In the kitchen
Cinnamon, pecan, grain-free granola
Home made gifts are the best kind of gifts, at least I like to think so. There is nothing quite as lovely as receiving a freshly baked cake or slightly creased tin foil package containing something delicious. I always try to make something when I visit friends for the weekend or drop round for tea. Granola is a wonderfully versatile gift – I think one would to struggle to find someone who didn’t like it. Whilst I have a few granola recipes, this is one of my favourites. It is free from gluten as well as grains which is less conventional for a granola recipe. The base of the recipe comes from almonds and coconut instead of oats, giving it a slightly more indulgent twist whilst making it accessible for those who are choosing to avoid grains.
It’s my go-to gift of choice and whenever I make it for a special someone I make a little extra for myself that I keep in a jar and nibble on when I fancy. Enjoy it with milk or yogurt for breakfast, sprinkled onto fruit or porridge or, as I do, straight out of the jar. I must confess that in my house it doesn’t last long but I have a little theory that the most delicious things rarely do.
Makes about 1-2 jars
10 mins prep, 20-25 mins bake time
- 1 cups desiccated coconut
- 1 cup ground almond
- 1 cup raw pecans
- 1/2 cup flaked almonds
- 1/4 cup raw shelled pumpkin seeds
- 1/4 cup raw shelled sunflower seeds
- 1/2 cup unsweetened coconut flakes
- 1/2 cup chopped almonds
- 1 tsp. sea salt
- tsp cinnamon
- tsp mixed spice
- 2 tablespoons coconut sugar
- 1/4 cup melted coconut oil
- 1/2 cup maple syrup
- 1 tsp organic vanilla extract
Begin by preheating your fan oven to 180 degrees and lining a large baking sheet with parchment paper.
Place all of your dry ingredients including the spices, salt and coconut sugar in a large bowl before giving them a good stir to combine.
Spread the mix onto your lined tray and place it into the oven for 20-25 minutes giving it a stir about half way through.