, by brittany furbee Gesus Palomino Jalapeño Peach Danishes
, by Kelsey Brandt Agave Club
, by Kelsey Brandt 1934 Cosmo
, by Kelsey Brandt All Gold Everything
4 cups rolled oats
1 cup pepitas
2 cups unsweetened coconut flakes
3 tablespoons packed brown sugar
1 teaspoon coarse sea salt (or more
to taste) (TLP recommends J.Q. Dickinson Salt Works Heirloom Salt)
¾ cup olive oil (TLP recommends Holy Smoke Smoked Olive Oil)
½ cup sorghum syrup
2 egg whites
1 cup dried tart cherries
- Preheat oven to 300 degrees. Spread pecans evenly on a baking sheet and toast in oven for 10 minutes. Let cool.
- In a large bowl, combine toasted pecans (whole or broken up), oats, pepitas, coconut flakes, brown sugar, and sea salt. Stir vanilla into olive oil and fold both into oat mixture. (Clean hands are the best way to toss this together.) Add sorghum and toss until combined. Whisk egg whites and gently fold into mixture (this helps to clump the granola). Spread granola on two rimmed baking sheets and bake for 30 minutes. Rotate baking sheets and continue to bake until granola starts to deepen in color, about 15 minutes more. Remove from oven and let cool. Toss gently with dried cherries.