Tahini Granola
I love Tahini!!!! This re-imagined recipe is a mix of savory and mildly sweet granola. Get ready for a hardy bowl of goodness. It’s extremely filling and a perfect topping on plain vanilla yogurt, ice cream or simply in a bowl with milk.
Servings: ⅓ cup per serving
Ingredients
- 1 cup organic walnuts
- 1 cup raw pecans
- ½ cup organic hazelnuts
- ⅓ cup sesame seeds (white and black)
- ¼ cup truffle marcona almonds
- ¼ cup organic flax meal
- ⅛-¼ tsp of stevia extract
- 1 tsp cinnamon
- ¼ tsp allspice
- ¼ tsp cardamom
- Pinch of fine sea salt
- 1/3 cup avocado oil
- 1/4 cup tahini
- 1 egg white
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
- Place the almonds, walnuts and hazelnuts in a food processor and pulse to loosely chop.
- In a large bowl, combine the almonds, pecans, walnuts, seeds, flasmeal, sweetener, cinnamon & salt.
- In a separate bowl, whisk together the avocado oil, tahini, egg white & vanilla extract. Pour over nut/seed/coconut mixture and stir until moistened & combined. Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or your clean hands.
- Bake in preheated oven for 25-30 minutes or until golden brown, rotating the pan halfway through. (avoid stirring granola while baking).
- Remove pan from oven and allow granola to cool completely.
- Once cool, break granola into clusters, & store in an airtight container.
- It’s ready to eat!
The original recipe can be found @lifemadesweeter.com