Again, going back to the days of the #coronavirus “voluntary” quarantine – my immune system is just too fragile to be out there with all those people, I resorted to a bit of anxiety baking, as well as using up what we had in the cupboards. That’s actually one of my favorite things to do – it’s a creative challenge and always a super surprising outcome.
You’re welcome.
This time we ended up with a gluten-free, vegan Apricot Pistachio Cardamom Granola.
Are you looking forward to breakfast now?
Gluten-Free, Vegan Apricot Pistachio Cardamom Granola
1 cup agave nectar
3/4 cups oil (coconut or olive oil)
3 cups gluten-free oatmeal
1 1/2 cups dried apricots, chopped
1 1/2 cup pistachios, shelled
1/2 cup sliced almonds
1 tsp. cardamom powder
1 tsp. sea salt
Preheat the oven to 300 degrees.
In a small saucepan, heat the agave and oil over low heat, until melted and combined.
In a large bowl, mix together the oats, apricots, nuts, cardamom, and salt.
Pour the warm sweet oil mixture over the mixture and stir very well.
Line a large baking sheet with parchment paper and evenly spread the oat mixture over the pan.
Bake for about 45 minutes, stirring every 10 minutes or so, until the mixture starts to brown. Remove from the oven and allow to cool and dry out for several hours before transferring to an airtight container.
Best served warm with dairy free milk.
