Homemade granola is surprisingly easy to make. This particular recipe is made using a handful of simple ingredients: almond meal, dried fruit, cardamom, sea salt, honey and ghee or melted butter. I made an Apricot Granola using organic dried apricots, but you can make yours with raisins, dried blueberries, etc.
The recipe for this sweet snack comes from The Homemade Flour Cookbook, written by Erin Alderson.
Erin’s new cookbook explores the different ways to grind your own flour, including gluten-free grains, legumes, nuts and seeds. While the book doesn’t follow “paleo” guidelines, there are many paleo/primal friendly recipes as well as recipes that can be easily adapted, including: chocolate cupcakes, sunflower seed crackers, sun-dried tomato and walnut pate, dark chocolate-dipped almond drop cookies, lemon pistachio cake, walnut cocoa brownies and more.
What I like about Erin’s book is that she shows us how easy it is to grind flour at home. I occasionally eat chickpea or garbanzo bean flour (called besan in Hindi) because there are a lot of gluten-free Indian recipes that call for it. Unfortunately, I’ve been told that some brands of chickpea flour are processed using the same mills the process wheat. If you eat gluten-free, then it’s important to either source flours from a gluten-free facility or to grind your own at home. Erin talks about the different ways to grind flour at home, using food processors, blenders and even coffee grinders. I think from now on, I’ll be making a lot of homemade nut and seed flours.
This Almond Meal Honey Granola makes for a sweet and filling snack. I enjoyed eating this apricot granola as cereal, mixed with some of my homemade almond milk.
If you’re interested in learning more about grinding your own flour, then be sure to check out The Homemade Flour Cookbook.
- Preheat the oven to 300 degrees F.
- In a medium bowl, combine the almond meal, apricots, cardamom and salt.
- In a separate bowl, whisk together the oil and honey. Pour over the almond meal mixture and stir until the almond mixture is coated. Spread the granola in a thin layer on a baking sheet. Bake for 25 to 30 minutes, stirring once around the 15-minute mark. The almond meal should be golden.
- Let cool completely; the granola will crisp as it cools. Store in an airtight container at room temperature for up to 1 week.