Maple Toasted Granola

RAW FUSION . VEGAN . GLUTEN-FREE

One of my favourite ways to enjoy a bowl of creamy coconut yoghurt in the mornings is to add the crunch and chewiness of home-made semi-raw granola with some fresh berries.

This "rawnola" recipe is so simple and can be used to top anything from yoghurt to smoothies and ice-cream, enjoyed plain with some cold nut milk and fresh fruits, or even in a trail-mix snack.

INGREDIENTS

1 cup GF Porridge Oats

3 tbsp Maple Syrup

1 c of your favourite nuts or combo of nuts (I love pecans and walnuts)

1/2 c Raisins

1/2 c Dehydrated sprouted Buckwheat, or use shop bought ready roasted buckwheat or buckwheat crispies

2 tbsp Chia seeds

1 tsp ground Cinnamon

METHOD

1. Set the oven to 180 degrees.

2. Spread the oats out evenly over a non stick oven tray, drizzle over the maple syrup and stir to coat evenly.

3. Bake in the oven for about 10-15 mins. Remove and stir, then set aside. They will turn crunchy as they cool.

4. Meanwhile add the other ingredients to a food processor and pulse to break it all down into small pieces. If you don't have a food processor, you can chop the nuts in a nut grinder first, or place in a plastic bag and bash with the blunt side of a large knife.

5. Transfer everything to a large mixing bowl, crumbling the toasted oats into the mixture and combining well.

Store in an airtight glass jar or container for 2 weeks. Longer in the fridge.