Crunchy granola clusters

I made over one of my first recipes here – granola – now featuring crunchy sweet delightful clusters! It’s so good that I had to kick my man out of the kitchen as he was eating it faster than it was taking to cool down 😉

Crunchy granola clusters

VEGAN – GLUTEN FREE – LOW FRUCTOSE – PALM OIL FREE

Ingredients

4 cups of whole rolled oats (gluten-free) (or, a new favourite of mine is using half puffed rice and half puffed millet)

1 cup raw almonds

1 cup walnuts

1 cup sunflower seeds

1 cup pumpkin seeds

1 cup coconut flakes

1/2 cup buckwheat

7 tbsp oil (I use coconut oil, you can, however, leave this out completely, it just doesn’t cluster as much – you could always increase the syrup a bit)

3-8 tbsp (brown) rice syrup (or glucose syrup) – I used 3 which made some clusters but not all and I liked the sweetness. If you want all of it to cluster and want it sweeter add in more syrup. Make sure that the rice syrup is pure, the mixes contain fructose. I get mine at the Bulk Food Savings in Auckland (in the car park behind Wendy’s) but you can get this in most specialty stores. Please share where you have found yours.

Variations

It really doesn’t matter too much which seeds and nuts you use, pick your favorites or whatever you have  in your cupboards, I just found the combo above to be my favorite.

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Directions

Pre-heat oven to 160C. Chop the almonds and walnuts into chunky pieces. Pour all the nuts, oats and seeds into a bowl.

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Pour over a third of the syrup, mix, add another third, mix, add the remainder, mix. Then spread out on a baking sheet and bake in the middle of the oven for 6-10 minutes approximately (depends on your oven and how small you chopped the nuts and how roasted you like it).

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If you fan bake you can put in two sheets at the time and do two rounds. Keep the granola on the baking sheet and cool down at room temperature before transferring to an airtight container. Enjoy!

If you would like to see more recipes like this you can always follow me here (via email, see top right on this page) or on Facebook.

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Raw boysenberry jam

JAm1 (3)

On Friday we were getting all packed up to go to the coast for the weekend and I was looking for a spread. I had just baked some fresh bread (surely this is the best use of a Friday night lol) and spotted this raw jam recipe on Clear the Way. I didn’t have any strawberries but grabbed some boysenberries out of the freezer and defrosted. It made for a delicious breakfast all weekend accompanied by a bowl of granola (topped with almond milk).

Ingredients:

1 cup fruit

2 tbsp chia seeds

2 tbsp water

Sweetener to your liking (optional – I used 5 drops of Stevia and 1/2 tsp dextrose)

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Super simple: Chuck your chosen berries in a food processor, add vanilla essence, process, cool, put in jar, job done!
(make sure the jar is sterile by washing it in warm water and soap, clean, then pop in oven at 175C for 10 minutes and your jam will likely last longer – if you don’t eat it all straight away that is :))

Crunchy granola

Since I cleared the house of most products with wheat and gluten in it, I thought I would try to find a new replacement for breakfast that my man might enjoy as well and I came up with this granola which we both find delicious (we mixed it 50-50 with cornflakes this morning and almond milk poured over… Yum!).

I basically put in my favorite nuts and seeds, but this recipe could be made with anything, use around 50-50 oats to nuts/seeds. Just make sure you get certified gluten-free oats if you are allergic.

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Ingredients

2 cups of whole rolled oats
1/2 cup raw almonds
1/2 cup walnuts
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
3 tbsp coconut oil
1 tbsp dextrose (glucose) powder
1 tsp vanilla essence
Pre-heat oven to 160C (320F -don’t go above this temperature if you add dextrose as it has a lower melting point than table sugar). Chop the almonds and walnuts into pieces. Pour all the nuts, oats, seeds and dextrose into a bowl and combine. You could use honey instead of dextrose, just keep in mind that it has fructose in it (which I try to avoid).
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Melt the coconut oil and pour over the mix and stir. Then add the vanilla essence and stir again. Then spread the mix on two baking sheet and pop in the oven for 15 minutes.
Take the granola out of the oven and cool before putting in an airtight container to store.
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