This recipe can be had like cereal or nibbled on like a Trail Mix!
I like to soak the nuts and seeds then slowly roast them to make sure they’re properly dried out or they’ll go rancid. This makes them “Activated”, you may have heard of it. There are certain properties to nuts that make them less digestible for some people and these properties can interfere with the absorption of nutrients. If you’re eating a lot of nuts then I suggest you try activating them.
If you aren’t buying into it then don’t soak them, just blitz and roast! The cooking time will be less so keep an eye on it.
Granola topped with a little coconut yoghurt and fresh fruit gives you the fibre, protein and healthy fats you need to get through to lunchtime without too much trouble. It’s also easy to bang a serve in a jar and take to work if mornings aren’t happening for you. Try not to make a habit of eating on the run as we digest our food so much better when we’re not stressed and rushing. Take the time to relax, breathe and sit in the morning sun. Perfect start to the day.
- 4 -6 cups
- 3 -4 cups of nuts and seeds of choice
- Filtered water to cover
- 2 cups Flaked coconut
- 2 tablespoons coconut oil
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon cardamom
- 1 tablespoon honey, maple syrup or rapadura sugar
- ½ teaspoon seaweed salt
- Soak nuts and seeds in the filtered water for 4-6 hours minimum
- Drain well
- Keep whole or pulse in a food processor careful not to over process
- Melt remaining ingredients together on the stove
- Add flaked coconut to mixture
- Stir spiced oil through the mixture until well coated
- Line 2-3 trays with baking paper and spread mixture out evenly.
- Place in the oven at 140˚C for 1-2 hours until the mixture is dry and toasted.
- Check and turn gently every 20 minutes.
- Store in an airtight jar once cooled
- The size of the chunks may mean it takes longer. Lower the temperature and cook for longer if needed.