TAHINI CARDAMON GRANOLA

I think I’m ready to share this one with you guys…  My favourite & perfected granola recipe! Been making it for Christmas presents for the last three years, and it’s definitely a crowd pleaser!
(vegan & potentially gluten free)

Normally, I make this granola with honey! But I did test it with brown sugar, the last few times and it worked out perfectly!

HONEY, though… I would be curious to know what people’s (especially vegans) opinions are on it. If someone reads this and has something to say about it, feel free to leave a comment. I would love to hear about it, because it is my sweetener of choice and for a long time becoming a bee keeper was a dream of mine.

TAHINI CARDAMON GRANOLA

4c.      rolled oats (gluten free oats, if need be)
1/4c.   black sesame seeds
1/4c.   unsweetened shredded coconut
1/2c.   pumpkin seeds
1/2c.   chopped hazelnuts
2tsp.   ground cardamon
1tsp.   ground cinnamon
1tsp.   pink himalayan salt
1/2c.   olive oil
1/2c.   brown sugar (or honey)
1/2c.   tahini
1tsp.   vanilla extract
1/2c.   chopped dates

STEP BY STEP
(makes about 6 cups of granola)
Preheat oven to 300 degrees fahrenheit.
In a large mixing bowl put your rolled oats, sesames, hazelnuts, coconut, pumpkin seeds, cardamon, cinnamon and salt. Stir it all together and set aside.
In a small pot, on low heat, stir together; olive oil, brown sugar, tahini and vanilla, until all incorporated. You might want to stir constantly, so the oils don’t separate and so the tahini doesn’t lump at the bottom. Pour the mixture over the dry ingredients and stir all together, so that the dry ingredients are coated. Pour the ingredients onto a baking sheet with a silpat, and spread them out. Pop the sheet in the oven for 30-35 minutes, stirring half way through.
Add chopped dates to the granola once it’s out of the oven. And finally, let the granola completely cool before putting it in jars!

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