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Ingredients
- 1 cup raw macadamia nuts
- 2 cups pepitas (pumpkin seeds)
- 140 g sunflower seeds (1 cup)
- 42.5 g desiccated coconut (1/2 cup)
- 1/2 cup shredded coconut
- 1/2 cup golden flaxseed meal
- 2 tsp cinnamon
- 1 tsp ginger powder
- 1/2 tsp Salt
Ingredients
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Instructions
- 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.
Recipe Notes
Variation: Mix in some other nuts – e.g. almonds, walnuts or brazil nuts – but soak them overnight! Even throw in some cacao powder for a slightly chocolatey flavour!
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