Making Almond Coconut Granola
Have you ever tried making your own coconut shavings? It’s pretty damn hard work. First you have to buy an actual coconut in its wholeness. Then you have to cut it open in half and somehow get the flesh - that seems to be cemented to its shell, out. There are some who suggest putting the whole coconut inside the freezer for a while and using a hammer to make cracks on the outer shell, while others suggest prying it with a paring knife. Can anyone say, bye bye thumb?
Kinda makes you think about other things you’ve taken for granted, doesn’t it? Rotisserie chicken, ground spices, freshly baked loaves. Drive-throughs, running water, electricity. Not trying to be deep here, just wanted to share my woes about having to make some coconut shavings from scratch.
Ramadan Kareem to those welcoming the holy month of Ramadan!
[ 3 cups quick cooking oats or old-fashioned oats, whichever is easier for you to acquire + 1 1/2 cup chopped almonds + 1 1/2 cup coconut shavings + 1/2 cup honey + 1/4 cup olive oil + 1 egg white, whisked + 1/4 cup sesame seeds + 2 tablespoons light brown sugar or granulated sugar + 1 1/2 teaspoon kosher salt + 1/2 teaspoon ground cinnamon ]
Preheat oven to 300°. Combine all the ingredients in a large bowl and toss to combine.
Spread out on a baking sheet lined with parchment paper.
Bake granola, stirring every 10 minutes, until golden brown and dry, 40-45 minutes. Let cool on baking sheet (it will crisp as it cools).
Serve with milk or over low fat yogurt (or just eat it by the handfuls - I won’t tell.)