Saffron, Rose And Hibiscus Granola

Instructions

Preheat oven to 275°F and line a cookie sheet with parchment paper.Combine saffron with 2 tsp. of hot water in a little ramekin or shot glass and set aside.

In a small saucepan, melt the butter, then whisk in honey and salt until well combined. Set the mixture aside.Using a whisk attachment on your mixer or hand blender, whisk the egg white until frothy and white. Set aside.

Combine oats, buckwheat, almonds, and pistachios in a large bowl.Add the rose water to the saffron water, stir a few times. Add that mixture to the warm butter and honey and whisk to combine.

Combine the dry ingredients with the frothy egg white and honey mixture and use your hands to ensure that all of the dry ingredients are coated with the wet mixture. The result should be very moist, but without any excess syrup. If its too wet, add a few Tbsp. of oats.

Spread the mixture out on the lined cookie sheet, pressing down with your hands or a spatula. Bake for 20 minutes. Rotate the sheet and bake for about 20 minutes longer, or until lightly golden. Keep an eye on it during the last 10 minutes.

Remove granola from the oven and do not touch it until it’s completely cooled (this helps preserve those delicious clusters). Carefully transfer the granola into a large bowl, then toss gently with hibiscus petals and chocolate chips.

Store in an air tight container.

Notes