1/2 cup (125 ml) slivered almonds
2 tbsp (25 ml) cold unsalted butter cut into small pieces
1/4 cup (50 ml) whole wheat flour
1 tbsp (15 ml) sugar
1/4 tsp (1 ml) salt
3 tbsp (45 ml) pure maple syrup
1/2 tsp (2 ml) pure vanilla extract
1/3 cup (75 ml) dried cranberries
- Preheat oven to 350F (180 C).
- In a medium bowl, combine kamut flakes and almonds. Spread mixture on a parchment-lined heavy baking sheet. Toast mixture 10 minutes or until golden brown. Transfer mixture back to medium bowl.
- Put the butter, flour, sugar and salt in a small bowl. With your fingers, rub mixture together until it resembles coarse crumbs. Transfer mixture to bowl with flakes and almonds and stir to combine. Combine maple syrup and vanilla extract in the small bowl. Pour over flake mixture and stir with a rubber spatula until evenly combined.
- Spread granola on the parchment-lined baking sheet and toast, stirring once, for about 13 minutes or until mixture is dry and golden brown. Transfer to clean medium bowl and let cool completely. Combine with the dried cranberries and serve.