Crunchy Berry Granola
Crunchy Berry Granola
Modified from: The Functional Nutrition Cookbook – by Lorraine Nicholl and Christine Bailey Recipe reproduced by kind permission of Christine Bailey
Ingredients
- 125g/41/2oz rolled oats (gluten-free)
- 125g/41/2oz buckwheat flakes
- 60g/2oz walnuts, chopped
- 60g/2oz flaked almonds,
- 60g/2oz pecans, roughly chopped
- 60g/2oz sunflower seeds
- 60g/2oz pumpkin seeds
- 115g/4oz dried unsweetened berries or dried cherries
- 2 tbsp ground flax seed
- 4 tbsp melted coconut oil
- 125mls/4fl.oz apple juice
- 1 tspground cinnamon
- 1 tablespoon vanilla (optional)
Instructions
- Preheat oven to 150°C/300°F/gas mark 2. In big bowl, combine oats, buckwheat, nuts, seeds and cinnamon. Mix thoroughly to combine. Add the berries.
- Mix together the coconut oil and apple juice. Stir into the dry ingredients. Mix thoroughly to combine., adding a little water to form a moist mixture.
- Thinly spread on baking sheet(s). Bake for 20-30 minutes until golden. Stir, return to oven for additional 15 minutes or until oats are toasted. Cool thoroughly. Store in airtight container. Serve with plain, unsweetened yogurt and berries.
