This breakfast granola is all about avoiding grains. I could’ve called it a ‘Paleo muesli’ or ‘Anna’s granola in Mon major’ or ‘Gluten-free granola’ or a ‘Nutty breakfast’… and all would be correct.Main thing is that it is absolutely delicious – albeit a tad overdue (Easter tablecloth is a bit of a give-away). And it’s a great option for anyone wanting a holiday from their oats and grains.
The below amount is enough to fill a large jar, and feed one person for at least ten days. Or ten guests for one breakfast.
Ingredients:
400g packet of unsalted mixed nuts
150g unsalted cashews, shredded coconut, pecans – or any nut you love & want more of
50g coconut slivers
50g pumpkin seeds
50g sunflower seeds
and any other seeds you like
optional handful of dried cranberries or blueberries
1 large organic apple, or 2 medium (stewed in water, with cinnamon and cardamom or allspice)
2-3 dates (soaked overnight)
generous pinches of cinnamon
2 generous tbsp coconut oil
Method:
Heat your oven to 150 degrees in preparation, and line a large baking tray with baking paper.
Put the large nuts in your food processor to break them up – just a bit, in granola-type chunks (or use a tea towel and rolling pin), and lightly roast them until they just start colouring. Remove and let cool, whilst you…..
Melt the coconut oil and add this to your 2 soaked and pitted dates (or honey) plus the soft chunks of stewed apple. Blend, adding some of the apple stewing water if you need to make it a workable paste, rather than concrete.
In a large bowl mix the seeds to the lightly roasted nuts and use your hands to massage first 1 tbsp of the paste in to the nutty/seed mix. It should not be gooey – a small amount of paste goes a long way, so just massage in enough so that it’s all ever so slightly sticky.
Spread the nut/seed mix evenly on your lined tray and bake for about 20 minutes, turning them after ten minutes so they don’t burn.
Once cooled, you can add some dried cranberries or dried blueberries to the mix if you wish. I prefer to add whatever fresh fruit is in season at the time.
It keeps in a tightly-sealed jar for a couple of months, although ours generally doesn’t last that long 🙂