Macadamia nut granola
Wet ingredients:
3 TBS Macadamia nut
oil
1 TBS Virgin coconut
oil
3/4 cup Macadamia nut
honey, Big Island
Bees
1 1/2 tsp kosher salt
Dry ingredients:
1/2 cup whole wheat
flour
2 TBS brown sugar
1 tsp Hawaii
cinnamon, ground
3 cups thick cut rolled
oats
1/2 cup instant oats
1/2 cup sliced almonds
1/2 cup coconut chips
1/2 cup unsweetened
shredded coconut
150 g Macadamia
nuts, rough chopped
dried fruits chunks,
optional
1.Preheat oven to 300F.
2. In a small pot, warm up the wet ingredients.
You just want enough heat to melt the salt and
also makes honey and oils easier to mix. Set aside.
3. In a large bowl, add brown sugar, cinnamon
and whole wheat flour. Use your finger to break
up the sugar. Add the rest of ingredients and toss it
well.
4. Add the warm liquid to the dry mixture, toss with
a light hand to make sure all the dry are coated
with wet. Spread them on two baking sheet ( line
with parchment ), if you want more cluster, try to
group them, don’t spread out completely, if you like
looser granola, spread them out completely.
5. Bake about 20 minutes or until granola is
golden brown. Take the pan out in 10 minutes
to stir to make sure even baking, also turn the
baking tray as well.
6. Turn the oven off and leave the oven door
adjure to cool and crisp the granola completely.
Keep cooled granola in a air tide container, up to 2
weeks.
Source: Jessica Chien | (Servings: –)
