by Jenny Barrow - Bestow Beauty
as being both energising and relaxing at the same time! This can be kept in the pantry for up to 2 weeks.
Gluten free, dairy free, nut-free option
- 2 cups rolled oats (gluten-free if required)
- 1 cup buckwheat groats
- 1 cup coconut flakes
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/2 cup roughly chopped almonds (substitute for more seeds if nut-free)
- 1/4 cup sesame seeds (black or white)
- 1/4 cup chia seeds (black or white)
- 2 tablespoons Matcha
- A pinch of salt
- 1/4 cup hulled tahini (this is less bitter than unhulled)
- 1/4 cup honey or preferred liquid sweetener (a nut butter works also)
- 1/4 cup coconut oil
- 1 teaspoon pure vanilla extract
- 2 egg whites whisked
Method
- Heat oven to 145°C and line a large baking tray with baking paper
- Combine all the dry ingredients in a large bowl and mix well.
- In a small pan, combine the tahini, honey, coconut oil and vanilla extract and heat gently on the stove top until the coconut oil is just melted.
- Pour the tahini mixture over the dry ingredients and gently mix until everything is well combined.
- Then add the egg whites to the mixture and mix well.
- Spread the granola evenly on the baking tray and press firmly so it holds together.
- Place in the oven for 35 minutes.
- Turn the oven off and remove granola from the oven.
- Using a fork, gently break the granola into clusters.
- Return the granola to the oven, leaving the door ajar to continue to cook for 30 minutes and harden so it becomes crunchy.
- After the 30 minutes take the granola out of the oven to cool completely (it will continue to harden over this time) before packing it into an airtight container.