Nutty Granola

INGREDIENTS

100g olive or coconut oil

100g raw honey

2 tbsp ground cinnamon

2 tbsp vanilla extract or 15 drops of vanilla stevia

1 egg white, whisked

500g jumbo rolled oats, rice flakes or buckwheat flakes (or a combination of all three)

500g mixed nuts and seeds (choose hazelnuts, walnuts, almonds, cashews, pecans, brazilian, pumpkin seeds, sunflower seeds, chia seeds, flaxseeds and sesame seeds)

1 tsp sea, Celtic or Himalayan salt

Optional: 50g desiccated or flaked coconut

METHOD

Preheat the oven to 160 degrees.

Gently heat the oil, honey and cinnamon in a saucepan and stir in the vanilla extract or vanilla stevia.

Allow the mixture to cool and then mix in the egg white.

Using a food processor or grinder, gently crush the nuts and seeds.

Using two large mixing bowls mix the oats, rice or buckwheat flakes, nuts and seeds.

Stir in the oil and honey mixture and salt.  Combine well.

Line a baking tray with a baking sheet.

Spread the mixture making sure not to overcrowd the baking tray.  The granola is best made in batches.

Roast the granola for 10-20 minutes depending on how golden and crunchy you like it.  Make sure to check it regularly to avoid the mixture from burning.  Repeat the process until all the granola is done.

Add the coconut and keep in an airtight container.

Serve with  unsweetened coconut milk, almond milk, a smoothie or yoghurt with some some fresh fruit.