Game-Changing Granola

Elena Duggan

Ingredients:

The Base:

  • 1kg Mixed raw nuts and seeds, your favourites
  • 50g Coconut Oil
  • 50g Raw cacao powder
  • 5g Pink salt

Optional Extras:

  • 100g Coconut, shaved
  • 100g Dried blueberries or goji berries
  • 15-25g Cinnamon, ground (to taste)
  • 25g Stevia, powdered

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 don’t have to use any sweetener if you are trying to stay away from it, or minimal of the lesser offensive ones like Rice Malt Syrup, Honey, Maple Syrup – 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 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.

Method:

  1. Preheat oven to 100° Celsius.
  2. Mix all dry ingredients together in a large heavy based oven tray or baking dish.
  3. Stir through the coconut oil, ensuring all ingredients are coated and have a slightly wet sheen.
  4. Bake in the oven at 80-100° Celsius for 4-6hours, occasionally turning over – especially if your oven has any hot spots.
  5. Allow cooling for an hour or more.
  6. Blitz in food processor in batches to desired texture and consistency.
  7. Place in airtight jars. Serve with your favourite milk, yoghurt or non-dairy alternative.

Notes

  1. Your 1kg of nuts could include: Brazil nuts, pecans, cashews, pecans, hazelnuts, almonds, and walnuts
  2. Your 1kg of seeds could include: chia, poppy, flax, sunflower, and pepitas.
  3. 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.
  4. Could add vanilla if desired

Health and Lifestyle Notes:

  • Grain Free
  • Gluten Free
  • Refined Sugar Free
  • Sugar Free – Low Fructose
  • Dairy Free
  • Nut Free
  • Paleo Friendly
  • Ketogenic Friendly
  • BulletProof Friendly, if all nuts are free of mould
  • Vegetarian
  • Vegan
  • Pescatarian

Similar Recipes

Honey Herbed Carrots

Honey Herbed Carrots

Join Elena Duggan as she creates her Honey Herbed Carrots recipe. Tune in to The Market kitchen each weekday on Channel 10.

Lemon Grass Chicken Banh Mi

Lemon Grass Chicken Banh Mi

Join Khanh Ong as he creates his Lemon Grass Chicken Banh Mi recipe. Tune in to The Market kitchen each weekday on Channel 10.

Rosemary Lamb with Grilled Peaches

Rosemary Lamb with Grilled Peaches

Join Khanh Ong as he creates his Rosemary Lamb with Grilled Peaches recipe. Tune in to The Market kitchen each weekday on Channel 10.

Caramelised Onion Relish

Caramelised Onion Relish

Join Elena Duggan as she creates her Caramelised Onion Relish recipe. Tune in to The Market kitchen each weekday on Channel 10.

Print Friendly, PDF & Email