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 apricot granola using organic dried apricots, but you can make this with raisins, dried blueberries, etc.
The recipe for this sweet snack comes from The Homemade Flour Cookbook 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.
This almond flour granola makes for a sweet and filling snack. I enjoyed eating this granola as cereal with homemade almond milk.
- Preheat the oven to 300 degrees F.
- In a medium bowl, combine the almond flour, dried fruit, 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.