Nut and Seeds Granola

Dairy Free. Suitable for vegetarians and vegansIMG_2697

Makes about 6 x 80g portions

It is becoming a challenge to find a readymade and tasty granola without added milk or lactose and extrinsic sugars, so by making my own I know exactly what is in it. This recipe was inspired by an original recipe by James Wong I saw him on telly cooking up some lovely things for menopausal women…but everyone in our family loves this, not just me! It is rich in Magnesium, Zinc, Thiamin, Phosphorous, Vitamin E and Manganese.

This granola makes a great breakfast and a healthy snack food for anytime of the day. It is especially nice with ice cream or yoghurt and a squeeze of honey for a quick, healthy dessert.

I have reduced the sugar by half from the original recipe then everyone can add extra fruit toppings like raisins or banana if they like. If you think you need more sugar in the mix simply double the quantities of sugar and honey, or add a little honey to serve.

Ingredients

Whole rolled organic oats                                                                              200g

Mixed nuts and seeds                                                                                     150g

(The following selection works well; Pumpkin seeds (25g), sunflower seeds (25g), pine nuts (25g), whole almonds (50g), pecans (25g). But use your favourites.)

Dried (soft) apricots                                                                                       40g

‘Pure’ sunflower spread                                                                                  50g

Runny Honey                                                                                                    20g

Soft brown muscovado sugar                                                                        10g

Plain chocolate chips/raisins/banana chips or fresh fruit when serving.

Method

1) Preheat the oven to 160oC fan.

2) Chop the almonds into halves and the apricots into small pieces.

3) In a bowl combine the oats and the nuts, seeds and chopped apricots. If you are using Pecan nuts leave them out of this stage*

4) Gently heat the sunflower spread, sugar and honey until melted.

5) Pour the melted mixture into the bowl of oats, seeds and nuts and stir to combine well.

6) Spread the mixture on to a baking tray in a single layer and bake in the preheated oven at 160oC for 15 minutes. (If you are adding pecan nuts add these after 10 minutes, lightly chop before adding and stir well before returning to the oven for the full cooking time.). Keep an eye on the timer -Do not let it burn!

7) Take out of the oven and leave to cool completely in the tin before stirring through any of the extra dried ingredients such as raisins or chocolate chips.

8) Store in the refrigerator in an airtight container.

Enjoy!

Tracey-Anne.

Cooks notes

* I have discovered that pecan nuts burn easily and then taste awful! Put them near the end of cooking to prevent this happening.

 

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