Sunday, 19 July 2015

Recipe - spiced granola

Can I call this "crack" granola? It really is ridiculously moreish!
Feel free to enjoy with milk of your choice, would be great with yogurt too. I particularly like the Coyo coconut milk yogurt at the mo. Me, I just nibbled on it throughout the morning with a fruit smoothie on the side.
200g whole unprocessed almonds
200g pecans
100g pumpkin seeds
100g unswetened desiccated coconut
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp sea salt
Pinch of ground cloves
80ml agave syrup
60ml coconut oil, melted
1 tsp vanilla extract

Handful of dried cranberries

Preheat the oven to 150 degrees. Line a large baking sheet (or 2) with greaseproof paper. 
Add all the dry ingredients to a large bowl, tossing to combine, and set aside. 
In a pan or microwave bowl, melt the agave, coconut oil and vanilla together for 45-60
seconds. stir to melt completely.
Pour over the nut mixture and mix well, making sure to coat all of the nuts.

Spread the granola out on your baking sheets in a single layer and bake for 20-25 minutes, until golden.
Remove from the oven and cool completely before adding in the cranberries. 
Transfer to an airtight container, breaking up the larger chunks as you go.

In theory, this should keep for up to a week but mine only lasted a matter of days! 

Enjoy xx

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