01/03/15
Good for you Granola
The smell of toasted nuts and cinnamon floating from the kitchen… it can only mean one thing, we’ve just made a batch of our delicious gluten free granola. Simple and tasty this granola makes a wonderful breakfast at any time of the year. Serve with warm milk and grated apple in winter or top it with natural yoghurt and fresh strawberries in the summer. Alternatively it makes for a healthy desert option layered in fancy glasses with a yoghurt of your choice and drizzled with honey.
ingredients
300g rolled jumbo oats
50g sunflower seeds
50g pumpkin seeds
25g poppy seeds
100g flaked almonds
100g nuts – walnuts
5 tbsp coconut oil
125 ml maple syrup
1 tbsp honey
1 tsp vanilla extract
2 tsp cinnamon
100g raisins
50g desiccated coconut/coconut flakes
method
Preheat oven to 200 C
Coarsely chop the walnuts into a large bowl. Then add all the other dry ingredients, except the raisins, coconut and cinnamon.
Next, warm the coconut oil in a small pan, along with the maple syrup, honey, vanilla and cinnamon until the coconut oil has melted and turned to liquid.
Pour the warm liquid of the oat mix, stirring everything together until the dry ingredients are evenly coated in the sugary liquid.
Line a two large baking trays with baking parchment and divid the mixture between the two trays.
Baking there first batch in the oven for 10-15 minutes. Check every five minutes, stirring the mix up to ensure it roasts evenly.
After 10 minutes, add the raisins and coconut and cook for further 10-15 minutes. Keep an eye on it.
Once the granola has gone a golden caramel colour, remove the tray from the oven and allow it to cool. Store in an airtight container for up to a month.
If you don’t have walnuts then use any other nut that you have. Also raisins can be substituted with any dried fruit, cranberries, dates, apricots, goji berries.
