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Midday Fix: Freda Love Smith makes maple peanut cacao granola

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Freda Love Smith

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Bookends & Beginnings
Thursday, October 29
6:00 p.m. – 7:30 p.m.
1712 Sherman Avenue, Alley #1

Cooking, Music, and Literature with Freda Love Smith
Hosted by Robbie Fulks
The Hideout
Monday, December 14
Doors: 6:00 p.m. / Show: 7:00 p.m.
1354 W. Wabansia Ave

Maple-Peanut-Cacao Granola

2 Tablespoons coconut oil, plus more for oiling
1/2 cup maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups old-fashioned rolled oats
3/4 cup roasted, salted peanuts
3/4 cup raw pumpkin seeds
1/2 cup raw cacao nibs
1/2 cup raisins

Preheat the oven to 300F. Lightly oil a baking dish—either a rimmed cookie sheet or a 13 X 9-inch dish. Set aside. In a large, deep skillet over medium heat, melt the coconut oil. Add the maple syrup, cinnamon, vanilla, and salt. Stir well. Add the oats, peanuts, and pumpkin seeds. Stir constantly for 1 minute or so to completely coat and lightly toast nuts and seeds. Remove from the heat and transfer the mixture to the prepared baking dish, spreading the granola out evenly in a thin layer. Bake 30 to 40 minutes, stirring every 10 minutes, until toasty and brown. Add the cacao nibs and raisins after 25 minutes of baking. Cool completely and store in a sealed container.

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