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This recipe was created to celebrate Earth Day at the Brattleboro Rally for Science on April 22, 2017 in Brattleboro, VT. I created this granola recipe to give away as a free sample to promote Patch of Sky Farm during the rally. In creating this recipe I also wanted to encourage people to think outside the box when it comes to the even simplest of recipes.
Prep Time: 15:00
Cook Time: 00:40
3 tsp loose leaf earl grey tea
2/3 cup boiling water
2 1/2 cups gluten free rolled oats
1/3 cup sunflower seeds
1/3 cup buckwheat
1/2 cup dried coconut chips
1/2 tsp nutmeg, ground
1/2 tsp ginger, ground
1 tsp cardamom, ground
1 tsp vanilla extract
1/2 zest and juice from one small or large lemon
1/4 cup coconut sugar
1/4 cup maple syrup
1/4 cup coconut oil
2/3 cup dried cranberries
2/3 cup dried golden raisins
1/4 - 1/2 cup chocolate pieces (at least 70% cacao or white chocolate)
1Preheat your oven to 350°F and line a baking sheet that has a lip with parchment paper.
2Boil 2/3 cup of water and let your Earl Grey tea steep for 15 minutes, covered.
3While your tea is steeping mix the gluten free oats, sunflower seeds, buckwheat, and coconut chips in a large bowl and set it aside.
4In a saucepan over low heat combine the steeped Earl Grey tea with the nutmeg, ginger, cardamom, vanilla, coconut sugar, maple syrup, and coconut oil until just melted.
5Combine the wet and dry ingredients in the large bowl and mix thoroughly.
6Spread the granola on the baking sheet to the edges and press flat with the back of a spoon or spatula.
7Bake in the center of your oven for 40 minutes or until golden brown, mixing every 10 minutes.
8When the granola is cooled completely add in the dried cranberries, golden raisins, and chocolate.
9Store the completely cooled Earl Greynola in an airtight container or mason jar and keep it in a cool, dark place. The granola will keep for about a month.
The granola may be a little malleable when it comes out of the oven. It will crisp up once cooled completely.
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