Claude Lamarche cut his teeth in Michelin-starred restaurants around the word before becoming Executive Pastry Chef of The Arts Club in London.
In the last edition of Clare’s Journal, Claude shared his recipe for sourdough bread and having gone down an absolute treat, we went back to Claude to ask what other recipes in his repertoire he could share (and that we could feasibly make, professional baking skills lacking).
His granola recipe is the perfect sweet treat for starting the day, piled on top of yogurt and fruit, or nibbled on absent-mindedly through the day.
Dry ingredients:
250g oatmeal
230g steel cut oats
150g flaked almonds
73g cornflakes
5g cinnamon
Wet ingredients:
140g canola oil
330g maple syrup
Zest of 1 orange
2 vanilla pods
Pinch of salt
Line a baking tray with parchment paper and preheat the oven on 150°.
Grate the orange zest into a bowl, add the vanilla pod, salt, maple syrup, oil and mix well with a whisk until all the ingredients are combined.
Add the cornflakes, oatmeal, steel cut oats, flaked almonds and cinnamon.
Mix well and spread on the baking tray.
Bake for 40 minutes, turning the tray and mixing the granola half way through.
Let the granola cool down on the baking tray before pouring into a jar.
Serve with yogurt, fresh fruit, milk or on its own.