As promised the second recipe inspired by the idea of seed cycling. This recipe turned out even better than I originally anticipated. The first variation of the recipe, utilized buckwheat honey and coconut oil. I enjoyed that the buckwheat honey lent a sort of molasses or malt like flavour, however for the final version of the recipe, I decided to use wildflower honey (I think it feels more summery, anyway). When testing the second batch of granola, I also wanted to try substituting the coconut oil for sesame oil. Whilst reluctant to swap the two oils, the sesame oil-balanced with the floral notes of the wildflower honey-resulted in a truly wonderful granola!
I enjoyed eating this granola with yogurt, and some fruit as pictured above.
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1 cup quick oat flakes
3/4 cup raw unsalted sunflower seeds
1/2 cup raw sesame seeds
1/3 cup dried mango (use unsulfured), chopped
1/4 cup sesame oil or coconut oil, if preferred
1/4 + 1 tablespoon wildflower honey
1/2 teaspoon cinnamon
pinch of fine sea salt
Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper, and set aside. Assemble all ingredients into a medium sized bowl, then mix well until combined. Next, pour out the contents from the mixing bowl onto the baking tray which you lined with parchment paper. You will have to use a rubber scrapper to scrape out any remaining ingredients in the bowl. Spread the contents of the tray evenly. Bake until golden for about 7 minutes, stirring granola halfway through. Return to oven for another 5-7 minutes. Allow granola to cool on tray fully before transferring into an airtight container for storage.