2 Tbl avocado oil
2 tsp raw honey*
1 tsp sesame oil
1 tsp cinnamon
½ tsp cardamom
¼ tsp cloves
½ tsp ginger*
1 tsp salt
2 Cups roughly chopped almonds
2 Cups whole pecans
3 Tbl hemp hearts
1 egg white*
Preheat your oven to 300F. Use the convection setting if you have one. If you don’t have a convection option rotate the sheet pan halfway through baking the granola.
Combine all the liquid ingredients (except for the egg white) with the spices on a metal sheet pan. If the honey is struggling to mix into the other ingredients place the sheet pan in the oven for a minute to help it dissolve.
Toss the nuts and hemp hearts in the liquid ingredients and stir in the egg white (make sure that the sheet pan has cooled if you placed it in the oven to warm the honey).
Spread in an even layer on the sheet pan and bake in the oven for 30 minutes. Every 10 minutes, toss the granola around with a wooden spoon to make sure it’s being evenly toasted.
Remove from the oven and allow to cool completely before storing in an airtight container for 1 month.
Raw honey is always a great option in recipes because it exposes us to the good bacteria that we don’t get from the teddy bear stuff (which may or may not even be real honey). I’m not sure what happens to that bacteria when you bake it at low temperatures, but it’s what I keep in my pantry.
The ginger I used in this recipe was a powder I made myself after drying some fresh stuff in a dehydrator. I tossed it in at the end, after baking, and the flavor complexity was really amazing. It was spicy and floral, and I’m not sure I can go back to the regular powdered stuff from the store. In fact, I’m tempted to start grinding all my spices fresh.
The egg white is present to help create clumps in the granola. The more you toss the granola around during and after baking the less clumpy it will be.
This is delightful on yogurt, eaten as a cereal, or baked on top of muffins :).