Betsy’s Granola

250g gluten-free oats (2 1/4 cups)
150g pecans, whole or broken in half if large (2 cups)
130g pumpkin seeds (1 1/2 cups)
80g sunflower seeds (1 cup)
75g slivered almonds (1/2 cup)
70g olive oil (1/3 cup)
110g maple syrup (1/2 cup)
5g sea salt or pink salt
4-6g paprika
4g cinnamon
3g tumeric
2g nutmeg
2g cardamom
2g black pepper
1/2 tsp cayenne pepper, optional

80g large coconut flakes (2 cups)

Mix oats, pecans, pumpkin seeds, sunflower seeds, and almonds together. Mix olive oil, maple syrup, and spices until homogenized. Pour wet over dry and mix well. Bake at 325°F for 20-30 minutes before adding coconut flakes. Bake 10-15 minutes more, until dry. If getting too brown too fast, lower heat and slowly dry out. Cool and store in air tight container.

Published by Karen Man

a student, teacher, sister, daughter, friend, baker, thrower of dinner parties, jumper at the opportunity to fail, made of unicorn breath and Danish summers, and lover of sunflowers.

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