Stored in an airtight container in the fridge without the fruit it will keep for up to 7 days.

 

Ingredients
·        2½ cups unsweetened kamut flakes
·        ½ cup slivered almonds
·        2 tbsp cold unsalted butter
·        ¼ cup whole-wheat flour
·        1 tbsp sugar
·        ¼ tsp salt
·        3 tbsp pure maple syrup
·        ½ tsp pure vanilla extract
·        ⅓ cup golden raisins
·        Exotic fruit Mix (recipe follows)
1.     Preheat oven to 350ºF and cover a heavy baking sheet with parchment paper. Pour kamut flakes and almonds into a medium sized mixing bowl and toss together with hands. Spread across baking sheet and toast in the oven. Once it turns a golden-brown colour transfer back into mixing bowl.
2.     Place cold butter onto a cutting board and cut into small pieces. Once cut, transfer into a small bowl along with whole-wheat flour, sugar and salt. Rub mixture together, using your fingers until it looks like coarse crumbs.
3.     Gradually stir flour mixture into mixing bowl with toasted kamut flakes and almonds. Set aside. Prepare another heavy baking sheet with parchment paper. Set aside.
4.     Combine maple syrup and vanilla extract, using a rubber spatula, in a small mixing bowl. Once well mixed evenly pour over flour, almond and flake mixture, combine together.
5.     Spread granola onto prepared baking sheets and place into the oven to toast for about 13 minutes, stirring once. Once toasted pour granola into a clean bowl and set aside to cool.
6.     Pour in raisins with granola and mix together. Using a large spoon sprinkle granola onto bed of Exotic Fruit Salad.
Serves 4