Recipes, Snacks, Breakfast & BrunchMarie Cudennecvegetarian, gluten-free, refined sugar free

LOLA GRANOLA

Recipes, Snacks, Breakfast & BrunchMarie Cudennecvegetarian, gluten-free, refined sugar free
LOLA GRANOLA

Lola Granola

Makes 2kg

Ingredients:

  • Nuts and Seeds to Activate:

  • 200g whole almonds, skins on

  • 200g pecans pieces

  • 100g pumpkin seeds

  • 100g sunflower seeds

  • To heat:

  • 90g maple syrup

  • 90g raw honey

  • 180g coconut or brown sugar

  • 180g raw butter (or coconut oil for vegan option)

  • 2 lemons, zest finely grated

  • 1 tbsp natural vanilla powder (you can use 1 tbsp of vanilla extract too but doesn't give you the beautiful black dots)

  • pinch of fine sea salt

  • Dry ingredients:

  • 450g jumbo rolled gluten-free oats

  • 1 tbsp ground cinnamon

  • 1 tsp ground nutmeg

  • 1⁄2 tsp ground cloves

  • To add at the end after cooking:

  • 100g raisins (or chopped dried organic apricots)

  • 100g sultanas

  • 100g crystallised ginger, chopped finely

To Serve:

  • homemade almond milk or coconut yoghurt

  • full-fat greek yoghurt or milk kefir

Instructions:

1. Soak almonds, pecans, sunflower seeds and pumpkin seeds in fresh filtered water for at least 8 hours to release all phytic acid (this aids in digestion). Drain and rinse well so they are completely dry. Pop them on a baking tray and place in oven at lowest temperature for 10 minutes just to remove any excess moisture. (Step 1 can be skipped if you’re pressed for time).

2. Measure out the maple syrup, honey, butter (or coconut oil), lemon zest, vanilla, sugar and salt into a saucepan and stir gently over a low heat, until the sugar is completely dissolved. Increase the heat and cook for another 2 minutes to give a glossy, shiny syrup. Set aside to cool a little.

3. Preheat the oven to 170°C/gas mark 3. In a large bowl, combine all the dry ingredients. Pour in the cooled syrup and mix well to coat every speck – you don’t want any dry patches left.

4. Line a baking tray with baking paper, and spread the sticky granola evenly across it (use two trays if necessary).

5. Bake for 30 minutes, stirring it every 10 minutes with a wooden spoon to break up the oats into clumps, moving them around slightly to encourage clusters to form. If you like big clusters, be gentle. If you don’t, give it a really good stir each time. Once cooked, leave in the baking tin to cool, and don’t switch off the oven. If you’re a large clusters fan, leave the granola well alone to reach room temperature. If you prefer smaller clusters, continue to stir it occasionally as it cools.

6. Mix in the dried fruit and crystallised ginger. Store in an airtight container.

Serve with almond milk or coconut yoghurt.