I love this Granola recipe so much that I am reposting my recipe. Today I have bulked it up with stale bread crumbs and what a great way to use stale bread! Headed for the oven are 20 lbs of Nutty Bread Granola to take to Washington D.C. For a Vendor Food Show for Vie de France give-aways in clear boxes so attendees can have use with their Hotel morning breakfast. Yum!
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…
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