+GF +QP
The combination of orange, vanilla and tahini alone is utterly divine. For starters, it is the most delicious melding of unexpected flavors. It can also be used in many other sweet recipes. In this recipe, it perfumes the granola in a heavenly scent of citrus and warming spices. It is the heart and soul of this recipe that shouldn’t be missed. —MR
SERVES 6
1 cup (80 g) GF rolled oats
1 cup (132 g) GF oat flour (or pulse rolled oats in the food processor until ground into a flour-like consistency)
½ cup (75 g) dried apricots or any dried fruit
1 cup (150 g) dried cherries (optional)
1 cup (110–170 g) any nuts (I used almonds)
2–3 tsp (6–9 g) ground cinnamon
3 tbsp (42 g) coconut oil
3 tbsp (45 ml) maple syrup
3 tbsp (36 g) coconut sugar
1 huge tbsp (18 g) tahini
1 tbsp (7 g) vanilla powder or extract (15 ml)
Zest and juice of 1 orange
Sprinkle of sea salt
Preheat the oven to 350°F (177°C).
In a large bowl, mix the oats, oat flour, dried fruit, nuts and cinnamon. Set aside. Now, in a small saucepan over low heat, combine the coconut oil, maple syrup, coconut sugar, tahini, vanilla, orange zest and juice. Warm the mixture for 1 minute until the coconut oil has dissolved and everything is well mixed. Pour this sauce onto the oat mixture and blend until it’s evenly coated.
Line a baking sheet with parchment paper and evenly pour the granola on top. Firmly press the granola with your fingers to keep the batch compact; sprinkle with sea salt. Bake for 17 to 20 minutes while turning the granola once halfway through. Be careful to make sure the edges are crisp but not burnt. Then remove it from the oven and let cool for 10 minutes.
Store in an airtight container (like a mason jar) for a few weeks. Enjoy this granola on top of yogurt, in smoothies, with ice cream or on its own with almond milk.
*SEE PHOTO INSERT