Thursday, 31 July 2014


Granola.

1 1/2 cups rolled or steel cut oats
1/2 cup cashews
1/2 cup walnuts
1/2 cup buckwheat kernels 
1/2 cup ground flax seed
1/2 cup coconut flakes
1 cup of pumpkin seeds
1 cup of sunflower seeds
3 tablespoons of coconut oil
3 tablespoons of honey
2 teaspoons of cinnamon
1/2 cup of dried cranberries
1/2 cup dried apple pieces

This recipe was a 'put in whatever I had in the cupboard' kind of recipe. If you have different seeds and nuts, then give them a go.
Place the pecans and almonds in a food processor and blend slightly so they they are chopped. Add them to a large bowl with all the other dry ingredients (except the apple and cinnamon) and stir together. 
Melt the coconut oil with the maple syrup and cinnamon on a hob until it is a runny liquid, then pour onto your seed mix and stir well so that everything is coated.
  Preheat the oven to 180C and place the mixture into a baking tin, bake until lightly toasted. During this time you’ll need to stir the mixture every 5 minutes to ensure that every bit of the granola gets nicely toasted and the top edges don’t burn. Once the granola is cooked, gently remove the tray from the oven and allow it to cool, then stir in the dried fruit. It is then ready to be placed in a large, air tight jar.

Makes one large jar.