The ingredients in this recipe are relatively expensive but worth it as granola is perfect for breakfast or a snack. It lasts for about two weeks in an airtight container and would make a great gift too. As granola is so portable, I like to eat a cooked breakfast at home and save granola for the mornings when I need something ‘to go’. Use an empty jar and layer the granola with yoghurt and some fresh berries or roasted fruit (p. 239), or grate over some apple or even carrot! You can play around with spices as well: ground cinnamon adds a natural sweetness, but you could swap it for ground cardamom, ginger or nutmeg.
|250g||quinoa or buckwheat flakes|
|5 tbsp||coconut oil|
|3 tbsp||maple syrup|
|2 tsp||vanilla extract|
|1 tbsp||ground cinnamon|
|A pinch||sea salt|
|200g||mixed dried fruit (such as cranberries, raisins, apricots or chopped dates)|
|Nuts and seeds:|
|400g||mixed nuts (such as pecans, hazelnuts or Brazil nuts)|
|400g||mixed seeds (such as pumpkin, sunflower or sesame seeds)|
You will need: a food processor.
1. Preheat the oven to fan 160°C/Gas mark 4.
2. Place the mixed nuts in a food processor and pulse briefly so they are roughly chopped. Add to a large bowl with the quinoa or buckwheat flakes and the mixed seeds.
3. In a small pan, gently warm through the coconut oil, maple syrup, vanilla extract, cinnamon and salt until the coconut oil has melted. Pour into the bowl and stir in to coat the nut mixture.
4. Spread out on two large baking trays and bake in the oven for 20 minutes until just golden brown. Toss halfway through cooking and add the coconut flakes.
5. Remove from the oven and pour back into the bowl. Mix in the dried fruit and, once cooled, transfer to a big jar (sterilised first) or an airtight container.