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Rose Petal & Pistachio Granola

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Rose Petal & Pistachio Granola {Vegan & RSF}

Some time has passed since I’ve been able to post any new recipes as I spent the better part of last year shooting various film and video projects in Paris, NY and California.  I find it’s always a question of trying to find the right balance. Having said that, although I wasn’t able to spend as much time on the blog, I have continued experimenting in the kitchen and coming up with new recipes and even a new skincare product!  We also moved recently which means a new kitchen and more room to host guests – both of which I love. I still find it so meditative to cook and during the rainy winter months in Paris, a great deal of time is spent indoors 😉 and thus, meditating on food.  One of my favorite recipes of late is my Rose Petal & Pistachio Granola.

At the moment, I’m having a love affair with Rose Extract. Truth be told, I didn’t even know Rose Extract existed, so it’s only that much more exciting.  When I was back in California a month ago, a close family friend, Isabel, made some of Pierre Hermé‘s Raspberry & Rose Sablés and they were amazing! I was immediately inspired to make some of my own. The search began and brought me to Paris’ G. Detou where I found the extract.  It’s actually more of a gel than an extract, but it works the same way.  And although I have yet to find freeze-dried raspberries, I was able to find blackberries, blueberries, strawberries and cassis at Naturalia, all of which have been delicious.

It’s safe to say that once I started using the rose extract, I wanted to keep on using it and decided to florally spice up my mornings by making Rose Petal & Pistachio Granola. This recipe has already become a staple in our home as we eat it in the morning and as an afternoon snack. What I love most about it is the sweet and salty combination of flavors, and the addition of dried rose petals, which I get from Whole Spice in Napa Valley. In Paris, there are many places to find dried petals as well, including Izraël in Le Marais and Epicerie Le Caire in Belleville, among others. It’s truly one of those beautiful recipes that feels and tastes like it’s just meant to be.  Enjoy!

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Rose & Pistachio Granola {V + RSF}

INGREDIENTS

3 cups rolled oats (can also use gluten-free oats)
3/4 cup unsweetened coconut chips (or shredded coconut if you prefer
1/3 cup pistachios, chopped
1/3 cup sunflower seeds
1/2 cup pecans, chopped
1/2 cup coconut oil
1/2 cup maple syrup (or honey if not vegan)
3/4 tsp rose extract
1/4 tsp sea salt
rose petals from 6 dried roses

You can also add dried currants, dried apricots, almonds, walnuts, pumpkin seeds, etc

METHOD

Preheat oven to 325 degrees F or 160 degrees C.
Line a baking sheet with parchment paper.
In a large bowl, mix together oats, coconut, nuts and salt.
In a small pot on low, melt coconut oil, maple syrup (or honey) and rose extract.
Pour liquid into bowl and mix until combined.
Spread onto baking sheet and bake for 20 minutes, mixing every 10 minutes.  Then turn pan, continue for another 5-15 minutes or until granola is golden brown.
Let cool completely before enjoying!


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Rose Petal & Pistachio Granola {Vegan + RSF}
 
Prep time
Cook time
Total time
 
This Rose Petal & Pistachio Granola combines chopped pistachios, rose extract and rose petals to create a delicious addition to breakfast or as an afternoon snack.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 4 cups
Ingredients
  • 3 cups rolled oats (can also use gluten-free oats)
  • ¾ cup unsweetened coconut chips (or shredded coconut if you prefer
  • ⅓ cup pistachios, chopped
  • ⅓ cup sunflower seeds
  • ½ cup pecans, chopped
  • ½ cup coconut oil
  • ½ cup maple syrup (or honey if not vegan)
  • ¾ tsp rose extract
  • ¼ tsp sea salt
  • rose petals from 6 dried roses
  • You can also add dried currants, dried apricots, almonds, walnuts, pumpkin seeds, etc
Instructions
  1. Preheat oven to 325 degrees F or 160 degrees C.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, mix together oats, coconut, nuts and salt.
  4. In a small pot on low, melt coconut oil, maple syrup (or honey) and rose extract.
  5. Pour liquid into bowl and mix until combined.
  6. Spread onto baking sheet and bake for 20 minutes, mixing every 10 minutes. Then turn pan, continue for another 5-15 minutes or until granola is golden brown.
  7. Let cool completely before enjoying!

 

 

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