This granola is so delicious and perfect for when you need a little sweetness in your life.  It’s good and healthy too, with alkaline almonds for zinc, magnesium, potassium, calcium and vitamin E – so great for brain, cardiovascular, respiratory and skin health.  They help lower cholesterol and have a high fibre content helping to regulate blood sugar levels.  Tasty cinnamon helps with balancing those blood sugars too.  Anti-inflammatory pumpkin seeds are also high in zinc, B vits, magnesium, manganese, iron and oleic acid for additional healthy blood regulation, cell energy production, strong immunity, brain and nerve function.

I got the recipe from my latest cook book aquisition (yes, another one), The Little Green Spoon by Indy Power.  I love, love, love this book and her blog is amazing too.  This granola is definitely our new fave and we love it with coconut yoghurt and berries, but it’s equally good with almond milk, a banana and some raw cacao nibs too – oh the fun you can have!  This will keep in an airtight jar for up to a month, but I guarantee it won’t be around for long enough.  We can’t seem to walk passed it without a hand going in the jar ….

 

Print Recipe
Grain-Free Nutty Granola
Course Breakfast
Servings
Ingredients
Course Breakfast
Servings
Ingredients
Instructions
  1. Preheat the oven to 180 °C. Add all the dry ingredients to a large bowl and mix well.
  2. Put the coconut oil in a pan to melt over a low heat with the maple syrup.
  3. Drizzle into the dry ingredients and mix well.
  4. Spread the mixture out thinly on a lined baking tray and bake for 20-25 mins, giving it a stir half way through so it bakes evenly.
  5. Leave to cool completely before breaking into clusters.
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