Granola (Dairy & Gluten Free)
- · 400g Walnuts
- · 200g Whole Almonds, skin on
- · 480g Porridge Oats
- · 150g Poppy Seeds
- · 300g Pumpkin Seeds
- · 300g Sunflower Seeds
- · 300g Flaxseeds
- · 9tbsp coconut oil
- · 9tbsp maple syrup
- · 6tsp ground cinnamon
- · 3tsp ground nutmeg
- · 400g raisins
- · 200g chopped dates
- · 200g dried figs, chopped
- · 200g dried cranberries
- Roughly chop the walnuts and almonds into rough chunks
- Add to a deep baking dish with all of the dry ingredients, apart from the raisins and dried fruit
- Melt the cinnamon, nutmeg, coconut oil and maple syrup together over a low heat
- Pour over the nutty ingredients and mix well
- Place into the oven at 200 degrees Celsius for approximately 30 minutes. Keep checking through the cooking process, and stirring.
- After 30 minutes the mixture should be more crunchy. You may wish to add more coconut oil or maple syrup if it looks a little dry. Add in the dried fruit at this stage, give a good mix, then return to the oven for 10 minutes.
- Remove from the oven and leave to cool. Once cool, place into mini kilner jars for a brilliant gift idea or just to look pretty on the kitchen table.
- Your kitchen will smell delicious when you make this, so think about making it just before you have guests coming!
These Maple Yoghurt balls make a wonderful topping for the above or if you are dairy free, top your granola with some good quality Coconut or Almond Yoghurt - delicious!
- 1kg thick greek yoghurt
- ½ cup maple syrup
- 1tbsp ground cinnamon
- 1tbsp ground nutmeg
- 2 tbsp caster sugar
- 200g hazelnuts, toasted and finely chopped
- Combine the yoghurt and syrup together in a bowl.
- Place onto a large square of doubled muslin cloth. Gather the muslin together and tie tightly with string. If you don’t have muslin, use two clean teatowels.
- Suspend the bag of yoghurt over a bowl in the fridge for two days to remove any liquid.
- Mix the cinnamon, nutmeg and sugar together in a small dish.
- Form one tablespoon of the strained yoghurt into a ball with wet hands. Roll in the cinnamon and sugar, then coat in the chopped hazelnuts. Repeat with the remaining mixture. Place onto lined baking sheets when done.
- Keep in your fridge for up to 5 days.