Tsēma Igharas' Kalibo Market Granola
To jump start a busy day, Tsēma Igharas was inspired to create granola with strong flavours of coconut, a staple in the Filipino diet. She wanted a humble breakfast that integrated her usual morning routine back home in Canada here in Batan.
1. In a large bowl, mix:
2 cups of rolled oats
1 1/2 cups of crisp rice
1 cup of shredded coconut and/or coconut chips
1 cup crushed sweet potato chips
A handful of cashews
Set aside dry mix.
2. In a saucepan, mix:
1/4 cup honey
1/2 cup coco jam
2 tablespoons of coconut oil
2 tablespoons of butter
1 teaspoon of sea salt
2 teaspoons of vanilla
Melt at a low temperature
3. When melted, mix wet and dry ingredients.
4. Pour onto baking sheet lined with parchment paper. Bake at medium temperature (350 Degrees Fahrenheit) for 30 minutes total. Stir every 30 minutes for the first 10 minutes. Stir every 2 minutes for the last 10 minutes to avoid burning.
5. Leave in an ant-free, coll area and let cool/harden for 1 hour.