NO GRAINS GRANOLA
Makes 8-10 servings
Ingredients – organic preferably
· 150g sweet potatoes, chopped
· 100g carrots, chopped
· 1 table spoon coconut or olive oil
· 1 teaspoon ground cinnamon
· 1/4 teaspoon ground ginger (optional)
· 2 teaspoons vanilla extract
· 80 grams unsweetened desiccated coconut or coconut flakes
· 100g almonds, sliced or chopped
· 100g pecans, chopped
· 100g walnuts, chopped
· 80g pumpkin seeds
· 80g sunflower seeds
· 3 heaped table spoons ground flaxseed or chia seeds
· A pinch of sea salt
Preheat the oven to 180 degrees C/gas mark 4 and line a shallow oven tray with baking paper.
Steam the sweet potatoes and carrots until soft, for 15-20 minutes. Once cooked, put sweet potatoes, carrots, coconut or olive oil and vanilla extract into a high-powered blender and blend until mixed. You may need to add a little water if it’s hard to blend but be careful not to make the puree too watery. Allow mixture to cool.
In a large bowl, combine the coconut flakes, almonds, pecans, walnuts, pumpkin, sunflower and flaxseed (or chia) seeds. Add cinnamon, ginger (if using) and pinch of salt.
Add the wet ingredients from the blender to the dry ingredients and stir until well combined. The dry ingredients should be thoroughly coated.
Spread granola in a thin layer on the prepared tray and bake for 20 minutes. Remove the tray from the oven and turn the granola to prevent it burning – oven temperatures can vary, so keep a close eye the first few times you make it. Return to the oven. This time leaving the oven door open a few centimetres – this will allow moisture from the oven to escape and will help crisp up the granola. Bake for further 25-30 minutes, or until the granola is golden and crunchy. Remove from the oven and allow to cool, then put into an airtight container and store for up to 2 weeks in the fridge.
To serve, spoon granola into a bowl. Top with coconut yogurt or almond or coconut milk, sprinkle with cinnamon and berries of your choice.