When we started producing granola, we did so out of needing an alternative to the fructose-laden products on the market. Whilst we had no direct experience with making granola, we knew what we liked...and it turns out, you did too!
This was one of our most popular mixes, named after Sydney's Bondi Beach. It's gluten, dairy and fructose free and naturally vegan.
Ingredients1 cup quinoa flakes
1 cup of pepitas
2 cups sunflowers seeds
2 cups shredded coconut
1½ cups buckwheat
2 cups popped quinoa (or puffed brown rice)
1 cup slivered almonds
3 tbsp ground cinnamon
250ml brown rice syrup
50ml coconut oil
Method1. Preheat oven to 150C.
2. Place all dry ingredients in a large bowl and stir to combine.
3. In a medium saucepan, melt the coconut oil (alternatively, you can melt this in the microwave). Add the brown rice syrup, and stir. The liquid should reach a runny stage, though do not let it boil.
4. Add the liquid to the dry mix, and stir thoroughly. Place a thin layer of mix onto a lined baking tray (you might need several), and bake for 20mins.
5. Leave you mix to cool on the bench (can you smell the cinnamon?!), as it will harden on the tray. When cooled, break it up with a wooden spoon and store in a glass jar for up to a year.
If your granola still feels a bit wet, you can toast it for a bit longer in the oven, though do trust in the process that it will harden once removed when the oven.