½ cup chopped dates
2 tablespoons Coconut or Palm Sugar
1/2 cup water
2 tablespoons of Tamarind Concentrate
1 cup oats
1 cup puffed cereal (Wheat, Rice, Millet)
1/2 cup sliced almonds
1/4 cup pumpkin seeds
1/4 cup chopped walnuts
½ teaspoon Kosher or Sea salt
1/4 cup coconut oil
1 teaspoon cinnamon
1 teaspoon ground Cardamom
½ teaspoon Allspice
½ teaspoon ground cloves
3-4 slices dried mangoes, cut in slivers
1. In a small saucepan bring the chopped dates, sale, sugar, water, tamarind concentrate, oil, and spices to a boil. Stir until thickened. Cool slightly then puree in a blender to a paste.
2. Measure out the oats, puffed cereal and nuts. Pour the cooled date syrup mixture over this and mix until moistened.
3. Pour out on to a cookie sheet that has been lined generously with parchment paper so that there is overhang of paper on all sides. Spread the granola mixture evenly and put in oven set at 350 degrees Fahrenheit.
4. Bake for 20 minutes, and remove from oven. Turn the granola over using a spatula to expose new areas to the heat. Decrease the oven temperature to 250 degrees Fahrenheit and bake for another hour, turning the mixture over every 20-30 minutes. Continue baking until the granola has dried out (dry to touch) and is a nice very dark brown color (about 1:45-2:00 hours). The drier the granola, the crunchier it will be, and the longer the shelf life in an airtight container.
5. When done, turn off oven and leave granola to cool in the oven with the door closed. When the oven has cooled down, remove from oven and allow to cool completely. When cool, add dark chocolate (optional) and dried mango. Mix well, and store in an airtight container. This recipe does not make granola with clusters