In my search to recreate an amazing dessert I recently had at Candle 79 in New York, I stumbled across this granola recipe in the Candle 79 Cookbook that will be a new staple in our house.
I’ve wanted to make granola for a while, but I none of the recipes I looked at seemed that interesting. I wasn’t motivated at the time to experiment with my own so I kind of forgot about it.
Now that I found this recipe I don’t think I need to try experimenting for a while because I love it!
It’s true that it takes four hours, but it’s not like you’re actively doing anything during that time. Just waiting for raisins and dates to soak, then waiting for the granola to bake – easy!
- 3/4 cup dates
- 1/4 cup raisins
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 pinch sea salt
- 1/4 tsp orange zest
- 1/4 tsp freshly squeezed orange juice
- 1 cup cashews
- 1/2 cup raw sunflower seeds
- 1 cup sliced almonds
- 1 cup raw pecan pieces
- 1/4 cup pumpkin seeds
- 1/4 cup shredded coconut
- Soak the dates and raisins in hot water for 2 hours.
- Preheat oven to 150. Line two rimmed baking sheets with parchment paper.
- Drain fruit and transfer to a food processor. The recipe instructs coarsely ground, but I think it’s better pureed. Add maple syrup, vanilla, orange zest, and orange juice. Pulse to combine. Transfer to large bowl.
- Put the cashews, sunflowers seeds, almonds, and pecans in the food processor and pulse until broken up. Add to the date mixture, along with pumpkin seeds and coconut. Mix with hands. Spread mixture on two baking sheets and bake for 2 hours until crisp.