This vegan, gluten free, and sugar free almond granola is sweetened with dates and is inspired by Persian sweets, with rosewater, rose petals, and cardamom.
Course Breakfast
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4cups
Ingredients
250grams / 2 cupsrolled oats
100 grams / 1 cupalmonds, roughly chopped
45grams / 1/4 cupalmond meal
½teaspoonvanilla powder
¼teaspooncardamom
¼teaspoonsea salt
150grams / 1/2 cupsoft dates, packed
70grams / 1/4 cupcoconut oilroom temperature
½teaspoonrosewater
Handfuldried rose petalsoptional
Instructions
Preheat the oven to 150C / 300F and line a large baking sheet with parchment paper.
Mash the dates (remove any seeds first) with a fork or use your food processor to blend them into a paste. In a large bowl, mix the oats, chopped almonds, almond meal, vanilla, cardamom, and salt.
Add the date paste, coconut oil, and rosewater to the oat mixture. Use your hands to mix until fully incorporated. Place the granola onto the prepared baking sheet and try to spread it into an even layer.
Bake for 20-25 minutes, or until golden. Remove from the oven and cool completely on the baking sheet before breaking into pieces and mixing in the dried rose petals. Store in a sealed container in the refrigerator for up to one month.