Apricot Rose Granola
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recipe by Emily Brees https://oatandsesame.com/
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- Total Time
- 1hr 15mins
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- Serves
- 6
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- Calories
- 414
For this granola, I wanted delicate crispy pieces that held together. After a little bit of research I concluded the best way was to use 1 egg white. Well, I didn’t want to include an egg white, so this recipe uses ground flaxseed and water to create a “flax egg” – keeping this granola an option for vegans and providing some healthy omega-3s. I love the way rosewater smells. While the granola bakes it fills your kitchen. This granola has a wonderful mix of flavors that are soft and spring-like with the scents of orange and rose.
Inspired by: http://oatandsesame.com/2016/04/apricot-rose-granola/recipe updated 23 Jun 2021
Ingredients
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- Ground linseed
- 1 ½ tablespoons
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- Water
- 3 tablespoons
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- Rolled oats
- 315 g
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- Flaked coconut
- 40 g
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- Pumpkin seeds
- 20 g
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- Almonds
- 70 g
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- Dried apricots
- 130 g
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- Coconut oil
- 80 ml
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- Brown rice syrup
- 110 g
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- Dark brown sugar
- 1 tablespoon
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- Salt
- 1 pinch
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- Orange zest
- 1 ½ tablespoons
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- Rosewater extract
- 1 tablespoon
Tools
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Spatula
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Oven
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Parchment paper
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Wooden spoon
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Stove
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Baking sheet - 18 x 13"
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Saucepan
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Small bowl
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Large mixing bowl
Step preview
- Add ground linseed and water to a clean small bowl
- Stir with tablespoon until combined then set aside
- Pre-heat oven - 120°C
- Add rolled oats, flaked coconut, pumpkin seeds, almonds and dried apricots to a clean large mixing bowl then set aside
- Add coconut oil, brown rice syrup, dark brown sugar, salt and orange zest to a clean saucepan
- Heat until combined and turn off heat - medium heat
- Whisk seeds into oil mixture
- Add rosewater extract to the oil mixture
- Transfer oil mixture to mixture
- Mix until combined
- Line a clean baking sheet with parchment paper
- Turn out mixture onto baking sheet
- Flatten evenly until 1 cm thick
- Bake and turn off heat - 1 hr, 120°C
- Let Cool