This unique grain-free granola is paleo, vegan, and free of refined sugars. For a quick and simple breakfast, try serving this sprinkled over yogurt and garnished with fresh seasonal strawberries.
1 cup (250 mL) raw almonds, roughly chopped
1 cup (250 mL) raw cashews, roughly chopped
1 cup (250 mL) raw pumpkin seeds
2 Tbsp (30 mL) ground flaxseed
1 1/2 cups (350 mL) unsweetened coconut flakes
1/2 tsp (2 mL) ground cardamom
1/2 tsp (2 mL) sea salt
2 Tbsp (30 mL) coconut oil, melted
1/4 cup (60 mL) maple syrup
1/2 tsp (2 mL) rose water
1/3 cup (80 mL) dried rose petals
Preheat oven to 325 F (160 C). Line large rimmed baking sheet with parchment paper and set aside.
In large bowl, stir together almonds, cashews, pumpkin seeds, ground flaxseed, coconut flakes, ground cardamom, and salt.
In small bowl or pouring container, whisk together coconut oil, maple syrup, and rose water. Pour this mixture over nut mixture and stir together until
Spread granola mixture into single layer on prepared baking sheet. Bake for 15 minutes, gently stir with heatproof spatula, rotate pan, and return to oven until granola is golden brown and fragrant, about another
12 to 15 minutes. Place baking sheet on cooling rack and allow granola to cool to room temperature. Granola will harden as it cools. Once cooled, stir in rose petals and store in airtight container for up to 1 month.
Look for dried rose petals at a Persian grocery store or online. You can also make your own dried rose petals by leaving unsprayed rose petals to dry completely in a sunny spot on a parchment-lined baking sheet for a few days.