This is a special recipe from Diane. The sugar replacement idea came from Super Healthy Kids.
- 6 cups (600 g) of rolled grain, such as oat, kamut, barley, quinoa, etc.
- 2 cup (200 g) of nuts (pecans, almonds slivers, pistaches, walnut)
- 1 cup (100g) of grains such as sunflower, sesame
- 2 cup (100g) of unsweetened coconut flakes
- 1 tsp of salt
- 3/4 cup (185 g) of coconut oil, else canola or sunflower oil
- 1 – 1.5 cups of maple syrup or honey, alternatively, for sugar free option, use 6 egg whites
- 2 tsp of vanilla extract or 1/4 cup of orange blossom water (perfect with pistachio or walnut)
- 3 tsp of ras el hanout or other mild spices
- 2 cup of dried fruits, chopped (raisins, apricots, figs, cranberries)
- Preheat oven to 300°F. 275 F if using egg whites.
- Mix in a big bowl the rolled grains, nuts, coconut flakes, and salt
- Mix vanilla extract, spices, and oil.
- The liquid depends on sugar free or not:
- With syrup: In a small pot, heat up the syrup and the oil mixture. Pour into the dry ingredients and mix carefully
- Sugar-free: Mix in the oil mixture. Then beat egg whites until foamy and carefully fold it in the granola.
- On a cookie sheet lined with parchement paper or nonstick aluminum foil, spread the mixture.
- Bake for at least 45 minutes for the sugar version and 60 min for non sugar, depending on how much you are making. Check every 15 min to make sure the mixture isn’t too browned. Mix it up if necessary. It’s done with it’s golden brown (not black!).
- Take out of the oven and let it cool for no more than 5 minutes. Pour into a bowl and add the dried fruits.