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lavender and fennel seed almond granola

Lavender almond and fennel seed granola clusters

clumpy granola clusters inspired by the flavours of Provence
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Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 180c, line a large baking tray with baking paper
  2. Using a pestle and mortar or a spice grinder, finely grind the lavender and fennel seeds
  3. whisk the egg white until frothy and just starting to thicken
  4. Add the oats, almonds and salt and honey and ground lavender/fennel seeds and mix together
  5. Tip mixture on to the baking tray and press it flat so it forms one large piece
  6. 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