HOMEMADE GRANOLA | SA Garden and Home
Last updated on 29 July 2019

This granola from Real Food, Healthy, Happy Children, by Kath Megaw, R335, (Quivertree) is high in essential fatty acids and soluble fibre for both brain and gut health

INGREDIENTS

  • 1T (heaped) coconut oil or ghee, plus extra for greasing
  • 3 cups mixed almonds, hazelnuts, macadamia and brazil nuts
  • 1 cup mixed dried fruit (plums, dried cherries, cranberries, apricots, figs and dates)
  • ½ cup pumpkin seeds
  • Chia seeds
  • 1 cup unsweetened desiccated coconut
  • 1-2T honey (rice malt syrup, maple syrup or coconut syrup can also be used)
  • 1T vanilla extract
  • Zest of 1 orange (optional)

METHOD

1. Preheat the oven to 150°C. Grease a large baking tray with coconut oil or ghee and line it with baking paper, making sure the sides are covered.
2. Add 2½ cups of the whole nuts and all the dried fruit to a food processor and pulse coarsely.
3. Transfer to a large bowl. Add the remaining nuts to the bowl, along with the pumpkin seeds, chia seeds, desiccated coconut, honey, vanilla extract, coconut oil or ghee (melted) and orange zest, if using. Use a wooden spoon or spatula to mix well and break down any large clumps.
4. Spoon the nutty mix onto the lined tray and flatten it using a spatula. Bake for 12 minutes, then remove from the oven and stir. Bake for another 8 to 10 minutes and stir again. Bake for a final 4 to 5 minutes, or until the mixture is crisp and dark golden brown.
5. Remove the tray from the oven and allow the granola to cool completely before transferring it to an airtight container (it will keep up to one month.)

(Serves 10 to 12)

  • Per serving: energy: 314 kcal protein: 6g fat: 28g carbs: 10g ratio: 1.7:1:
  • Serve with: coconut or almond milk, coconut cream or natural full-fat yoghurt, topped with a few fresh berries or cherries for colour.
  • Tip: Pop portions into Ziplock bags as a tasty on-the-go nibble.

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