1/3 cup green (hulled) pumpkin seeds, sometimes called pepitas (1 1/2 oz; not roasted)
1/3 cup packed dark brown sugar
1/4 cup mild honey
Pinch salt (flaky sea salt is wonderful in here)
1 cup tart dried cherries
1/2 cup dried blueberries
1/2 cup dried pears (1/4 inch dice)
1/2 cup diced dried apricots (1/4 inch dice)
1/3 cup golden raisins
– or –
2 3/4 cups mixed dried fruit of your choice (I used pears, figs and tart cherries)
Put oven rack in middle position and preheat oven to 375°F. Stir together all ingredients except the fruit in a large bowl until combined. Spread mixture evenly on a large (17-by 12-inch) shallow baking pan lined with parchment paper and bake, stirring occasionally, until golden brown, 30 to 35 minutes, but checking every five minutes after the 15-minute mark because it burns quickly. Transfer granola, in pan, to rack to cool stirring occasionally, about 45 minutes.
Stir in dried fruit.
Granola keeps, frozen (the fruit’s moisture softens granola if not kept frozen) in an airtight container, a few months.
2 tbsp Brown Sugar (or substitute thereof...if using honey or maple syrup
compensate for the added liquid by taking 1 tbsp of buttermilk out)
2 tsp Kosher Salt
1 cup Butter
1 cup Cultured Buttermilk
Mix dry ingredients, sift for more consistent lighter texture. Grate butter into flour mixture, then break up into smaller crumbs with fingers. Make a hole in the center of the flour and cut butter, and pour in the buttermilk, stirring the dry and wet together, just mixing.
Immediately spoon 12 portions on to an un-greased cookie sheet and place in oven at 400°F. These wetter dough biscuits will settle considerably, so give them room to grow!
Remove from oven after 15-20 minutes or when golden brown.