3podscardamomouter shell discarded (or use 1/4 tsp ground cardamom)
1/4cuppitted datesfinely chopped
Preheat the oven to 300 degrees Fahrenheit and line a large baking sheet with parchment paper or a Silpat.
Mix together the dry ingredients in a large bowl.
In a small bowl, whisk together the tahini, maple syrup, sugar, and vanilla until smooth. (I just use a fork).
Toast the cardamom and coriander seeds in a small pan just until fragrant and golden. Remove immediately from the pan and grind with a spice grinder, coffee grinder or mortar and pestle. Add to the tahini mixture along with the cinnamon, ginger, and salt, and stir to combine.
Add the tahini mixture to the dry ingredients in 2 or 3 batches (to ensure even distribution), folding in the mixture between each batch. Use a rubber spatula if needed. Continue mixing until most of the dry ingredients have come in contact with the wet mixture.
Spread out the mixture onto the baking sheet and place in the oven. Stir the mixture every 10 minutes, taking care to be gentle and not break up the clumps too much. After 20 minutes (the second time stirring), fold in the chopped dates and raisins. The granola will be done after approximately 30 minutes, or when dry and beginning to brown slightly.
Let the granola cool for 20 minutes - it will continue to get more crisp.
I almost always buy quick oats, so that's what I use for granola. I'm sure this recipe would work with regular rolled oats. You might want to increase the wet ingredients a little bit.