makes
1.3kg
prep
10 minutes
cook
4 hours
difficulty
Easy
makes
1.3kg
serves
preparation
10
minutes
cooking
4
hours
difficulty
Easy
level
Ingredients
The base
- 1 kg mixed raw nuts and seeds, your favourites (e.g.Brazil nuts, pecans, cashews, pecans, hazelnuts, almonds or walnuts; and chia, poppy, flax, sunflower or pepitas)
- 50 g coconut oil (see Note)
- 50 g raw cacao powder (or use cocoa)
- 5 g pink salt
Optional extras
- 100 g coconut, shaved
- 100 g dried blueberries or goji berries
- 15-25 g ground cinnamon (or to taste)
- 25 g powedered stevia
Instructions
- Preheat oven to 100° C.
- Mix all dry ingredients (you could keep half the goji berries to add at the end) together in a large heavy based oven tray or baking dish. Stir through the coconut oil, ensuring all ingredients are coated and have a slightly wet sheen.
- Bake in the oven at 80-100°C 4-6hours (see Note), occasionally turning over – especially if your oven has any hot spots.
- Allow to cool for an hour or more.
- Blitz in food processor in batches to desired texture and consistency. Place in airtight jars.
- Serve with your favourite milk, yoghurt or non-dairy alternative.
Notes
• The lower the temperature of the oven, the more nutrients the ingredients will retain, so if you’ve got time go for 80 degrees for six hours.
• Substitute Ingredients: You could use buckwheat if you’re not adverse or sensitive to make up some of the 1kg. You could add vanilla or other spices. You could use macadamia and lemon myrtle for an Aussie twist. You can use less or no sweetener if you are trying to stay away from it; you can even leave out the dried fruit if it’s a concern. If you’re not a fan of coconut, don’t include it – use olive oil, grapeseed oil or even butter even if you prefer.
• Substitute Equipment: In a single layer, this granola could be prepared in a dehydrator if you have one. Instead of a food processor, ingredients can be roughly diced or smashed with a rolling pin.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
