Make this crunchy, gluten-free granola in the beginning of the week, so you’ll be able to take pleasure in a wholesome fuss-free breakfast each single day.
Components
- 3 tbs coconut oil, melted
- 3 tbs maple syrup
- 100 g (1 cup) pecans, roughly chopped
- 100 g (1 cup) almonds, roughly chopped
- 1 tbs shredded coconut
- 125 g (1 cup) pumpkin seeds
- 60 g (½ cup) sunflower seeds
- 1 tsp floor cinnamon
To serve
- Whipped coconut cream
- Recent berries
- Edible flower petals (non-compulsory)
Technique
Step 1.
Get began by preheating the oven to 200°C and lining a big baking tray with baking paper.
Step 2.
In a big bowl, mix the coconut oil and maple syrup, then add the pecans, shredded coconut and all of the seeds. Combine every thing collectively till all of the dry components are nicely coated within the syrup combination.
Step 3.
Unfold the granola evenly over the baking paper and bake for 20 minutes, or till every thing turns good and golden brown.
Step 4.
Take away the tray from the oven and go away to chill, then add the cinnamon and blend nicely. Switch to an hermetic container and retailer for as much as 2 weeks.
Step 5.
To serve, high with whipped coconut cream and recent berries, and a few edible flower petals for those who’re feeling additional fancy!
Serves 4
Eat Clear by Luke Hines.
Out there now. Printed by Pan Macmillan. Go to Booktopia to buy.
