Ingredients:
- 3 cups mixed nuts (such as almonds, walnuts, pecans, and pistachios), coars chopped
- 1 cup unsweetened coconut flakes
- 1/4 cup tahini (sesame seed paste)
- 1/4 cup pure maple syrup or honey
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- Pinch of salt
Instructions:
- Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the nuts and coconut flakes.
- In a separate small bowl, whisk together the tahini, maple syrup or honey, melted coconut oil, vanilla extract, cinnamon (if using), and a pinch of salt.
- Pour the tahini mixture over the nut and coconut mixture and stir until everything is well coated.
- Spread the mixture onto the prepared baking sheet in an even layer.
- Bake in the preheated oven for about 20-25 minutes, stirring occasionally, until the granola is lightly golden. Pay close attention to prevent burning.
- Remove from the oven and allow to cool completely on the baking sheet. The granola will become crunchier as it cools.
- Once cooled, store the granola in an airtight container at room temperature for up to 2 weeks.
This grain-free tahini granola can be enjoyed with yogurt, milk, or as a crunchy snack on its own. If you’re looking for more granola recipes or variations, here are a few resources you might find inspirational:
- “Grain-Free Tahini Granola Recipe | Bon Appétit” Recipe Link
- “Grain-Free Tahini Chocolate Chunk Granola – Kalejunkie” Recipe Link
- “Grain Free Tahini Granola with Apricots and Cherries” Recipe Link
Feel free to explore these recipes for a wonderful culinary experience!
