Crunchy Gluten Free Granola
We were having guests for a couple of days and I had made fresh yoghurt and stewed fruits as part of the breakfast plan, but wanted something with a bit of crunch to add. So this is what I come up with. You can play around with the types of seeds, nuts and fruit to suit your own taste, or as I did, what I had in the pantry…
Category:
Breakfast
Style:
Gluten Free
Quantity: 6 cups
Ingredients
- 1 ½ cups coconut
- 1/3 cup natural sliced almonds
- 2/3 cup walnuts chopped
- 2/3 cup cashews chopped
- 2 tbs pepitas
- 1 cup of dried fruits of your choice
- 2 tbs sunflower kernels
- ½ cup quinoa flakes
- 2 tbs chia seeds
- 2 tsp sesame seeds
- 2 espresso shots of your favourite coffee
- 1 tsp vanilla bean paste
- 1 tsp ground cinnamon
- 80 g coconut oil
- 80 g maple syrup
Instructions
-
Preheat oven to 120˚C.
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Place all of the dry ingredients into a large bowl and mix to combine.
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Melt the coconut oil, with the maple syrup over a low heat, and then add the coffee and stir.
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Pour the hot liquid over dry ingredients, and mix to coat.
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Spread the granola mix onto two baking trays lined with baking paper and bake in the preheated oven for approximately 40 minutes, until crunchy and golden.
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When totally cooled, store in an airtight container.
Notes
- For the coffee, I used a caramel flavoured coffee.
- I use a variety of dried fruits such as raisins, blueberries, raspberries, goji berries, cherries, craisins, etc.
