Deliver breakfast again to fundamentals with this crunchy gluten-free granola from Luke Hines. With a touch of espresso, it’s greatest served topped with a dollop of cooling coconut yogurt.
Substances
- 160 g (1 cup) almonds, roughly chopped
- 100 g (1 cup) pecans, roughly chopped
- 160 g (1 cup) macadamia nuts, roughly chopped
- 140 g (1 cup) pumpkin seeds
- 60 g (1 cup) coconut flakes
- 3 tbs cacao powder
- 2 tbs cacao nibs, plus further to serve
- 1 tsp floor cinnamon
- 1 vanilla pod, break up and seeds scraped, or 1 tsp vanilla powder
- 1 tsp sea salt
- 125 ml (1/2 cup) melted coconut oil
- 125 ml (1/2 cup) espresso or on the spot espresso
- 3 tbs pure maple syrup
- Vanilla coconut yogurt, to serve
Methodology
Step 1.
Preheat the oven to 180°C and line two baking trays with baking paper.
Step 2.
Add the dry substances to a big bowl and blend nicely to mix. In a separate bowl, whisk collectively the moist substances. Add the moist substances to the dry substances and blend every little thing collectively nicely, ensuring the nuts and seeds are rather well coated with the liquid.
Step 3.
Unfold the combination evenly over the ready baking trays and bake for 10–quarter-hour, or till the nuts are golden brown and the combination is good and dry.
Step 4.
Take away the trays from the oven and go away to chill, then switch to an hermetic container and retailer within the fridge for as much as 1 week. To serve, prime with whipped vanilla coconut cream and a scattering of cacao nibs.
Makes 1 huge jar
