Grain-Free Granola with Rosewater, Apricot & Pistachios

Recipe courtesy of Psychologies (June 2017) and taken from Nourish: Mind, Body & Soul by Amber Rose, Sadie Frost and Holly Davidson.

This decadent granola is served with fresh fruit (pomegranate seeds) and yogurt. It’s full of slow-release energy and is easy to make.

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Ingredients for 1 large jar:
50g raw coconut oil
80ml honey
85ml maple syrup
200g coconut chips
115g pistachio nuts, roughly chopped
150g almonds, roughly chopped
80g sunflower seeds
80g pumpkin seeds
1 tsp rosewater
200g dried apricots, roughly chopped
2 tblsp hemp seeds
2-3 tblsp dried rose petals (optional)

Step One : Preheat the oven to 170oC / 330oF / Gas Mark 3 and line 2 deep-sided baking trays with baking parchment. Melt the coconut oil, honey and maple syrup in a saucepan until they start to bubble, then turn off the heat.

Step Two : Combine the coconut chips, pistachios, almonds and sunflower and pumpkin seeds in a bowl. Pour in the honey mixture, and stir with a wooden spoon until combined There should be enough of the honey mixture to lightly coat the mix but, if you feel there is not enough, add more honey mix, using equal amounts of melted honey and coconut oil.

Step Three : Spread the mixture on the baking trays, making a layer that isn’t too deep, otherwise it won’t go crisp. Bake for 15-20 minutes, stirring every 3-4 minutes so it turns golden and doesn’t burn.

Step Four : Remove from the oven, allow to cool, then sprinkle over the rosewater and scatter on the apricots and hemp seeds. Stir in the rose petals.

Step Five : Allow to cool and transfer to an airtight jar. Use within two weeks.

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