what you need
1/2 cup raw honey
1/2 cup coconut sugar
1/4 cup water
1 teaspoon vanilla extract
1/4 teaspoon good-quality sea salt
1 1/2 teaspoons ground cinnamon
3 cups rolled oats
1 1/4 cups pecans, chopped
1 1/4 cups shredded coconut
1/2 cup chia seeds, whole
1/4 cup sesame seeds
1 tablespoon hemp seeds
1/2 cup hazelnut flour
1/3 cup roasted carob powder
1/3 cup coconut oil
1 large egg white, whisked until frothy
what to do
Combine raw honey, coconut sugar, water, vanilla and salt in a small saucepan and bring to a boil, stirring to dissolve the honey, sugar and salt. Remove from heat and let cool to room temperature.
Meanwhile, heat oven to 160°C. Line a large flat baking sheet (to fit the oven) or silicone mat.
Combine cinnamon, oats, pecans, coconut, chia seeds, hemp seeds, sesame seeds and hazelnut flour in a large bowl.
Once liquid mixture is back to room temperature, whisk in coconut oil. Making sure the mixture is cool then whisk in the egg white. Pour over the dry ingredients and mix well.
Spread mixture evenly across the prepared baking sheet. Press down firmly to compact it before baking. Bake between 40-50 minutes, until dark golden brown, rotating the sheet every 15 minutes to promote even browning. While it bakes, open the oven door a few times to release steam.
Set on a cooling rack until surface of granola is crisp.
Once totally cool, break into bite-sized pieces. Store in an airtight container in the refrigerator.
