Our founder Minna and Amisha have been friends for a few years now, meeting through being editors for the Feedfeed community. Minna even interviewed Amisha (almost a year ago, to date!) for her Women Who Inspire Interview Series on her blog-- Amisha is a mom of 2, wife, engineer, food blogger, photographer, and did we mention she sells homemade seasonal jam made fresh from California produce? We're so honored this busy woman created this unbelievably gorgeous recipe and photos for Live 24k!
What a great way to get your anti-inflammatory boost in with some delicious granola with a wholesome, healthy-fat packed combo. Check out the easy recipe below!
Golden Milk Granola with Live 24k's Golden Fuel
2 cup rolled oats
1 cup roughly chopped raw cashews
1 cup roughly chopped raw pistachios
2 cup unsweetened coconut flakes
10 apricots chopped into small pieces
1/2 cup crystallized ginger chopped into small pieces
2 tbsp Live 24k Golden Fuel
1 tsp himalayan sea salt
*for extra punch of flavor, add more Golden Fuel, or the following:
1 tsp black pepper
1 tsp ground ginger
1 tsp ground cardamom
½ cup maple syrup
¼ cup honey
¼ cup coconut oil
1 tsp vanilla extract
1. Preheat oven to 350F. Line a large baking sheet with parchment paper. In a large bowl, combine oats, cashews, pistachios, coconut flakes, Golden Fuel, ginger, cardamom, black pepper, sea salt.
2. In a small pot, over low heat, combine all liquid ingredients except the vanilla extract. Heat for about 2 minutes, stirring to thin out the liquid a bit. Take the pot off the stove, and add in the vanilla extract. Pour liquid mixture over granola ingredients and incorporate well with hands or a spoon. Make sure it is all mixed well.
3. Spread granola mix out evenly in one layer on the prepared baking sheet. Put it into the oven for about 40 minutes. Stir the granola every 15 minutes to make sure that it browns evenly.
4. Remove from the oven and immediately mix in the crystallized ginger and apricots while granola is still warm. Let it cool for about an hour. Store in a glass jar or air-tight container for up to a week!