Ingredients
1- 1/2 cup Hazelnuts
4 cups Rolled Oats
1/4 cups Sunflower Seeds
1 Tablespoon Organic Dried Lavender
1/4 cups Unsalted Butter
1/2 cups Dark Brown Sugar
1/4 cups Maple Syrup
1/2 teaspoons Salt
2 whole Egg Whites
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Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Adjustable stand — hold cookbook or tablet at eye level while cooking
Lavender syrup — lattes, cocktails, lemonade, French 75 variation
Hazelnut syrup — hazelnut lattes, cocktails, desserts
Food-grade lavender — herbes de Provence, shortbread, ice cream
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Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Adjustable stand — hold cookbook or tablet at eye level while cooking
Lavender syrup — lattes, cocktails, lemonade, French 75 variation
Hazelnut syrup — hazelnut lattes, cocktails, desserts
Food-grade lavender — herbes de Provence, shortbread, ice cream
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Prepare a baking sheet by lining it with parchment paper. Preheat the oven to 275 degrees Fahrenheit. Coarsely chop the hazelnuts. In a large bowl, combine the hazelnuts with the rolled oats and sunflower seeds. Set aside. Using a mortar and pestle, finely grind the lavender. (If you prefer, you can use a clean coffee grinder instead.) In a saucepan, melt the butter over medium heat. Mix in the brown sugar, maple syrup, lavender, and salt, stirring until the sugar and salt have dissolved and the mixture has come to a bare simmer. Carefully pour the hot butter mixture over the oat mixture and stir to combine. Stir in the egg whites, which will help the granola to form clumps when it is cooked. (If you prefer, you can omit the egg whites.) Spread the oat mixture evenly on the prepared baking sheet. Bake for 45 minutes, stirring after each 15 minutes, until the oats are fairly dry, golden, and toasty-smelling. Then remove from the oven the granola will continue to crisp as it cools. The granola will keep in an airtight container at room temperature for at least 2 weeks.