● 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.
Comments