Clusters of Grain-Free Orange Tahini Granola infused with juice from Sunkist® Minneola Tangelos and warm spices like cinnamon and ginger.
Preheat the oven to 300F. Line a baking sheet with parchment paper.
Add the slivered almond, walnuts, pecans, pumpkin seeds and coconut flakes to a large resealable bag. Use a rolling pin to crush the the nuts and seeds slightly. Feel free to skip this step if you prefer whole nuts. Add the crushed nut mixture to a bowl. Add the chia seeds, spices, and sea salt. Mix until the ingredients are evenly distributed.
In a small bowl, mix together the tahini, maple syrup, Minneola Tangelos juice and zest, and vanilla. Mix to combine. Pour on to the nut and seed mixture. Stir until evenly coated. Sprinkle in the arrowroot and mix until the ingredients are coated.
Pour the mixture onto the prepared baking sheet. Use a spatula to spread into a compact but thin layer. Similar to a granola bar in that you want everything touching. Place in the oven for 30-35 minutes rotating the tray halfway through.
Remove the tray from the oven and let the granola cool completely before breaking it apart. This creates big clusters. To speed up the cooling time you can place the tray in the freezer after it’s been out of the oven for 5-10 minutes.
Store the granola in an airtight container on the counter or in the fridge for 3 weeks or in the freezer for 3 months.
*Arrowroot makes for big clusters of granola (this can be replaced with tapioca starch). I’ve tested grain-free with arrowroot, without arrowroot, and with almond flour. You can also omit it and still get big clusters by letting it cool completely on the tray. The almond flour didn’t do much for holding the clusters together.