SERVES: 4 | PREP TIME: 10 minutes | COOK TIME: 15 minutes
1 cup (100 grams) sliced almonds
1 cup (100 grams) chopped walnuts
½ cup (80 grams) pitted dates, chopped
⅓ cup (20 grams) unsweetened shredded coconut
¼ cup (20 grams) blanched almond flour
¼ cup (50 grams) coconut oil, melted
2 tablespoons maple syrup
1 teaspoon vanilla extract
2 tablespoons dried lavender buds (see Notes)
seeds from 1 vanilla bean (see Notes)
pinch of ground cinnamon
pinch of fine-grain sea salt
- Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
- Place all the ingredients in a large bowl and mix well. Turn the mixture out onto the prepared baking sheet and spread it into an even layer. Bake for 15 minutes. Let cool completely before serving to ensure that the granola will harden into clusters.
Notes: Lavender is a member of the mint family and is closely related to rosemary, sage, and thyme. Make sure you buy culinary-grade lavender buds, which can be found in bulk at some health food stores or online. They can be used like any spice in baking or cooking, such as in muffins and soups. Just use sparingly, as a little goes a long way.
To remove the seeds from the vanilla bean, use a paring knife to slit the bean down the middle and then, with the tip of the knife, scrape the seeds from the bean.