Rose & Pistachio Granola Recipe

Ingredients

• ¼ tsp vanilla extract
• 2¾ fl oz (80 ml) olive oil
• 1¾ oz (50 g) runny honey or agave syrup
• 1 tsp tahini
• 7 oz (200 g) gluten-free rolled oats
• 3½ oz (100 g) almonds, sliced
• 5½ oz (150 g) pistachios, crushed
• 9 oz (250 g) coconut flakes
• 1¾ oz (50 g) sesame seeds
• edible rose petals, dry or fresh
• 1½ tsp ground cardamom
• ½ tsp ground cinnamon
• salt

• Greek yoghurt or labneh
• rose petals
• berries, jam or pomegranate seeds

1. Preheat the oven to 180°C/Gas Mark 4 and line a large baking tray with greaseproof paper. Mix the vanilla extract with the oil, honey and tahini. Tip the oats, almonds, pistachios, coconut flakes, sesame seeds and rose petals onto the lined tray. Drizzle the oil and honey mixture over the dry ingredients, making sure the oats and nuts are well coated. Dust lightly with the cardamom and cinnamon, toss around and sprinkle a small bit of salt over the tray. Bake for 15-20 minutes, checking every few minutes it isn’t burning.
2. Allow to cool and store in a large jar with a tightfitting lid. Serve with Greek yoghurt or labneh, topped with rose petals and pomegranate seeds, berries or a spoon of jam.