• chefalisonbiebs

Marzipan Granola

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: 2 liters

Total Time: 30 minutes

For the granola

1/2 Cup Marzipan (130g)

2.5 Cups Gluten Free Rolled Oats

1 1/4 Cup Slivered Almonds

1/4 Cup Almond Flour

1/2 Cup Shaved Coconut

1/2 Cup Sunflower Seeds

Zest of 2 Lemons

1/2 tsp Salt

125ml Canola Oil

75ml Honey

Break up the marzipan into small pieces and mix it in a large mixing bowl with the oats, almonds, almond flour, coconut, sunflower seeds, lemon zest and salt.

In a small pot on medium heat warm the honey and oil together and mix it into the dry ingredients. Spread the granola out flat on a baking tray lined with parchment paper and bake at 350°F, stirring it every five minutes, until it is golden brown, approximately fifteen minutes.