GRANOLA BARK
This is unique as it uses an egg white which makes it quite crispy and almost like a giant pan sized cookie you need to crack into pieces, and because it is gluten free, and has very little sweetener.
This is an adaptation of a recipe you can easily find different versions of by searching the web for "Tartine Granola Bark," but I like my version best.
Like all granola, feel free to substitute ingredients as long as the ratios are close to the same
You'll need:
1 1/2 cups rolled oats
1/4 cup almond flour
1/2 cup plus two tablespoons sliced almonds (or chopped)
1/2 cup plus two tablespoons unsweetened shredded coconut (or flaked, or some of each)
1/2 cup plus two tablespoons sesame seeds
3/4 teaspoon cinnamon
INSTRUCTIONS:
1. preheat oven to 300°F
2. combine sugar, honey, water and vanilla extract in a small pan and heat on low, stirring, just until the sugar dissolves, then transfer to a small heatproof bowl and add the oil
3. line a pan with parchment - I like a 13x18 pan, but the original calls for a 9x13, so use what you have (or choose depending on how thick you want it to end up) and adjust your cooking time accordingly
4. combine oats, almond flour, almonds, coconut, sesame seeds and set aside
5. in a large bowl whisk egg white till thick and foamy
6. add oat mixture and mix thoroughly
7. add wet mixture and mix thoroughly
8. transfer to prepared pan and flatten into an even layer
9. sprinkle with salt
10. bake for 30-45 minutes, rotating the pan once in a while and checking doneness every five minutes or so after the first 25 minutes
11. when your ideal shade of golden brown, remove from oven and let come to room temperature in pan