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1 cup or 20g puffed quinoa
1 cup or 10g puffed buckwheat
1 cup or 55g coconut flakes
¾ cup or 100g raw cashews
½ cup or 50g pecans
⅓ cup or 45g raisins
¼ cup or 30g linseed
¼ cup or 30g sunflower seeds
1 tbsp psyllium husks
1 tbsp Gewürzhaus Granola Spice
Pinch of salt
100g coconut oil
80g maple syrup
40g rice malt syrup
Dash vanilla extract
Preheat oven to 160°C (fan forced).
Combine all dry ingredients in a large bowl.
Heat wet ingredients in a small saucepan over LOW to MED heat until bubbling, then immediately pour over the dry ingredients and mix thoroughly to coat well.
Transfer to a large lined baking tray and spread out evenly.
Bake for 15-20 minutes, then spin the tray around to ensure even baking and bake for a further 5 minutes. The granola should be golden, not too brown. Do not stir during baking!
Remove from oven and allow to cool completely before breaking the granola up into clusters.
Serve with Greek yoghurt, milk and your favourite seasonal fruit.
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