Gluten-Free Cardamom & Black Pepper Granola
Imagine the subtle marriage of a basic nutrient dense granola and the perfect butter-y crumble. This cardamom and black pepper granola is studded with crunchy hazelnuts and magnesium rich black sesame seeds.
The secret to the delectable crunch? Butter, of course. By dicing chilled butter into tiny cubes and massaging it into your almost complete granola batter, you get the same flaky, crisp results as you would in the best pie crust.
The beauty in any recipe is versatility, so take what you read here and make it your own. Don’t have hazelnuts or black sesame seeds? Substitute whatever nuts or seeds you have.
Vegan? Omit the butter, and use equal parts olive and coconut oil instead. Flavor combinations are endless too; instead of cardamom, hazelnuts, and nibs opt for dried blueberries, lemon zest and poppy seeds, or maybe try dried strawberries, flaked coconut and a touch of balsamic. Whichever route you choose, rest assured you’ll be grateful to find this simple, decadent and satisfying breakfast staple stocked in your pantry.
Ingredients
2 ½ cups rolled oats
¾ cup buckwheat groats
1 cup crushed toasted hazelnuts
¼ cup black sesame seeds
1 tbs chia seeds
½ tbs cardamom (or more to taste)
1 tsp black pepper
⅓ cup olive oil
⅓ cup maple syrup
2 tbs cold butter, diced into small cubes (preferably grass-fed and organic)
½ cup thinly sliced dried apricots (dried figs would be equally delicious)
⅓ cup cacao nibs
A couple healthy pinches crunchy sea salt
Directions
Preheat your oven to 350°F / 175°C and prepare a baking sheet with parchment paper.
Combine olive oil and maple syrup in a small bowl. Combine all dry ingredients (aside from figs and cacao nibs) and gently toss to combine.
Add maple/oil mixture to the dry ingredients and mix until everything is coated and sticky.
Add the cold, diced butter and massage it into your mixture until just incorporated, making sure not to over mix as you don’t want the butter to fully melt.
Before spreading the granola out onto your lined baking sheet, taste to make sure it’s to your liking. Don’t be shy to add another pinch of salt or pepper if the flavors don’t pop. Want it sweeter? Add another drizzle of maple.
Once the flavor is to your liking, spread it evenly onto the prepared sheet and pop it in the oven.
After 10 minutes, stir the granola well and turn the tray to ensure even browning. Set your timer for another 10 minutes.
Once finished, your kitchen should smell irresistible and the granola should be golden throughout (this should take about 20-22 minutes). Every oven operates differently so I recommend keeping a close eye and staying nearby after 15 minutes.
Remove pan from the oven and quickly stir in cacao nibs, apricots or figs, then allow the granola to cool. Once cooled and crispy, store in a glass jar or airtight container.
Sustainable Sources:
Hazelnuts : www.mybrothersfarm.com
Chia seeds, black sesame, buckwheat : www.kandarianorganicfarms.com
Rolled oats : www.mainegrains.com
Cardamom : www.diasporaco.com
Sea salt : www.jacobsensalt.com
Black pepper : www.burlapandbarrel.com
Dried fruit : www.zibafoods.com
About the Author
Vilda Gonzalez is the Food Editor at The Thirlby, an avid home cook, and studying to become a holistic nutritionist. She is the founder and chef of Sol-Eir, an ongoing series of alchemized food and beverage experiences. Her mission is to rewire our collective relationship to what eating well truly means; with the highest regard of respect for our body, our community, and our earth. She believes that food should be delicious, flavorful, and indulgent, but it should also be deeply nourishing, regenerative, and inherently healthful. Vilda also works with individuals to strengthen their personal relationships with food through means of intuitive cooking and connection.
