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| Prep Time | 10 minutes |
| Cook Time | 50-60 minutes |
| Servings |
servings
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Ingredients
- 1 cup whole almonds , chopped to a rough pea size
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon salt
- 1 tablespoon coconut oil
- 4 drops liquid stevia , or 3 tablespoons maple syrup
- 1/2 cup coconut flakes , unsweetened
Ingredients
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Instructions
- Preheat oven to 300 degrees F. Place chopped almonds on a rimmed baking sheet and roast in oven for 40 minutes, stirring every 10 minutes . If the almonds are browning too quickly, turn heat down to 250 degrees F and stir every 5 minutes. Roast the almonds until they start to brown slightly and are very crunchy.
- Place the hot almonds in a large mixing bowl, add the coconut oil, spices, salt, and stevia or maple syrup. Toss to combine, mixing well. Then add the coconut flakes and mix well.
- Place the granola mixture on the baking sheet and bake for 15-20 minutes at 300 degrees F, until the coconut flakes start to brown. Watch for excess browning at the edges, if this occurs, stir the granola as it bakes.
- Remove from oven when coconut is lightly toasted, let cool, and store for 2-3 weeks in a glass jar or in a plastic zip lock bag, out of direct sunlight.
Recipe Notes
Recipe adapted from http://www.nourishingmeals.com/2009/10/moroccan-quinoa-pilaf.html, retrieved Nov. 2010.