Bestow Matcha Granola

by Jenny Barrow - Bestow Beauty

Green tea has long been considered for the many health benefits it offers. Matcha green tea however is a super strength version that is said to be around ten times more nutritionally dense than regular green tea. This green powder is embedded in the Japanese culture and is delicious as well
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

Dry ingredients

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

Wet ingredients

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.