Packed full of almonds, marzipan, and a hint of coconut this granola recipe is perfect for breakfast or an afternoon snack.
Serve over yogurt with my peach preserves and fresh raspberries.
Yield: 8 cups
Preparation Time: 1 hour
Cook time: 15 minutes
½ cup marzipan
2½ cups gluten-free rolled oats
1¼ cup slivered almonds
¼ cup almond flour
¼ cup shaved coconut
½ cup sunflower seeds
Zest of 2 lemons
½ tsp salt
½ cup canola oil
⅓ cup honey
For the granola
Preheat the oven to 350°F.
Break up the marzipan into small pieces and add them to a large mixing bowl.
Add the oats, almonds, almond flour, coconut, sunflower seeds, lemon zest, and salt to the bowl and mix.
In a small pot on medium heat warm the honey and oil together.
Turn the heat off, pour the warm honey and oil into the dry ingredients and mix until combined.
Spread out the granola flat on a baking tray lined with parchment paper.
Bake the granola, stirring it every 5 minutes, until it is golden brown, approximately 15 minutes.
Remove the granola from the oven and let it cool to room temperature.
Store the granola in an air-tight container or mason jar.