Vegetarian

Luke Hines’ Maple and Almond Granola

10 May, 2020 . 0

Make this crunchy, gluten-free granola at the start of the week, so you can enjoy a healthy fuss-free breakfast every single day.

Ingredients

3 tbs coconut oil, melted
3 tbs maple syrup
100 g (1 cup) pecans, roughly chopped
100 g (1 cup) almonds, roughly chopped
1 tbs shredded coconut
125 g (1 cup) pumpkin seeds
60 g (½ cup) sunflower seeds
1 tsp ground cinnamon

To serve

Whipped coconut cream
Fresh berries
Edible flower petals (optional)

Method

Step 1.
Get started by preheating the oven to 200°C and lining a large baking tray with baking paper.

Step 2.
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.

Step 3.
Spread the granola evenly over the baking paper and bake for 20 minutes, or until everything turns nice and golden brown.

Step 4.
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.

Step 5.
To serve, top with whipped coconut cream and fresh berries, and some edible flower petals if you’re feeling extra fancy!

Serves 4