MAKES 10 SERVINGS
Mmmm, I can taste the cinnamon goodness in this granola just writing the recipe down for you guys.
Some traditional granolas are full of processed sugars to bind the ingredients together – the reason I
love my version is because it offers a subtle, sweet taste while being fi lled with my favourite nuts and seeds, making it delicious and really good for you too!
3 tablespoons coconut oil, melted
3 tablespoons maple syrup
200 g (2 cups) pecans, crushed
1 tablespoon shredded coconut
125 g (1 cup) pumpkin seeds
60 g (˝ cup) sunflower seeds
1 teaspoon ground cinnamon
Whipped Coconut Cream
edible flower petals (optional)
Get started by preheating the oven to 200°C and lining a large baking tray with baking paper.
In a large bowl, combine the coconut oil and maple syrup, then add the pecans, shredded coconut and all the seeds. Mix everything together until all the dry ingredients are well coated in the syrup mixture.
Spread the granola evenly over the baking paper and bake for 20 minutes, or until everything turns nice and golden brown.
Remove the tray from the oven and leave to cool, then add the cinnamon and mix well. Transfer to an airtight container and store for up to 2 weeks.
To serve, top with whipped coconut cream and fresh berries – and some edible fl ower petals if you're feeling extra fancy!
What I love
Pecans aren’t only delicious, they are really good for you too. Pecans are among the most antioxidant-rich nuts and may help prevent the formation of plaque in your arteries.
Add 60 g (˝ cup) cacao nibs to your mixture to turn it into a choc chip breakfast crunch! Now that’s how I like to start my day ...
Recipes extracted from Eat Clean by Luke Hines. Available now, Plum, $39.99. Buy the book here.
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