This is a heavenly, fruity, floral combination. It's quite a decadent granola and not cheap to make. However, it lasts a long time and is not the kind of granola you would have a huge bowl of. I tend to serve it with fresh fruit and yoghurt, or a smoothie bowl, and then sprinkle the granola on top. It looks so pretty and adds crunch and flavour to whatever you serve with it. It's full of slow release energy and is super easy to make.
Makes 1 large jar
- 50g raw coconut oil.
- 80m honey
- 85ml maple syrup
- 200g coconut chips
- 115g almonds, very roughly chopped
- 80g sunflower seeds
- 80g pumpkin seeds
- 1 teaspoon rosewater
- 200gdried apricots, roughly chopped
- 2 tablespoons hemp seeds
- 2-3 tablespoons dried rose petals (optional)
Preheat oven to 170°C/gas mark 3 and line 2 deep-sided baking trays with baking parchment. Melt the coconut oil, honey and maple syrup in a small saucepan until it starts to bubble and simmer, then turn off the heat.
Combine the coconut chips, pistachio nuts, almonds, sunflower and pumpkin seeds in a largish bowl. Pour in the honey mixture, and stir with a wooden spoon until thoroughly combined. There should be enough of the honey mixture to lightly coat all the dry mix, but if you feel there is not enough just add more honey mix using equal amounts of melted honey and coconut oil.
Spread the mixture onto the lined baking trays, making a layer that isn't too deep, otherwise it won't all crisp up. Bake for 15-20 minutes, stirring every 3-4 minutes so that all the mix turns a lovely golden colour and doesn't burn, which it can do easily due to the coconut. Remove from the oven, allow to cool a little then sprinkle over the rosewater, if using, and scatter in the dried apricots and hemp seeds. Lastly stir through the petals.
Allow to cool completely before transferring into an airtight jar. Use within two weeks.