Salted Caramel Crunchy Granola
Updated: Jun 2, 2019
☆ 10 medjool dates*
☆ 1 tbsp Roasted Macadamia Maple Butter
☆ 2 tbsp coconut oil
☆ 1 1/2 cups puffed quinoa
☆ 1 cup shredded or desiccated coconut
☆ 1/2 cup broken cashew nuts
☆ 1 tsp chinese five spice
☆ 1 tsp ground cinnamon
☆ 1/2 tsp ground vanilla
☆ decent pinch of salt *you could also use 1 cup of regular dried dates, soaked for 5 minutes in hot water then pat dried.
Preheat your oven to fan bake 100ºC.
Add dates into a food processor and process into small chunks.
Add the roasted macadamia maple butter and coconut oil and continue to process until smooth (small chunks are ok too)
In a medium-large sized bowl add the puffed quinoa, coconut, cashew nuts, five spice, cinnamon, vanilla and salt. Mix until well combined.
Transfer the date mixture into the bowl and use your hands to incorporate the dry ingredients into the date mixture. It's gets a bit messy and sticky so if you have food preparation gloves I recommend using them.
Once combined, on a lined baking tray, evenly spread out the granola mix.
Bake for 40-60 minutes.
Allow too cool before transferring into an air tight jar or container. Keep for one month. Be sure to tag us in your baking @nourished.pantry & use the hashtags: #nourishedbaking or #nourishedpantry -We LOVE seeing your creations.