Somewhen at the begining of March I prepared a chocolate granola according to a recipe of Nigella Lawson. Hey, that was so totally sweet! Uuuh! It has almost sticked my teeth together! Not to mention, that it was impossible to break it small pieces. The solution was to use a machine, but then I ended up with granola powder, and that is not what I wanted. So it was time to make another portion of granola, something less sticky and only with a touch of sweetness. The bottle of elderflower syrup seemed to be the perfect choice for it.
200 g rolled oats
50 g hazelnut
50 g almond
1 tablespoon raw pumpkin seeds
1 tablespoon raw sunflower seeds
1 tablespoon black sesame seeds
1 tablespoon flax seeds
1 tablespoon coconut flakes
5 tablespoons elderflower syrup
5 tablespoons olive oil
1 pinch of salt
Preheat the oven to 180°C. Mix the rolled oats with the seeds, the syrup and the oil. Pour the mixture onto a baking sheet that is covered with baking paper. Roast the mixture for 20-25 minutes stirring occasionally, so that it can roast evenly. As soon as it is cool add any kind of dried fruits of your choice. Keep it in an air tight container and consume within 2 weeks.