Name: Sweet White Chocolate Raspberry Granola
Prep time: 10 min
Cook time: 18 min
Ingredients: ¼ cup 40 g brown rice flour; ¼ cup 23 g shredded coconut; ¼ cup 27 g chopped pecans; ¼ cup 30 g dried raspberries; ¼ cup 50 g nondairy white chocolate chips; ¼ teaspoon fine sea salt; 1 cup 80 g old-fashioned rolled oats; 1 tablespoon 8 g sesame seeds; 2 tablespoons 30 ml canola oil; ¼ cup + 1 tablespoon (105 g agave nectar); ½ teaspoon pure vanilla extract; 8 Brazil nuts (or other nuts of similar size, coarsely chopped)

Preheat the oven to 350°F (180°C, or gas mark 4).
Prepare a large rimmed baking sheet.
In a medium-size bowl, combine the oats, brown rice flour, shredded coconut, Brazil nuts, pecans, sesame seeds, and fine sea salt.
In a small-size bowl, whisk together the canola oil, agave nectar, and pure vanilla extract.
Pour the wet mixture over the dry ingredients and stir until the mixture is well coated.
Spread the granola mixture evenly onto the baking sheet.
Bake for 8 minutes, then stir well to prevent burning.
Bake for an additional 10 minutes, or until the granola turns golden brown.
Keep a close eye, as agave nectar can brown quickly.
Remove the granola from the oven and stir in the dried raspberries and white chocolate chips while it’s still hot, allowing the chocolate chips to melt and coat the granola.
Let the granola cool completely on the baking sheet before transferring it to a tightly sealed container.
Store in the refrigerator after it has cooled completely.

Sweet White Chocolate Raspberry Granola

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