CARDAMOM, VANILLA & WHITE ALMOND GRANOLA
If you’ve never made your own granola before, prepare yourself for a new obsession! The best thing about this recipe is that you can chop and change the foundation to individualise to your personal favourite flavours to make it nuttier, fruiter, seedier, plainer: do your thing! Whatever the weather, always try to source fair-trade and organic ingredients.
This batch combines all of my personal morning preferences: I absolutely love cardamom in the AM (especially cardamom coffee, don’t knock it until you’ve tried it!). The vanilla and skinless almonds roast dreamily together in the sticky tahini mix, and you can’t go far wrong ever with juicy medjools.
Serve as desired, whenever and wherever. For example, we would enjoy this granola on top of a ginger and mango coconut-kefir smoothie bowl in the morning, or munch as a healthful snack throughout the day.
Bake it low and slow, and shake the pan frequently to avoid burning.
i n g r e d i e n t s
400g organic oats
100g unsweetened shredded coconut
200g skinless or blanched almonds
2 tbsp white almond butter (or normal almond butter is obv fine)
4 tbsp coconut oil
2 tbsp tahini
5 tbsp maple syrup
8 cardamom pods, black insides released
1 tsp turmeric powder
1sp cinnamon powder
2 tsp vanilla powder or pure extract
around 8 – 10 medjool dates, chopped small
pink Himalayan salt
m e t h o d
Preheat the oven to 150 degrees; line a (or several, depending on how large your batch!) baking tray with baking paper and set aside.
Combine the oats, blanched almonds, vanilla powder/extract, turmeric, cinnamon, cardamom pod insides and a couple of pinches of Himalayan salt in a large mixing bowl, set aside.
Melt your coconut oil in a saucepan on a low heat, and once it liquidates, add the tahini, maple syrup and almond butter, mixing thoroughly.
Pour this wet mixture over your dry mixture in the large mixing bowl, and combine. Squidge it all together using your hands, so that the dry ingredients are well coated in the lovely sticky sweet liquid lix.
Evenly spread the mixture on the lined baking sheet and bake for around 30/40 minutes, shaking the tray and/or stirring every 10 minutes so it bakes evenly, until lightly golden. If the oven feels too fierce, turn it down – At all costs, try not to burn your precious granola as just by nature it burns super easily! As mentioned at the start, bake it low and slow, and shake the pan frequently to avoid burning.
Remove from the oven, let cool completely and then transfer the mixture to a large bowl and toss well with your chopped medjools.
Keep in an airtight container, and munch accordingly.
