Nutritional Wisdom with Carly Pollack

Savory Granola

The Clothes Make the Girl
Savory Granola Savory Granola

1/2 tbsp coconut oil
1/2 medium onion, diced
1 clove garlic, crushed
1/2 tsp powdered ginger
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp sea salt
1/2 tsp turmeric
1/2 tbsp lemon juice
3/4 cup unsweetened coconut flakes
1/2 cup roasted almonds
1/3 cup roasted cashews

Preheat oven to 300 degrees and cover a large baking sheet with parchment paper. Heat coconut oil in a large skillet over medium heat until melted, then add onion, garlic, and ginger. Cook for 2 to 3 minutes until the onions begin to soften and its fragrant. In a small bowl, mix the cumin, coriander, salt, and turmeric. Add to the onions, stir to combine, and cook an additional 5 to 7 minutes until the onions are very soft. Add the lemon juice and cook until the mixture forms a paste, about 2 minutes. Add the coconut chips to the pan and stir until they’re coated with the onions and spices. Transfer to the baking sheet and bake for 30 minutes. Stir with a wooden spoon and add the nuts to the baking pan. Roast an additional 10-15 minutes until the coconut/onion flakes are very brown and the nuts are toasted. Allow to cool completely, then mix together and store in an air-tight container.

1 Batch

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