp lemon zest optional

Instructions

1. Pre-heat oven to 300F, possibly with convection on.
2. Chop the ginger and the nuts (if adding nuts)
3. In a mixing bowl, mix all the ingredients.
4. Spread the thick mix onto a baking sheet lined with silicon parchment paper.
5. Bake for 35-50 minutes until nicely golden and hard. Check on it after 30 minutes, I cooked mine for close to 40 because I wanted it a little darker, but it's really up to your taste (and you oven).
6. Allow to cool down, then break into clusters.
7. Dust with powdered sugar, if you want, or add salt flakes, or eat it the way it is. I love to snack on it, but you can add this to your yogurt, milk, soup (if savory), etc...
8. Buon appetito.