Sugar-free tahini granola

Ingredients

 Servings: 1 medium container

• 100g of Medjool dates or dried raisins* soaked in hot water

• 100g of boiling water

• 60g of tahini**

• 2 tsp cinnamon

• 1 tsp vanilla extract

• 250g of  rolled oats

• 65g of pumpkin seeds

• 75g of sesame seeds

• 65g of sunflower seeds

• a little sea salt

Instructions

1. Preheat the oven to 180°C.

2. Soaked in boiling water dates or raisins.

3. In a high-speed blender or with a hand mixer, combine the Medjool dates, 100ml of boiling water (use the one that served to soak them), tahini, cinnamon, vanilla, and salt.

4. Blend until smooth and thick. If it’s a little chunky that’s okay, but do not add more water.

5. In a large mixing bowl, combine the oats and seeds.

6. Add the date mixture to the dry ingredients, and mix until evenly coated.

7. Line a large baking pan with parchment paper. Spread out the granola evenly it needs to stick together if you want big chunks.

8. Bake for 15 minutes at 180°c. Stir moving the outside bits to the inside and vice versa.

9. Bake for another 15 minutes checking and stirring every 10 minutes so the edges don’t burn. It should be golden and dry/crisp when done.

10. Remove from the oven and cool for at least 15 minutes. It will get crispier as it cools.

11. Store in an airtight container or jar.

Notes

*They should be squishy/soft, soak them 15 minutes ahead in the boiling water.

**Feel free to use any nut/seed butter.