This recipe showed up from Bon Appétit and while I amped it up a bit with sunflower seeds and pepitas…it’s all about the tahini! Enjoy!
3 c. + mixed raw nuts – I used pecans and almonds AND 1 c. + coconut flakes
1 c. EACH raw sunflower seeds AND pepitas (my additions)
1/4 c. maple syrup AND 2 T. olive oil
1/4 c. (85 g) stirred tahini AND 1 t. kosher salt
1/2 t. ground cardamom
Preheat the oven to 300 and line a large baking sheet with parchment. In a big mixing bowl, toss together the nuts, coconut, sunflower seeds and pepitas and in a separate smaller bowl, whisk together the maple syrup, olive oil, tahini, salt and cardamom.
Scrape the wet into the nut mix and do your best to stir and combine well, then scrape all onto your prepared baking sheet.
Bake for about 45 minutes, stirring the granola at 15 minute intervals, until it’s a lovely golden brown all over. Leave the granola on the baking sheet, stirring on occasion as it cools, until it cools completely, before you put it into a airtight container to store.