Monday, November 17, 2014

hazelnut cacao nib granola

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hazelnut cacao nib granola
very slightly adapted from whole-grain mornings by megan gordan
bakes 6  7 cups

300 g. (3 c.) rolled oats
60 g. (1/2 c.) sesame seeds, raw or lightly-toasted*
50 g. (1/2 c. raw walnuts or pecans, chopped
1 tsp. kosher salt (or 1/2 tsp. regular salt)
1/4 tsp. ground cinnamon
1/2 tsp. ground cardamom
1 tsp. pure vanilla extract
120 ml. (1/2 c.) maple syrup
120 ml. (1/2 c.) olive oil or melted coconut oil**
35 g. (3/4 c.) coconut flakes or 1/3 c. toasted sunflower seeds
60 g. (1/2 c.) raw hazelnuts, chopped
25 g. (1/4 c.) cacao nibs

Get out your biggest cookie pan. If you don't have a sheet pan, use two regular-sized cookie pans. Line with parchment paper or a Silpat. Preheat the oven to 350 degree Fahrenheit.

Now, get out a big bowl. Stir the oats, sesame seeds, walnuts or pecans, salt, cinnamon and cardamom together. Pour the vanilla, maple syrup and coconut oil on top and stir it in. Pour the mixture onto your prepared pan and spread it evenly.

Bake for 15 minutes. Stir the coconut or sunflower seeds and hazelnuts in. Bake for 18 to 20 minutes, stirring once halfway through. It should be fragrant and golden but not too dark  it will keep cooking a bit as it cools. Once it's cool, stir the cacao nibs in.

Store in an airtight container on the counter for 3 to 4 weeks  although I bet it'll be gone in a few days. You may also freeze it up to 3 months.

*I buy lightly-toasted sesame seeds at the grocery store for everything. I find they don't burn here, so it saves me the pain of buying raw on top of the sesame seeds I already have.

**Megan calls for coconut oil, but I haven't had it in the house. I've been using olive oil (which Megan uses in her other granola recipes) and it's great.

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