I was thinking of Turkish baklava a pastry layered with pistachios and honey that is popular in the Middle East when I came up with this recipe. Rose and pistachio is a famous flavour combination and one that is
frequently used in Persian cooking; adding rose to the baklava flavour gives this granola an extra romantic element and it’s like eating a crumbled cookie or a healthy dessert for breakfast. Serve it with yoghurt, pomegranate seeds or fresh berries and rose petals.
- Yield: 8 Servings
- Preparation Time: 30 Minutes
- 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
- 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.
- 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.
Serving Size 1
Nutritional Value Per Serving
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.