Homemade Granola

● 220 g rolled oats

● 70 g sunflower seeds

● 50 g shredded unsweetened coconut

● 1⁄2 tsp cinnamon

● 1⁄3 tsp sea salt

● 1⁄3 tsp cardamom (optional)

● 1⁄4 tsp ground ginger

● 1 cup dried fruit

● 100 g maple syrup

● 60 g sunflower seed butter - either buy or make (to make, add about

50g sunflower seeds to food processor, blitz until it resembles a crum.

You may need to scrape it back down into the bottom. Once finely

blended, slowly add oil(rapeseed works well), until it becomes a paste)

● 1⁄2 tsp vanilla extract

● Line a large baking sheet with parchment paper and preheat the oven to

165C/ gas mk 4

● Add all ingredients into a big bowl and stir with a spoon.

● Transfer the mixture onto the lined baking sheet and spread it out evenly.

● Bake in the oven for about 20 minutes, stirring halfway through. Then gently

press the stirred granola down with a wooden spoon (or spatula) so that it

sticks together.

● Check after 16-18 minutes if the granola is already lightly brown. Watch it

closely, to avoid burning. Remove the baking sheet from the oven.

● Let it cool completely without touching it. Once it gets cooler, the granola

will crisp up. Store in air-tight containers.