Author Notes
A delicious grain-free granola with lots of coconut, seeds and sweetened with a touch of maple syrup and vanilla. —Melissa Quantz
Ingredients
- Dry Ingredients
-
3/4 cup
buckwheat groats
-
1 cup
thick ribbon coconut
-
1 cup
fine coconut
-
2/3 cup
sunflower seeds
-
1/3 cup
pumpkin seeds
-
2 tablespoons
sesame seeds
-
1/4 teaspoon
sea salt
-
1/2 teaspoon
cinnamon
-
2-4 tablespoons
dried rose petals
- Liquid Ingredients
-
2 tablespoons
coconut oil, melted
-
2 tablespoons
maple syrup
-
1/2 teaspoon
vanilla
Directions
-
Preheat the oven to 300F.
-
In a medium sized bowl, mix all of the dry ingredients until combined.
-
In a small saucepan, melt the coconut oil over low heat until liquid. Whisk in the maple syrup and vanilla.
-
Pour the wet ingredients over the dry and mix until well coated.
-
Place the granola mixture on a large baking sheet and bake in preheated oven for 20 – 25 minutes, stirring every 5 - 10 minutes, until the granola is golden.
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Once cooled, add the rose petals and mix to combine. Store in an airtight container for 1-2 weeks, or in the freezer for longer storage.
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