This granola is so delicious – you won’t stop eating it! I have it with fruit – yoghurt – ice-cream. It is oil free and gluten free, I find too much gluten in my diet upsets my tummy. So this recipe is perfect especially if in one day I sprinkle it on top of my breakfast, dessert and my an afternoon snack – somedays I can’t get enough (haha…). It also satisfies my sweet tooth too!
Firstly line a baking tray with some greased proof paper and preheat your oven to 155-160 degrees (fan-forced).
To begin with place in a bowl
- 2 cups puffed rice
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- 1 cup raw buckwheat
- 1 cup coconut flakes
- 3/4 cup cacao powder
- 2 heaped teaspoons cinnamon
- 2 tablespoons tapioca flour
- 3 tablespoons flaxseed meal
Mix together well then add in
- 3/4 cup rice malt syrup
- 3 tablespoons date syrup
Combine all ingredients together. This will take a little time…if you have a little dry mixture don’t worry it will combine later on. Now place on the baking tray and put in the oven for 15minutes. Take out your granola and give it a really good mix around – making sure all ingredients are now well combined. Place back in oven for another 15 minutes. Take out of the oven and mix around again before placing back in for the last 15 minutes. Take out your granola and let it cool down for around 15-20 minutes before breaking up into pieces.
Watch the cute video my daughter put together for me as I was making the Granola.
She is only 11 years old and amazes me everyday….she is my IT specialist haha!
Enjoy this granola with anything you like – smoothies, breakfast bowls, fruit & yoghurt or with my chocolate quinoa (see my previous recipe).
It is also lovely as a gift for some one in a glass jar!
Enjoy your day