Carry breakfast again to fundamentals with this crunchy gluten-free granola from Luke Hines. With a touch of espresso, it’s finest 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 additional to serve
- 1 tsp floor cinnamon
- 1 vanilla pod, cut 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 elements to a big bowl and blend nicely to mix. In a separate bowl, whisk collectively the moist elements. Add the moist elements to the dry elements and blend all the things collectively nicely, ensuring the nuts and seeds are very 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 depart 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 massive jar
