Sunday, January 27, 2013

New Granola Recipe

It is so yummy, I had to write it down.  

3 Cups Gluten Free Old Fashioned Organic Oats
1/3 Cup Coconut Chips
1/3 Cup Organic Pumpkin Seed
1/3 Cup Organic Sunflower Seed
2 TBSP Organic Flax Seed
1/2 Cup Organic Almond (Raw, Whole, Unsalted)
1/2 Cup Organic Cashew (Raw, Whole, Unsalted)

1/4 Cup Organic Raw Honey
1/4 Cup Organic Dark Maple Syrup
1/4 Cup Natural Almond Butter (Creamy No-Stir)

1 TBSP Organic Lemon Infused Olive Oil
3 TBSP Organic Canola Oil
1 tsp Cinnamon (I use a blend of Ceylon, Saigon, Vietnamese, and Korintje)
1/4 tsp Celtic Sea Salt
1/2 tsp Vanilla

1 TBSP Zest from an Organic Orange (about 1 Orange)
1 TBSP Organic Lavender Flower (Dried, Edible)

1) In a large bowl, combine Oats, Coconut, Seeds, and Nuts
2) In a large measuring cup, combine Honey, Maple Syrup, and Almond Butter.  Microwave in 30 second increments just long enough that these can be mixed together into a thick syrup-like state.  (Usually takes 1-2 minutes.)
3) Add oils, Cinnamon, and Salt to Syrup and blend well.  
4) Pour over Oat mixture and cautiously mix well with spatula until all ingredients have been coated.
5) Place in preheated oven at 215 degrees.  Bake for 1 hour, mixing well every 15 minutes to prevent burning.  Add Orange zest and lavender flower.  Bake approximately one additional hour, stirring every 10 minutes.  Watch carefully in this final hour as it can go from toasted to burned very quickly.

The Granola is done when the syrup mixture has dried and other ingredients are well toasted. Remove from oven and allow to cool in pan.  Store in airtight container or bag.

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