Sexy Salted Caramel Granola - Dan Churchill for Coconut Revolution
How good are the changing of the seasons!!! That means new produce and different cooking methods, but one thing that doesn't change is the number one rule in that 'everything must still taste delicious!!!' Being currently on the road I am exploring some amazing parts of this country before heading back over seas.
The sources of food we are exploring and the stories being told are incredibly wicked. I seriously can't wait for you to see what i am talking about, and yes you will ;) , as it is has been one incredible tasty location after the next. Picture yourself traveling a country for 2 months where every day you learn something new about a flavoursome ingredient... pretty wicked if you ask me ;)
Our country is massive and so there are definite snacks for the crew required between destinations... we need them fighting fit to ensure the true awesomeness comes out on camera...I have taken it upon myself to ensure their stomach's are rarely ever #hangry and this dish is one of the favourite ways to kick off the day or even snack on when on the road...
We all know i love my granola's as i have a few so just add this to the list of crunchy goodness. It was inspired from a somewhat comforting dessert so I decided to add a bit of DC flair, you know... cut back on the refine sugars, add some quality brain powering fats and of course amp of some tastiness for you legends :) So here we have my Sexy Salted Caramel Granola for you to party on with... get involved, make it in bulk and get your crunch on ;)
Happy Sexy Granola Baking
3/4 Dates, soaked in warm water
Pinch of salt
4 Cups Rolled Oats
1 Cup Mixed nuts
1/2 Cup Coconut, shredded
2 Tbsp Honey
2 Egg Whites
1. Preheat oven to 150 degrees C.
2. In a processor or blender puree the dates with the coconut oil and salt until smooth
3. Combine with the rest of the ingredients, except the egg whites, in a large mixing bowl.
4. Fold in the eggs whites (this is for the crunchy clusters) and turn out contents onto a lined baking tray and bake in the oven for 20-25 minutes rotating ever 7 minutes for even colour