Tahini maple granola.

I've been trying to post this recipe for a solid week now, but you know, life keeps happening. I'm eating the final portion of it as I type and I can honestly say, it is sublime. The tahini gives this granola so much body and any undertones of bitterness from the tahini are balanced by the sweet maple. 

Its full of whole grains, nuts and seeds. I serve mine with honey sweetened labneh, raspberry chia compote and flowers from the garden.

I do like a good nod to Middle Eastern food, labneh is traditionally a savoury accompaniment but I prefer it sweet, a splash of rose water wouldn't go amiss.  You can find my labneh recipe here.

 


Tahini and maple granola

 

 

2 cups old-fashioned rolled oats (gluten-free, if needed)
3/4 cup coconut chips
1/2 cup sliced raw almonds
1/2 cup raw pistachios, shelled
1/2 cup raw pumpkin seeds
1/4 cup sesame seeds
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
Hefty pinch of salt
½  cup maple syrup
1/3 cup coconut oil, softened
1/4 cup tahini
1 teaspoon vanilla extract

 

Preheat oven to 180°C.

In a large mixing bowl, combine the oats, coconut, almonds, pistachios, pumpkin seeds, sesame seeds, cardamom, cinnamon, and salt together. Place the coconut oil in a stainless steel bowl and place over a pot of simmering water (creating a Bain Marie), once the oil has melted take the bowl off the het and add the tahini and maple. Stir until smooth then pour over the granola, coat to mix.

Spread the granola mixture evenly onto a baking sheet and bake for 30 to 35 minutes, stirring every 10 minutes. The granola is done when deeply golden and toasted. Cool completely and store in an airtight container at room temperature for about a week or in the refrigerator for several weeks.