Coco Crunch Granola

I am a lover of all things crunchy. Granola is one of my favourite things to eat for breakfast, or any time of the day for that matter! I was really missing this morning staple after trying to cut down on grains, so I decided to make my own version. This recipe is very inexpensive to make, it's scrumptious & it will make at least 500g of granola. Be warned, this may not last very long in your house (it certainly doesn't in my house)!

 Gluten Free cooking demonstrations in Fremantle

Enjoy xx

INGREDIENTS:

250G ORGANIC COCONUT FLAKES

100G PEPITAS

100G SESAME SEEDS

100G SUNFLOWER SEEDS

50G LSA MIX/LINSEEDS

1 TBSP CINNAMON

3 TBSP RAW UNREFINED COCONUT OIL

100G CRAISINS/RAISINS

PINCH OF GOOD SALT (HIMALAYAN)

1-2 TBSP RAW ORGANIC HONEY

 

METHOD:

PREHEAT OVEN ON 160 DEGREES

PREPARE 2-3 BAKING TRAYS WITH BAKING PAPER

MELT HONEY & COCONUT OIL IN A LARGE BOWL OVER ANOTHER BOWL FILLED WITH BOILING WATER

-THERMOMIX MELT ON 50 DEGREES FOR 2 MINUTES, SP 3.

ADD REMAINING INGREDIENTS & MIX TOGETHER IN A LARGE BOWL WITH A SPATULA UNTIL ALL COMBINED

THERMOMIX – ADD IN INGREDIENTS & MIX ON REVERSE, SPEED 3 FOR 30 SECONDS TO COMBINE.

PLACE GRANOLA ON BAKING SHEETS – MAKE SURE YOU DON’T OVERPILE THE TRAYS, AS IT WILL NOT COOK PROPERLY & WILL GO SOGGY

BAKE FOR 10-15 MINUTES UNTIL GOLDEN BROWN

PLACE IN AIRTIGHT CONTAINERS & ENJOY IN PLACE OF YOUR REGULAR BREAKFAST CEREAL!