Lavender almond and fennel seed granola clusters
clumpy granola clusters inspired by the flavours of Provence
Course Breakfast
Cuisine American
- 1 cup porridge oats
- 1/2 cup ground almonds
- 1/2 cup flaked almonds
- 1/4 cup lavender honey (4 tbsp) (runny)
- 1/2 tsp fennel seeds
- 1 tsp dried lavender unsprayed if picked or culinary grade
- 1 egg white
- pinch of salt
Preheat the oven to 180c, line a large baking tray with baking paper
Using a pestle and mortar or a spice grinder, finely grind the lavender and fennel seeds
whisk the egg white until frothy and just starting to thicken
Add the oats, almonds and salt and honey and ground lavender/fennel seeds and mix together
Tip mixture on to the baking tray and press it flat so it forms one large piece
Bake for 10 minutes, then break it up into large clumps and return to the oven again for another 10 minutes, move the clumps around the tray, moving the darker pieces into the centre and the lighter pieces toward the out side and bake for 5 minutes, then toss them on tray and bake for a final 3 to 5 minutes.leave to cool