We’re fans of granola because of it’s crunchy texture and toasty flavour but mainly because it’s so versatile! ! By that we mean there are a number of different nuts, grains and seeds that work well in a granola recipe so feel free to swop out some of the seeds and nuts for what you have in your kitchen cupboard. With this recipe we’ve replaced the traditional oats with the Ethiopian Grain – Teff. If you haven’t heard of teff what you need to know about it is a great source of protein (11g of protein per 100g) fibre, vitamins and slow release carbohydrates.
For a delicious breakfast or snack add a splash of milk or non-dairy milk and top it off with any of our Freeze Dried Fruits or Dried Fruits. If you enjoy a slice of toast with nut butter then try sprinkling on a little granola – it adds a nice crunch!
Pecan Coconut Flax Granola
Ingredients
- 100g puffed teff
- 150g pecans
- 150g coconut chips
- 75g brown flax seeds
- 75g golden flax seeds
- 150g pumpkin seeds
- 5g cinnamon
- 125g coconut oil
- 100g agave syrup (maple syrup or honey will also do)
Method
- Preheat oven to 160˚ C
- Weigh out all the dry ingredients into a bowl
- Melt the coconut oil and agave syrup in a bowl in the microwave or in a pot on the stove top
- Pour the melted coconut oil and agave over the dry ingredients and mix together
- Spoon onto a tray lined with baking paper and bake for (+/-) 45 min
- Allow to cool and store in an airtight container
GRAB THE INGREDIENTS
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