HOLIDAY GRANOLA WITH HOMEMADE CANDIED GINGER

Steps:

• To make candied ginger, start by peeling ginger and slice into pieces 1/8" thick using a mandolin.
• Place in a large pot and cover with water. Add pinch of salt.
• Bring to boil and simmer for 30 minutes.
• Remove 1/2 cup of the ginger water and strain the ginger of the rest of the water.
• Place the strained ginger in a pot with sugar and the reserved ginger water.
• Bring to a boil. Reduce heat to medium and simmer uncovered until the sugar syrup looks dry, has almost evaporated, and begins to crystallize (about 45 minutes). Transfer to a cooling rack and spread out and separate individual pieces.
• Allow to cool completely. Stores up to 2 weeks in airtight container.
• To make holiday granola, start by preheating oven to 300ºF.
• Mix dry ingredients together. Add coconut oil and maple syrup and mix until well combined.
• Spread onto a baking sheet lined with parchment paper.
• Bake 20 minutes, rotate the pan, and then bake another 20 minutes until golden brown.
• Allow to cool for 30 minutes before breaking into pieces.
• Store in an airtight container at room temperature.