Best Granola Ever
When we were in LA, I had the best granola ever courtesy of Cafe Gratitude. Full of remorse that I hadn’t bought some to bring home, imagine my delight when I discovered they have a cookbook – Love is Served – and the recipe for the granola is included.
Everything on the menu at Cafe Gratitude is an affirmation – the Granola, I am powerful. I’m not sure about powerful, but certainly after eating it I am satisfied!
The recipe calls from a cup of macambo beans (white cacao beans) – these seem to be more readily available in the US than here (other than at £83 a jar!). So I make it without and it doesn’t seem to lack too much as a result.
Best Granola Ever
Ingredients (Makes about 8 cups)
2 cups raw cashews, whole or pieces
1 cup macambo beans (see above – optional)
½ cup raw macadamia nuts
½ cup dried golden berries
3 cups puffed quinoa (sometimes called quinoa pop or quinoa puffs)
1 cup coconut nectar
½ cup raw cacao nibs
Zest of 2 medium oranges
2 teaspoons maca powder
2 teaspoons Himalayan sea salt
½ teaspoon ground cinnamon
¼ teaspoon vanilla extract
Preheat the over to 250 Ft (120 Celsius).
Chop the cashews, (optional macambo beans), macadamia nuts, and golden berries into a crumble with pieces no larger than ¼ inch.
Transfer the mixture to a large bowl and add the quinoa, coconut nectar, cacao nibs, orange zest, maca, salt, cinnamon, and vanilla. Mix with a spatula or wooden spoon until everything is evenly distributed. The mixture should be sticky and delicious.
Spread the granola mixture evenly over 2 large baking sheets. Bake the granola for 40 to 60 minutes, checking it after 20 minutes to turn it over and break up any large chunks. The granola is ready when it is a dark golden color and has dried out slightly. Place the baking sheets on racks to cool, breaking up any large masses of granola, as it will firm up as it cools. When it is completely cool, store in an airtight container for up to 6 weeks.