15 LichField Road556835 Singapore
New granola trial today 🙂
Super crunchy, nutty, without fruits and very lightly sweetened with maple syrup.
The twist comes from the use of sesame and tahini to binds the oats altogether, so you get a subtle sesame flavor in every bite !
Gluten free, baked in 30 min … why do you hesitate any longer ? Recipe is below !
Tahini, almonds Granola (makes 500grs granola)
Ingredients:
1,5 cups GF rolled oats
1 cup almonds roughly chopped
1 cup coconut flakes (sub with hazelnuts if you don’t like coconut)
0,5 cup pumpkin seeds (or sunflower)
2,5 to 3 tbsp tahini (if you use unhulled tahini which is stronger, 2,5 is enough)
2 tbsp sesame (I used black which is slightly stronger and to get a nicer contrast in my granola)
3 to 4 tbsp maple syrup
1 tbsp coconut oil
1 pinch of sea salt
Mix all dry ingredients together (except coconut flakes) and do the same with wet ones in another bowl.
Mix the all the ingredients all together and stir thoroughly to ensure everything is well coated.
Transfer it on a baking tray layered with baking paper and put in the oven preheat fan forced at 145°C.
Ensure it is a thin uniform layer to get a consistent baking time.
After 15 min stir and put it back for 10 min. Add the coconut flakes and let it for the last 5 min.
Take it out from the oven and let it cool totally before you transfer it to an airtight container.
Keep it for 2 weeks or freeze it if not eaten before 🙂 Freezing granola ensure you can keep it longer and crisp 🙂