|Prep Time||10 minutes|
|Cook Time||50-60 minutes|
- 1 cup whole almonds, chopped to a rough pea size
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon salt
- 1 tablespoon coconut oil
- 4 drops liquid stevia, or 3 tablespoons maple syrup
- 1/2 cup unsweetened coconut flakes
- Preheat oven to 300 degrees Fahrenheit. Place chopped almonds on a rimmed baking sheet, and roast in oven, stirring every 10 minutes, for 40 minutes. If the almonds are browning too quickly, turn heat down to 250, and stir every 5 minutes. Roast the almonds until they start to brown slightly, and are very crunchy.
- Place the hot almonds in a large mixing bowl, add the coconut oil, spices, salt, stevia or maple syrup. Toss to combine, mixing well. Then add the coconut flakes, again mixing well.
- Place the granola mixture back on the baking sheet, bake for another 15-20 minutes at 300, until the coconut starts to brown. Watch for excess browning at the edges; if this occurs, stir the granola as it bakes.
- Remove from oven when coconut is lightly toasted, let cool, and store for 2-3 weeks in a glass jar or in a plastic zip bag, out of direct sunlight.