I love a good breakfast and weekend breakies are all about bacon and eggs and cafe eating in our house. During the week we need quick, healthy delicious start to the day with no fuss. I love granola, especially with some natural yoghurt and a sprinkle of berries. You just feel good eating it!
I adapted this recipe from Sarah Wilsons "I Quit Sugar" book. We're not ready to do gluten free and sugar free completely yet so I've added a little raw honey and some cranberries to the mix.
Emily did the stirring
Crunchy Nutty Coconut
Granola
1 ½ cups coconut flakes
1 ½ cups gluten free rolled oats
1 cup mixed nuts (almonds, pecans, walnuts, pepita’s,
hazelnuts) chopped
½ cup dried cranberries
2 tablespoons raw honey
120g coconut butter (or oil as it’s sometimes referred to)
Pre-heat oven to 120’C and line a large baking tray with
baking paper.
Mix all dry ingredients together.
In a microwave proof bowl melt coconut butter and honey
together on high for approximately 1 ½ minutes.
Combine honey/coconut mixture with dry ingredients and mix
with a large metal spoon.
Poor into lined tray and spread evenly over the tray.
Bake in the oven for approximately 20-25 minutes. It should be
browned and will go crunchy as it cools.
Served best with some natural yoghurt or a splash of milk.
Keep in an airtight container.
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