This granola is literally the granola of my dreams, a go to recipe for making any version, just substitute any spice, add dried fruit, swap nuts or seeds.
½ cup slivered or sliced almonds
½ cup pecans, chopped (or use a combination of combine sunflower seeds + pumpkin seeds or pecans and pumpkin seeds)
½ cup large coconut flakes, unsweetened
½ cup small coconut flakes, unsweetened (you can use grated coconut large or small flakes or combine)
¼ cup cashew butter (you can also use almond butter: I made my own cashew butter because the ones you buy have undesired canola oil!: Just blend 2 cups roasted cashews with 1 tablespoon coconut oil until smooth)
⅛ cup brown rice syrup
⅛ cup maple syrup (maple syrup makes it wetter and is much sweeter, you can use all maple syrup)
½ teaspoon vanilla paste
2 Tbsp Maskal Teff™ ivory grain
2 Tbsp golden flax seeds
2 Tbsp white sesame seeds or white chia seeds
1-2 tsp cinnamon (see notes below for variations)
Maldon sea salt flakes for sprinkling on top (I used ½ teaspoon, I like my granolas salty!!)
Preheat oven to 325°F. Mix all ingredients together in a medium size mixing bowl.
Line a baking tray (I use a perforated baking tray it bakes everything faster) with parchment paper or use a Silpat.
Spread granola out on baking tray. Bake for 20-25 minutes until golden. Move the granola around halfway through baking to brown evenly
Variations: once it has baked and it’s still hot: add ⅓ cup chopped dates.
Fig and pumpkin version: add ⅓ cup oats + substitute pumpkin pie spice for the cinnamon. After baking add black mission figs.
For a chocolate chip version: add ½ cup 71-85 % chocolate chunks.
Serve with coconut yogurt, date syrup or molasses syrup for vegan options or honey for a non vegan option. Or serve on a smoothie bowl (I served mine on top of a sweet potato smoothie, garnished with coconut yogurt, frozen cherry and oh my!).
THE TEFF COMPANY
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.