GranolaIngredients3 cups rolled oats1 cup nuts, roughly chopped (pecan, almond, cashew or a combination of two)1 cup seeds (pumpkin, watermelon, sunflower)¼ cup sesame seeds10 tbsp brown sugar1 tsp ground flax seed1 tbsp fine sea salt1 tsp spice cup maple syrup or honey1 cup dried fruits (apricots, figs, blueberries, cranberries, prune or a combination of any)½ cup chocolate chips (if feeling indulgent)Method:Preheat your oven to 160°C.Toast almonds in a baking pan for about six-seven minutes and then cool to room temperature.Break it up with a large spoon. Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 15 minutes total, then transfer to racks to cool completely.
Add nut mixture and beat until combined well, about one minute.Transfer the mixture to the baking sheet and spread evenly. Beat in egg and vanilla. Cool the bars in the pan on a cooling rack for 20 minutesOnce cool, cut the bars into bite size squares.In a big bowl, mix in all the dry ingredients except the dry fruits.. Chill disks, China FOOD GRADE PET SHEET FOR FOOD PACKING Suppliers wrapped in plastic wrap, until firm, at least two hours.Stir together all the dry ingredients including fruits and nuts.Bake for 50 minutes, stirring every 20 minutes to ensure even baking until golden brown.With floured hands, form dough into two balls and flatten each into a five-inch disk. Make sure the salt and spice is incorporated throughout.
Transfer it to an airtight container, keeps well for three months. Cut out as many cookies as possible from dough with larger cookie cutter and transfer to two ungreased large baking sheets, arranging about one inch apart.In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.Beat together butter and remaining 1/4 cup brown sugar in a large bowl with an electric mixer until pale and fluffy, about three-four minutes. Sandwich remaining cookies in same manner.Pull the granola out and let it cool till it hardens without stirring to ensure clusters. In a separate bowl, whisk together the tahini, honey and olive oil. Reduce speed to low and add flour mixture, mixing until just combined. Line a baking sheet with parchment paper.
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