Deliver breakfast again to fundamentals with this crunchy gluten-free granola from Luke Hines. With a touch of espresso, it’s finest served topped with a dollop of cooling coconut yogurt.

Substances

• 160 g (1 cup) almonds, roughly chopped
• 100 g (1 cup) pecans, roughly chopped
• 160 g (1 cup) macadamia nuts, roughly chopped
• 140 g (1 cup) pumpkin seeds
• 60 g (1 cup) coconut flakes
• 3 tbs cacao powder
• 2 tbs cacao nibs, plus further to serve
• 1 tsp floor cinnamon
• 1 vanilla pod, break up and seeds scraped, or 1 tsp vanilla powder
• 1 tsp sea salt
• 125 ml (1/2 cup) melted coconut oil
• 125 ml (1/2 cup) espresso or prompt espresso
• 3 tbs pure maple syrup
• Vanilla coconut yogurt, to serve

Methodology

Step 1.
Preheat the oven to 180°C and line two baking trays with baking paper.

Step 2.
Add the dry components to a big bowl and blend properly to mix. In a separate bowl, whisk collectively the moist components. Add the moist components to the dry components and blend the whole lot collectively properly, ensuring the nuts and seeds are rather well coated with the liquid.

Step 3.
Unfold the combination evenly over the ready baking trays and bake for 10–quarter-hour, or till the nuts are golden brown and the combination is sweet and dry.

Step 4.
Take away the trays from the oven and depart to chill, then switch to an hermetic container and retailer within the fridge for as much as 1 week. To serve, prime with whipped vanilla coconut cream and a scattering of cacao nibs.

Makes 1 massive jar