There’s a new favourite recipe in this household.
Yeah baby. It’s bloody addictive. But that’s ok. It’s healthy!
I love granola because it’s so versatile. Have it with your fruit and yoghurt (I always add cream). Eat it like you would cereal.
Heck. Just eat it out of the jar with a spoon.
My recipe is loosely based on Sarah Wilson’s Coco-Nutty Granola.
|It makes all this! Trust me, it’s so yummy you’ll be happy you made loads!|
Big Batch Granola
Fructose, Gluten and Grain free.
6 cups of nuts (I use 2 cups of almonds, 2 cups cashews, 1 cup walnuts, 1 cup macadamia nuts) use any nut combo you like. It’s best to activate your nuts if you have the time. I’m a bit of a dork, all my nuts are activated. I store them in the freezer.
5 cups of coconut flakes. They are also called coconut chips. Be wary of the stuff you can get at supermarkets because theirs has sugar added (GAH!). You might need to pay a visit to the health food store for this.
1/2 cup Chia Seeds
1 cup pepitas
1 cup sunflower kernels
1 tablespoon of Nutmeg
1 tablespoon of Cinnamon
1 tablespoon of ground Ginger
1/2 cup Rice Malt Syrup
2 teaspoons of salt
Blitz all the nuts in a food processor or your Thermomix until they are chopped to your liking. Melt the Rice Malt Syrup, salt and the butter in a saucepan over low heat until the butter has melted. In a roasting tray, cover your nuts and the remaining ingredients with the syrup mixture until well combined. Add more spices if you fancy.
Cook this baby on 120 deg Celsius for about half an hour to an hour depending on how dark you like it. The darker it gets the yummier it is. Keep your eye on it, it can get brown fast. You may need to jiggle or stir the mixture during the cooking time to get an even distribution of colour on your granola.
Leave it to cool in the tray and divide it up into little air tight containers when it is completely cooled.