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Grain-Free Tahini-Miso Granola The tahini and miso give this granola buttery caramel notes. It is grain-free as written, but you could introduce oats to give it a little bit more chewiness. A few notes about this recipe: - You can change the nuts and seeds to use up whatever you have in your pantry. Use a total of 3 cups of mixed nuts and seeds plus the 1 cup coconut flakes listed. If you are dealing with nut allergies, mix up different seeds (pumpkin, sunflower, sesame) along with the buckwheat and maybe oat. Just play around with the above ratios I mentioned. - If you don’t want to use coconut flakes, use rolled oats instead (although in that case it won’t be grain-free). Both coconut and rolled oats are there for chewiness. - You can replace the maple syrup with honey. - Use mild miso or shiro miso (this is the one I use). If you don’t have access to miso, use 1 1/2 teaspoons kosher salt, but the miso does give the granola another layer of flavor beyond saltiness. Makes about 5 cups 1 cup (150 g) raw shelled pistachios 1 cup (140 g) raw macadamia nuts 1 cup (60 g) unsweetened coconut flakes 1/2 cup (85 g) raw sunflower seeds 1/2 cup (85 g) raw buckwheat groats 1/3 cup (115 g) maple syrup 1/3 cup (100 g) well-stirred tahini 2 tablespoons (30 g) white mellow miso 2 tablespoons (30 g) extra-virgin olive oil 1 tablespoon vanilla extract 1/2 teaspoon ground cinnamon 1. Preheat oven to 325F. Line a baking sheet with parchment paper. 2. In a large bowl, toss together the pistachios, macadamia nuts, coconut flakes, sunflower seeds, and buckwheat groats. In a medium bowl, whisk together the remaining ingredients until smooth. Pour wet ingredients into dry and toss together until the nuts/seeds are well coated. 3. Evenly spread the mixture all over the prepared baking sheet. Bake the granola for 35 to 40 minutes, stirring every 10 to 15 minutes, until toasted and golden brown. Let the granola cool completely and store in airtight container, at room temperature, for up to 3 weeks.
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