6 Sep, 2017
Try this delicious paleo granola that is great on top of yoghurt or enjoyed on its own as a snack!
Recipe by Dani Venn
Prep Time: 15 minutes
Cooking Time: 25 – 30 minutes
150g almond meal
200g natural almonds, crushed
200g pecans or walnuts, crushed
200g raw cashews, crushed
200g pepita / pumpkin seeds
300g sunflower seeds
1⁄2 cup Melrose Organic Flaxseed (whole or ground)
100g desiccated coconut
400g coconut flakes (large, unsweetened)
1/3 cup Melrose Organic Coconut Oil
1/3 cup Melrose Organic Rice Syrup
1⁄2 cup tea infused hot water (rooibos, chamomile, green)
1 tablespoon maple syrup
1 vanilla bean, seeds scraped
2 teaspoons salt flakes
Pre-heat fan-forced oven to 180 degrees. Prepare two large baking or roasting trays lined with baking paper.
Combine almond meal, crushed nuts and seeds and desiccated coconut and flakes into a large mixing bowl and mix well with your hands to combine.
- Place coconut oil in a small saucepan, if solid, over low heat and allow to gently melt. Once melted add brown rice syrup, maple syrup, tea infused water, vanilla and salt and mix well to combine.
Add syrup to the mixed nuts and seeds and mix well to combine so that the mixture is evenly coated.
Divide mixture into the two baking trays so that the granola is evenly spread. Place in oven and bake for 10 minutes, then using a metal spatula, stir granola so to ensure even cooking. Place back in oven for a further 10 – 15 minutes, granola should look lightly golden and toasted. Remove from oven and allow to completely cool before serving or storing in an air-tight container. Granola can be kept for at least a few weeks in an air-tight container.