Macadamia & Flaxseed Granola

In a big bowl, soak macadamia, pepitas and sunflower seeds overnight in water.

Next morning, drain the water away and rinse thoroughly in a colander. Set aside to drain.

Preheat oven to 150 C

Place the desiccated coconut, flaxseed meal, cinnamon and ginger powder into a blender and mix until it resembles fine sand.

Add in the soaked macadamia, pepitas & sunflower seeds and blend until you get the texture of granola you like. I like mine quite rustic and chunky – so I just pulse it.

Finally, add in the shredded coconut and mix through by hand.

Tip the whole mixture on to your lined baking tray and bake for a few hours, until the granola is dry, but not burned. Check on it every half an hour to make sure you’re happy with the result.

Remove from the oven and let cool on the baking tray.

Store in an airtight container in the pantry.

Serve with whatever takes your fancy (yoghurt, cream, berries) – or, use it as a topping for other recipes.