(Makes roughly 5 standard bowl servings)
(use organic/natural real food ingredients where possible)
½ cup of raw coconut chips
1/4 cup of coconut oil
1/4 cup of coconut blossom nectar
½ teaspoon of pink Himalayan salt
1 level teaspoon of ground cinnamon
1.5 cups of almonds
¼ cup of slivered pistachios
¼ cup of cashew nuts
From your kitchen:
A mixing bowl
A rolling pin
A baking tray
A silicone spatula
A couple of teaspoons for measuring
A small saucepan
1 standard cup
A couple of jars for storing
A plastic bag, for bashing the nuts in
Preheat your oven to gas mark 3 or 275°F. Heat your saucepan over a gentle low heat and melt the coconut oil and coconut blossom nectar together, set aside to cool.
Combine all your nuts in a plastic bag and use a rolling bin to bash them into rough and small bite size pieces. Add them to a large mixing bowl and sprinkle over your salt and cinnamon, mix together with your wooden spoon.
Pour your granola mixture evenly on your baking tray, use your silicone spatula to aid this. Bake your granola in the middle shelf of your oven for 15-20 minutes and stirring it every so often so it’s browned evenly. Once it’s nice and golden, leave it to cool before decanting to your jars.
My delicious granola will keep for up to two weeks in a cool dry place so is perfect for making big batches ahead of time. I really hope you give this a go and see how straightforward it is. Bursting with mood enhancing properties from the vitamin e from the almonds, every mouthful is good for you…and tastes bloody brilliant too!