Vanilla almond granola with toasted coconut.

Ingredients I
2 1/2 cups rolled oats
2 cups oat flour (process rolled oats in food processor to achieve this)
3/4 cup pecans
1/2 cup slivered almonds
1/4 cup shelled, raw, hemp seeds

Ingredients II
1/2 cup organic brown rice syrup
1/4 cup coconut oil
1/2 cup brown sugar, packed
Pinch of salt
2 tbsp water
Almond extract

Ingredients III
1 cup coconut (unsweetened, shredded) - toasted in pan

Preheat oven to 320F.

In a large bowl, combine Ingredients I.  Set aside.

In a sauce pan, combine Ingredients II until bubbly and thoroughly combined. Carefully pour the liquid onto the oat mixture and stir well until oats are moist.

Spread this mixture on a baking sheet and bake for 25 minutes.

Turn your stove top on to medium/medium-high. Place coconut in a pan for 3-4 minutes and lightly stir until coconut is golden brown in colour. Place in a small dish to cool.

Remove granola from oven, and break up mixture with a spatula, re-stirring and breaking up so no bits get stuck to the pan.

Bake for another 25-30 minutes.

Once the granola is lightly browned, stir in the toasted coconut and let cool. Store in an air tight container. Serve with almond yogurt & berries, almond milk and agave, or enjoy on it's own.

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