I’m not much of a “Granola” girl but I do love this recipe, which I call “Quatre Coins Granola” because I use ingredients from my four favorite regions in the World; New England, Provence, Pacific Islands and La Réunion in the Indian Ocean. More about vanilla from the Réunion Island later. Follow my blog!
2 cups sliced, raw almonds
2 cups unsweetened coconut chips or flakes
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1/2 cup flax seeds ( optional )
1/2 cup dried cranberries
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1/3 cup organic, unrefined coconut oil
1/3 cup lavender honey
Preheat oven to 300 degrees
In a large bowl, combine all nuts, seeds, dried fruit and spices.
Split the vanilla bean and scrape out the seeds, saving the bean.
In a small saucepan, combine coconut oil and lavender honey with the vanilla bean and seeds. Heat just to boil and remove from heat, infusing the vanilla, for a minute. Remove the vanilla bean and pour this over the dry ingredients, mixing well.
Spread the granola mixture on baking sheets ( probably two sheets ) lined with parchment paper or Reusable cookie sheet liners ( love these!).
Bake for 25 – 30 minutes. Granola should be nice and brown. Allow to cool before breaking it up, leaving some nice big chunks. Let dry before packing in storage jars or air-tight containers.
Gluten-free, this granola makes a great snack, breakfast, or dessert…topped with your favorite yogurt and fruit. Bon appetit!