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You guys… how does *1* less hour make such a huge difference? I mean I’m not the only one plodding through this day, right? Anyway, I heard this song a couple weeks ago and thought, meh, it’s aight. Lorde being Lorde. And then I just watched the video and the song came alive. I think it’s my new fave! If I had the energy to say, go jogging after work instead of watching Vanderpump Rules followed by Summer House, I’d jog to this song:
I ran across this recipe on the mothership (Pinterest, duh) when I was scouting healthy Whole 30 / Paleo-esque recipes a few months ago. I just made it last week and I’m tellin you what… probably best to sprint to your local Sprouts, snap up the nuts & seeds you need for this and get to makin’ some granola. Best I’ve ever had, and there’s not a tsp of brown sugar or a dash of oats in sight – it’s ALL seeds, nuts, coconut oil and a little honey. I’ve been DEVOURING the stash I made of this for breakfast with some almond milk every day, cuz anybody who’s done the Whole 30 / Paleo thing will tell you, making eggs every morning gets to be kind of a drag. The only thing I changed from the original recipe is that I cut the raisins / cranberries / dried fruit… you can add whatever you want; I bought the dried cranberries that you’re supposed to add after this comes out of the oven and cools, but after I tasted it, I didn’t feel like it needed anything else. I also added a dash more salt than it calls for. PS, I feel like the ground cloves are a revelation – anyone who walks into your house while this is baking in the oven will think they just walked into heaven. Here she blows:
2 cups blanched, sliced almonds*
1 cup pecans*
1 cup chopped walnuts*
1 cup sunflower seeds*
1 cup pepitas (shelled pumpkin seeds)*
¼ cup sesame seeds*
¼ cup ground flax seed or flax seed meal, you can also use almond meal in place of the flax
¾ cup unsweetened coconut flakes
½ cup honey
6 tablespoons coconut oil
1 teaspoon vanilla
1 teaspoon cinnamon**
½ teaspoon cloves**
½ teaspoon ground ginger**
½ teaspoon sea salt or kosher salt + a dash after it comes out of the oven
Preheat oven to 275˚F. Lightly grease a sheet pan or, for easy clean up, line a sheet pan with parchment paper or foil. If you use foil, lightly grease it.
Combine all the nuts and seeds as well as the coconut in a large bowl.
Over low heat, combine honey and coconut oil until heated through. (You can also heat the honey and coconut oil in the microwave on high heat for 90 seconds.) Remove from heat and stir in vanilla, cinnamon and cloves, ginger and salt.
Pour over nut/seed mixture and mix well. Be sure to scrape all the good honey/oil mixture that’s left in the bowl. Spread mixture onto prepared baking sheet (NOTE: I had to use 3 baking sheets).
Bake for about 45- 60 minutes or until golden brown, stirring every 15 minutes to keep granola at the edges of the pan from burning. Watch carefully after 45 minutes as ovens vary. Once the granola is a nice golden brown, remove it from oven and allow to cool**.