Amaretto is a liqueur that tastes like almonds, though surprisingly,
it’s made from apricot kernels, usually not almonds. It’s a happy marriage of
bitter and sweet, equally at home in a brandy cocktail as it is in biscotti. It’s
wonderful including the soft flavor of Amaretto liqueur into a premium granola recipe such as this.
it’s made from apricot kernels, usually not almonds. It’s a happy marriage of
bitter and sweet, equally at home in a brandy cocktail as it is in biscotti. It’s
wonderful including the soft flavor of Amaretto liqueur into a premium granola recipe such as this.
Once you make granola at home, you’ll never want to go back to
buying it from the grocery store again. Plus, it makes your kitchen and house
smell heavenly! The alcohol burns off while softening the oats to making them slightly sweeter, crispy…and chewy. And, it elevates the flavor without making it excessively almond. If you’re a fan of almond, like I am, you’ll want to give this a try!
buying it from the grocery store again. Plus, it makes your kitchen and house
smell heavenly! The alcohol burns off while softening the oats to making them slightly sweeter, crispy…and chewy. And, it elevates the flavor without making it excessively almond. If you’re a fan of almond, like I am, you’ll want to give this a try!
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| San Joaquin Valley Spring Blooming Almond Trees |
California produces 82% of the world’s almonds; in fact,
it’s the only place in North America where almonds are grown commercially. With
more than 450,000 acres, nestled between the Sierra Nevada Mountains and the Pacific Coast Range is California’s fertile Central Valley, home to one of the oldest and most beautiful flowering fruit trees. Unlike other flowering fruit trees that bear edible fruit, this tree’s “pearl” is the delicious nut found inside the fruit, the almond.
it’s the only place in North America where almonds are grown commercially. With
more than 450,000 acres, nestled between the Sierra Nevada Mountains and the Pacific Coast Range is California’s fertile Central Valley, home to one of the oldest and most beautiful flowering fruit trees. Unlike other flowering fruit trees that bear edible fruit, this tree’s “pearl” is the delicious nut found inside the fruit, the almond.
Amaretto Maple Spice Raisin Granola Inspired by the San Joaquin Valley
Prep time
Cook time
Total time
So delicious, tasty and crunchy!
Author: Linda Davis
Recipe type: Breakfast
Cuisine: Californian
Serves:: 12 Cups
Ingredients:
- 3 C Old Fashioned Rolled Oats
- 2 T Raw chia seeds
- ¼ C Raw whole flaxseed
- 1 C Slivered almonds
- ½ C Pecans, chopped
- ½ t Kosher sea salt
- 1 t Ground cinnamon
- ¼ t Ground nutmeg
- ¼ t Allspice
- ½ C Coconut, shredded, unsweetened
- ¼ C Pure coconut oil, room temp or melted
- ½ C Pure maple syrup
- ¾ C Amaretto Liqueur
- After baking add ins:
- ¼ C Golden raisins
- ¼ C Dried Zante Currants, or dried cranberries, dried cherries or other dried fruit you prefer
- ¼ C Dried dates, small pieces
- ¼ C Raisins
Directions:
- Pre-heat the oven to 325 degrees.
- Arrange two racks in the upper and lower one third of oven.
- In a large bowl, combine the rolled oats, chia seeds,flax seeds, almonds, pecans, salt, cinnamon, nutmeg, allspice, and coconut.
- In a small bowl, combine the maple syrup, amaretto, and coconut oil.
- If your coconut oil is in solid form, melt it first over low heat until it is completely liquefied.
- Pour the mixture over the dry ingredients and mix well.
- Spread the granola onto two parchment-lined baking sheets.
- Bake for 28-30 minutes, stirring every 10 minutes, until golden and crispy.
- Reverse position of baking trays once, half way through baking time.
- Granola is done when both trays look evenly golden brown.
- Remove from oven and allow to cool.
- When cool enough to handle, break up the granola.
- Add in the raisins and dried fruit and mix gently.
- When completely cooled, store granola in an airtight container.
