Courtesy of Maggie Lynch
200 grams raw (not toasted) buckwheat, or quinoa flakes, or millet flakes or jumbo oat flakes (use one or a mixture). I used 100 grams buckwheat + 50 grams quinoa + 50 grams millet.
4 tablespoons pumpkin seeds
4 tablespoons sunflower seeds
4 tablespoons sesame seeds
1-2 teaspoons ground cinnamon
200 grams roughly chopped Brazil nuts or chopped almonds or hazelnuts or pecan nuts
3 tablespoons coconut oil
250 grams cooked & pureed sweet potato
4 tablespoons maple syrup
Natural yogurt, Berries, Udo’s Oil
1. Mix all dry ingredients in a large bowl. Massage in the coconut oil, sweet potato puree and maple syrup - this results in a ‘wettish’ mixture. You can squeeze part of it into clusters for a crunchier granola. Transfer to parchment lined tray and toast in ovena at 140C for 35-40 minutes. Stir occasionally. Remove from oven and leave to cool.
2. Store in an airtight container for up to 3-4 weeks.
To serve: Pour granola into breakfast bowl, add your favourite yoghurt, berries and a good drizzle of Udo’s Oil
Sprinkle granola over green salad leaves or roasted vegetable salad, use Udo’s oil as a salad dressing. Serve as a crunchy snack for kids and adults.